I’m reasonably sure that I have completely lost several large chunks of time from the past week. There really can’t be any other explanation as to how it is Tuesday again already. But since it is, here is another TWD post for your enjoyment.
This week we have Sihan of Befuddlement to thank for choosing Blueberry Crumb Cake on pages 192-193 of Dorie’s book. If I am going to bake with fruit blueberries definitely top my list and I love just about anything with a crumb topping. Combine that with the fact that the recipe was easy to make and I’m sold.
It truly is a good thing this recipe was so easy to put together and get in the oven or I would have missed this week. In fact, I have only just now finished making my blueberry crumb cake and normally there isn’t much that would induce me to bake after getting home from work.
From my point of view this recipe really has three major components:
The crumb topping. I made about 1.5 times the amount in the recipe and added cinnamon and a bit of ground ginger to mine.
The fruit. Blueberries of course (flour dusted here), although I think other berries or diced fruit would work pretty well in this recipe.
And the batter. I added just a hint of ground ginger here as well.
Here’s the finished cake, right out of the oven, as I impatiently wait for it to cool enough so I can cut a piece to share with all of you.
Finally, I can wait no longer. Still warm and oozing blueberry juices, this coffee cake did not disappoint. You’ll notice that my cake is a bit discolored by the blueberries, I think this is a result of using the frozen blueberries. They were difficult to fold in as they chilled the batter making it stiffer. However, the discoloration doesn’t in any way detract from the taste.
Thank you again to Sihan and, as usual, don’t forget to check out the rest of the TWD blogroll for more blueberry crumbly goodness.