Saturday, May 26, 2007

~Blue~Cool~ Blue~

If I had to pick a favorite color, it would have to be blue. There isn't a shade of blue that I don't like. It shows in my flower garden. When I go to the nursery or page through a flower catalog, my eyes gravitate towards the blue flowers. At the garden center, I put one of each variety in my cart because if I don't, I know that I will have to go back and get it later. There aren't that many true blue flowers, so I settle for purple and black also. How cool are black flowers?

Some of my favorite things are blue. The sky, the sea, bluebirds, blueberries, John's eyes and Blue~my truck.

Up at Crystal Lake, wild blueberries grow under the Oaks. The berries are a lot smaller than domestic blueberries, but they taste so much better. Unfortunately, the late freeze killed the blossoms, so blueberry picking will have to wait for another season.

I'm hoping the blueberry farm, down the road, didn't lose their crop too. I can't imagine a year without blueberries in the freezer.

Here's how I freeze them:
I don't wash them. They're not sprayed and are clean, so I just spread them out on trays and freeze. I then put them in freezer containers. That's it. When I want to use them for a recipe ( or eat them frozen~really good!) I pour out the amount that I need.

We eat our fair share of blueberry muffins and blueberry pie and even blueberry ice cream, but my favorite blueberry dessert is Blueberry Coffee Cake. The combo of blueberries and cinnamon is irresistible. Thought I'd share the recipe:
3/4 cup sugar
1/4 cup butter
1 egg
1/2 cup milk
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
2 cups blueberries- fresh or frozen* ( If you're using frozen ones - do not thaw them first.

1/2 cup sugar
1/3 cup unbleached flour
1/2- 1 teaspoon cinnamon- depends on your love for cinnamon infused treats
1/4 cup (1/2 stick) butter- softened
Preheat oven to 375 degrees. Grease and flour a 9x9x2 inch square baking pan.
Cream together the sugar and butter. Stir in the egg and milk. Sift the flour, baking powder and salt and add to creamed mix. Fold in blueberries. Spread into pan.
Combine the topping ingredients and sprinkle over batter.
Bake for 45 minutes~or until a toothpick inserted into the middle comes out clean.

I mentioned Blue. I just love my truck. A girls got to have a truck when she carries around as much as I do. I've got to head out to the Co op this morning to pick up metal fence posts to stake tomatoes. Better make hay while the sun shines. Until next time.....


Steph said...

Katie - all the baking and the gardening - the freezing of blueberries you picked yourself! You are like my fantasy me.

Tamara said...

Those flowers are SO pretty!


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