Monday, January 25, 2010

Crummy vs. Crumby

You know those people that are never happy? Those that only complain and pick apart everything that anyone else does? Those that think they deserve the right to rule and judge the lives of others? Those that are so caught up in their own misery that they can't allow anyone even just a glimpse of joy? They are crummy.

You know those breakfast/snack/dessert cakes that are so light and moist, but topped with sugared, buttery, crumbly streusel? Some have tart berries? Some have sweet glaze? They can't be eaten without dropping stray bits of crumb topping all over everywhere? Yet, all are delicious and bring loads of joy and happiness? They are crumby.

In the debate of crummy versus crumby, I will always go with crumby. Blueberry Crumb Cake recently made an appearance from my oven, and it is so beautifully, streuselly, good that I can't. stop. eating. it. Really. Crumby is always good On My Plate (even when the crumbs hit all over the counter, and table, and sofa, and *shhhh* even in bed).

Blueberry Crumb Cake

2 cups flour
1 1/2 cups sugar
2/3 cup butter

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

2 large eggs, separated

1 cup milk

2 cups blueberries

In a large mixing bowl, combine flour and sugar.
Cut in butter until it looks like small pea size crumbs.

Reserve 3/4 cup of crumb mixture; set aside.

Add baking powder, salt, 2 egg yolks, milk, and vanilla to the remaining flour mixture.

Beat for 3 minutes; set aside.

Beat 2 egg whites until stiff but not dry; fold into batter.

Spread batter into lightly greased and floured 9x11 pan.

Arrange blueberries over batter.

Sprinkle with reserved crumb mixture.

Bake at 350 for 40-50 minutes. (Serves 12)

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