Today’s tried and tested recipe comes from Smitten Kitchen, which is fast becoming one of my regular blog reads.
I’m normally way behind the curve, normally trying recipes 6+ months down the line by the time I have ‘re-found’ them, it takes me ages to remember where recipes came from, which is why I should use Pinterest more regularly! However, this recipe for Blueberry Crumb Cake was too good to pass as a dessert for today’s Sunday lunch.
Blueberries are in season just now, and one of my favourite berries. The pairing of them with lemon in the cake, then topped with a sugary, cinnamony struesel type topping, was just too good to resist!
The recipe can be found via the link above and I’ve included some pictures of my endeavour. The only alteration I made was to not include the walnuts (remember Mr B’s recent misadventure with a small piece of peanut?) – otherwise I followed the recipe to the letter even using cups/spoons for the quantities of ingredietns. Now I’m still happy with my finished result as it looks like a yummy homebaked cake, but it doesn’t quite look like the pics on Smitten Kitchen -the blueberries sank and the cake almost bubbled up around the edges of the struesel topping. Thankfully I don’t mind sharing with you when my baking doesn’t quite end up like the master version – what do you think went ‘wrong’?
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- The ingredients ready to go
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- The spoons
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- and the cups
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- The finished struesel topping
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- Batter in the tin
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- then covered with the struesel
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- See how the cake rose above the struesel?
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- To be served with extra blueberries, and a choice of custard or creme fraiche
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