OMG! I mean HOLY COW!!! I am over the moon about this week's TWD. I made it with dairy free margarine and soymilk (plus vinegar) so I could eat it because I LOVE blueberry cakes and muffins and yogurt and jam - OK anything blueberry. And WOW, I am in love. I will no longer feel like a poor pathetic deprived lactose intolerant sole. Oh no, from now on, when I start to feel a little left out and jealous that I can't eat most of what I bake, and have to live vicariously through my faithful eaters, I will just make this week's TWD cake - Blueberry Crumb Cake.
This week's recipe was chosen by Sihan of Befuddlement and you can get the recipe on her lovely blog. Thank you thank you thank you Sihan.
The cake was a bit of a miracle because I set the timer to 55 minutes, but then forgot to turn it on. I was just sitting at my computer reading blogs, when I felt that something was wrong and darted into the kitchen. Yep, sure enough, I forgot to turn the timer on. Luckilly the cake was not done yet, but then it was a series of a little bit more, check, a little bit more, check, etc. And, thankfully, it came out AMAZING. We ate it when it was still a tad bit warm. It had a nice crust on the sides, delicous topping (I made some changes) and was nice an fluffy in the center with big juicy blueberrys and not too sweet. Perfect!
My husband's narrative: I really only wanted 2 bites, and then one more, and then one more, and then it was gone and I still wanted more - I will call this the blueberry cake "el diablo." Work reviews were also really good - and they disappeared in record time even though I put them out at an off time - 10:30 am (give or take).
My changes were as follows. Margarine and soymilk plus apple cider vinegar in place of the dairy. Then for the topping, I added 1/4 cup ground graham crackers, pecans instead of walnuts, dark brown sugar instead of light brown sugar, and added a little cinnamon and nutmeg. I think the graham crackers helped soak up some of the extra margarine (will cut back on that next time as there was a pool on top of the cake while cooking) and the taste was subtle, but went well with the pecans. Hope that still counts as making the recipe this week. But the topping was amazing, like a butter pecan crumble with a twist. Oh and I used frozen blueberries - they tasted great.
As always, check out what the other TWD'ers did here.