Blueberry Crumb Cake
27 comments » 
Yes, you are reading correctly – I am back in the TWD saddle! After being the second member of the group back in January of ’08 I decided last summer to take a break from the weekly baking to focus on some other baking goals I had. But, I have to admit – I have missed Dorie. I am finally ready to tackle the weekly baking again and am looking forward to trying to catch up on all that I have missed (wow, that will be quite the endeavor!). Although the group closed membership late last year, they opened it up for one day last week on St. Patrick’s Day and I jumped at the opportunity to join again. And what a great week to get started again – Blueberry Crumb Cake!
This Blueberry Crumb Cake, which was chosen by Sihan of Befuddlement, was absolutely fabulous. Perfect for breakfast when company is over (or if you’re by yourself!), paired with vanilla ice cream for dessert, or as a mid-afternoon snack with a cup of tea. Both of the other crumb cakes that I have made were significantly more dense with a thicker crumb coating; by contrast, this cake had a light and tender crumb accentuated by the moist blueberries, and the crumb topping was crisp, crunchy and light – not too heavy in the least. Totally and utterly addicting.
The combination of ingredients in the cake were wonderful. I was curious as to how the lemon, blueberries, cinnamon, and nutmeg would all taste together and if the lemon, cinnamon, or nutmeg would overpower the rest of the flavors. I was actually surprised that none of these (except, of course, for the blueberries) is very pronounced, but rather all complement each other for a fabulously complex flavor.
Blueberry Crumb Cake
Source: Baking: From My Home to Yoursby Dorie Greenspan, pages 192-193.
Full recipe can be found on Sihan’s blog here, with a printable version here.
Enjoy!
Mmm, the cake looks totally fabulous! So glad you’re back in the saddle, and from the looks of your pictures, you really came back with a bang!
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Hey Chelle, glad to have you back! Just as a reminder, we dont post the recipe anymore. Only the host of the week does that.
Thanks, cake looks fab!
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WELCOME BACK!! Your cake looks fantastic!
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So glad you’re back, Chelle!!
Your cake looks gorgeous!
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Welcome back!! Great job on the cake. It was so delicious! I made mine with cranberries but can’t wait to try it with blueberries.
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Welcome back! Your cake looks fantastic.
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Glad you are back! The cake looks fantastic! I love this one, I always use almonds. It is a great b-fast treat!
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Yours looks so good! We loved this cake
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Oh oh oh oh oh! That is a site … I am full from dinner and still craving it!
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Welcome back to TWD! The cake looks great!
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This crumb cake looks delicious!! I’m starting to find that lemon and blueberry go so well together. I recently heard Ina Garten call lemon a ‘magic ingredient’!
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Just looking at that makes me hungry for some- sounds fantastic!
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Mmmm looks great – I could go a piece right now!
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Hard to stay away isn’t it. I keep saying I will not bake every week and every week I lie to myself. Welcome back and this was a great re-beginning. Looks really , really good.
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Welcome back! You were sorely missed, especially as one of the pioneers
Beautiful job, and what a wonderful recipe to come back to!
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Great looking recipe. Really moist. I will try this. Fondly
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Anything with blueberries and I’m in
I made blueberry quinoa muffins recently… so tasty! And super healthy 
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Welcome back! That topping looks perfect. Makes me miss the cake.
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How fun that you were able to join TWD again. This looks amazing.
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I just came across this blog and I love it! Your pictures are gorgeous…the food looks soo good. I can’t wait to make some of these recipes. I’ve recently started my own food blog, check it out!
iamnotrachaelray.blogspot.com
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yay! glad you are back
what a great recipe to start with… yours looks so delicious 
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Mmmm!! This looks a lot like the Starbucks blueberry coffe cake that they don’t serve anymore – it was my favorite! I am so gonna have to try this!! Thanks!
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