Day 3 of my personal "Cooking for a Carnivore" challenge: Decadent Blueberry Crumb Cake
(This is where I try to make things my super picky husband will eat, in case you missed out.)
Another easy victory folks. My husband loves blueberry muffins, so I switched it up a little and made a crumb cake. He didn't even realize it was a cake. He isn't really a cake kind of guy, he would tell you.
This recipe is basically a pound cake with an entire pint of blueberries mixed in. I was lucky enough to have some extra blueberries from my Bountiful Basket from earlier this week, so I used fresh juicy blueberries.
It also has a crunchy, sugary, crumbly topping to make it even more yummy. I baked this cake in my medium pyrex pan that I usually make enchiladas in, it's a big one. The recipe calls for an 8 by 8 pan, but I have a 6 by 6, or this bad boy. It says it makes 8 servings... WHAT?! This is easily 12 large servings, just saying. Next time I make it, I am going to make a half recipe and bake it in 2 loaf pans.
Did I like it? That's a good question. I eat cake for a living. You don't believe me? That is the other part of my job as a pastry cook, so I am kind of a pro when it comes to sweets. I do my job in the tasting department, so I know my stuff.
This cake is loaded with berries, crunchy on top, and remarkably soft and tender. I would definitely make it again, and eat it.
The fresh blueberries make a big difference in moisture and flavor. They are sooo good.