After my somewhat failed attempt to make a blueberry crumb cake a couple months back (the dreaded under-baked middle occurred), I wanted to get this blueberry cake down. Blueberries and cake were meant for each other. It’s the perfect combination of tart and sweet, not to mention that blueberries are super healthy for you. The blueberries just let out their inner juices into the cake and it adds a bit of color to the cake. That’s why I need to get this kind of cake right!
In order to get this blueberry cake right, not only did I try a different recipe, I decided to make them smaller. How small do you ask?