Since blueberry season is upon us, and my friends and I just went picking, I decided to use some of my farm fresh berries in this delicious blueberry crumb cake. I used Ina Garten’s recipe which I have been wanting to try for a while (though I added more nutmeg to the streusel topping, and about a teaspoon of ground ginger into the dry ingredients for the cake). This cake is moist, light, and flavorful. The lemon zest and ground ginger are just enough to enhance the flavor of the blueberries, without overpowering them (much in the same way that coffee enhances the flavor of chocolate). Perfect for breakfast, brunch, an afternoon tea party, or as a light summery dessert after dinner. Enjoy!