I had planned to title this article “A Cake So Nice I Made
it Twice!” Except that I made it three times!
I found this recipe on the fabulous Food52
while I was rooting around their site. The recipe was developed by Brooke Dojny, a cookbook author based
in Maine.
There is so much to love about this cake! Let me count the
ways...
1.
It’s easy
2.
Fresh blueberries (full of good-for-you antioxidants)
3.
Topped with crunchy pecans
4.
It’s easy
5.
Great for breakfast!
6.
Great for dessert!
7.
Great mid-afternoon snack!
8.
Love the addition of corn meal for the texture
9.
Keeps well (if you have any left over)
10. Did
I mention it was easy?!
But seriously, folks, if you have a pint of beautiful late
summer blueberries at home, make this cake. If you don’t have any
blueberries hanging around, get to the store or farmer’s market and buy some!
It’s that good (I made it three times in two weeks)! You can thank me later.
OK, walked the dog down to the local fruit stand. Idaho is a bounty of summer fruit and vegetables now. Huckleberries are very expensive! I guess the pickers running the being eaten by a Bear gambit makes them pricey like pine nuts. So, one cup of hucks was almost $5. Got the other cup of blueberries cheaper, will combine the two and am off to the kitchen. Hucks are a little tarter that blues but have no seeds. I could do a bit about bears shitting in the woods now but would not, of course, being the pinnacle of propriety that I am. :)
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