Early Summer is the time for blueberries on the prairie.
Growing up blueberries were not grown in the midwest
But new varieties allow this wonderful berry
To be grown here.
We don't have bushes
But we do buy blueberries
Lots and lots of blueberries
And we use them --
In blueberry muffins for breakfast
(with leftovers for tea that afternoon)
In pancakes for breakfast
To decorate lemon tartlets for a "fancy" afternoon tea
In a blueberry crumble for a company lunch
Or for our dinner dessert
And our favorite blueberry lemon cake
(or lemon blueberry cake)
Of course, there are plenty for the freezer as well
Blueberries freeze the best of any fruit
And locally grown blueberries are just
Blueberry muffins are easy -- just add blueberries to your favorite plain muffin recipe.
Blueberry pancakes, too, are simple blueberries scattered on top of
the pancakes as you put them on the griddle.
A crumble is just fruit and sugar (and a bit of lemon) and topped with flour, nuts, oatmeal and brown sugar and baked.
The lemon tartlets are lemon curd in little pastry cups topped with a fresh blueberry
Because the tartlets look a bit "naked" without something . . . and a blueberry is the perfect "something"
And the lemon blueberry cake!
It's a great breakfast cake
A great afternoon tea cake
And a great dessert cake!
It's good even with store blueberries
But, of course, it's way better with fresh locally grown ones.
It's from one of my favorites, Anna Pump,
And I've made it again and again.
It's just one of those recipes!
ANNA PUMP'S LEMON BLUEBERRY CAKE
2 1/4 c. fresh blueberries
2 sticks softened butter
1 1/2 c. sugar
grated zest and juice of 2 lemons
3 cups flour
1 cup sour cream
1 1/2 t. baking soda
2 cups powdered sugar
1/2 c. fresh lemon juice
Preheat the oven to 350. Butter a 10 inch tube pan.
Spread the blueberries in 1 layer on a sheet pan and freeze for 1 hour. This will keep the berries from sinking to the bottom of the cake.
In a mixing bowl with an electric mixer mix geother the butter, sugar and lemon zest at high speed until light in color. Add the lemon juice, eggs and 1 cup of the flour. Beat at medium speed until the batter is smooth. Add the sour cream and another cup of flour and the baking soda. Mix at low speed until no traces of flour remain.
Combine the frozen blueberries and the last cup of flour. Fold the mixture into the batter, which should be very thick.
Spoon the dough into the prepared tube pan. Bake for 1 hour or until toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan.
To make the glaze, mix together the powdered sugar and lemon juice until smooth. Drizzle over the cake. Let the cake cool completely before removing it from the pan.