Blueberry Crumb Cake


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 Yours by Dorie Greenspan, pages 192-193.

Full recipe can be found on Sihan’s blog here, with a printable version here.