Aug 22 2008
Grandma Ellen Blogs, Summer Trip, August 22
Dear IF readers
As the towns fell away during our drive up Route 3 on our annual trip north to Mount Desert Island, Maine, we began to see signs heralding Maine’s summer bounty — WILD BLUEBERRIES! Picking wild blueberries all around the island has been one of my family’s favorite pastimes for many a year. Our son, daughter-in-law, granddaughter, grandson, and we spend hours picking plump berries and dropping them — plop, plop — into the water bottles we use for collecting. This year’s crop, though, was like no other we’ve seen. Used to being alone in the patches, this year we were joined by scads of other pickers. And they and we returned home with buckets of berries to eat fresh and to freeze for a taste of summer during the cold months ahead.
A Taste-of-Summer Blueberry Coffeecake from Hot Moms Club, Summer 2007 (Delish!!)
Ingredients:
3 cups sifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 cup light brown sugar, packed
1 T. flour (for blueberries)
1/2 tsp. cinnamon
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 tsp. vanilla extract
4 eggs
1 cup sour cream
2 cups blueberries
DIRECTIONS:
Preheat oven to 350 degrees. Grease bottom of a 10-inch tube pan.
Mix the butter and sugars together. Add eggs, then sour cream and vanilla. In a separate bowl, mix all of the dry ingredients. Add the dry ingredients slowly to the first mixture until combined. Before folding in the blueberries, toss them with the 1 T. of flour. This will keep the berries from sinking to the bottom of the mix. The batter will be very thick, but don’t worry.
Pour the batter into the pan and bake 60-65 minutes. Cool in pan for 20 mintes before removing. When cake is totally cool, pour the following glaze over the entire cake.
Glaze:
1 cup confectioner’s sugar
1-2 T. milk
Eat and enjoy!!
2 Responses to “Grandma Ellen Blogs, Summer Trip, August 22”
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Dear Ellen and IF Readers,
Speaking of blueberries, one of my favorite breakfasts is of course, the blueberry muffin. I throw together the following and it’s very easy and quick:
Mix:
1/2 C white flour
1/2 C whole wheat flour
1/2 C uncooked oatmeal
1/2 C sugar
1 t baking powder
1/2 t salt
Cut in:
1/2 stick butter
Mix and add:
1/2 C milk or soy milk
1 t vanilla
1 egg
Fold in 1/2 to 1 C blueberries (whatever you’ve got)
I put the batter into muffin tins (about 6 muffins–we like them large!) or one 6 in. coffee cake pan and sprinkle coconut on top before baking at 350 degrees for about 20 minutes.
Yum!
Tess Almendarez Lojacono
Oops! The comment above was really mine, not Cat’s. I forgot to add my name!