I usually steer clear of any desserts that contain fruit- such a health freak, I know. One fruit I absolutely love in baked goods though is blueberries. I can sit and eat a punnet of blueberries very easily, but this can prove to be an expensive habit. The great thing about Tuesdays with Dorie, is that there are so many recipes that call for blueberries (or can be replaced with blueberries). At the moment, we haven't got the best tasting blueberries, which is a shame. You can find this week's recipe at Sihan's blog- Befuddlement (thanks for choosing a great recipe).
Well, as you probably guessed, I loved this cake. I knew that it would be a hit in our house, so I even made the whole recipe (shock horror). Even though this cake would have looked ridiculously cute in my mini springform tins, I resisted temptation. I found that baking it in a pyrex square dish resulted in much more cake to crumble ratio, which worked perfectly together.
I did find the cake a little on the dry side, but I think coffee cakes usually are. Either that or I slightly over baked it- which I am absolutely anal about NOT doing. So this cake would be perfect for morning or afternoon tea. Or as a snack. Or for breakfast. Or for dessert in our case. Heck, this cake would be good anytime of day. Please bake it. For your own good.