August is one of my favorite times to head off to the bush. There are several reasons for this. The weather is great, fishing is unbeatable and the blueberries are ready to be picked.
Blueberries are so plenty full you’d think they grow wild around here.
Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
They taste good too.
Karen and I managed an over night at Hilltop Lake this week and before we went fishing Karen had picked some fresh berries right in front of the cabin and whipped up a blueberry coffee cake.
I managed to con her out of her recipe so I can share it with you. You’ll need to bring your own “bundt” pan however.
Karen’s Blueberry Coffee Cake
4 eggs, separated (what ever this means)
1 ¾ cups sugar
3 tsp vanilla
1 cup oil
Juice and rind of a lemon (¼ cup lemon juice)
2 ½ cups flour
2 tsp baking powder
2 cups fresh blueberries
Beat egg whites. Add sugar, egg yolks, oil, vanilla and lemon juice. Combine dry ingredients and berries. Fold into batter. Pour into a greased Bundt pan and bake at 350 for 1 hour. Turn out to cool. Combine 1 cup icing sugar with approximately 1 tbsp milk. Drizzle over cake.