Song Of The Moment: “Sweet Thing” ~~ Mary J. Blige
Aren’t blueberries awesome? Yea, they rock. I’m an admitted blueberry addict, you know. Every summer I suffer from what I term a “Blue Period”. That’s where I start to fill my freezer with blueberries. You know, for emergencies and stuff. I store them like a squirrel stores nuts.
Ok, don’t come to me when you’re craving a blueberry pie in December. I just love blueberries. How could you not? They are so pretty, just staring at you in their juicy plumpness. Just begging, begging you to make something out of them.
This week I tackled an “old reliable” – Blueberry crumb cake squares. I love crumb cake squares. Cake batter topped with blueberries, and then topped with a yummy crumb topping.
I’m think I’m drooling a bit…
I make this recipe often. I can get up to 50 small squares per recipe, so I always have something on hand to offer the masses. I have yet to meet someone who doesn’t swoon over blueberry crumb cake squares. Especially in November when you can’t find ripe blueberries.
My crumb cake recipe comes from Nick Malgieri’s Perfect Cakes book. It’s awesome, but I wanted to mix it up a little and try another sort of cake. This week I tried a basic pound cake recipe and followed the rest of the recipe as written – Blueberries followed by a crumb topping then off to the oven.
Well… It didn’t work as planned. For starters, the original recipe batter has to be spread with a spatula to cover the pan evenly. My pound cake batter was loose, so there was no spatula action. Perhaps I should have seen the problem right there, but I was patting myself in the back for my ingenuity.
Anywhoo, I popped that bad boy in the oven and when I checked the cake for doneness (is that a word?), I found the batter rose over the crumb topping!
I waited impatiently for the cake to cool hand on hip, foot tapping. Once cool I proceeded to cut the cake into squares.
Ok, perhaps it’s just me – But I thought this cake was awesome. Yes, the batter baked over the crumb topping; but I find it a delightful surprise to bite into cake expecting the deliciousness of a baked blueberry, but also finding a yummy cinnamon-y crunch. You can’t see the crumb topping, but I knew because, hello – I put it there! However, no one else did.
The look on their faces said it all, so I guess I deserve that pat on the back, after all.
Try Nick Malgieri’s recipe. It rocks.
Because I said so, that’s why!
Now mix it up a little! Take your favorite pound cake recipe; top some blueberries on that puppy, some crumb topping and get ready to sing some WOW!
You flippin’ betcha!