Farmers’ Market: Blueberry coffeecake
When you drop by the Presque Isle Farmers’ Market on Saturday morning, you probably should get “extra” blueberries; they are not likely to last very long.
In the heat of summer or the cold of winter, pretty much anything you decide to do with locally grown, fresh or frozen blueberries is going to please you, and they are ridiculously easy to freeze and save for later. Out of the box, into your hand, then into your mouth is a pretty darned good plan as well.
Try sprinkling them on cereal or granola and stirring them into yogurt or custard. You probably have a few secret recipes that deserve to be dusted off and tried again when the berries look as good as they do now. Short of burning them, there is little you can do to them in an oven that will not tickle your fancy.
Start the day savoring a warm blueberry muffin with a dab of real butter softening itself into pools in the pockets. Blueberry cobbler will raise you from a sound sleep, calling to you in the night if left on a shelf in the kitchen downstairs when you retire. A blueberry pie is always a hit.
Even if you don’t exactly master the balance of fruit and thickener, the recipient will cheerfully reach for a spoon to enjoy every last drop of juice. When the company is not too high-brow, simply pick up the pie plate and lick off the fabulous blue goo! No one will blame you a bit.
For something really special and maybe just a little different from what you have made before, check out this recipe for Blueberry Coffee Cake, theoretically for breakfast, but good about any time of day.
It is simple, uses ingredients you already have in your kitchen, and tastes positively heavenly with a cup of hot coffee or a glass of cold milk.
Blueberry Coffeecake
Pre-heat the oven to 375 degrees. Beat together in a bowl 1/2 cup melted butter, 1/2 cup milk, and 2 eggs. Sift together 2 cups flour, 2/3 cup sugar, 1 Tbls. baking powder, 1/2 tsp. salt, 1 tsp. nutmeg. Stir together the two mixtures until just moistened, add 1 1/2 cups fresh or frozen blueberries, and pour into the prepared 9-inch by 9-inch pan. Sprinkle the top with sliced almonds and 2 Tbls. sugar.
Bake 30 minutes and serve warm, cut into thick, satisfying chunks. Then prepare to be revered and adored!
Editor’s note: This weekly column is written by members of the Presque Isle Farmers’ Market. For more information or to join, contact their secretary/treasurer Steve Miller of Westmanland at 896-5860 or via e-mail at beetree@xpressamerica.net. The group’s website is https://sites.google.com/site/presqueislefarmersmarket/
