A year ago I posted my memere's blueberry crumb cake recipe, and today as I baked what seemed like my 522nd blueberry cake--or at least my 473rd, I thought, "I need to share that recipe again." And later as my husband helped himself to his third piece and declared it his favorite dessert in the world, I thought, "Truly, I need to share that recipe again."
Photos of the cake are lovely and all, but they do not do it justice. You simply need to try the recipe for yourself.
The only thing I will add is that I often make it with buttermilk instead of soured milk, as I did today, and I love it that way, too. If you can get wild Maine blueberries, they are the best for this recipe because they are small and sweet and more complexly flavored, but regular high-bush berries are fine, too.
I can't think of a better end-of-summer treat than this simple, lovely cake. I especially like it with a cup of Earl Grey tea, and I have never in my life stopped at one piece. In fact, I've never seen anyone eat just one piece of this. My memere was a fine baker, indeed.
Special thanks for all the wonderful recent comments, and welcome to new followers and subscribers! I haven't been able to visit your blogs as often as I like recently because of my writing schedule, but I look forward to catching up with you soon. In the meantime, have a beautiful weekend, my friends!