Many of you already know that we have been shameless blueberry fiends lately. As a matter of fact, we went blueberry picking yet again on Saturday. We have picked so many that we had to find some immediate uses for our berries. Many were made into a delicious jam; we have already wiped out one pot of jam for use on Greg's homemade biscuits. Others were frozen but some didn't make it to the freezer because they were eaten or they became overripe. Having learned our lesson to use or preserve the blueberries immediately, we were back in the patch again.
One good recipe we discovered came from Apples for Jam. It is a blueberry buttermilk cake. It is not an incredibly sweet cake. It doesn't resemble the traditional cake you would find in a bakery or even the usual birthday cake. It is kind of like a coffee cake, but not too heavy on the sugar. Greg thought it to be a tad dry, but I have heard that some homemade cakes can be drier compared to their boxed counterparts. I don't know if it was the way the oven behaved that day, the lack of humidity or the cake's personality. All that being said, it was still delicious. The berries were so juicy. Their juice soaked up the top of the cake and mixed with the bits of crystallized sugar. At first Helena was not too sure about it and she didn't eat much. Then sometime during the day, she couldn't get enough. It was the kind of cake you could give your children for breakfast and not feel like you are neglecting them. I daresay it's kind of a healthy cake if such a cake truly exists. I fear they are a little like unicorns.
This is our (meaning Greg's) effort. The cake didn't get as brown as the one in the cookbook even though it was thoroughly baked. Despite it's rather pale complexion, the cake was tasty. I think with Helena, Greg and Eden eating it, the cake only lasted two days.
All in all, a very good cake. Now we are on to the next blueberry recipe. Happy Monday!