flour, sugar, cinnamon, and salt, and then cut in the butter with a pastry I saw some comments about frozen blueberries. Which is the one you prefer, or which one is more decadent? I made it gluten free, using a flour blend of sorghum, brown rice flour, tapioca, potato starch and xanthan gum. Just made this. 2. And yet the flavor was still so rich! However, the cake keeps very well (and moist) overnight and longer so no reason not to make it in advance. Ok, I just ordered Maida Heatter’s Book of Great Desserts (1999 edition). I left out the walnuts and lemon zest but might add them next time. Thanks for sharing and the reminder about visiting Bonnie’s bookstore. Love this classic recipe! Wait scratch that, I’ll have the cake now and make more for reading later! This was my birthday cake this year and I truly enjoyed it. And the taste is divine; everyone had seconds! Yup, I’ve thinned out the recipe book collection and just go to your site. I just made this and it is incredibly delicious!!! But man!! But, if you’ve been baking with 100% whole wheat pastry flour for some time and feel confident about the texture in cakes, go for it. We are now set with meals while we spend time touring this beautiful country. Just like the photo. How did you know I was looking for a simple lower fat recipe for a blueberry cake? :D. Wonderful cake! My Mum is now planning to make it for her mother some time, and I’m pondering possible variations. Cool. Holy cats, this cake was so good that it didn’t even matter that we only had half of a lime for zesting and that I forgot the vanilla. perfect blueberry muffins. It was sooo good! I have made this cake 4 times already and have shared it with 3 friends who are now making it regularly too. For breakfast?! vanilla but I also took 1 tbsp. I used a combo of oat and whole wheat flour for one of the cups of flour so I could justify eating this for breakfast. Can I freeze this cake? This is wonderful! I’m really looking forward to making this cake for my dad’s birthday tomorrow, but I was just wondering if it would be possible to make the batter the night before and refrigerate/freeze it and then bake it the next morning? Many thanks. After about 15 minutes, she said, I have to go do an errand, would you mind watching the shop for me? This is SO good I’ve made it twice in the last week or week so. Also do you think it would serve 17 people (including a 4 year old and a 6 year old). Thank you SO much! (40 mins was perfect.) Wow, Deb, wow. Maytal — I think it should be okay with an all-purpose gluten-free baking mix. Delicious! I’ve never come there on a hunt for a cookbook and not found it (and, oops, usually five more; see above: overfilled apartment, guilty as charged). Thanks! This was AMAZING! So delicious! I wuv this recipe! Dust with confectioners’ sugar, if using. Do you think I can use strawberries for this recipe? In the Kitchen Sunday, August 3, 2014. The thing is, the cake is moist, unless it’s basically uncovered that moisture is going to soften the crisp topping after some time. Little Maine blueberries are in season, and I’ve just made my second cake in two weeks. The recipe for this cake comes from Maida Heatter’s Book of Great Desserts. Your email address will not be published. B — I think you could substitute diced rhubarb here easily. What is it about crumbs that add that special ‘eat me’ touch? I love crumb cakes but always struggle with the crumb. I’m never quite sure how to work that substitution. I brought this cake to a friend’s house on Friday and everybody loved it! Will be making this again soon with blueberries. In the fall, I often make it with lots of apples (and cinnamon and a big squeeze of lemon), and in the winter, I make either the apple & cinnamon version or frozen blueberries (which needs extra time)…today, we’re having a mix of blueberries and cranberries and I’m sure it will be as good as always. Aug 9, 2014 - Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… For the topping: I mixed the chopped walnuts into the butter/flour mixture and added about a tablespoon of white miso (inspiration from a Bon Appetit recipe) which was really delicious and is a great trick to add a little bit of oomph to a sweet baked good. The fruit is moist but not wet. Aga — I mention the softness of the streusel in the head notes. :) Do you think almond milk or coconut milk instead of milk, um, from a cow would mess up the cake’s texture? Zest of 1 lemon Thanks so much for the recipe and your tweaks! I was reading your roasted apple spice sheet cake recipe the other day and was wondering whether you thought roasted apples would be a good addition to this cake seeing as it could be thick enough to suspend chunks of apple, but the apples would already be cooked and soft so I wouldn’t have to worry about them being hard after the cake finished cooking. 1. One idea on the softness of the topping: in another buckle-type british recipe I made this year, they smooshed the streusel ingredients into almost a dough, stuck in the freezer while you made the rest of the cake, and then crumbled it over the top. But I think you could melt it. I’m excited to try out this recipe soon :), hi deb! Have been making this recipe for years (but in a 9×9 square pan). The cake is almost gone, it is tender and just delicious. This cake was delicious! This recipe is easy, amazing and versatile for all seasons! times in the past week and about to make cakes five and six tonight, I felt like I needed to bow before your culinary genius. Any tips? I made this just yesterday! One year ago: Burst Tomato Galette with Corn and Zucchini guess what i’m bringing? *brain explodes with confusion*, P.S. It took 45 min in a springform pan at 375F. I made this yesterday and we absolutely love it. I’ve made it twice now and we loved it both times. Oh, its just great. I was just wondering if I could sub the milk for sour cream? The beauty of this is that they deliver a punch of flavor using, very little oil and they don’t alter the basic chemistry of the product. Unfortunately, they’re not exactly historical preservationists here, so when they make a new doorway, as they are for us, they look different. Also, used a parchment-lined spring-form pan so I didn’t have to flip anything anywhere. So delicious. Made this last night to eat over the weekend. Also Delicious. What a yummy cake! 1 teaspoon ground cinnamon In a large bowl, beat together Oh and I cooked it in a parchment-lined 9-inch springform pan and it couldn’t have released more easily. Blueberry prices have been a King’s ransom of late. I hope that helps. I subbed unsweetened soy for whole milk because I was too lazy to go to the store, and this was still fabulous. What do you think about using a food processor to make the streusel? This cake was a religious experience. would you advise bumping up the sugar at all to combat the tartness of cranberries? When do you put the crumbs on? of butter. I’d really love to try it! Cherries instead of blueberries Subbed lemon juice for the vanilla to up the lemon factor. I don't know how it would be made with frozen blueberries, but I might be tempted mid-winter. I made it this morning! Finally, I served it with a good vanilla custard because if my Dad was in a sitcom, his catchphrase would be, “It would be nice with custard on it.” I have to say, it was delicious and went down very well. Thanks for a great recipe. blueberry crumb cake Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a … It took 10 minutes longer to cook. Deb, It was okay. For those with Trader Joes, TJs has very affordable frozen wild blueberries! Glad you’re enjoying the cake! I have made this cake twice so far. I’ve made it twice. Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. I love the way you write! I want to take it with me on vacation in three weeks. Three years ago: Zucchini Fritters There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. In some of your other recipes you suggest melting the butter for the crumb topping to make it easier to combine with the flour and sugar. I just discovered this recipe a couple weeks ago after a dear friend told me about it, and I LOVE it! Cake: 1 1/2 Cups whole wheat flour (Smitten Kitchen calls for 1 3/4 cups all-purpose flour) 2 Teaspoons baking powder 1/2 Teaspoon salt 4 Tablespoons unsalted butter, softened 3/4 Cup granulated sugar Zest of 1 lemon (I used a microplane grater/zester) 1 large egg 1 … Or should the baking powder be 1.5x? Probably my favorite street in the whole city! Must get one! I made a half batch in a six-inch springform, and it was fantastic (although measuring half a beaten egg is always annoying). I saw this cake by Smitten Kitchen back in July and knew that my husband would love it, but waited till the weather got warmer and blueberries were more reasonable, otherwise it’s one very extravagant cake! It was really delicious--both for dessert last night and for breakfast this morning. Thanks Deb! Oh!!! (The cake keeps well, covered at room temperature, for up to 3 days.) The batter turned purple, I freaked out a bit, but the baked cake looked fine. This is my new favorite summer cake! Good Luck. I just made this for Thanksgiving tomorrow I replaced the lemon zest with orange zest and the blueberries with fresh cranberries. 1 large egg This looks delish, it will be made this weekend! I’ve made this crumb cake at least 6 times in the last 3 months, doubling the recipe and baking in a 9″x13″ pan with the same baking time of 40 minutes. Could I substitute or add lemon juice? Hope that helps. Probably holds up better in the freezer for that long. Four years ago: Nectarine Brown Butter Buckle Hi Deb, I was wondering if the blueberries could be substituted with dried blueberries? This and your strawberry cake are the two summer favorites. Worked very well! This looks beautiful, and with the last of the summer berries coming in, I can’t wait to get to it! The only substitution was adding almond slivers because I didn’t have walnuts and baked it longer than 40min. Thanks for the tip on the bookstore; I’ll put it on my list for our next “field trip” into NYC from NJ. Aug 8, 2014 - Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… I also added a tablespoon of poppy seeds. Just bought a bunch of Maida Heatter’s books. This looks like it would certainly help with those stress levels. I am looking for a bit more flavor in the cake. Deb do you think this is due to the thick batter & that I had just opened a brand new can of baking powder? I make this yesterday and it was delicious! 1/2 teaspoon table salt Not a fan of lemon zest. Hi Deb I’m a massive fan of yours and your blueberry crumb bars are notorious in my house. – with frozen blueberries (close to the highest measurements listed in the recipe) Thanks, I’ve made the lemon cake from this book many times, but never the blueberry crumb cake. I could not transfer with spatula, had to use a metal soup spoon. As you describe it felt very buttery and I resisted the extra flour urge. http://Www.jeffskitchen.net. I was pleasantly surprised how soft, fluffy and not too sweet the result was. Cake keeps for 3 days at room This time I wasn’t able to eat it till the third day. I bought your book because of this cake :D Looking forward to trying out more of your recipes. I live alone and don’t share well… I also don’t want to eat all of this in one night. This looks like the delightful blueberry “coffee cake” my grandma used to make and serve after church service on Sundays. I used a 7×11 pan, not quite 2″ tall, and it was perfect. Had it tonight with whipped cream and will have it for breakfast tomorrow with yogurt. :) The men in this house swoon over blueberries so can’t wait to cut into this sweet smelling cake!! You are so much calmer than I would be with a move situation. Gosh, Ellen beat me to it. I love this recipe! It was a HIT. Should we be using a springform? I’d add more flour, necessarily sugar, unless you find it not sweet enough. Heatter recommends 2 cups, but the pints I buy at the market often have 2 2/3 cups in them, and I use them all. The only problem was the crumb topping. Oh my goodness, my whole kitchen was filled with the wonderful smell of this cake! There was a fight to take the leftovers home. Love your recipes, Deb and your cookbook is fantastic . Picked the blueberries out East and brought them home just for this. Haha. The crumb was perfect and everyone exclaimed over the amazing streusel and loads of berries.