This recipe for blueberry crumb cake has become our favorite use of fresh blueberries from the farm during the Summer. Derek is not a fan of icing on cake, so crumb cakes are a great alternative. The cake will keep at room temperature, covered for 5 days.

This recipe also works great with the frozen blueberries we saved to enjoy throughout the year. When freezing your blueberries, you can either freeze them right after picking and wash before use, or you can wash, dry and freeze on sheet pans for a couple hours before transferring them to a bag and back into the freezer. We usually freeze them unwashed.

Click here to check out the recipe at smitten kitchen.