Merrymeeting Regional Memorial Hospital Auxiliary
Brunswick, Maine
copyright 1988
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
4 eggs
1 1/2 tsp vanilla
1 cup sour cream or plain yogurt
2 cups blueberries
Streusel filling:
1/4 cup light brown sugar
1 tablespoon flour
1/2 tsp cinnamon
Icing:
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.
That is a beautiful blueberry cake! Streusel, icing, and blueberries, yummy!
ReplyDeleteWow! This cake looks beautiful with all the blueberries!
ReplyDeleteThanks girls, appreciate you both to stop bye and say hello.................happy baking Andi
ReplyDeleteOne of my favorite things about Maine in the summer is blueberries. I cannot get enough. Most of the time I eat them fresh and plain. We do have this cake recipe that is divine with a cinnamon topping. I am liking this though that it has a streusel filling and glaze! YUM!
ReplyDeleteThanks Emily for visiting. I made comment on your page. Keep posting Andi
ReplyDeleteDo you preheat the oven? Or is the pan put into a cold oven?
ReplyDeleteI love blueberries and have been using them in muffins and blueberry-yogurt sorbet this summer. I'd love to make the cake since it looks delicious but I always have problems with bundt cakes in which the part around the tube burns while the middle of the cake stays gummy. Have no idea why. :(
Hi I am sorry, I should of indicated that, the cake is baked in a preheated oven at 375 degrees for about one hour or until test done. Keep in mind this has the blueberries in the middle so when testing I test almost in the center or the middle of the cake round. So being careful not to insert the tester in the filling and then thinking the cake isn't done, when in fact it is. I had no prolbems with this cake and it is very tasty. I am thinking maybe you should calibrate your oven. Maybe the temp is off. Purchase a device and hang in the oven and see what the temperature says. Then you can adjust your oven. I would be very disappointed to do the baking, purchase of the ingredients and the cake not bake properly. Big waste of time, effort and money. I didn't use the bundt pan I used a tube pan. My bundt pan is smaller. The pan I used is 9 1/2 inside measurement on the top and the bottom measures 7 inches. The directions say grease and flour a 10 inch tube or bundt pan. I have heard where you can put a piece of foil over the top if making pie crust and the edges are browning faster that may also help. I do hope you make this and that it meets your expectations. All taste are different. My neighbor is going to be making this tomorrow and will see her and see if she had any prolbems. I surely hope not! ............happy baking, and thanks for visiting the wednesday baker. Always, Andi
ReplyDeletePS keep me posted my baker friend.........
I'm oohhing and ahhing over your sweet looking cake. Thanks for linking this up to Sweets for a Saturday.
ReplyDeletethanks for visiting Lisa and all the others who posted comments.............Andi
ReplyDeleteHi Andi. I made the cake yesterday with Alaskan blueberries and it is soooooo good. Yvonne
ReplyDeleteThanks Yvonne, so glad we really enjoyed this cake. But Alaskan blueberries would taste better then Maine ones. More bears in your neck of the woods.....andi
ReplyDelete