There’s a boy in my son’s second grade class who is constantly making up stories. And my son, bless his heart, believes every word he says. Most recently, my son reported, this boy made up a new crayon color, sent it to Crayola, and they are going to start putting in their box of 64.
I had to explain to him that sometimes other people don’t always tell the truth. “You mean he LIED??”, he asked, horrified. “Well, this is more like a tall tale”, I told him. So now he’s never sure he wants to tell me the latest from the tall tale teller, ’cause he knows I probably won’t believe him. Bless his heart.
Well, when I made this recipe I was thinking I might just have to tell my son a tall tale myself, since he ‘thinks’ he doesn’t like nuts in his desserts. Little does he know that he has eaten nuts in all kinds of things I have made, and was no worse for the wear. He figured it out, though, and made me take the crumb topping off the top and put it ‘on the side’. The next thing I knew, his plate was empty, and he said to me “those nuts were really good!”.
I agree wholeheartedly. This Blueberry Crumb Cake recipe from Dorie Greenspan’s book, Baking: From My Home to Yours, is my first one as a member of the baking blog group Tuesdays with Dorie. This week’s choice was made by Sihan of Befuddlement, and you can view the recipe there.
I really had no problems with the cake, besides using a lot of bowls! I loved how thick the buttery-sweet-crumbly topping was, and the crunch of the walnuts really did make it even better. My blueberries ended up mostly near the bottom of the cake, also, but in the book it looked like Dorie’s did too.
If I were to change anything, I would make the cake part just a tad sweeter. Maybe by increasing the sugar by 1/3 cup. The whole family thought this was super, and I will make it again, for sure.