NYT’s PANTRY CRUMB CAKE (gift link here).
I’ve made this one before. It’s my favorite kind of coffee cake, which would be one that uses common ingredients, is quick to mix, and is well suited to leaving on the counter for serving (or nibbling) from the pan.
I used buttermilk for the dairy, frozen blueberries from our garden, and added a teaspoon of blueberry brandy 
. I forgot to toss the berries in a little of the flour mixture to keep them from sinking, but nobody here cares.
It is yum, as expected. I’ve made a note make it next fall when our raspberries come in.
