The Recipe Room

Every summer when I was a little girl, we used to visit my great-aunt who lived in Canada,  and she would often take us blueberry picking.  The picking itself was pure torture, bending over for hours on end picking the berries, scraping our hands on the bushes and wilting under the hot sun, but when we finally got home she would always make tons of blueberrydesserts, which made all the effort worth it.  My favourite of those desserts was blueberry cake. (A similar version is this delicious pistachio and blueberry cake.)

This isn’t the exact recipe she used, but it’s fairly close to what I remember from those hot and humid Canadian summer afternoons so long ago.  I particularly like the way the blueberries seem to explode in your mouth with a burst of sweetness when you bite into one side of the cake.  Just make sure you let it cool well before you eat it as the blueberries retain the heat quite well and you can burn your tongue – trust me, I’m talking from experience on this one!

If you can’t get fresh blueberries, frozen ones will work perfectly well in their place. In fact you can’t really tell the difference, so if price is a problem, then go ahead and use the frozen berries which are generally a lot cheaper unless it’s the right season.  You can also try sprinkling a 50/50 mix of sugar and cinnamon on top for an extra-decadent delight.

Ingredients:

Tags: baking soda, blueberries, blueberry cake, butter, buttermilk, cinnamon, desserts, eggs, flour, sugar

This entry was posted on Monday, 9 July, 2012 at 4:12 pm by Sarah White and is filed under Desserts, Less than 1 hour. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.