Good Morning!Blueberries have been finding there way into my grocery cart for weeks now. I love 'em. I used to go berry picking with my grandparents when I was little. Grandma served them with cream and also canned them. They were awesome! And her pie...{I'm taking a moment to dream}. Yum!
We've been eating them everyday. We eat them on top of ice cream, with cereal, mixed with other fruit, in pancakes...and now in this moist coffee cake. It was very tasty and the texture was just perfect. I love summer with all the fresh fruits available!
Here's a few facts about blueberries:
*when buying berries, look for completely blue..no red tinge
*don't wash before refrigerating so they stay fresh longer
*1 pt.= 2 cups
*if using frozen berries in a recipe, don't thaw as this will cause bleeding in the batter
* blueberries are full of healthy antioxidants
* will last up to 2 weeks in the refrigerator, and 1 year in the freezer
Minnesota Blueberry Cake
1 1/2 c. flour
1 tsp. baking powder
1 stick butter
1 c. sugar
2 eggs, separated
1/3 c. milk
1 tsp. vanilla
1 1/2 c. blueberries
Cream butter and sugar. Add beaten yolks and vanilla. Add the flour and baking powder alternating with the milk. Fold in the berries. Beat the egg whites until stiff. Fold into batter. Bake in a greased 9" pan at 350 for 45 min.- 1 hour.
3 comments:
Sounds yummy, I'm going to try it.
Great tips about blueberries. Blueberry season is just starting around here and I usually buy lots of put them in the freezer. I may have to try this cake.
I made this over the weekend. Delicious!!
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