One of my fondest summer memories is picking wild blueberries on a remote island in Lake Kakabiketchiwan in Ontario, Canada, where my family has a small rustic shoreside cabin. (I can still hear my mom scolding me for eating more than I was putting in the bucket!)
The berries in this treat are not the tiny, wild variety — and I’m happy to say they didn’t fall victim to my devourment before making it into the mix! But these larger, plump Michigan kind do pack a “berry punch” that make this a wonderful cake.
The blueberries and cake batter form a moist, dense, fruity base. The cinnamon-sugar crumble on top adds a delicate and crumbly finish.
Check out the recipe from Gourmet (July 2009) here.
