Always looking for an excuse to bake something from Baking from My Home to Yours by Dorie Greenspan, I made her Blueberry Crumb Cake from page 192 for a family brunch today.
I started yesterday making the crumb topping so that it would sit overnight in the refrigerator. I left the butter out on the counter to come to room temperature. This morning, after 15 minutes on the elliptical machine (I love the burst of energy that comes with morning exercise), I got to work on the recipe.
First thing to note is that I had to use frozen blueberries. I don’t know what was going on this week with blueberries in New Jersey but they were so expensive. My local market had 6oz at $4.99. Wegmans had the same amount at $3.99. The recipe calls for 10 ounces, so they were both way too much for my budget. I do think the flavor suffered a bit with the frozen berries.
Anyway, the recipe was straightforward and easy. The only thing I altered, besides using the frozen berries, was that I added a little more nutmeg than required. This was not a conscious decision, it was just that I was enjoying grating the nutmeg a little too much (I have a Microplaner that makes grating soooooo easy). ; ) Really though, I probably used 1/8 tsp more than required. I do have to say that the smell of the nutmeg and the cinnamon was wonderful.
After cooling, I cut the cake into small squares and served it at our brunch. Everyone liked it. It looked good. But I think the flavor could have been better with fresh blueberries and maybe a bit sweeter batter. Just my thoughts.