And, the blueberries weren't as abundant as they appeared in the picture. The cake was moist, but the flavor was subtle. I really thought this turned out just OK. I also let the butter cubes warm up a bit before using them (but not too much!). I sliced them small - almost into cubes - and chilled them in the freezer for about 30 minutes before adding them to the batter. This was exceptional! I substituted fresh strawberries and it came out great. Even better! Heated individual pieces in the toaster or microwave oven. Since we picked so many blueberries I made 4 crumb cakes and froze them. Overall, a great crumbcake.Įxceptional! Flavorful, moist and keeps well. Also, possibly too many blueberries, I may reduce a bit next time. I just made for our church coffee hour.I added some oatmeal to the crumb topping. Preserving the sweetness is important to you. Though tarter, cake add a bit more sugar if Substituting an array of mixed berriesįor the blueberries yields an equally delicious, People in my household who have a hard timeĭigesting nuts really appreciate the simple crumb Typically the blueberries sink to the bottomĭuring the baking process, which I just love, as itĬreates a fantastic stratificationcrumb topping Occasions, and it turns out well every time. The blueberry's flavor come's through so much better than in muffins! One word description: AWESOME Results are BEAUTIFUL and as equally delicious. I received many raves and requests for it. I have made this a dozen times since finding it. This is one of those one-in-a-million great recipe finds.
I suspect some of the complaints about it being too dry are people who let it cook for the reommended time in the recipe.
#Moda blueberry crumb cake charm packs full
A crowd pleaser!Īfer reading these reviews, I put an extra half cup of full fat sour cream into the mix and checked the cake at 33 minutes. The proportion of blueberries to cake is decadent. I also used fresh frozen blueberries, so the dough was stiff when I poured it in. I made in a smaller glass pan, so it took longer, but was deeper. I even failed to dry my freshly rinsed blueberries, which left the batter a bit moist, but it still turned out well. My crowd was pleased and "licked the platter clean." This recipe was easy and fool proof. I made no adjustments, and it turned out beautifully. I will try a different recipe for blueberry crumb cake next time - maybe Ina's. I did make one error - added all the sugar instead of holding out the 2TBS (my 3 TBS) for the streusel topping. Based on reviewers comments, I did add 2TBS. I thought this would be a light cake with lots of blueberries and a streusel topping.
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