There comes a time when even the most die-hard healthy eater
falls off the wagon—present company included, of course! My tipping point is definitely
dessert--usually a sumptuous, insanely caloric confection involving copious
amounts of chocolate (the darker, the better)!
When this cataclysmic and potentially catastrophic event occurs,
I follow one rule: The decadent delight that tumbles me out of my wagon must be AMAZING. Otherwise, it’s not worth the calories or blood-sugar spike.
I know a few people (I happen to be married to one)
who can’t be trusted around what I refer to as “junk” candy—M&M’s, Snickers,
Twizzlers, Mike & Ikes and the like. That stuff doesn’t interest me in
the least. If splurging is imminent, go for something that’s truly special. Really grand. Worth cheating for!
For me, that means gathering the flour, sugar and butter and
getting busy. Nothing can compare to a homemade treat.
This week I found myself with an abundance of lovely,
exceptionally sweet local blueberries on my hands. What to make? It just so happens that my friend and neighbor,
Karen, a fantastic cook, turned me on to a fabulous Martha Stewart recipe for
classic blueberry crumb cake. Oh, my my my….is it delicious. And
dangerous. Amazing for breakfast….. inspiring after lunch….iresistible post-dinner.
And did I mention it’s the perfect midnight snack?
Here’s the recipe. Bake at your own risk!
CLASSIC BLUEBERRY CRUMB CAKE
Makes one 9-inch cake
A couple of notes: I've made this cake twice, and both times I baked it for at least an hour--even 10 minutes longer. However, be careful not to overcook. The center may look underdone, but as long as a skewer or toothpick holds wet clumpy crumbs, it's done.
The last time I made it I ran out of regular flour and instead used whole wheat pastry flour for the topping. It worked great--even gave the crumbs a denser quality that I think works very well.