One of the lovely things I got for my 40th 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...