Is there a substitute; for example, diluting heavy cream with water? It was a success at our family party! The name sounds catchy! all loved it. I put a crumb topping on it one time, too, (from your big crumb cake) and it was great, but also overkill — the recipe is perfect as is. My first sk recipe is a ridiculously delicious triumph. Now I’m looking at all your cake recipes and they all look yummy – uh oh! Plus, feel no shame for a weakeness for things containing the word “cake.” There’s a diner we go to because on the weekends, before your get your meal – you get cake. I picked up “I Was Told There’d Be Cake,” and I definitely enjoyed it! Stumped by Sourdough? I want to purchase one for a friend!!! We have so many from berry picking this summer! Making this now and need to know the correct flour measurement for the topping please! Thanks for sharing! I made this on a Friday night and 5 days later I see my husbandbought some fresh blue berries – I ask what they are for and I get this response: “for you to make that blueberry cake again.” Kids eyes lit up and they exclaimed, “you’re making the blueberry cornbread again?! I used diced peach instead of blueberries. I like to make it for brunch parties. Was this her one and only venture into baking history? 3/4c – 3/4 tbs sugar (in hindsight I’d probably just put the full 3/4c in) (From the heat escaping.) My only lament is I had no lemon zest, so of course I’ll have to make it again. Lovely cake! There was one candidate we were particularly taken with, and a member of the search committee suggested we woo her with the excellent cooking of the members of the committee. Hi Deb! she is a wonder! Jul 2, 2020 - Explore Maddy Fewer's board "Smitten kitchen recipes", followed by 261 people on Pinterest. So yummy!! I love blueberry anything. You say this recipe is adapted from cook’s country but … they seem identical. I followed a comment on epicurious bragging that your blackberry cake was tastier than their blackberry cake. AND SHE LEFT ME ALONE IN HER STORE FOR OVER HALF AN HOUR. I made it up until I was 14, when I met my boy and he ended up hating blueberries. I don’t know why my oven always takes longer (61 minutes) .. It was amazing!! This time I used 2cups of blueberries and 1/4 of red currants ~ deliciousness!! Looking forward to seeing what other recipes she has. (Buttermilk for milk, etc.). Can I have another piece?” I halved the recipe and baked it in a 8 x 8 square pan – came out just lovely. Sorry to hear that you’re struggling with the recipes; I make them exactly as I tell others to and if my results and the other commenters are any indication, both this and the Raspberry cake recipes work as-is. Ha – this has been on my to-make list for years – simply because of the name! Save my name, email, and website in this browser for the next time I comment. – nutmeg But I managed to fold it together, flatten it in a pan, and 60 mins later (due to frozen berries), it was the perfect winter pick-me-up. Many thanks from Amsterdam, Jeroen. I’m going to make this blueberry pie this weekend: See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I had a pint of blueberries I wanted to use and this was the perfect dessert for them! It’s very tasty, but all the blueberries sunk to the bottom of the cake, and it stuck to the pan pretty badly (I buttered the pan and sprayed Baker’s Joy). Thanks, Dear Deb, i’ll be adding this one to my ‘to bake’ list. Made this tonight for my dad – we loved it! Made it anyway. I was supposed to save dome for my husband coming back from a business trip but hey a girl needs breakfast :). Adapted from Cook’s Country, which adapted it from the original. Alas I just used up this week’s supply of blue berries in corn bread that will go to bribe coworkers for their affections. I’m waking up early tomorrow to make this again for the eight 12 year olds who are sleeping over here tonight! Made it many times, especially in Summer time when blueberries are sun kissed sweet and fragrant. Your recipes (and blog) are so wonderful! I followed it to the letter today and changed nothing. What a happy diversion on a hot day! i like when cakes etc are really just a touch sweet, but also don’t want it to be puckeringly tart…. Since in the part where we live we dont get fresh berries i made this cake using a blueberry pie filling and it was awesome, Im sorry,half of my comment wasnt posted. Thanks. And how about baking it in a tube pan? Thanks for providing great accessible recipes for home cooks! Just made these with gluten free flour and blackberries (they were on sale). I brought it to work and it was devoured in no time! I could have eaten the raw batter with a spoon! Thank you so much!! Thanks for the recipe, Deb! Depending on the variety, time of year, and the freshness, blueberries (or any fruit) can be small, big, soft, hard, etc. You saved my dessert problem for last Friday night. Would love any input, and will be continue my quest for a borrowed mixer in the meantime. I’m obsessed. I think this is because of altitude differences where I live. also, my hand mixer died so i used a potato masher instead ;), i put a glamour shot on IG: Leah — I’ve read that and it fascinates me. (At least most of it) I baked at 190C (writing from Sweden :)) is there any adjustment I should make next time or just make more of the crumb?? Made a half batch in a 6″ round pan and it came out great! Your email address will not be published. Just put the bait in the oven – the whole house smells wonderful! And it’s so easy! Also, I put it in a 10″ springform pan to avoid having to flip it. It’s still buttery but with good coconut flavor and it’s not too sweet, either. I was using tiny perfect Maine berries so put in twice as much as the recipe called for and it was spectacular. The topping is one of the best parts, so what’s the best way to avoid this? wow!!!!! I’m stumped! It’s winter here in NZ so can I substitute fresh for frozen blueberries or is it best to wait until they are in season? Thanks, Deb! I made this last night to serve at a dinner at my friends looked at me and said, “Goodness, THIS IS A TEN!” It is so incredibly good AND so incredibly easy that I’m now making it AGAIN at this very moment…will probably find myself baking a THIRD helping this weekend…. some of it was still stuck in the pan and I greased well. I made it yesterday and it is even better tasting today. I’m making this right now with blackberries from the backyard! “… every time I make the streusel topping, I find it too buttery and soft; I’m eager to add more flour to make it more crumbly but I recommend resisting because Heatter knows what she’s doing. (Not that the horde of locusts that descended and left me only with corner bits seemed to mind much.). It is light and buttery. I used light brown sugar in the topping instead of the granulated sugar (I had a bit of brown sugar to use up), cut the cinnamon down to 1/2 tsp. Do ahead: Cake keeps covered with plastic or foil at room temperature for three days. Thank you very, very much for all of the wonderful recipes I’ve gotten from your blog. We had it last night with vanilla ice cream – delicious. Although all my blueberries sank to the bottom, this cake was delicious. Sorry, your blog cannot share posts by email. The name caught my eye and the ingredients caught the attention of my taste buds. Add me to the list of those whose batter came out a little more liquidy than Deb’s… I am guessing hers was that thick because of the buttermilk. It works with any fruit. Seems that soda and buttermilk usually go together…. Then I finished the topping and popped it in the oven. BUTTERMILK by all means! It’s the best part! I think I could have even taken it out a minute or two earlier(mine is a little more brown on top than the one you pictured). I knew it was the right thing to make because every. From one cake lover to another… have you tried a Lumberjack Cake? Thank you so much! But, if you’ve been baking with 100% whole wheat pastry flour for some time and feel confident about the texture in cakes, go for it. -I only buttered my springform pan, skipping the flour and parchment paper step, and the cake did not cling to the pan at all. Not sure what happened here but my first note went elsewhere..trying again. Although the berries do not need the flour coating to keep them in place given the thick batter, the spices really enhanced the flavor of the blueberries. We went and picked a huge box of peaches from our local orchard this morning, and am hoping to try several of your peach recipes this week. The kids and I picked over 20 pounds of blueberries today. Spring form pan.. et voila.. no more falling crumbs. Was thinking of making cranberry orange…do you think it will need any other tweaking? It was a HIT. When the cake has cooled, run the knife along the edges before flipping onto a serving plate. I did the max amount of blueberries and used buttermilk for the milk. However, while eating a slice of this, he actually said that maybe he MIGHT go for a blueberry cake. I came away with a gorgeous first edition Jane Grigson and left wishing I could squeeze more into my suitcase! As promised, here it is. Eeeep! smitten kitchen. It was so moist I couldn’t believe it. This was totally delicious regardless of where the blueberries ended up. Have you ever tried adding blueberry pie filling to blueberry muffins? I substituted Fat Free milk for the whole milk (buttermilk), and used light butter to cut on calories. I think I ate 3/4 of it myself! Hope you have a wonderful weekend ~ Holly. I’d love to know if that 15 year old is still around and baking Boy Bait! Just one comment from someone who has tried it, but it seems like it was a success: Signed, confused and obsessed in London. However, my topping didn’t come out to nearly the amount yours did in the picture. Wow.! By far, the most beautiful cake I’ve ever made – thanks to your advice! Want to serve it to my book group tomorrow and I have leftover buttermilk. Cheers. This is so easy to make and so light and delicious. I made this twice and I know you said that the proportions for the topping are right. Made this with a few adjustments based on what I had on hand and it came out so, so well. So, variety ;) Now I can just keep these two on rotation until I turn into a blueberry or my pants no longer fit. Oh…I rue the day I found this site. I used my 9-inch springform pan. Ohhhhhhh my Gosh. But, wait! clearly you should NOT judge a book by its cover. I live in the NW and am going to try with huckleberries. Have been making this recipe for years (but in a 9×9 square pan). It smells so incredible; I don’t know if I can wait for him to get here to eat it. Hey deb, mine is in the oven as I type. I’m still using my rhubarb, and will switch to blueberries later in the summer. Both versions are great. I too substituted buttermillk. This is absolutely one sugary, buttery delicious cake. I had two packages frozen blueberries and decided to double the recipe, baking it in a 9×13 Pyrex pan. I was expecting more coffee-cake-like texture, but texture-wise I think this is like no other cake I’ve had. Maybe my oven is off, but I’m sad. Yum. I’ve never used so much in anything I’ve made. It sits open beside me to page 46 and the recipe for “$2,000 Blueberry Boy-Bait” from Renny Powell of Chicago, Illinois. I just made this and it is incredibly delicious!!! It looks so yummy! Loved how the blueberries combined with lemon flavour and the crunch from the crumble. Will definitely make it for the next bake sale/potluck type event at daughter’s school this year. Moving is always so stressful and in my case so un organised and rushed (every year for the past 3 years we’ve moved apartment) but you seem to be organised and still blogging which I think is a good sign :) Good luck with the final move when it happens and I hope that bath tub goes… sounds scary! Posting these awesome pictures and stories Denver ( 5,280 ft above sea level ) and it looks well to! How easy it is actually the best with your recipes show up on sweet... Growing in my book the whites, and didn ’ t able to eat my weight in,! 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