mmmmmmm - it all looks good to me! I've made this before and it's very good! (although I admit that blueberries and lemon combo sounds even better) Blueberry Sour Cream Coffee Cake From The Stonewall Kitchen Cookbook (Canada, UK), by Jonathan King & Jim Stott. You can always tell when we're baking this Bundt cake in our stores the air fills with the perfume of blueberries and customers linger, waiting for a taste. Our Wild Maine Blueberry jam creates a ribbon of blueberry filling in the middle of the cake. Although we serve it for dessert, it is also great for breakfast or brunch or a midafternoon snack. Sometimes we add a splash of rum to the melted jam that is drizzled over the top of the cake. Ingredients: 2 cups all-purpose flour, plus additional for the pan 1 tablespoon baking powder 1/2 teaspoon salt 1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan 1-1/2 cups granulated sugar 2 large eggs, at room temperature 1 cup sour cream 1 teaspoon vanilla extract 3/4 cup plus 1 tablespoon Wild Maine Blueberry Jam or blueberry preserves 2 tablespoons gold rum, optional 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt pan. Sift together the flour, baking powder, and salt in a medium bowl. Set aside. Using an electric mixer on high, beat the butter in a large mixing bowl until soft and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time, making sure the first egg is well incorporated before adding the second. Add the sour cream and vanilla and beat until the mixture is smooth. Turn the mixer to low, add the flour mixture, and beat just until incorporated. Transfer 1/2 cup of the batter to a small mixing bowl and set aside. Pour the remaining batter into the prepared pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Add 3/4 cup of the blueberry jam into the reserved batter and beat with the electric mixer until thoroughly combined. Spoon the blueberry batter evenly into the trough. Bake for 1 hour, or until the cake begins to pull away from the edges of the pan and a skewer inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, then invert the cake onto a wire rack. Cool the cake completely on the rack. Melt the remaining 1 tablespoon blueberry jam in a small pan over low heat. (Alternatively, melt the jam in a small bowl in the microwave on medium for 15 seconds.) Stir the rum (if using) into the melted jam. Sift the confectioners, sugar over the cake and drizzle with the melted jam. Serve immediately, or store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 1 month. Defrost at room temperature before serving. Yield: Makes one 10-inch Bundt cake

Blueberries are one of the best things about summer. I love them in pies, cakes and muffins. This year I am going to try a salad I saw last year at Wegmans--blueberries, feta, cucumbers. But I need fresh produce all around for this, and the really good Bulgarian feta I get at the local greengrocer. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups) 1 pint (2 cups) blueberries, rinsed and picked over Salt and pepper to taste 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept) 3 Tbsp thinly sliced Fresh Mint Leaves 1 cup (about 1/4 lb) Crumbled Feta Cheese Combine and let sit for about 45 min. at least for flavors to blend. I also like to make blueberry preserves, which are the best way to perserve the fresh taste of summer berries. I just don't think frozen berries cut it, but I have never frozen my own, only had store bought ones. Blueberry Lime Jam (from the "Ball Complete Book of Home Preserving") 4 1/2 cups crushed blueberries (leave some whole for fun) Grated zest and juice of one large lime 1 package regular powdered fruit pectin 5 cups granulated sugar Prepare canning jars and lids by washing and boiling them for 10 min. Keep them hot for filling. This recipe makes six 8 oz. jars. In a large flat bottomed pot, combine the berries, pectin and lime. Stir until pectin dissolves and bring to a boil over high heat. Add sugar all at once and return to a full rolling boil. Boil for one minute, stirring constantly. Turn off the heat and ladle the jam into the empty jars. Leave 1/4 inch headspace. Put lids on, make sure rims are clean before you do this. Seal the jars and process in a boiling water bath for 10 minutes. Allow water to cool down for 5 min. then remove jars. This is to prevent heat shock which could crack the jars, but with this heat wave we're having, it shouldn't be a problem, lol! You can also add 2 TBLSP Frangelico to the jam, or put half the jam into jars and then add 1 TBLSP liquer to the remainder. Could also use orange zest and juice and Cointreau or Triple Sec., or lemon and Limoncello, but I actually just prefer plain old blueberry lime--YUM!

I bought 8 somethings of blueberries last week at the farmers market. They are in the freezer but I'm thinking one package will be coming out soon. Yum! Not to mention your working full time these days... David

Hi, I came over from Harvest and, as usual, found another must-save thread. If you're interested in preserving, follow Annie's advice and check the Harvest Forum for several Blueberry Preserve and Blueberry Marmalade recipes. These are some of my T&T's for blueberries. * Exported from MasterCook * Best-Ever Blueberry-Lemon Muffins (with Variations) Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1 egg -- well-beaten 3/4 cup milk 1/3 cup oil 3/4 cup blueberries -- (can be up to 1 cup) 2 tablespoons sugar 1 teaspoon grated lemon zest melted butter and sugar for topping Stir together thoroughly the first three ingredients and 1/4 teaspoon salt. Make a well in the center. Combine fresh or frozen (thaw only enough to separate, if necessary) with sugar and lemon peel. Combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Fold sugared blueberries into batter. Fill well-greased pans or paper baking cup-lined tins about 2/3 full. Bake at 400° for 20-25 minutes (check at 18 minutes). While warm, dip tops into melted butter and then in sugar. Variations: Banana-Nut: Prepare as above except in lieu of blueberries stir in 1 cup chopped bananas and 1/4 cup toasted nuts. Bake 25-30 minutes. Cranberry: Prepare as above except in lieu of blueberries combine 1 cup fresh cranberries, coarsely chopped and tossed with 1/4 cup sugar. Bake as directed. Date-Orange-Nut muffins: Prepare as above. Delete blueberry mixture. Substitute 3/4 cup orange juice for the milk. Gently stir (fold) 1/2 cup finely chopped dates, 1/2 cup chopped toasted nuts and 1 tablespoon grated orange peel into the batter. Bake as directed. Blueberry Tea Muffins Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup superfine sugar 1/4 cup butter or margarine 1 cup milk 1 egg 1 1/3 cups flour -- divided 2 teaspoons baking powder 3/4 teaspoon cInnamon -- (I reduce to 1/2 teaspoon for Penzey's Vietnamese.) 3/4 teaspoon nutmeg -- (I reduce this to 1/2 tespoon also, using fresh-grated.) 1/4 teaspoon salt 3/4 cup fresh or frozen blueberries -- (Can be up to 1 cup) Preheat oven to 375° degrees. Prepare muffin tins by greasing or used paper bake cups. In medium bowl cream sugar and butter or margarine on low speed until smooth. Add vanilla, milk and egg. Mix together 2/3 cup flour, baking powder, cinnamon, nutmeg and salt. Gently toss remaining 2/3 cup flour with blueberries. Blend spiced flour mixture with batter until thoroughly mixed. Gently mix in remaining flour and blueberries. Do not over-stir. Fill tins 3/4 full. Bake 20-30 minutes until golden brown. Serve hot. Note: Reduce baking time for miniature muffins. Description: "I bake these in miniature muffin cups instead of the regular ones to serve with tea." * Exported from MasterCook * Jackson Lake Lodge Blueberry Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 cups milk 1 egg -- beaten 1/4 cup light-flavored oil juice of 1/2 lemon 1/8 teaspoon vanilla 1/2 cup fresh or frozen blueberries Combine flours, baking powder, sugar, salt and cinnamon in a large bowl and mix well. Stir in milk, egg, oil, lemon juice and vanilla. Do not overmix. Gently fold in blueberries. Preheat griddle; grease lightly. Stir through batter several times. Using about 1/4 cup batter for each, cook pancakes until done, turning once, about 3 to 4 minutes. Note: Original recipe called for 4 teaspoons baking powder. Yield: "20 pancakes" * Exported from MasterCook * Lemon Blueberry Pound Cake from Oil of Joy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 3/4 cup Extra Virgin Olive Oil 4 large eggs 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon lemon juice Glaze frosting 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350°. Beat first 2 ingredients at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch bundt pan sprayed with a coating of OIL OF JOY Extra Virgin Olive Oil. Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Description: "This comes from Oil of Joy Olive Oil recipe collection." Yield: "16 servings" Notes: Next time I think I'm going to boost the flavor by adding lemon zest or perhaps use a bit of lemon oil. I made a glaze using 1 cup powdered sugar which I poured on while the cake was still in the pan, rested it 10 minutes and then unmolded. If you don't like oats in your crisp topping here's a Crisp or Cobbler topping I just ran across the other day. It's sufficient for an 8-cup berry recipe. Coconut-Pecan Topping: 1 cup all-purpose flour 1 cup sweetened shredded coconut 3/4 cup sugar 1/2 cup pecans, coarsely chopped 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed (1 stick) 1 egg Combine flour, coconut, sugar, pecans, baking powder and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand. Blend in the egg, then arrange topping over berries in clumps, covering them gently. Happy baking! Carol