Sihan of Befuddlement chose Blueberry Crumb Cake as our weekly recipe from Baking: From my home to yours.
Today is Joe and my anniversary, so I thought this would be a lovely way to start the day. The recipe is simple. First you make the crumb topping, then the cake. I decided to make a brown butter crumb topping because I love the combination of berries and brown butter. To make the topping, I simply followed Dorie's directions for the crumble except I browned the butter, poured it onto the dry ingredients and mixed it by hand.
Then I crumpled it up with my hands and laid the crumbs out on a plate which I put in the freezer. For the cake, the one thing I omitted was the lemon zest because Joe hates lemon zest. Usually I'll add lemon zest anyway because I love it so much, but since today is all about our love for each other; I decided to leave it out. I used the fancy berry mix from Trader Joe's instead of just blueberries. It contains blueberries, blackberries and raspberries. I find this brand of frozen berries to be consistantly good. One of my favorite ways to eat the mix is to microwave ½ cup of it in a bowl, then top it with Greek yogurt and a little maple syrup. It's heavenly.
Back to the cakes.
Originally I had grandios ideas of making a two tiered crumb cake as kind of a faux wedding cake. I divided the cake mix into one 4" round and a 6" round. After 55 minutes in the oven, I was glad I had made a 4" cake because it was done way earlier than the 6". I think the 6" cake ended up in the oven for at least an hour and 10 minutes. Joe and I are very impatient people. Especially when we've already had our coffee hours ago, and are staring at a very pretty 4" cake.
With cake aroma swirling around us, I decided to forgo the 2 tiered cake idea and dig into the little guy. We were glad we did because it was lovely warm.
Just another delicious recipe from Dorie Greenspan. I loved the contrast between the berries, the soft cake and the crumble. This is something I will make again.