You ever have a recipe you are excited about making but then something goes wrong? I think we all have had those days. From burning Mac n Cheese to making cookies nobody will eat, I have done it all. Well I had a recipe I was looking forward to making and sharing with you, but it had a mind of its own. Instead of throwing it away and pretending it never happened I thought I would share it with you.
I set out to make this enticing Blueberry Crumble Cake that is beautiful and yummy too. Everything went well except I did two things wrong. I added too many blueberries and used cooking spray instead of crisco. And that was my downfall. Everything went great for a while:
Owen was my helper with the cake. He loves mixing everything together.
He successfully cracked an egg for the first time! The insides went in the batter, the outsides stayed out. He was so proud.
The batter turned out wonderfully and we folded in the blueberries.
We then made the crumble to mix on the top of the cake. We poured the batter into cake pans and poured the crumble on top.
With a knife I swirled in the crumble mix and put them in the oven. I thought everything was going just fine!
I bakes the cakes and everything seemed great. The house smelled amazing! I let the cakes cool and then tried to flip them onto the plate, and that’s when everything went wrong. The cake wouldn’t come out of the pan! I used every trick I knew to get the cake to come out in one piece. It stayed and refused to budge, until suddenly it fell out. Well pieces fell out and the rest refused to move. Now my cake was in pieces – not 2 or 3 pieces, no, about 10 pieces. Yeah I was cussing. I was so frustrated I forgot to grab the camera. Well, honestly at that point I had no plans of posting that mess so it didn’t even cross my mind to get the camera.
But, life goes on and so does dessert. If I can’t have a cake so be it. I didn’t want to throw it out since it smelled so divine. So I got creative. I placed all the pieces into a bowl, drizzling the frosting as I went. I may not have a cake but I had a Blueberry Crumble instead.
It may not have looked as I planned but Owen was still excited to try it. He did not want to wait until I was done taking pictures.
So in baking as in life I had to adapt and overcome. It may not be a beautiful two-layer cake drizzled with frosting, but it smelled delicious. I served up a plate for each of the kids and they dove in. They loved it! It was heavy in the blueberries (which was one of my downfalls of the crumbling cake), but they eat it all up. When hubby got home he at two plates worth! I’d say that’s a hit.
As I mentioned before I made two mistakes. I added two cups of blueberries instead of one. I was wanting a cake rich in blueberries but I didn’t account for the added moisture an extra cup of frozen berries would bring. The cake was just too moist, making it pretty sticky. My second mistake was I used cooking spray instead of shortening. They both prevent sticking right? Um, yeah but the crisco/shortening stays in place better and provides a thicker layer. That is especially important on this recipe because you swirl in the crumble, which disrupts the cooking spray. So I had a nearly perfect cake that was too moist and extra sticky. It loved its pan and refused to let go!
We all make mistakes in the kitchen. Some mistakes are worse than others. I could pretend I never made this and never share the photos and recipe, but you know what – bloggers make mistakes too! We are humans that mess things up. So why not share that with you too? You get a good glimpse of reality.
If after reading all this you are brave enough to try this recipe out I have fixed the recipe to reflect how its supposed to be made. No extra berries and use crisco!
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 cup brown sugar
- 2 teaspoon ground cinnamon
- White frosting
- Preheat the oven to 350 degrees F. Grease 2 8-inch cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter until just blended. Fold in blueberries.
- Spoon half of the batter into each pan. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle half of this mixture over the batter in each pan. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 30 to 40 minutes in the preheated oven. Check to ensure a toothpick or knife comes out clean. Cool in the pan over a wire rack. Invert the first cake a serving plate, and tap firmly to remove from the pan.
- Place the frosting in the microwave for 30-45 seconds to soften. Drizzle the frosting on the cake liberally to cover. Then invert the second cake over the first. Drizzle the frosting over the top.
Well, success or failure it is always fun to bake. Why not grab a new recipe and see what new family favorites you can create?