Tuesday, July 22, 2014


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!

Makes one 9-inch cake


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sour cream
  • 3 cups blueberries
  • Blueberry Crumb Topping 
  • Confectioners' sugar, for dusting


  1. STEP 1

    Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
  2. STEP 2

    In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Addeggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving.


  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature


  1. In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.

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. 

If you have any leftover cake (a much more likely scenario is you'll need to get it out of your sight) you can freeze it. Seems to work fine. Thaw at room temperature. 

Lastly, this cake is at its best when served slightly warm. Enjoy!

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