RICHARDS

Calgary Herald New Condos - - Recreation & Investment Properties -

When you have been gifted a pint of dusky, sweet blue­ber­ries and a blog you fre­quent has just posted a recipe that calls for ex­actly that, I would call it food fate.

Which is ex­actly what hap­pened.

Blue­ber­ries are back for another sea­son and I had a pint of them in the fridge — well, I had two, but I ate the other with yo­gurt and a driz­zle of honey for at-desk break­fasts — when I vis­ited Smit­ten Kitchen, the pop­u­lar food blog writ­ten by Deb Perel­man. She had just posted a recipe for a Blue­berry Crumb Cake and it felt a lit­tle bit like the stars aligned.

I love crumb cakes (reg­u­lar, big crumb, New York-style, filled with rhubarb or striped with streusel) and I loved the idea of tum­bling in some blue­ber­ries, adding their blue-black colour

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