I was indifferent to making this week’s Tuesdays with Dorie baking project. I figured it would be good, as it is chocked full of blueberries, but coffee cake isn’t terribly exciting to me. I baked it early one morning and ate a piece piping hot from the pan and it was good as I expected.
My original plan was to take a nice photo of the cake in the pan with the one piece cut out. I wasn’t able to wrangle David to take the photo until later in the day and darn if half the cake wasn’t gone by then, and I have to admit that David didn’t have a single bite! I discovered I really liked this cake once it had cooled. Luckily I managed to get the other pieces tucked away in the freezer before I accidentally ate them all.
I made this one almost by the book, only adding a tablespoon of chopped crystallized ginger to the topping. I did find the thick sugary topping delicious, but I would have preferred a less sweet topping, so next time I will just cut back on some of the sugar in the topping and add in some rolled oats.
Sihan of Befuddlement picked the recipe for this week and on my own I may never have been inspired to make the Blueberry Crumb Cake, so thank you Sihan for opening my eyes and mouth to a great crumb cake. Sihan has the recipe posted on Befuddlement, and of course it is in Dories book along with all the other great things we bake each week.
350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours . 66 recipes completed 155 to go!
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I’m glad you enojyed it! It looks like the perfect slice. The addition of ginger sounds fabulous. I need to try adding it more when i bake
So glad you ended up liking it so much!
I thought this was really good, too. I don’t make coffee cake often, I think muffins usually take its place. This was a nice change!
Hi Carol! I love the close-up picture of your magnificent blueberry crumb cake!
I wasn’t thrilled making these at first either and it didn’t turn out well in the end. I made another one and it was the way I liked it: somewhat moist, crumbly topping, and great with a glass of milk.
Enjoy the rest of your week!
OH! Yeah… I love the accidental part! LOL LOL LOL
Hummm… I don’t know how it would feel to have to rely on someone else to take pictures, I’m such a control freak, I don’t think I could stand it! LOL
But either way. the cake looks wonderful, wehter in or out of the pan I’m sure! LOL …and the photographer, but he knows… his pictures are an amazing complement to your just as great baking!
I will be waiting for the family to go to bed so I can have another piece.
Your pics look good! I think rolled oats would be perfect to top off this cake with. I can hardly wait to make it.
YOur crumb cake looks fantastic. Candied ginger on top sounds wonderful.
I wasn’t too excited about this either but ended up loving it! It looks like yours turned out perfect.
Ginger in the topping sound like a good idea!
Love the picture…it’s perfect.
Look wonderful! We loved this cake at our house
Only 155 recipes to go??? Only (she says sarcastically) 3 years to finish the book. WOW!!!
And wow goes for your cake too, It looks really moist and yummy!! I love the topping because it was sweet since I had used Splenda in the cake itself.
oh, that looks so tasty! rolled oats would be a great addition to the topping.
That looks wonderfully moist! I think this cake is one that will show up on “case of the disappearing baked good.” I swear, it just got better over time.
I also loved this cake…iit’s wonderfully addictive and delicious. The addition of the crystalized ginger sounds terrific (I made a note to add for next time)….great job Carol!
Hehehe “accidentally ate them all”… I always eat more than I expect to and then I say “It was an accident! I didn’t mean to!” hahaha yor cake looks delicious!
Your cake looks awesome! Glad you like it more than you expected to. I enjoyed this week’s recipe too.
it looks wonderful! glad you ended up liking it so much. the ginger sounds like a great touch. oh, and i like your recipe countdown