Medium-low fuss factor this week. It was pretty easy with few components. First, the streusel gets made and put in the fridge. The recipe calls for walnuts, but I really don't like them, so I used almonds instead. I tried to do it in my Cuisinart mini-prep. It did not work well. I ended up finishing it by hand. Had I started it that way, I could have had fewer dishes. Ah well.
The cake came together in a snap. I love the way fresh lemon zest smells. Dorie put in a notation to use 2 tsp. of flour to mix with the berries. It's an important step. When the berries are coated in flour, they tend to sink less. I went with frozen berries this time around. I just find that the frozen berries from Trader Joe's are really good and fresh tasting.
Decent mix of berries to cake ratio. No sinking here!
You do have to be careful when mixing in blueberries. The batter can take on a really odd purple tinge. I kept my berries frozen until just before they were mixed in. I think it minimized the purple. The streusel got crumbled on top, and the cake went into the oven. Again, no sheet pan underneath. Mine cooked for 60 minutes.
The house smelled lovely. I brought it to a friend's for an open house. It received rave reviews there. And the pieces that I brought home were very quickly eaten by the husband and his two friends. This is definitely a keeper recipe. I may have to make it again next week for a vacation breakfast. The streusel topping alone was fabulous. Mixed with the cake it was scrumptious.
Dorie suggests that this should make nine servings. I cut mine into 16 pieces, and they were just right. Well, except for the husband and his friends. I think they would have preferred that I cut it into three pieces.
Golden brown and delicious.
You can find the recipe at Sihan's blog, Fundamentally Flawed. Good thing, too. You'll want to make this one.