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.