This week’s Tuesdays with Dorie selection was the Blueberry Crumb Cake. By the way, I keep wanting to call this a crumble cake. What the heck is a crumble?
In the recipe introduction, Dorie Greenspan states that you can use any type of berry except for strawberries because they are too watery. My farmers’ market only has strawberries this time of year, so I used Trader Joe’s frozen Very Cherry Berry Blend. This bag of frozen berries contains: cherries, blueberries, blackberries, and raspberries.
I made half a recipe, added ground ginger along with the other spices, and used my 8″ springform pan. Next time I make this (and there will be a next time), I’ll make the full recipe and maybe try carmelizing some apples.
I made the cake one day and it was gone the next. I ate one slice and my husband, P, ate the rest. He really, really liked the cake. He asked me if it was bad that eat the whole thing. I told him no, because I halved the recipe. 😛
Thank you to Sihan for selecting the very delicious Blueberry Crumb Cake. Visit her blog to get the recipe.