Tuesday, March 24, 2009

Blueberry Crumb Cake TWD



I got to make this wonderful crumb cake! It was very simple to make and took well with the frozen blueberries which are much less expensive (whew!). The recipe calls for a few tablespoons of flour on the blueberries and toss. I'm not sure why this is important - either it allows the blueberries to mix in without leaving a blue/black/purple mess on the batter and keeps the contrast between the cake and berries OR it allows the blueberries to kind of jell like a roux. Either way this was a delicious cake which I enjoyed very much - my kids however wanted chocolate frosting slathered on a box cake and were less than thrilled at this "cake," but that left more for me and some to share with neighbors.





If you'd like a chance to make this treat you can check it out at Befuddlement along with other seriously delicious looking things! Thanks Sihan for picking this delightful breakfast cake!

6 comments:

April said...

Your pictures are fantastic. It looks super yummy.

Maybe I will have to try that one. Anything with blueberries is good usually and maybe a little cinnamon.

TeaLady said...

Your cake looks great. Nice and moist and yummy.

wildthayn said...

I think this looks way better than a box cake!! We'll have to try it! Great pictures too!

Melvin and Carly said...

Looks delicious. I could be wrong on this, but I think that adding the flour to the blueberries also helps to keep them all from sinking to the bottom of the cake.

Tracey said...

Great looking cake! Tossing the blueberries with flour before adding them to the batter keeps them from sinking to the bottom of the cake :)

Whitney said...

I totally need to make this, it sounds fabulous!