It’s not often that I’m in Harlem. But when I am, I always make an excuse to visit Make My Cake (and when Levain opens around the corner this week, it, too, will be on the diet-busting-in-Harlem list). The bustling bakery has been around since 1995, serving ooey-gooey, over the top Southern specialties like hot cross buns, red velvet cake, and cobblers.
Unlike crumbles and crisps, cobblers usually have top and bottom crusts—sort of like deep-dish pies. Sometimes they’re made with pie dough, other times (and/or regions), with thick, cakey biscuits.
Make My Cake’s family recipe uses the former. Their giant pan of blueberry cobbler was crisscrossed with lattice shortbread crusts.
Amply dished into a plastic container, there was no thought to its presentation. It was all about the contents.
Wickedly-sweet, syrupy blueberry filling. It coated my belly. Filled me up. And felt like a sloppy-sweet embrace.