Blueberry Crumb Cake

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.

Advertisements

Leave a comment

Filed under Breakfast, Dessert

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s