Tuesdays with Dorie: Blueberry Crumb Cake
March 24, 2009 at 9:02 am | Posted in breakfast things, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 47 Comments
Homemade crumb cake for breakfast is something I definitley could do with more often. One small problem…I don’t know about you, but it’s awfully hard for me to put together a cake in the morning that takes almost an hour to bake! Solution…make it the night before, have some for dessert and heat the rest up for breakfast the next morning.
Why am I going on about crumb cake? Well, Sihan of Befuddlement chose Dorie’s Blueberry Crumb Cake for TWD this week. It is loaded with berries (I went with the standard blue ones, but next time I just may try cranberries), and has a crumb topping that is sweet, nutty and crisp. I swapped out a little bit of AP flour for whole wheat in both the crumb and the cake. How healthy, right?! Also, I made a half recipe and baked it in a loaf pan. It’s just perfect with coffee.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Befuddlement. Don’t forget to check out the TWD Blogroll!
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Your cake looks stunning! I am new to the TWD group and this recipe was my first! I’m excited to be apart of the group. Its people like you who inspired me to start my own food blog and join online baking groups. I love your blog!
Comment by Lisa— March 24, 2009 #
I LOVE CRUMB CAKE!!
Comment by VeggieGirl— March 24, 2009 #
Man, this looks so delicious! I hear you with the “morning” problem. I have these great intentions on weekend mornings, but by the time we get to eat these great ideas, it’s already lunch time! I’m going to take a hint from you and make my treats the night before. I really can’t wait to make this one!
Comment by Elyse— March 24, 2009 #
Beautiful photo and nice tip on the 1/2 recipe with loaf pan. I loved this cake!
Comment by Lorelei Craig— March 24, 2009 #
Beautiful!
Comment by Carolyn— March 24, 2009 #
Hmm, I was convincing myself this was already healthy, with the antioxidants in the blueberries, the omega 3 fatty acids in the walnuts. So you just made it super healthy. Nice cake!
Comment by Mary— March 24, 2009 #
It looks beautiful!!! I loved this cake too – only, the frozen blueberries I used didn’t give off any flavor. It was still great though!
Comment by Amy (Sing for your supper)— March 24, 2009 #
MMMM! It looks delicious. I could grab a fork and dive right in! I hope to make this recipe tonight.
Comment by Tami— March 24, 2009 #
What a delicious looking cake!
Comment by Erin— March 24, 2009 #
This is so what I was looking for… that little twinge of violet color in the batter, around the blueberries! Beautiful.
But nah… I made mine maple flavor with pure maple extract AND maple sugar, so my batter turned way darker and I didn’t get those beautiful tones!
Oh! well… it tasted amazing, apparently for you too! …and the plus is that like you say, it can be eaten at just about anytime of day, with almost no guilt! LOL
Comment by Vibi— March 24, 2009 #
I am impressed, you can eat this for breakfast? No way for me, only in the afternoon 🙂
yours looks appetizing
Comment by Ulrike— March 24, 2009 #
I would surely love a piece of this cake for breakfast 😉
Comment by snooky doodle— March 24, 2009 #
wow, your cake looks absolutely perfect! better than the photo in the book. I loved this cake too
Comment by Tammy— March 24, 2009 #
Beautiful photo and I agree on the half recipe and baking the night before. So much easier to get the day started 🙂
Comment by Eliana— March 24, 2009 #
Wow, look at all those blueberries! Yum! 🙂 I made mine with cranberries and it was delicious – definitely give it a shot!
Comment by Tracey— March 24, 2009 #
Fantastic photo! I can taste it!
Comment by howtoeatacupcake— March 24, 2009 #
Great looking cake. I really loved this recipe and will make it again.
Comment by Michelle— March 24, 2009 #
Looks delicious! And a great idea to cut the recipe in half and use a loaf pan–must make a note of that. K x
Comment by kristina— March 24, 2009 #
that looks lovely! Only making half the recipe is a great idea – there are only two of us in our house and if I made all the recipes I wanted to we’d be huge! Cutting them in half means I can make twice as many treats!
Comment by Renee— March 24, 2009 #
Your cake looks lovely. I love the idea of subbing cranberries for the blues. That would be a nice combo of sweet and tart.
Comment by Michelle from Baken— March 24, 2009 #
C completely agree with you about the hour-in-the-morning concern, though I like your timeline! Glad to know that the whole wheat flour works…and the half-recipe-in-a-loaf-pan idea is brilliant, especially since this keeps for a little while but is especially good warm from the oven! I’m glad you enjoyed it!
Comment by Audrey— March 24, 2009 #
Yum! It looks wonderful. Love this recipe!
Comment by Leslie— March 24, 2009 #
I started out by having mine for breakfast, but the snacking took me well into the late afternoon on this one. So good!
Comment by Amy— March 24, 2009 #
Halving the recipe might have been a mistake… 🙂 This is one tasty breakfast / dessert / anytime in between cake.
Comment by Caitlin— March 24, 2009 #
Your cake looks lovely! Baking it in a loaf pan was a brilliant idea!
Comment by Kimberly— March 24, 2009 #
Your crumb cake looks fantastic. YUM!
Comment by pinkstripes— March 24, 2009 #
Well done, your cake looks great !!!
Comment by Jin— March 24, 2009 #
Gorgeous photo!
Comment by Jayne— March 24, 2009 #
Love the cake! It’s so smart to make it the night before. I get really impatient in the mornings
Comment by Stephanie— March 24, 2009 #
Crumb cake and coffee – I really doubt if there is anything more pleasing in the morning.
Comment by rainbowbrown— March 24, 2009 #
Yours looks so good! We loved this cake 🙂
Comment by Amanda— March 24, 2009 #
looks great! we loved this cake. i see more crumb cakes in my future for breakfast. 🙂
Comment by Karen— March 24, 2009 #
Looks scrumptious. This was my second week cooking TWD and my family is thanking me? You? them? It is huge and wondering about how well it will freeze …I am in danger of having three meals a day of nothing but this cake. Love the idea of cutting the recipe and using a loaf pan …
Comment by Claudia Haas— March 24, 2009 #
The crumb topping looks amazing!
NAOmni
Comment by NAOmni— March 24, 2009 #
It’s 11 PM and I could do with a bite of that crumbcake right now! I think I will also try blueberries.
Comment by Heather Peskin— March 24, 2009 #
Looks perfect for breakfast. Mom used to make coffee cakes on Sunday morning, but we usually don’t have time. Yours looks yummy!
Comment by teaandscones— March 24, 2009 #
Wish I’d have read this last night – I’ve been up long enough that I could have been pulling this out of the oven to have for breakfast now. Looks good.
Comment by Jenny— March 25, 2009 #
That picture wants me to make it again. Yum! I have to bake at night or I would never make it out in the morning on time. I had it leftover for breakfast the next morning. Well, what was left of it.
Comment by Leanne— March 25, 2009 #
Smart idea to bake a half-recipe in a loaf pan. I liked this a lot, especially the topping! It didn’t make it to our breakfast table in time the first day, but we did have it for breakfast the next day.
Comment by shortbreadsouth— March 25, 2009 #
Sometimes I’ll get everything measured and ready the night before – but for the most part, forget it.
This cake’s a keeper, that’s for sure!
Comment by Megan— March 25, 2009 #
I’ve never tried the crumb cake. Mebbe this summer!
Comment by A&N— March 25, 2009 #
Beautiful, beautiful photo! Makes me drool! 🙂 I definitely will make this one again!
Comment by Karen— March 25, 2009 #
Subbing some whole whear flour sounds good. Nice!
Comment by Spike— March 26, 2009 #
Your cake looks perfect. Plus, I love your addition of ww flour!
Comment by Shari@Whisk: a food blog— March 26, 2009 #
The baking time is always an issue for breakfast items. I am not one for having breakfast at 10:30 or 11:00 a.m. as so many people do, so I “pre-breakfast” with toast, cereal, or eggs and then have the baked good whenever it is finally ready. I like your strategy of baking the night before and enjoying it as dessert.
Comment by Carol Peterman— March 26, 2009 #
What a gorgeous looking cake. I feel so motivated to try this one – I think I will.
Comment by giz— March 27, 2009 #
Totally yum! Love trying all things sweet in the kitchen… recently found a raspberry souffle recipe on meridian… worth a try too… ahh all this sweet stuff is hard to resist!
Comment by Jessica— April 2, 2009 #