I don’t know if I’ve ever bought berries with a specific plan for them. Sometimes they’re on sale, sometimes they look (and, in the case of strawberries, smell) so good I can’t resist them, sometimes I just feel like berries. I can be this cavalier because they never go to waste — if I don’t end up shoveling them directly into my mouth, handful by handful, they go into a container and into the freezer.
That being said, I think the next blueberries I bring home, whether fresh or frozen, will go into this blueberry crumb cake, a Dorie Greenspan recipe adapted by Emily Weinstein. The reader comments are, as usual, full of helpful notes about substitutions. Several readers swapped the buttermilk for plain yogurt, kefir or thinned-out sour cream to great results. You’ll need only a pint of berries for this 8-by-8-inch cake, so it might be a good idea to get an extra pint to snack on while it bakes.
Featured Recipe
Blueberry Crumb Cake
Today’s specials:
Roasted orange chicken: I made this Genevieve Ko recipe weeks, maybe months, ago, and I’m still thinking about it. Make it now while you can still find tangerines or clementines at the grocery store.
Smashed pickle salad: Similarly, this Ali Slagle recipe that Tanya Sichynsky included in The Veggie a couple weeks back has been stuck in my mind. (I don’t remember things like due dates or passwords. I remember recipes.) I’d love a heaping scoop of it next to pork or chicken schnitzel.
Smashed beef kebab with cucumber yogurt: While we’re smashing things, here’s Zaynab Issa’s delightful recipe that combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). I say “delightful” because it has five stars and over 2,000 reviews.
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