I've got a definite love for any sort of morning cake. Namely because on any given Sunday my mother would whip up her yummy coffee cake. I remember eating my piece with a big glass of milk...of course, while it was still warm. Then I would jump back up to the counter and get another piece. Well, almost...I'd get the top half of another piece. I'm a sucker for brown sugar topping.
Though my mother would never make this crumb cake, unless she subbed pecans for walnuts...she would enjoy the blueberries and light, fragrance of the citrus zests
Sihan of Befuddlement chose the- Blueberry Crumb Cake for this week's recipe. You can find the recipe on her blog or on on pages 192-193 of Baking: From My Home to Yours by Dorie Greenspan.
I was a big fan of this cake. I opted for frozen blueberries since they were a third of a cost of fresh blueberries...and it all worked out just fine. My favorite part of making this cake was zesting the lemon and orange. It was just so darn pretty and fragrant. Join me on a picture trip of the Blueberry Crumb Cake.
buttering the pan up...
getting the crumb topping ready
yum yum yum...now it goes in the refridgerator
mixing up the dry ingredients...
ah the zest. i wish this blog had smellovision because citrus filled the air.
rubbing the sugar and zest together to get the oils out...
tossing the blueberries in flour. i guess this helps them not sink to the bottom of the cake.
and of course i forget to get pix of the actual batter. it was gorgeous. here check out this chica's batter. isn't it lovely?
ready to go in the oven for 65 minutos. :)
all done! isn't it pretty?
Be sure to check out all the other TWD baker's blogs to see their crumb cakes.
Tuesdays with Dorie