Comments on: Blueberry Crumb Cake Recipe

By: suphab sarutigriangrai

suphab sarutigriangrai — Thu, 23 Sep 2010 04:27:01 +0000

I like the posted picture of blueberry crumble cake.
In my country blueberries are quite expensive, I will
try with tropical fruits. Thank you for the recipe.
I will share my recipe later if I can use tropical fruits.

By: patty

patty — Sat, 05 Jun 2010 23:41:50 +0000

Is this the same blueberry crumb cake that I saw today on HSN home shopping channel. It surely did look yummyu. You said something on the show that I had no idea was going on in some store bought blueberry crumb cakes. The blueberries are not real blueberries but are raisins that had been dipped in a blueberry flavoring? How do these people get away with this and you are paying for blueberries, which are not cheap!
QUESTION: Do you have to use buttermilk or yogert? Nobody in this household will touch anything with buttermilk or yogert in it. Can I use vitamin D milk instead?

By: East Village Kitchen » Traditional Madeleines Recipe

East Village Kitchen » Traditional Madeleines Recipe — Fri, 13 Mar 2009 05:17:51 +0000

[...] for infusing sugar with the scent and flavor of fresh lemon zest (same as in the recipe for Blueberry Crumb Cake). You beat eggs at room temperature and the lemony-sugar together until the mixture becomes light [...]

By: Lauren

Lauren — Sun, 25 Jan 2009 00:21:16 +0000

Niko – Thank you so much for reading and sharing your thoughts on the blog! I’m glad that you see personality and process in the photos, because that is exactly what I am going for in each post. I checked out your flickr page and I adore your photos – they make me want to get out there with the camera (my photography so far has only featured items in my kitchen) and try new things. We’ll have a lot to talk about next time. Cheers!

By: Lauren

Lauren — Sat, 24 Jan 2009 23:46:22 +0000

Llanos – You’re welcome as usual. Will you trade logo design for cake?

Jenny – The only other place that I might have some room for them is in the bathroom – which just seems wrong, you know?

Pig Pigs – Crumbles are the best.

By: Lauren

Lauren — Sat, 24 Jan 2009 23:40:23 +0000

Dorie – Thank you for this recipe! As with all of yours, this was as much a pleasure to bake as it was to eat! The blueberries (grown in Mexico) came from a market called Gracefully on 1st Ave. and 19th street. It is my go-to for fruit and veggies that are out of season.

By: Niko

Niko — Fri, 23 Jan 2009 22:21:41 +0000

Hey Lauren,

This is Niko, your colleague Jillian’s husband. Jillian and I were talking about cooking and how I’m absolutely clueless about it, and she told me about your site. I’m going to subscribe and maybe learn me a thing or two, but the thing that really jumps out at me right away is your photography. Taking photos is one of my hobbies (http://www.flickr.com/photos/nickjillsf/), and I have to say that I am SO impressed by your food shots. In this post, for example, you’ve done such a good job of communicating the texture (and personality?) of the different materials in all their different stages. I love the shot of the batter in particular — in a weird way, it feels like an action shot; I feel like I know EXACTLY what that batter looked, smelled, and tasted like.

Anyway, I’m sure I’ll see you in person soon enough, at which point I can give your photography some more rapturous praise.

Adios,

Niko

By: pigpigscorner

pigpigscorner — Fri, 23 Jan 2009 16:53:55 +0000

yummy…i love crumbles!

By: Jenny

Jenny — Fri, 23 Jan 2009 15:16:13 +0000

Looks delicious! You are brave keeping cookbooks in your bedroom!

By: llanos

llanos — Thu, 22 Jan 2009 15:09:17 +0000

Now that was a crumb cake!!