Melissa Denchak of Princeton, New Jersey, starts at the end of the meal when entertaining: she makes dessert first. No matter what happens, you’ll have a sweet way to end the party, and that last taste is what people remember the most as they head out the door. Her Blueberry-Pecan Crumb Cake will be a welcome addition to any brunch menu.

BLUEBERRY-PECAN CRUMB CAKE WITH BOURBON GLAZE

TOPPING

1 cup all-purpose flour

6 tablespoons unsalted butter, softened

½ cup finely chopped toasted pecans

¼ cup firmly packed light brown sugar

¼ teaspoon kosher salt

CAKE

½ cup (1 stick) unsalted butter, softened, plus more for greasing the pan

1 cup white sugar

1 teaspoon finely grated lemon peel

2 large eggs

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 ½ cups, plus 2 tablespoons, all-purpose flour, divided

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup sour cream

2 ½ cups blueberries, divided

GLAZE

¼ cup powdered sugar

¾ teaspoon milk

¾ teaspoon bourbon

Preheat the oven to 350 degrees. Butter and flour an 10 × 8-inch baking pan.

To make the topping, combine the flour, butter, pecans, brown sugar, and salt in a medium bowl. Refrigerate.

To make the cake, combine the butter, sugar, and lemon peel in a large mixing bowl. Using an electric mixer or a hand mixer, beat on medium speed until fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing until just incorporated. Add the lemon juice and vanilla, and mix until just incorporated. (The batter may look curdled.)

In a medium bowl combine 1 ½ cups of the flour, baking powder, and salt. Add half the flour mixture to the butter mixture, mixing until just combined. Add the sour cream and the remaining flour mixture, mixing after each addition, until just combined.

In a medium bowl toss 2 cups of the blueberries with the remaining 2 tablespoons flour. Fold the blueberries into the batter. Do not overmix.

Scrape the batter into the prepared pan. Sprinkle the crumb topping and the remaining ½ cup blueberries over the top. Bake 45 to 50 minutes, until golden and a wooden pick inserted into the center comes out with just a few crumbs. Let cool.

To make the glaze, combine the powdered sugar, milk, and bourbon in a small bowl. Drizzle the glaze over the cake.

Makes 10 servings