I ended up buying a really cheap container of blueberries and didn't quite know what to do with them. Luckily I have a terrific cookbook called "Earth to Table" which features recipes arranged by season. The authors are executive chef, Jeff Crump, and pastry chef, Bettina Schormann, from the Ancaster Mill restaurant in Hamilton, Ontario. My family and I ate there a few months ago when we attended a Symphony at the Hamilton Place. It was a terrific experience! I ate Lake Erie Pickerel with fingerling potatoes, beans, and a white onion puree.
In their book I found a recipe for upside-down blueberry cake and it tasted so good. Initially I thought it would be a disaster, because when it came time for layering the batter overtop of the blueberries, I found I had too much batter, but used it all anyway, and it overflowed in the oven. I let it continue baking anyway. When it was done, it released from the pan perfectly and all I had to do was trim the sides to clean it up a bit.
I had two cups of blueberries left so I searched out another blueberry cake recipe, this time a blueberry coffee cake, from the Joy of Baking website. It was an exceptionally easy cake to make, because the batter did not require sifting, and you could just sprinkle the blueberries and streusel on top. We ate it for dessert at a pizza party we had with some friends, featuring homemade pizza. I'll write about that later.
Jennifer
