Monday, May 25: Blueberry Crumb Cake

Run, don’t walk, to your kitchen to make this blueberry crumb cake! It’s a deliciously soft and moist coffee cake studded with two cups of blueberries and topped with a crunchy, cinnamony streusel crumble. So good — we ate the entire thing in about 24 hours.

I followed this recipe by Once Upon a Chef. A few notes:

• I used frozen blueberries, not fresh (do not thaw). This will turn the batter an alarming shade of purple when you stir them in, but it turned white after baking it! Also, I tossed the blueberries with a few TB of the flour that I had measured out for the batter (not extra flour) before adding.

• I omitted the lemon zest.

• I used dark brown sugar instead of light brown sugar in the crumb topping (it’s all I had), and clumped the topping into a mix of small crumbles and larger chunks when sprinkling it on top.

• I thought it kept really well at room temp (I used the lid that came with my cake pan, but foil would also be great), and was perfect for breakfast the day after I baked it.