Paula Deen’s easy blueberry skillet coffee cake

1. Preheat the oven to 350 F. To make the filling, in a bowl, toss the berries with the sugar, tapioca (if using) and lemon zest. Pour the mixture into an ungreased 9-inch square or round baking dish.

2. To make the topping, in a large bowl, whisk together the flour, sugars, cinnamon, ginger and salt. Stir in the butter and almonds.

3. Using your fingers, rub the topping mixture into coarse crumb and sprinkle it over the filling. Bake for about one hour, until the filling bubbles and the topping is light golden brown.

In a blender, puree the cherries, lemon juice and sugar. Pour the mixture into a large pitcher. Add the seltzer and stir gently. Pour into glasses over ice and top with additional seltzer, if desired.