I actually had another recipe all geared up and ready to go for this week — but then I realized that this week’s Tuesdays with Dorie was the Blueberry Crumb Cake, and I had to make it. Yesterday morning, when I should have been grading papers, I made cake. 🙂 If you would like the full recipe head over to Walking in the Rain.
The first step is to make the crumb topping in the food processor. I did this and placed it in the fridge while I prepared the cake.
I used frozen blueberries and tossed them with a bit of flour. This is suppose to help keep the blueberries from sinking in the batter.
Then it was time to prepare the actual cake batter — lots of yummy ingredients – butter, buttermilk, cinnamon, nutmeg, eggs, sugar, lemon zest, flour. All the good stuff.
Then I folded in my blueberries.
I spread the batter in the buttered 8×8 pan, sprinkled it with crumb topping, and popped the cake in the oven.
My cake smelled done, but there was still a soft spot in the middle of the cake, so I baked it a few minutes longer. That made it extra crunchy on the outsides, but still pretty soft in the middle. I think next time, I would put a little less butter in the crumb topping.