The 82nd recipe I made from The Modern Baker by Nick Malgieri, was the one for Blueberry Crumb Cake, on page 237. It looked like the perfect treat to make with some wonderful blueberries I had on hand, and it was. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us. That said, you can also find the recipe at Nick Malgieri's blog here, thank you, Nick.)
The ingredient list for the cake: flour, sugar, baking powder, brown sugar, cinnamon, nutmeg, butter, eggs, vanilla, buttermilk, and blueberries.
The mixing takes only a few minutes and it all comes together nicely. The only technique new to me was that the recipe had us mix the topping and the blueberries together before spreading it on the top of the cake, always before I put on fruit and then the crumb topping on top of that. It worked fine this way and I actually rather liked it as sometimes a bite would have no blueberries and just topping and sometimes no topping and just blueberries and sometimes a combination of the two...so it was very interesting to eat it this way, a little like eating three separate cakes. I would do it that way again actually. After I made the cake, I looked at the recipe on Nick's blog and he has the crumb topping going on after the blueberries, so either way works apparently, you get to choose for yourself.
This is a great cake for breakfast or snacks. I made a half version in my 6" square pan and it was a perfect fit. Definitely a repeat.
Phyl has some excellent process photos and observations on his post here and Abby made the official MB blog post here, If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.
