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Debbie has been a professional baker for many years and was a highly regarded cake-baker and decorator on Cape Cod through much of the 1980s and '90s. She is very much the product of her ancestors. Debbie's maternal grandmother was the owner of the Old Crocker House guest house on Cape Cod in the 50's and 60's. Debbie as a young girl used to clean and serve meals for the guests.  Her paternal grandmother was a bakery chef. She made all desserts for the Cummaquid Inn, and select desserts for the Country Inn, on Cape Cod including wedding cakes and many baked goods. Debbie's Mom was also a wonderful cook, and she has passed along her many New England recipes to her. 

Debbie brings her heritage and experience to the delights of her guests for breakfasts and afternoon sweets everyday at the B&B. From time to time, Debbie will be sharing some of the recipes for food she'll be featuring in the B&B. Here's one of her favorites:

Blueberry Fields Coffee Cake

2 cups flour                                    Sugar Topping:
3/4 c. sugar                                   1/4 c. butter, softened
2 tsps. baking powder                 1 Tbsp. cream cheese
3/4 tsp. salt                                   1/2 c. sugar
1/8 cup vegetable oil                       1/3 cup flour
1/8 cup cream cheese                    1/2 tsp. cinnamon
3/4 cup milk
1 egg
2 c. blueberries, fresh or frozen

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, oil, milk and egg. Fold in blueberries.

Pour into an un-greased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean.

To make Sugar Topping:

In a medium bowl, with a pastry blender, cut butter into sugar, flour and cinnamon until crumbly.