Cooking with Susie Q – week of Aug. 1, 2018

I’ve had a couple requests for recipes for blueberries . That works out for us, because we’ve had a couple of letters with recipes using blueberries.  Thank you to Mary and Linda. Have a great week!


Blueberry Sour Cream Coffee Cake

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 5/8 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped pecans

1 tablespoon confectioners’ sugar for dusting

Directions: Preheat oven to 350 degrees.  Grease and flour a 9 inch bundt pan In large bowl, cream together butter and sugar until light and fluffy.  Beat eggs in one at a time, then stir in sour cream and vanilla. Combine flour, baking powder and salt, stir into batter until just blended.  Fold in blueberries.

Spoon half of the batter into the prepared pan.  In a small bowl, combine brown sugar, cinnamon and pecans.  Sprinkle half of this mixture over the batter in the prepared pan.  Spoon the rest of the remaining batter on top, repeat with remaining pecan mixture.  Swirl mixture into the cake using a knife or a thin spatula.

Bake for 55-60 minutes in the preheated oven, or until knife inserted into crown comes out clean.  Cool in pan over wire rack. Invert onto serving plate, tap firmly to release cake onto plate. Dust with confectioners sugar just before serving.


Blueberry Crisp

For the crisp topping

1 1/2 cups rolled oats

2 cups all-purpose flour

1 cup packed light brown sugar

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1 1/2 teaspoons ground nutmeg

2 sticks (8 ounces) unsalted butter

For the blueberry filling

12 cups fresh blueberries

4 tablespoons

(2 ounces) unsalted butter, melted

1 cup granulated sugar

Directions: Combine the oats, flour, both sugars, cinnamon, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Stir to incorporate. Cube the butter and slowly beat it in. Mix for 5 minutes on medium speed.

The mixture should hold together when gathered in your hand. Refrigerate while you prepare the filling. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Make the blueberry crisp filling Toss together the huckleberries or blueberries, butter, sugar in a large bowl, and then divide among 8 (or more) 6-ounce ramekins or 1 large baking dish. Place the ramekins or baking dish on the foil-lined baking sheet. Crumble the crisp topping evenly over the filling and bake for 25 to 40 minutes, or until the filling is bubbling over the crisp topping.

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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