In New York City where I live, blueberry season is fairly long since we have blueberries from the South, then New Jersey, then finally from Maine and Michigan, consecutively throughout several months. I love this type of cake and blueberries are the perfect fruit for it—they melt to a jamlike consistency between the cake batter and crumb topping while the cake is baking.
This a great breakfast cake and also transports well, right in the pan, to a picnic.
Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.
© 2008 Nick Malgieri. All rights reserved.