Melissa Clark's Favorite One-Pan Recipes

New York Times food reporter and recipe columnist Melissa Clark's latest cookbook, Dinner in One: Exceptional & Easy One-Pan Meals, is a variety of recipes that only require one pot or pan, like Miso-Glazed Salmon with Roasted Sugar Snap Peas, and Gingery Coconut Noodles with Shrimp and Greens. She joins to discuss one-pot cooking and take your calls.  *This segment is guest-hosted by Kerry Nolan* Blueberry Lime Crunch Cake with Demerara This might just be the easiest and crunchiest coffee cake you’ve ever made. It’s also one of the best—filled with soft, juicy blueberries that are flavored with tart bursts of lime zest and nestled into a cinnamon-scented batter. Instead of a classic crumb topping, the surface is strewn with Demerara sugar and sliced almonds, which bake into a gorgeously crisp contrast to the velvety crumb below. It will keep at room temperature for up to 3 days, though the topping does lose a little texture the longer it sits. But with a cake this good, its keeping qualities may be beside the point.  SERVES 8 12 tablespoons (1½ sticks / 170 grams) unsalted butter, melted and cooled, plus more for the pan 1½ cups (337 grams) sour cream, at room temperature 4 large eggs, at room temperature1 teaspoon fine sea salt 1¼ cups (250 grams) granulated sugar 1 tablespoon finely grated lime zest (from 2 limes) 1½ teaspoons baking powder½ teaspoon baking soda 1 teaspoon ground cinnamon 2½ cups (312 grams) all-purpose flour 1½ cups (200 grams) fresh blueberries (or frozen, unthawed) ⅔ cup (57 grams) sliced almonds (or chopped walnuts or pecans) 2 tablespoons Demerara Sugar 1. Heat the oven to 350ºF and butter a 9 × 9-inch metal pan. If you like, you can line the pan with parchment paper, leaving an overhang on two sides so you can lift the cake out after it cools. But if you plan to serve the cake directly from the pan, you don’t need to do this. 2. In a large bowl, whisk together the sour cream, butter, eggs, and salt until everything is well combined. Whisk in the granulated sugar and lime zest. Whisk in the dry ingredients in this order: baking powder, baking soda, and cinnamon. Then whisk in the flour until just combined. Fold in the blueberries. 3. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the almonds and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer the cake to a wire rack and let it cool still in the pan. SWAP IT OUT You can substitute full-fat Greek yogurt for the sour cream. And other spices, like cardamom, ginger, or pumpkin pie spice, can replace the cinnamon. Or leave out the spice for a more subtle cake