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