Tell me, do people still welcome a new neighbor with a homemade pie or cake anymore. Would you eat baked goods brought to your front door by a perfect stranger, or would you politely smile and accept it, and flush it down the garbage disposal when they left? I pondered that thought for awhile, but decided what the heck, I’m gonna bring these new folks a cake whether they like it or not. I mean, I was in the mood to bake and all, and it is the height of berry season. So, why not.

It’s always a bit unnerving walking up to someone’s front door uninvited, but I was however, bearing gifts. Would they be happy, would they feel welcomed. When the woman neighbor opened her front door, I think at first she thought I was selling something, cakes probably. But when I explained who I was and my reason for holding said blueberry crumb cake, she seemed quite pleased. After a quick chat I departed without said cake, and it was what we call in the business a “kumbaya” moment. Yes, good feelings all around. I’m telling you, you can never go wrong with cake, it’s a proven crowd pleaser.

Blueberries are gorgeous now. Go bake your neighbor a cake, even if they’ve lived next-door for ten years. It’ll make you feel good!

Blueberry Crumb Cake

Barefoot Contessa at Home

Streusel Topping: 1/4 cup sugar

1/3 cup light brown sugar

1 teaspon cinnamon

1/8 teaspoon ground nutmeg

1 stick unsalted butter, melted

1 1/3 cups all-purpose flour Cake 6 tablespoons unsalted butter, room temperature (3/4 stick)

3/4 cup sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

2/3 cup sour cream

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries Directions Preheat the oven to 350 degrees F, and butter and flour a 9-inch round baking pan. For the streusel: combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 minutes, until light and fluffy. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter just until incorporated. Be sure not to over mix. Gently fold in the blueberries and stir with a spatula. Spoon the batter in the prepared pan. I use an offset spatula to spread it evenly in the pan. Sprinkle the streusel topping evenly over the batter. Bake for 35-45 minutes, until a toothpick inserted into middle of cake comes out clean. Cool completely and serve with powdered sugar sifted on top.

Mama’s Tips:

Make sure you pick through your blueberries before using, and pull off stems and discard any moldy or mushy berries. They can be a bummer.

Let your butter and eggs sit out overnight for best results.

Use a non-stick pan for the cake (if you’ve got one) and make sure you butter and flour it so the cake will easily exit the pan.

Recipe: Easy