Saturday, July 24, 2010
I've got the blues
Where I'm from mid July means blueberry season is officially on, so I wasn't surprised when I came across a nice full basket of local blueberries at the organic market. I was really glad to see them. I haven't had a chance to go blueberry picking at my local U-pick farm yet this summer because I've been working a lot, but I'm definitely itching to go. My head is full of visions of canned blueberry syrup and blueberry pie. The farm where my mother and I pick blueberries also has apple and peach orchards so when we go up there its kind of like one stop local fruit shopping. It's a foodies paradise, and considering that all of the fruit is 75 cents a pound it isn't to bad on the pocket book either. So I encourage all of you to find your local U-pick farm and live it up. Your tummy will be well rewarded for all of your hard work. Plus a little sweat always makes the fruit taste better.
blueberry boy bait
recipe adapted from cook's country
For the Cake:
2 cups all-purpose flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 cup whole milk
½ cup blueberries
For the Topping:
½ cup blueberries
¼ cup granulated sugar
½ teaspoon ground cinnamon
1. For the Cake: preheat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Combine flour, baking powder, and salt together in a medium bowl; set aside. With a stand mixer, beat the butter and sugars together on medium-high speed until fluffy. Add eggs, one at a time, beating until it just comes together. Reduce speed to medium and beat in one-third of the flour mixture until just mixed; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss the blueberries with remaining 1 teaspoon flour. Using a rubber spatula, fold in blueberries. Spread the batter into the prepared pan.
4. For the Topping: Scatter the blueberries over top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the cake. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter or storage container.