The boys and I went picking the first time and picked enough to freeze 4 quarts. After a sweltering time in the field, I got them each a lemonade and we journeyed on to the Great Bay Discovery Center. This was closed, sadly, however we went down the trail to see the Bay anyway. The green head flies found us quickly. For those of you who may not know what a green head fly is, well, let me impart this wisdom. They are vicious, they are tenacious and they cause PAIN. I got more chunks taken out of me in that 20 minutes on the Bay then I've given up in a long time! And when I say chunks, please know I do mean chunks. And the crater that's left on your body part will not only hurt like heck, but will be bleeding and then proceed to itch like crazy. This is one of the creatures that I'm not sure God didn't make as a joke. Perhaps they are only here to amuse God because I can't see any other purpose for their existence. And I will freely admit, when I can I swat them, I follow that stunning up with a good, hard smooshing in the ground just so they don't spring back to life on me. Dirty little buggers. We also got to encounter some spawning horseshoe crabs, which was the highlight of Little Red's day. I had not seen them in the wild before, and we saw some swim right up to shore, so Little Red had to pick one up and check out it's legs kicking madly back and forth. He giggled a lot, I love to hear that sound. We enjoyed watching them, but the green heads got the best of Maestro, who is not a kid that complains about bugs often, so we headed out.
The second time we went picking, we made it over in the morning, but it was still hot. They told us the blueberries are almost 2 1/2 weeks early ripening this year due to the heat wave. I'm sooo ready for fall already. The heat and I do not mix, in fact, I'm down right crabby in the heat. We picked another 5 quarts for the freezer, so we're in good shape for the winter goodies. Of course, we also picked plenty for fresh eating. As I was trying to convince the boys that all the heat and green head flies were worth it, I decided to make a lemon blueberry cake. OOOHHH...moist, lemony but not overpowering the blueberries, downright delicious! Give it a whirl if you've fresh blueberries in your neck of the woods!
Lemony Blueberry Bundt Cake
2 3/4 c flour (I used white whole wheat)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c butter
1 3/4 c sugar
1/4 c plain yogurt or sour cream
2 T fresh squeezed lemon juice
1 T grated lemon zest
1 tsp vanilla extract
1 c buttermilk or sour milk
1 3/4 c fresh blueberries
1 T flour
1 1/2 confectioners sugar
3 T fresh squeezed lemon juice
1 T water
1. Heat oven to 350 degrees. Use cooking spray to generously coat 12 cup bundt pan.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside. Toss blueberries in 1 T flour to coat well.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 1/2 min until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Mix in flour in three additions alternating with buttermilk or sour milk. Beat for two minutes. Fold in blueberries tossed with flour. Spoon into prepared pan.
4. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan, turn out and cool completely.
5. Glaze: in a small bowl, mix confectioners sugar, lemon juice and water until smooth. Drizzle over top of the cooled cake letting it drip over the sides of the cake.
Makes 16 servings (umm...theoretically anyway :^)
Yes, I know, it's sweet, but once in while won't hurt you, I promise.
What's your favorite blueberry treat? ~Peacemom