I know I say this about far too many things, but I love blueberries. The best berry for baking as far as I'm concerned, they become moist, tender, exquisitely perfumed and just plain addictive once they're baked in a cake like the one below. If you're interested in the history of the modern blueberry take a look at my article, Mother of the Blues, in the current June/July issue of Saveur magazine No. 148. It should be available at saveur.com once the next issue is out.

Try this recipe, you'll be glad you did: