Blueberry Crumb Cake was chosen by Sihan of Befuddlement for the week of March 24th, 2009 for Tuesdays with Dorie. Spring is officially here according to the calendar and the weather is finally starting to catch up (flip flops here I come!). So even though fresh blueberries aren’t exactly in season yet, I was excited to make this cake now to remind me of all the good things to come in the next few months.
At my work we kind of use food as a crutch to help keep our spirits up. There’s always a lot of potlucks and snack days scheduled where everyone brings something in to share with the big group. It’s a nice little break from the norm, that’s for sure. While I love the ideas of these types of things, inevitably I always get myself into a mild panic about what I’m going to BRING Ahhhhhh!!!!
Without a doubt, this Blueberry Crumb Cake will be the next thing I bring in. It’s like one huge blueberry muffin with streusel on top which is in the top two of my favorite kind of muffin list (Cranberry Orange is the other one). These reminded me of the mix my Mom used every single weekend when I was growing up (I believe it was Betty Crocker but I don’t know if they make it anymore). It’s moist, crumbly, full of blueberries and the topping just takes it over the edge.
What I did: Since I don’t go crazy over nuts I left them out of the streusel. It didn’t suffer one bit. I cut the recipe in half and baked in a circular glass Pyrex dish (1.65 L) for 40 minutes. Then the boyfriend and I ate the whole thing over two days.
Thanks, Sihan for a wonderful choice. I loved it! Stop by here for the recipe or check out the Blueberry Crumb Cake recipe on pages 192-193 of Dorie Greenspan’s book Baking: From my home to yours. Next week it’s Coconut Butter Thins as selected by Jayne of The Barefoot Kitchen Witch. See you next Tuesday!