Wednesday, June 9, 2010

Hooray for the Blueberr-ay!

I love blueberries. They are one of my favorite foods. So of course I was excited when they were 2 pints for $4 this past weekend. A low price for produce almost always means tasty. Makes sense. It's simple economics: big, quality supply translates into low price.

The berries are indeed excellent, sweet, subtle and succulent. I love a bowl with breakfast.

But what to do with two pints? It's too many to eat plain, so I made this blueberry cake from Gourmet. I love this recipe. The cake comes out moist, airy and buttery, laced with ribbons of sweet berries. The recipe is somewhat counter-intuitive. The cake is really going to push through that layer of blueberry syrup? But it works brilliantly if you follow all the steps closely. One recommendation: Use good butter, either organic or locally produced. You will taste the difference.

I made the cake pictured above Saturday, and it was gone by last night. A great, great desert.


  1. Thanks for this recipe! I made it for breakfast and it was delicious--and easy. Keep up the great food writing.

  2. You're welcome. It's great isn't it. Thanks for the encouragement.