The other day, my sister, Barbara, mentioned she had picked over 2 quarts of blueberries and it made me think about the time I convinced our daughter, Kelly, that going to a U-Pick It farm in Farmington, Massachusetts would be a fun outing! Kelly was home for the summer from college, but Erin was doing an internship at Conde Naste publishing, so she escaped my "bright idea." It was really a beautiful blueberry patch and the owners had taken the precaution of netting it to prevent the birds from stealing the harvest. We each brought a large bowl and began picking, going down one row, then another. It became a contest with us; shouting out, "You should see how big this one is!" or "Oh my gosh, this bush is covered!" Needless to say, by the time we were done, we had picked over twenty-five quarts!!
In addition to the possibilities of blueberry pie, muffins, jam, and yes, freezing some for later, I loved making a blueberry cake with ribbons of blueberries swirled through. Well, I didn't pick these blueberries, but rather bought them at Whole Foods in New Jersey, and decided that Maddie and I would create our version of blueberry cake to share. I took lots of photos of Maddie because just watching her intensity with baking makes me smile and I thought back to when my mother would just let me try things. I just know this is a start of a good baker!
Blueberry Streusel Cake
1 cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
4 large eggs
1 T vanilla extract
1/2 cup sour cream
3 cups flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T cinnamon
1/2 tsp. cardamon
1 cup milk
Blueberry Filling1 pint (2 cups) washed blueberries
1/2 cup brown sugar
Streusel Topping2 1/2 cups all-purpose flour
1/2 cup brown sugar, packed (light or dark)
1/2 cup granulated sugar
1 cup unsalted butter, melted
2 tsp. cinnamon
1/2 tsp. cardamon
In the KitchenAid, and using the paddle attachment, beat the butter and sugars until fluffy.
Lastly, we mixed the blueberries with the brown sugar and everything was ready to layer in a prepared (sprayed with a oil/flour spray) 12-cup bundt pan*. Preheat oven to 350F-degrees/Convection (if you have convection) otherwise on Bake.
*You could also bake this in a 9"x13" baking pan (Erin doesn't own one!) and reduce the time to 55-60 minutes, but watch for a golden brown.