Blueberries are not to be underestimated. They are tiny, subtle, sweet, tart, and don’t even get me started on what they become once they get a chance to simmer in some fresh lemon juice and a bit of sugar.
Ina Garten has hit another home run with this simple, yet elegant crumb cake. Sweet enough to be a light dessert after a summer meal of smoked chicken and potato salad, but not so sweet that it can’t double up as breakfast the next morning with a steaming mug of coffee.
The moist crumb comes from whipped butter and sugar as well as a little sour cream. Grated lemon zest brings out the flavor of the berries while adding its own barely there flavor to the cake. Just enough to give you the kiss of citrus without becoming a lemon cake. Fresh blueberries are folded in gently, so as not to disturb the perfect little orbs.
The crumble topping is as old-fashioned as it gets. Two sugars, melted butter, freshly grated nutmeg, ground cinnamon, and some flour join together to form a soft, yet crunchy topping to this tender cake. It is a delicious addition to my summer dessert repertoire.