Tuesday, March 24, 2009
TWD: Blueberry Crumb Cake
This week's Tuesdays with Dorie choice comes to us from Sihan of Beffudlement.
If there's one thing that gets me about a cake, it's CRUMB...crumble...you know.A great mix of butter, flour, sugar and, sometimes, nuts. Dorie's is a simple blend (I use pecans instead of walnuts because that is what I have on hand and because I find walnuts bitter)...I like this touch: put it into a bowl and then into the fridge. I'm guessing that adds to its "shortness" when if finally gets baked.
I used frozen blueberries bec. the price of fresh was obscene. I probably used a bit extra because if I used just the pint, I would have been left with a 1/2 cup of frozen blueberries...too many blueberries never ruined anything, right?
This is another easy cake: mix wet, add dry, gently fold in blueberries (tossed with some of the flour, which helps keep the berries from all sinking to the bottom while the cake bakes). I tasted the batter and was worried there was too much baking powder/baking soda...the taste was strong...not to worry. It baked out.
I think I baked this at least...I don't know...an hour? An hour and 5 minutes? After the debacle of my uncooked cake before, I was a bit more careful here...
It rose and rose and ROSE. This is a great cake with PLENTY of crumb, just the way I like it...This, a cup of coffee, a great Florida morning...Breakfast anyone?
See the other TWD Blueberry Crumb posts.