… Martha Stewart that is. You can say what you want about the women, but she knows food and entertaining.
I’ve had her recipe for Classic Blueberry Crumb Cake for a good long time, but had yet to make it. While we were living in Hawaii, I only dreamed of making this coffee cake. Fruits that are shipped in from the “mainland” are quite expensive, and this cake calls for THREE CUPS of fresh, not frozen, blueberries. At over $6.00 for a half pint in Honolulu, it was cost-prohibitive to say the least. Here in Arizona, I picked them up for 98¢ the other day; seeing as DH had requested a homemade coffee cake, here goes nothing (can you tell that I’ve been in a baking mood?).
SSHHH! I didn’t say that most coffee cakes are made with sour cream, we don’t tell DH things like that. Can you see all of the blueberries in the topping? These berries from California are HUGE! I didn’t dust the hunk-o-deliciousness (it’s 9″ X 9″ X 3″) with powdered sugar until we were ready to serve. This cake is moist and chuck full of fruit, really good. I shared with the neighbors as well as stashed some in the deep freeze for later. There’s no comparison to scratch made food, be it sweet or savory.