Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I share a simple recipe for Blueberry Oatmeal Crumb Cake.
Since 2014, I have been writing a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column features a recipe for Blueberry Oatmeal Crumb Cake, an easy crumb cake that’s dotted with fresh (but frozen) berries and topped with a sweet, buttery topping. This is easy enough to whip up for breakfast … well, when you have about an hour to spare. So maybe it’s easy enough for weekend mornings.
Or just make it ahead.
I like to serve this with fresh fruit on the side. Perhaps a Summer Fruit Cocktail with Lime-Vanilla Bean Simple Syrup?
As for the column, it’s musings on changing the world — and how many different and varied ways that can be done.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.