Chef notes
Without fail, Nana always had a crumb cake on the table for brunch. And me? I was obsessed. Anything that has a cinnamon crumb topping has me completely hooked. But of course, I had to take it a step further, and what makes a crumb cake even better? Blueberries. This is the kind of cake that never lasts beyond the first day. Soft, buttery cake layered with juicy blueberries and topped with a thick, cinnamon crumb that completely steals the show. It's simple, a little messy in the best way and perfect for any time of day: breakfast, dessert or just one more slice while standing at the counter.
Technique tip: Frozen blueberries work perfectly here. Don't thaw them first; add them straight from frozen. Thawed blueberries release too much liquid and can turn your batter purple. Toss them in the flour like fresh ones, and they'll bake up just as juicy. This also means you can make this cake any time of year, not just blueberry season.
Excerpted from "Better Than Grandma's: Comfort Desserts We Grew Up Loving" by Justin Ellen.
