Dave and I decided to walk 1000 miles this year. It works out to about 20 miles per week, just under 3 miles per day. It’s an ambitious goal, but not unattainable. The problem is, we’re way behind. By the end of February, we were already half a month’s worth of miles behind where we should have been. And since our work schedules prohibit us from catching up during the week, our only option is to do a whole lot of walking on the weekends. Which works out great, because I feel a lot better about having a big piece of blueberry cake for breakfast when I walk 7½ miles right afterward.
This crumb cake follows the same process as many layer cakes – the butter and sugar are creamed together, the eggs and vanilla are slowly added, then the dry ingredients and liquid ingredients are added alternately. It’s topped with a buttery sugary nut mixture before being baked.
I thought it was very good. I’m always a big fan of blueberries (and cake), and I liked the walnuts quite a bit. The crumb topping was an enjoyable crisp contrast to the tender cake. It was maybe just the tiniest bit too sweet for me, so I think next time, I’ll actually reduce the crumb topping by half. And since I have a lot of miles to make up still, next time could be very very soon. Sihan has posted the recipe.
One year ago: Chocolate Sandwich Cookies