I started looking through my cookbooks and found recipes for fresh blueberry pie, a bread pudding made with blueberry pancakes, a blueberry coffeecake, muffins, cookies made with blueberry preserves and many more exciting possibilities.
In “The Lighthouse Cookbook” compiled by the youth of our church last year I found a wonderful blueberry sour cream pound cake submitted by my friend Dean Smart. She and her husband, Thomas, grow their own blueberries and sometimes just enjoy them fresh from the picking. Dean says she also sprinkles some of the berries with sugar and puts them in the freezer so they can enjoy this delicious pound cake throughout the year.
You might also like the following Meltaway Blueberry Coffeecake. This quick dessert is so moist it seems to just melt in your mouth. The blueberry pecan ribbon through the center of the coffeecake adds a special flavorful touch.
Serve either of these blueberry specialties to your family and friends and watch the smiles as they take that first bite.
BLUEBERRY SOUR CREAM POUND CAKE
1 cup butter, softened
3 cups sugar
6 eggs, separated
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
1 cup (8 ounces) sour cream
1 ½ cups fresh or frozen blueberries
In a mixing bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in extract. Combine flour and baking soda. Add to creamed mixture alternately with the sour cream.
In a large bowl, beat egg whites until stiff peaks form. Fold egg whites into batter then fold in berries. Spoon into a greased 10-inch tube pan.
Bake at 350 F for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
MELTAWAY BLUEBERRY COFFEECAKE
2 cups fresh blueberries
1 ½ cups sugar
½ cup chopped pecans
½ pound (2 sticks) butter, softened at room temperature
1 teaspoon vanilla extract
2 ½ cups self-rising flour
⅛ teaspoon ground cinnamon
1 cup sour cream
1 cup confectioners’ sugar
1½ to 2 tablespoons milk or water
¼ teaspoon vanilla extract
Preheat oven to 350 F. Grease and lightly flour a 9-by-13-by-2 inch baking pan. In bowl, combine blueberries, ¼ cup of the sugar and the pecans. Mix well and set aside.
In a large bowl, cream together the remaining 1 ¼ cups sugar with the butter and vanilla. Add eggs, one at a time, beating well after each addition. Add flour, cinnamon and sour cream. Mix well. Spread about 2 cups of the batter in the prepared pan. Spoon the blueberry mixture over the batter.
Drop the remaining batter from a tablespoon over the filling. The blueberry filling does not need to be completely covered with the batter. A few blueberries peeking through makes the coffeecake more attractive.
Bake for 40 to 45 minutes or until a wooden pick comes out clean when inserted near center of coffeecake. Allow to cool slightly on a wire rack. Mix all glaze ingredients and beat until smooth. Drizzle over cooled coffeecake.
Email Prudence Hilburn at firstname.lastname@example.org