Monday, August 17, 2009

Blueberries, Blueberries, Blueberries!!!

One of the things we were blessed with when we moved into our house was 4 well established blueberry bushes. We have had our share of trials with the blueberry bushes - the first year was a good one - then the next year they got a common blueberry disease called mummy berry - we thought our blueberry days were over. After that diseased crop we pruned the bushes way back and wondered if we would be able to get rid of the disease. The next year was so so and one bush was still pretty badly diseased - again we did a major pruning. This year we are reaping the benefits of the deep pruning - we have had a bumper crop of beautiful, big, juicy blueberries on all four bushes. I love the spiritual principles here of pruning and bearing fruit as well. One day I would love to write a little devotional on "Lessons from my Garden" - but that is another story.
So back to the subject of blueberries!! I have had the opportunity to make some yummy things with our blueberries this year and here are the recipes:

Blueberry Coffee Cake

for the topping

1/2 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter

for the cake

1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Butter a 9 inch diameter cake pan. To make the topping, in a small bowl, combine flour, sugar and cinnamon. Blend in the butter, using your fingertips or a pastry blender, until the mixture is crumbly. Set aside.

To make the cake, in a large bowl, beat together the egg, milk and butter. Sift the flour, sugar, baking powder, salt and cinnamon into a small bowl and add the egg mixture. Beat until just blended. Gently stir in the blueberries.

Spread the batter evenly in the prepared pan and spinkle with the topping. Bake until a wood toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Serve warm from the pan.

Serves 6-8 - I double this in a 9x13 pan when I need more and it works fine.

Blueberry Buckle

A buckly by definition is a tender cake generally baked with fresh berries inside or on the bottom of the cake.
This cake really is tender - it is so good!!

1/2 cup butter, softened
1/2 cup sugar
1 large egg
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups fresh blueberries

1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter

Beat 1/2 cup butter at medium speed with electric mixer until creamy, gradually add 1/2 cup sugar, beating mixture well. Add egg, and beat well.

Combine 1 1/4 cup flour, baking powder and salt: add alternately with milk, beginning and ending with flour mixture, mixing well after each addition. Stir in vanilla.

Pour batter into greased 8 in square baking dish. Top with blueberries.

Combine 1/2 cup sugar, 1/2 cup flour and cinnamon. Cut in 1/4 cup butter with pastry blender until mixture is crumbly; sprinkle crumb topping evenly over blueberries.

Bake at 375 for 40-45 minutes. Yeild 6 servings. (I have also doubled this in a 9x13)