Blueberry Breakfast Cake

IMG_2535As we near the end of August, and berries are still in full supply, I thought I’d finally post my often-used recipe for Blueberry Breakfast Cake, ready for your Labour Day summer wrap up events. Make now and freeze, it can thaw on your way camping, or overnight ready for the last guests of summer. Of course, you can just make it and eat it, like we most often do.

Sometime a few decades ago I started making Bundt cakes. I never really understood the appeal until this cake. It started with making a simple lemon blueberry cake with a streusel mix going in the pan first, so when it was removed from the pan there would be a crispy topping built in. But never being one to leave good enough alone, I thought the streusel could simply go in the middle, making the cake come clean from the pan, not leaving chunks of streusel littering the counter. Having it in the middle gives the cake a wonderfully buttery crunch in the center of each slice.

I can honestly say that I’ve made hundreds of these cakes. Over the years it became my most asked for item in mixed baking for breakfasts & brunches. It’s perfect for adding to lunches for work or school, so timely that I should think to post this today, as there are only a couple of weeks left until school starts. Continue reading

Blueberry Pie

IMG_4827Here it is the 1st of October and I’m finally getting to some of my pie recipes.  Even though this was made with fresh blueberries, there’s no reason at all that you can’t just use gently thawed blueberries.  Just lay the correct measure of berries on a cookie sheet to thaw.  Once they’re ready, go ahead with the recipe as if they were fresh!

Having made many, many pies (hundreds actually) I am most fond of fresh fruit pies.  Thankfully lemon meringue fits the category of fresh fruit, but I am not a fan of nut or pudding pies (so you won’t be finding those recipes here).  There’s something absolutely wonderful about picking the fruit that you know is destined to be the filling of a pie.  Or, choosing the fruit at the farmers market, knowing how good it’s going to taste.

This is probably the most cheerful pie there is with the round berries bursting with their purply blue juices.  Continue reading

Blueberry-Lemon Muffins

IMG_3077When we were first married, and living in a 40’ trailer on 50 acres of land, I had to cope with a very limited kitchen.  Funny, but it was that limited space and equipment that taught me to make do, creating foods by hand, with a tiny propane stove, during daylight hours, as we lit with lanterns at night.  As we only had room for the bare essentials, I learnt early on to convert what ever I was making, to fit the few pans I had.

Muffins are best made by hand.  Mixers tend to over mix, making a densely crumbed muffin, instead of a one with an open crumb.  It takes so little time to produce a dozen yummy muffins.  Continue reading