didn't even buckle. Probably because I baked it in a
round spring pan, ususally reserved for cheesecakes.
I followed the recipe below, from Canadian Living 2010.
Used a bit of wholewheat flour, for the crumble on top,
as well as brown sugar instead of white. I messed up and
added the nutmeg to the crumble, and the cinnamon to the
cake rather than vice versa.
Turned out super, in site of my shortcomings. Those blueberries
were BIG. Used close to a pint in all, and eyeballed things.
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