Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Recipe Summary test
This recipe appears in our cookbook "Martha Stewart's Cakes."
Because this recipe was developed at Martha's home in Maine, it makes good use of wild blueberries, which are smaller and have a more concentrated flavor than more widely available cultivated varieties. If you can't find fresh wild or cultivated berries, use thawed frozen blueberries or cultivated ones from the supermarket or farmers' market.