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[Photograph: Carolyn Cope]

Blueberries. Coffee. Cake. On a short list of things you can never have too much of in this world, this has three of the heavy hitters right in its name.

Maybe I should sign off right here for the week and let you get to baking? Or, fine, maybe you want to know a little more.

The Joy of Cooking's sour cream coffee cake recipe has occupied a little corner of my baking repertoire and my heart since college. It's indulgent without being overly sweet, sure. But that's the least of it.

This cake opens doors. It makes you friends. It pairs beautifully with a retelling of last night's semi-traumatic date story or with a post-exam endorphin rush. Fast-forward 15 years, and it is equally at home next to a cup of cold-brewed iced coffee in the morning or a tall glass of milk when the kids get home from school.

The blueberries are a relatively recent addition to the mix. It's one I made for many reasons, not the least of which is that I am no Streusel Whisperer, and I needed an excuse to share this recipe with you.

When you're flush with summer fruit and looking for a dessert that's a little naughtier than a crisp or crumble but still bursting with berry flavor, this cake should make your short list of things you can never have too much of.

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