I love reading blogs. I love food. So naturally, I love Ree Drummond aka The Pioneer Woman. Besides the fact that her blog is witty and has amazing photography, it’s also full of delicious meals and recipes.
Last night, I was craving something fruity and sweet and the first place I looked was my bookmarked Pioneer Woman recipes. When I landed on this Blueberry Crumb Cake, I knew it was love at first sight. I had extra blueberries and all of the ingredients on hand. I seriously love when that happens.
The crumb cake is simple to make and relatively healthy on the dessert spectrum. I mean, it’s full of blueberries!! That’s healthy right? Besides it’s semi-health factor, it is SO DELICIOUS. Like oh-my-goodness-I-need-3-more-slices-please. That good.
The blueberry cake itself is moist and full of sweet flavor. That alone will bring you to tears. But then add the crunchy, cinnamon-flavored topping and it elevates it to a whole other level. Ree, I love you. And just for reference, the serving size is 16. Baked it last night aaaaand it’s already gone.