This week's recipe was selected by Sihan of Befuddlement. Though she did not feel her cake was a total success, I am delighted with her choice.
The only thing that displeased me about this recipe was the blueberries. First of all, what is with these darn people who package goods anymore? I expect to purchase blueberries by the pint or half-pint - or if we get really carried away, by the pound. I do not expect to pick up a "half-pint" container and learn that it has be "under-sized" to seven ounces! And, on top of that National Disgrace, I had to pay $3.50 for the tiny little thing!
Well, my sister did, she kindly picked the berries up for me and I kindly forgot to pay her for them. If you practice this, you will save a lot of money over the course of a year, but you will probably annoy the heck out of your siblings. My sister, of course, is a saint who never gets annoyed with me - she knows that is useless - I am incurable. She was calling these the gold-plated blueberries. I am happy to say that the berries themselves were quite nice.
The cake had a great rise, it was light and fluffy and I loved the hint of nutmeg in every bite. I would have liked my berries to be a bit more evenly distributed, they did sink to the bottom a good bit, but even with the undersized pint, there were plenty of them in the cake. And, do I love me some crumble crust? Yes, I do, and this one is great. I will be making this cake again . . . and again, and again...
Go to here to find the recipe on Sihan's site or BUY THE BOOK! Cooking From My Home to Yours by Dorrie Greenspan.