Tuesday, August 23, 2005


So many blueberries, so little time...

Summer is blueberry season, and that means making blueberry pie, jam, buckle, scones, cake. I make my own blueberry syrup to pour over blueberry pancakes or over vanilla ice cream. There's a whole foods store across from Symphony Hall here in Boston that makes homemade sausages with blueberries in them! I've seen cheese with blueberries in it. I've made grilled duck breast with a gorgeous blueberry sauce. My shampoo is blueberry scented. Is there anything we can't do with blueberries?

This recipe is easy to make and will disappear within an hour after making it. Hide it so you can have it last at least one extra day!

Blueberry cake:

2 cups and 1-2 tablespoons of sifted, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees. Grease and flour an 8-inch square baking pan.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3-4 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and gently fold in cake batter. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make a crumbly mixture. Sprinkle this over the batter.

Bake for 45 minutes, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

Serve with whipped cream or ice cream.


This looks marvelous. I believe I will try it this weekend!

I love blueberries, and their wild cousin Huckle. When we were kids, my sister and I used to spend entire days in the swamp filling newspaper bags full of huckleberry's. We'd wash them in the laundry tub, then sell them for 50 cents a quart (big money in 1965) Because neither one of us got poison ivy, we always had access to the best picking spots.

I love them by themselves, in pie (my dad's favorite), in pancakes, but especially, in a cobbler!
We are very fortunate where I work to be able to get frozen wild blueberries. I love them! I have a great scone recipe I should post on my blog sometime, and blueberry compote is great in trifles.
Mmmm...I have a few blueberry bushes in my backyard that are bursting with berries. I will have to try this cake.

Yes, I'm finally here in Massachusetts! So, where to eat next?
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