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Tim and I went blueberry picking and I may go again today since one of the blueberry pick-your-own places indicated on FB that today is the last day of picking for the season. We came home with two bags full of blueberries and I made a blueberry muffin cake. The original recipe is from Fine Cooking but I tweaked it just a bit to add a streusel topping, the same as on the blueberry muffins that I make. It definitely took the cake, which was delicious without the topping to a different level.

For those of you that asked, here is the recipe:

Blueberry Muffin Cake (adapted from Fine Cooking Magazine recipe)

Cake:

  • 4 oz. (1/2 cup) unsalted butter, melted and cooled slightly; more for the pan
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1-1/4 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3/4 lb. (2 cups) fresh blueberries

 

Topping:

  • 4 oz. (1/2 cup) unsalted butter, at room temperature
  • 1 cup all purpose flour
  • 2 t. cinnamon
  • 3/4 cup brown sugar

Procedure:

Position a rack in the center of the oven and heat the oven to 350°F. Butter or spray the bottom and sides of a 9-inch round springform pan.

Mix the flour, sugar, baking powder, and salt into a large bowl. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries. Scrape the batter into the prepared pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles.

Mix together the topping ingredients which should make crumbles. Spread the crumbled streusel topping over the cake batter.

Bake until golden-brown and a tester inserted in the center of the cake comes out clean.  The original recipe says the cooking time is 45-55 minutes which is what worked without the streusel. With the streusel topping, add an extra 15-20 minutes, check occasionally until a tester comes out clean.

Cool on a wire rack for 10 to 15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm or at room temperature. Ours didn’t make it to the cooling phase. It was steaming still when we removed it from the pan to eat with a cup of tea the other night for dessert.

 

Enjoy.

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It was a weekend full of jam. We picked raspberries, picked blueberries and grabbed strawberries at the farmer’s market. I made raspberry jam and mixed berry jam and blueberry jam.

Raspberries were picked at the bottom of the hill at Cole’s….that’s pretty much as close as we can get beside our own yard (and yes, we’re working on that).

This was how it looked crushed in the pot with low sugar pectin added….. I then added 4 cups of sugar (yes, that is the low sugar recipe) and brought it up to a boil. Jars were sterilized, filled, water bathed and then……

here is the finished product —yum. It’s amazing how your perspective changes when you start to can for yourself. Store bought just doesn’t cut it — no matter how expensive or fancy it purports to be. There is nothing that beats local and handmade.

The mixed berry jam was a first since it is not often that you can find local fresh strawberries, raspberries and blueberries all at the same time. It was definitely a hit…..delicious. I’ll be scouring around looking for more local strawberries in order to take advantage of the berry season.

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