Barbara Bretton

What's Cooking?

We ate so many blueberries this summer that it's a miracle we didn't turn a lovely shade of navy! I managed to freeze a few pints for future delectation. If you're a blueberry lover, too, you'll adore these recipes.

One-Bowl Blueberry Walnut Cake


5 T butter
3/4 C sugar
2/3 C buttermilk
2 eggs
2 t grated orange or lemon rind
1 1/2 t vanilla extract
1/2 t almond extract
1 t baking powder
1/4 t baking soda
1 1/2 C flour
2 C fresh or frozen blueberries
1/2 C (or more) chopped walnuts
Baker's Secret or Pam Spray

Preheat oven to 350 degrees. Grease and flour a 9" square brownie pan. (Baker's Secret spray is terrific for this.)

Place butter in a microwave safe bowl. Cover and microwave on HIGH for 1 minute or until butter melts. Add sugar, stir with whisk. Add eggs, stir with whisk. Stir in buttermilk, orange rind, baking powder, salt, vanilla extract, almond extract, and baking soda. Add 1 1/2 c flour; stir until just blended. Don't overmix! Stir in blueberries and nuts. Pour mixture into prepared baking pan and spread evenly.

Bake at 350 degrees for about 45 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean. Keep your eye on this. It's fairly low in fat and sometimes cooks more quickly than you might expect.

Cool in pan for ten minutes then sprinkle lightly with powdered sugar.


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