Merrymeeting Regional Memorial Hospital Auxiliary
As soon as school was out for the summer, the family was packed and ready to go to camp. Dad would drive the extra miles to get to work each day. My older brothers, the cat and myself were in paradise for a few months. Swimming, hiking, living in the bunk house for the summer. Always visitors who would arrive on the weekends, homemade ice cream every Sunday.
When blueberries were ready for harvest the end of July , Mom would allow me to go rake blueberries for one week, the boys got to go for the 2-3 weeks. She would pack our brown bag lunches, walk us to the end of the camp road and the big blueberry truck would pick us up. I didn't rake many blueberries in those days, but I did get to hang with the "Big Boys". I spent most of the day hanging with the owner and resting under the big truck, to keep cool. I can still see those rolling field thru the eyes of a eight year old, they were never ending, rocks that would peek out, the blueberry rakes, wooden crates for the berries and the big machine that would blow all the stems and leaves from the berries.
Eating this cake brings back all those memories of days gone by. The soft texture with the somewhat jelly filling. This is summer in Maine.
Well, I don't get picked up in the big blueberry truck, but I am still picking blueberries in the back yard. Wild Maine blueberries, beautiful little gems.
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 tsp vanilla
1 cup sour cream or plain yogurt
2 cups blueberries
1/4 cup light brown sugar
1 tablespoon flour
1/2 tsp cinnamon
1 cup sifted confectioners' sugar
2 tablespoons milk or cream
In a medium size bowl combine the flour, baking powder, baking soda and salt and mix with your whisk. Set this aside.
Cream butter and sugar until light and fluffy. Then add one egg at a time and mix. Add vanilla and sour cream or yogurt alternately with the flour mixture and mix ending with the flour mixture.
In a small bowl mix the streusel filling.
Place one half of the batter in the prepared pan, sprinkle with 1 cup of the blueberries evenly over the batter. Sprinkle the streusel over the berries. Then place the remaining batter over the blueberries and streusel. Top this batter with the remaining 1 cup of blueberries.
Grease and flour a 10 inch tube pan or bundt pan. Preheat oven to 375 degrees and bake the cake for 1 hour or until the cake test done. Cool in pan for 20 minutes then gently run a knife around the outside edge and along the center of the pan to help loosen the cake and turn the cake out onto the cake plate. Allow the cake to cool completely then mix up the icing ingredients and drizzle the icing over the top of the cake.