Last year on July 21st I made this blueberry snack cake. Because it was so good, and because I got blueberries at the market on Saturday, I decided to start earlier this year. No sense in putting off until July what you can do in June.
This cake is packed full of blueberries which makes for a moist, fruity, bottom layer. The top layer is crunchy pecans and sugar and in between those two is the tender, lemony, crumb that serves to separate the crispy from the moist. I believe the photo below makes it perfectly clear what I am talking about.
Absolutely no sense in putting it off at all! Why put off until tomorrow what you can do today! Looks delicious. xx
Posted by: Amy at love made my home | 06/30/2014 at 02:33 AM
Oh yum! I bought blueberries at the farmers market this weekend too, but I just ate mine on top of cereal. this cake looks really good!
Posted by: Janet Ghio | 06/30/2014 at 06:23 AM
It looks fabulous! I want it. I must have it. I bet I can adapt my mom's crumb pie recipe to this. Must get blueberries...
Posted by: Leslie | 06/30/2014 at 01:47 PM
I do not have a blog myself but I love reading others. I came across yours and just could not quit reading. I was so excited to see you roaming the streets of Lawrence where my son and his family live. Such a quant little town and I love hanging out on Mass street. I did get to check out the farmers market that same rainy day. Love the French knot stitching you are working on. Happy gardening, cooking and enjoying life. Dena Palmer
Posted by: Dena Palmer | 06/30/2014 at 05:01 PM
YUMMY! Absolutely love blueberries.
Posted by: Amy in Texas | 06/30/2014 at 06:17 PM
Thank you for posting the link to this recipe again. I made it last night and it was delicious. We have to be gluten free at our house so I dropped the all purpose flour and added instead: 1/2 cup brown rice flour + 1/2 cup millet flour + 1/2 teaspoon Xanthan Gum. And it baked up looking like yours and had a great delicate crumb. Thanks again Carol!!
Posted by: kas | 07/02/2014 at 07:49 PM