Welcome to Planet Blueberry Crumble! I love this closeup of the crumb topping on my cake.
But before it was crumb topping it was flour, nuts and spices in the food processor. Then I added butter to part of it and set it in the refrigerator to become crumbly and topping-like.
Meanwhile, a batter was born.
The batter was spread in a pan, and covered with the first nut mixture and more batter.
But wait! What’s this egg-and-sour cream mixture and why didn’t it meet the batter? Yikes! Luckily I realized my error immediately after shutting the oven door on my coffee cake. I pulled it out immediately and performed an emergency procedure.
And it worked! There was no layer of crumble inside the cake as I mixed it all in with the eggs, but I wound up with a perfectly fine coffee cake.
And here’s the final product. Don’t tell Rose, but I just pulled the whole cake out by the parchment paper. Didn’t do any flipping at all.
I had a slice that evening for dessert, and froze the rest for upcoming breakfasts.