TWD--Blueberry Crumb Cake

Whether you call her blog Befuddlement, Fundamentally Flawed, or Walking in the Rain, Sihan chose our recipe for this week's Tuesday's With Dorie from the great book, Baking From My Home to Yours.  Go check out her blog (after reading this post! ;)  She is cute, creative and her blog is quite yummy!  Sihan chose Dorie's Blueberry Crumb Cake on pages 192-93.  What a yummy, easy, crumb-y cake.  (All of which I love!  In fact, I think the crumb topping is my favorite part.)

Dorie has us bake the cake in an 8 inch pan.  I thought the cake was very tall and next time I will use at least a 9 inch pan.  I made just a small little mistake with no consequence at all.  The recipe says to use 3/4 of a stick of butter, which is 6 tablespoons.  I knew that, but from the time it took to look in the book, see that and get out the butter and remove it from the wrapper, I totally forgot and used the whole stick.  So an extra 2 tablespoons went in to my cake.  Did it suffer?  Of course not.  We're talking about butter here.  I'm sure if Paula Deen has a version of this cake, it has at least 2 sticks of butta in it! ; )  (I love Paula.)  The only other things I did different from Dorie's recipe is I used ground nutmeg instead of freshly grated and instead of a trip to the store for buttermilk, I used the tried and true home version of 1/2 cup skim milk and 1/2 tablespoon vinegar (let set at least 5 minutes--lemon juice also works).  This cake turned out great.  No complaints here.  Kevin even had a few pieces of it--and it's cake!

 

 

Look at the height on this thing!

Perfect blueberry placement.  Just dredge them in a few teaspoons of flour before mixing them gently into the batter.  (I used frozen berries--Goodness, the price of blueberries is crazy right now!)

Hmmm, does anyone else think this needed a little something, or was it just me?   Let's see---ah ha!

  

Now you're talking.  I know, it pretty much goes against Baking's "religion", but I love Cool Whip, guess it comes from growing up on it, rather than the real thing.  Now, Cool Whip has joined the likes of Reddi Whip (have never cared for Reddi Whip, but I'm liking the new Cool Whip!) and comes in a convenient spray can.  ("Fill'er up", she says opening her mouth.) ;)  jk, I've never done that.

Thanks for the great pick, Sihan.  Feel free to go see how all the other bakers faired with their crumb cakes this week HERE at Tuesday's With Dorie.