This recipe (Barefoot at Home) calls for fresh blueberries, but if I attempted to make every fresh berry recipe in the Contessa cookbooks when berries are in season, I’d be cooking 24 hours a day. So, I’ve been settling for frozen blueberries in several of the baking recipes, with great results. This coffee cake was a perfect Saturday morning breakfast. It was crumbly, but not too crumbly. Crumbly enough, though, that I was glad that we let it cool completely before diving in.