I’ve been traveling, got a headcold, and have been busy with LIFE – you know, the stuff that happens that interferes with baking, cooking, and blogging. Later today I will post the Banana Cream Pie that the TWD bakers made this week, but I wanted to go back and post the Blueberry Crumb Cake of a couple weeks ago, since I didn’t get a chance to make it then.
I really wanted to make this because coffee cake/crumb cakes are usually easy, pack a big flavor punch, and are well received by my Honorable Husband, Master Chow. Sihan of Befuddlement chose Dorie’s Blueberry Crumb Cake for TWD a couple weeks ago, and you can find the recipe on her blog, or finally go out and get Dorie’s wonderful book, Baking: From My Home to Yours.
As far as the cake went, I made the whole thing in my food processor. The one thing you have to be careful about is mixing in the flour – you barely want to pulse it in or you will over mix the batter and get a tough cake. I increased the lemon zest to that of a whole lemon, and instead of the crumb topping, I substituted an oat topping that I prefer. Why? The topping on crumb buns always looks amazing, but I find that they generally have no flavor - they’re just sweet. I really liked the depth of flavor that the oats provided on this crumb cake, and so did Master Chow – he asked me to put it on the repeat list!
Be sure to stop by later today for the Banana Cream Pie post. In the meantime, check out the TWD blogroll to see what others have been up to!