Thursday, March 10, 2011
time for tea
Mmm, yummy! What's the good of having a blog named Blueberry Patch if I never talk about the blueberries. Yep, we have blueberries. Husband and I pick a lot of blueberries in the summer. We invite friends and family to pick blueberries and there are still too many blueberries. Last summer we picked and picked and picked some more and then we decided enough already. We walked from the patch and said good enough, we're done. Overnight the birds came. It was as if they were waiting their turn and that we would eventually put up the "Birds welcome!" sign and then they could feast. It was most polite of them. And feast they did.
Mum brought Grampa out for tea this afternoon. Husband made a blueberry cake. And feast we did.
Blueberry Coffee Cake from the Fanny Farmer Baking Book
(best fresh from the oven)
4 Tablespoons butter, softened 1 teaspoon baking powder
1/2 cup sugar 1/4 teaspoon salt
1 egg 1/3 cup milk
1 teaspoon vanilla 1-1/2 cups fresh or frozen blueberries
1 cup flour
Streusel topping (and Husband says it is much more fun to double the topping!)
1/3 cup flour 1/2 cup sugar (and Husband used brown sugar he says)
1 Tablespoons butter 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 350 degrees. Grease and flour an 8 x 8" pan.
To make the cake: combine butter, sugar in a mixing bowl and beat until thoroughly blended. Add egg and vanilla and mix well. Mix the dry ingredients together and add to butter mixture along with the milk. Beat until smooth. Spread into pan and sprinkle the blueberries evenly over the batter.
To make the topping: Combine flour, butter, sugar, cinnamon and nutmeg. Work together with fingertips until light dry crumbs. Spread over blueberries and bake 50-60 minutes until a tester comes out clean. Serve warm from the pan and give your Grampa a hug. One for your Husband too if he made the cake or just because.