Blueberry Crumb Cake

This week's Tuesdays with Dorie recipe was selected by Sihan of Befuddlement. Always up for something new, I ended up broiling instead of baking this cake. The oven we have here is an old electric, and after waiting an hour for the oven to preheat, it never got warmer than about 100ºF. The bottom burner looks like it's out (so no clue why it even got warmer than room temperature in the first place) and I'll have to call the landlord about that soon, but in the meantime I had the cake just sitting there, waiting to be put in. I tented it with some foil and put it on a low shelft, then broiled it, checking every 10 minutes or so to make sure the temperature wasn't going too high. Long story short, the cake ended up taking me about two hours to fully bake instead of the one, but the taste definitely (and surprisingly) wasn't affected.

Hopefully this problem will be fixed quite quickly - I wanted to put myself ahead a few recipes, as I usually do, just in case something comes up, and I need to make my weekly loaf of sourdough (I pretty much eat a sandwich and some fruit for lunch every day at work, and I refuse to go out and buy bread. It's not that mine's any better, I'm just stubborn like that). Anyways, people reading this are probably more interested in the recipe. So, let's see. Fresh blueberries in a moist cake, topped with a walnut crumb crust. Contrasting texture of slightly crispy on top of soft; buttery walnuts with brown sugar topping the fruity cake. As Dorie suggests, this cake can be eaten as a breakfast treat, as a snack, or for dessert. It goes well with any time of the day. Fairly easy to put together, but your friends will think it took loads more effort.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 192 - 193