Blueberry Crumb Cake

This cake exceeded my wildest expectations! It is one of my all time favorite Ina Garten recipes. It not only tastes delicious, but the smell while it bakes is absolutely fabulous!

The only thing I changed from the original recipe is that I used a 9” springform pan rather than the cake pan which it calls for, and it worked out brilliantly. I highly, highly recommend you do the same. The springform pan guarantees an easy exit from your pan to your serving dish ensuring your cake doesn’t crumble before you are ready for it too!

This cake is perfect for so many occasions, but I think serving it for brunch or with afternoon tea is about as perfect as it gets. I also can’t imagine a better house warming gift for a new neighbor or friend.

For storage, I cover the cake loosely and leave it out at room temperature for several days. Trust me- it won’t last much longer than that!

I can’t wait to make this crumb cake again and again!

Italian style chicken cutlets