Cool slightly on a rack, then release the sides of the spring form and cool further.Īt first I felt guilty about having a piece for breakfast the next day but then I just convinced myself that this cake is really just a large muffin in disguise.Bake about 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.Sprinkle crumb mixture over the entire surface.Pour batter into prepared pan and smooth surface.Fold blueberries and walnuts into thick batter until they are evenly distributed.Repeat additions, alternating dry and wet, ensuring that you finish with the dry ingredients.Add 1/3 dry ingredients and mix slightly, then add 1/4 cup milk and mix again.Add egg and vanilla and beat until combined.With a mixer, beat butter, sugar and zest together in a large bowl until light and fluffy.Combine dry ingredients in a medium bowl.Combine all CRUMB ingredients together then cut in butter to make coarse crumbs.Line the bottom of a 9 inch spring form pan with a traced circle of parchment paper. I couldn’t resist licking the spoon and bowl afterwards and to me, that is the mark of a good cake to come. I loved how decadent and thick the batter was when I plopped it into the pan. I reread the recipe and decided that since they were lining the cake pan with parchment paper, I could use a spring form pan and skip the flipping entirely. One baker pointed out that flipping a crumb topped cake out of a cake pan was risky business and ended up with quite a mess in her kitchen. ![]() Once I started reading the comments I wasn’t so sure. I had seen the cake on their Instagram feed and thought that would be a great way to use up all the blueberries I had. The first thing I did was pre heat the oven so that I could bake Smitten Kitchen’s Blueberry Crumble Cake. I turned to Facebook to see if anyone had a recipe to share and hit the jackpot with one for blueberry crumb cake that my friend Lee found on the blog Smitten. ![]() It also felt good to get some cooking done. It felt so good to throw all the windows open early in the morning and not have to worry about running around and closing everything all up once the outside temperature overtook the temperature indoors. Last week was a blessed, blessed reprieve from the unnaturally hot summer that we have been having here in Alberta and on much of the prairies.
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