Tuesday, March 24, 2009
TWD - Blueberry Crumb Cake
This week’s TWD recipe was blueberry crumb cake and was chosen by Sihan of Befuddlement. I was really looking forward to making this recipe as the photo in the book looks really appealing. Unfortunately, even though the cake was delicious, my photos don’t look all that appealing.
This is quite a simple everyday cake that contains a whole two cups of blueberries (I used frozen as we are just out of blueberry season here). It is topped with a crumble topping which is reminiscent of apple crumble topping – a mixture of sugar, butter and flour with some chopped walnuts thrown in for good measure. I wanted to save the walnuts that I had for another purpose, so I used almonds instead.
The cake was really easy to make and bake. I was a little concerned that the mix was too much for the specified 20cm square tin and that it would over flow onto the bottom of my oven, but it baked up perfectly. It did take a little longer than the recipe said, which was interesting as most of Dorie’s recipes for cakes take less time than specified. The only issue that I had with the cake was that my blueberries sunk to the bottom. This was a shame. I wonder if it is because I used frozen berries, or maybe I should have coated them in flour before adding them to the mixture. I actually think next time I make this I will actually just scatter the blueberries on top to let them sink into the mixture themselves.
I did love this cake though, my favourite part being the crumble topping. See if the other TWDers also loved it, by looking here.