A few years back, I found a killer blueberry coffee cake recipe in Cooking Light. I’ve made it every summer since. I’ve turned the batter into cupcakes, square loaves and everything in between.
The recipe is so well-worn that I keep it in a plastic sleeve to protect it from the inevitable cooking messes that cover most of my cookbooks and magazine tear-outs. Don’t judge me.
Soon, you’ll be keeping this recipe in a safe place, too. And since blueberry season is on its way out (booo…), I recommend you start soon.