It’s summer in DC, and with that comes the inevitable time when I buy WAY too much fruit before heading out of town. This time, it was too many berries… My fridge was full of beautiful strawberries, raspberries, and blueberries right before I left my house for 5 days. I really didn’t want to come home to a fridge full of over-ripe or spoiled food, and I knew I couldn’t eat all those berries before going camping! So I needed to come up with a way to use them…
I cracked open one of my favorite cookbooks, to a recipe I’d bookmarked to try out: a Blueberry Crumb Cake by Dorie Greenspan. As I’m want to do, I modified the recipe slightly, doubled it to make a big pan of coffee cake, and went to work!
And this coffee cake is to die for! It is just sweet enough, chock full of fresh berries, and topped with a delightfully crumbly topping. It’s great as a breakfast cake but also perfect for dessert. The cake is also extremely versatile! I’ve made it with just blueberries and raspberries and with chopped strawberries thrown in. Make it with whatever berries you have or can find, depending on your preference!
If the recipe quantify is a little daunting, feel free to halve it. Or bake the whole thing and store half of it in the freezer, wrapped in plastic wrap, for later this year when fresh berries are no longer in season. Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂