I am the master of office free food.

On Mondays, a guy on the first floor sets out a plate of cookies his wife baked over the weekend. The fourth-floor printing station becomes a doughnut hot-spot from 9 a.m. to 10 a.m. (early-morning meeting leftovers). Floor two, last-row-file cabinet is a sure thing for Costco sheet cake. Panera bagels are Fridays in the basement; Einstein Brothers are Tuesdays in the legal-team conference room.

Were I to subsist on carbs and candy alone, I could scavenge my daily lunch entirely from leftover food placed out around the office. I try to be coy in my trappings—a cookie here, a Snickers bar there—but one particular item I snitched was so outrageously delicious, I plopped down at a conference room table and polished off the entire pan. My edible treasure: the Best Blueberry Coffee Cake.

Now, before you accuse me of ripping off an entire coffee cake from a complete stranger, I should tell you that it was my friend Michael’s Best Blueberry Coffee Cake. Admittedly, 1) I didn’t exactly ask Michael’s permission to decimate his leftovers and 2) Even if I didn’t know Michael, I probably would have done the exact same thing; Best Blueberry Coffee Cake is that tasty.

Tender, crumbly, and moist, this is truly the Best Blueberry Coffee Cake. I don’t often speak in superlatives with recipes, but I have yet to taste a coffee cake that touches this one in fluffiness and flavor. Many blueberry coffee cake recipes I’ve tried have been too dense and remind me of a sour-cream-filled pound cake more than a breakfast treat; this Best Blueberry Coffee Cake recipe, however, would be approved by Goldilocks herself. Not too heavy; not too sweet; not too crumbly. It is juuuuuuust right.

Plump, juicy berries (you can use fresh or frozen) stain the cake a pretty lavender and taste of cherished summer days. Touches of cinnamon and lemon play softly in the background, enhancing the blueberry-ness of the cake and complimenting each other.

And we must talk about the toasty, brown-sugar walnut lid. Breaking through the super-chunky, nutty, sweet streusel-like topping might just be the best part of the Best Blueberry Coffee Cake.

Besides eating it of course.

Fortunately for all of us, Michael was generous with the recipe, and I’m delighted to share my version of it with you today. Tweaks include my usual healthy substitutions: applesauce for oil; a little extra whole wheat flour, plus I pumped up the nut-factor in the streusel topping and refined the quantity of lemon zest.

Please try this recipe. Dive into the toasty walnut lid and enjoy a big bite of tender, warm coffee cake that bursts with berries and sweetness. Should you be so generous as to bring a pan of Best Blueberry Coffee Cake to the office, share it wisely. You never know when a master office food scavenger might carry it away to a conference room.