It’s gorgeous 
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Amazing! But I have to ask - how do you get the vertical swirly stripes of regular batter and cocoa batter? The recipe states Add one third of the plain batter to the prepared pan followed by one third of the chocolate batter. Repeat twice more, alternating plain and chocolate batters. But wouldn’t that then make horizontal stripes?
I haven’t figured out why it works, but I find it works best if each layer is slightly narrower than (but not necessarily shorter than) the layer just before it. For some reason, the chocolate stripes in the middle sink more than the vanilla stripes around the edges. Maybe it’s a matter of density, or temp (pan will be hotter around the edges), or other properties perhaps?
Hopefully someone smarter than me will come along and explain it.
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Researching inexpensive cakes I could make for Mom to take to a funeral tomorrow. Specifically, I don’t want to make any of the 3 or 4+ egg cakes (typically pound cake style) that I usually do.
I found this on King Arthur; I have everything in-house I’d need to make it right now, including local blueberries I picked and froze last summer. Anyone have experience with this recipe, by any chance?
The Amazon cake on Food52 doesn’t involve any eggs, and it’s an easy crowd pleaser.
I’ve made the KAF blueberry buckle more times than I can count. It’s my favorite version of the “boy bait” (aka “bear bait”), and one of my most favorite go-to cakes. A little less rich than other versions I’ve made (less butter), including ATK’s version (which I believe is also Smitten Kitten’s version).
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I had a vague memory that you felt this way about this - ever made it with frozen berries?
I haven’t made that one, but although it takes one more egg, if you have lemons around, I can certainly recommend the lemon blueberry buckle from Rustic Fruit Desserts. I really like the addition of the lemon syrup.
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also, it’s to be served at noon tomorrow… if i bake it tonight, will the streusel be soggy…?
Wacky Cakes / Depression Cakes might meet your need Here’s a link to the vanilla version and chocolate version
Yes, I’ve used frozen berries. It makes it a little more difficult to fold the frozen berries into the batter - everything gets really cold and stiff. I usually thaw the berries on the counter for a few minutes before folding in - not so much that they are mushy, but to take off a bit of the chill. It works fine.
I think a streusel cake always has the best texture on the first day a few hours after baking, and yes, the topping will get a little soft on the 2nd day+. However, streusel cakes are streusel cakes. We’ve never had one go to waste, even if we spread the enjoyment out over several days.
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ok. i might wait til tomorrow to bake it then. i’ll measure everything out tonight and then bake in the AM.
i think i’m going to 1.5x the streusel based on user reviews…
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Lol. I go the other way - half the streusel, but then, my sweet tooth is mal-functioning. 
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Oops.
Well, I’ve decided I am going to mis-en-place the dry ingredients tonight, and bake in the morning. I can’t abide a soggy streusel.
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Will do! I have it scrawled on a random piece of paper somewhere 
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The monthly round of whole wheat pecan blueberry muffin tops got baked this morning. Per husband’s not-subtle “hint” of the empty freezer bag with none remaining, left on the counter. I used to make oatmeal raisin cookies monthly, but a batch of those now stretches to 3 - 4 months, replaced by the new favorites.
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Please share!
So i had a discussion with my retired mechanical/chemical engineer husband. His explanation is that in baking the side bake faster than the middle. Heat reaches centre last. It probably happens in all baking you just dont notice it. Think when your cake bakes you never test the edges but the center to see if its baked. Anyways thats his explanation.
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My friend always brings Italian lemon ricotta cookies to a cookie exchange
