Blueberries

Almost a hundred years ago now (or that's how it feels, at least) the five acres of property I grew up on in Bemidji was mostly wooded, and our backyard was filled with wild blueberry and raspberry bushes. It was a relief when my Mom had them bull-dozed over and cleared the land years later. Berry picking started to be a chore instead of a treat. Who knew that 24 years later I would be wishing they still grew there so that my kids and I could go to Bemidji and pick berries. So this week I (gladly) inherited almost an ice cream pail full of hand picked wild blueberries. "Can you do something with these?" Um..... YES! In the wake of nostalgia, I dug through my recipe box until I found Grandma Shirley's Blueberry Bundt Cake recipe. It is so simple, yet so very elegant... just like she was. I can imagine serving it on those blue and white porcelain dessert plates, if I had them. You will love it, I promise.

Grandma Shirley's Blueberry Bundt Cake

Pam for Baking

1 c. butter, room temperature

2 c. sugar

1 t. vanilla

3 eggs

1/2 c. milk

3 c. flour

1 1/2 t. baking powder

1/8 t. salt

2-3 c. blueberries

powdered sugar

Preheat oven to 350 degrees. Spray bundt pan with Pam for Baking; set aside. In a large bowl, cream together butter, sugar, and vanilla. Alternately add eggs and milk, mixing until combined after each addition. Add flour, baking powder, and salt. Mix just until moistened. Fold in blueberries. Spoon into prepared pan and bake for 80 minutes, or until a toothpick comes out clean. Allow the cake to cool for a bit and invert it onto a cake plate. When completely cool, dust the top with powdered sugar.

Yield: 24 servings (5); 18 servings (6); 12 servings (9)