Baskets of blueberries are delicious served simply with cream and a sprinkling of sugar, or a scoop of vanilla ice cream, but they also lend themselves to use in many wonderful breads and cakes.
In the following recipe, corn meal gives this blueberry cake a fine texture and an appealing grain flavor. The sour cream adds moistness and eggs, the rich golden color. Lemon juice and peel lend zest and flavor.
A blueberry loaf cake is perfect for summer picnics, but you can also make several cakes and freeze them to savor the taste of blueberries long after their season is over. Blueberry Loaf Cake 3 cups all-purpose flour 2/3 cup corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup sour cream 2 tablespoons lemon juice 1 1/2 cups sugar 3/4 cup butter or margarine 4 eggs 1 cup fresh or frozen blueberries 2 teaspoons grated lemon peel Heat oven to 350 degrees F. Grease a 9 by 5-inch loaf pan. In medium bowl, combine flour, corn meal, baking powder, and salt. In small bowl, combine sour cream and lemon juice; mix well.
In large bowl, beat together sugar and butter ultil light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream mixture, mixing until well blended. Gently fold in blueberries and lemon peel.
Spoon into prepared pan. Bake 45 mintues. Cover loosely with foil; continue baking about 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes 9 by 5 -inch loaf cake