We’re at the tail-end of blueberry season where I live, so this week’s assignment is just in time! This is another one of the recipes I tested for Baked Occasions about two years ago, but I was happy to make it again. Santa also brought me a new tube pan last December, so I was happy to finally break it in.
This cake is loaded with blueberries – 4 cups worth – and topped with a lovely brown sugar cinnamon struesal. There’s also a little bit of ground ginger in the cake, so it was feeling a bit like Fall in my kitchen with those warm spices out of the cupboard. I’m sure this will disappear in no time when I bring it to work tomorrow.
You can find the recipe here!
More Baked Sunday Mornings here!
Dafna | Stellina Sweets
September 13, 2015 3:59 pmGirl, you win for the most perfect crumb topping! Some of us had hardened toppings because the mixture was too wet, but yours are just right. Looks soooo delicious! 🙂
Littlebakerbunny
September 12, 2015 11:44 amYour photo and cake are absolute perfection!
Pinar
September 3, 2015 8:42 amLoved this recipe! With Baked cookbooks, there are so many recipes I want to make again, like this one, but so many I want to try for the first time–it’s a tough choice!
Liz
August 31, 2015 10:53 amBeautiful cake!