Blueberry Crumble Cake

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One of the lovely things I got for my 40^th a few weeks ago was a set of stainless steel American cup measures. Totally unnecessary, you might think – after all, I have a perfectly serviceable set of scales – but cooking with cups appeals to me, and although I have been experimenting a little just using any old cup, I was keen to own a set of ‘proper’ cups and see what the measures should be. That was 3 weeks ago. My baking since then has been limited mostly to fairy cakes for Pink’s various birthday celebrations, and another bulk lemon drizzle tray bake.

However, when I went to the Co-Op for other sundries this morning, Blueberries were on offer.  It was meant to be.

Blueberry crumble cake

This cake has been on my mind since I read the Crumbs blog post in April - which is where you will find the recipe. It keeps popping into my head, unbidden.

 “Bake me! ...Eat me!” it has whispered through the ether of the internet for the last 3 weeks.

I’m not sure if using the cup measures made any difference, and I found ¼ cup of butter slightly challenging, so I dipped into Baked in America for a quick conversion (they do all their recipes in grams, oz and cups). Other than that, the only change I made was to use sour cream instead of yoghurt – because that’s what I had in the fridge.







The recipe on the Crumbs website offered lemon glaze or just serve dusted with icing sugar.

Really? Not drizzle with lemon glaze? I don't think so...