“The tree which moves some to tears of joy is in the eyes of others only a green thing that stands in the way.” - William Blake
by Gina Biber
- The Capitol Hill Times -
Last call for blueberries!
Until the last blueberry bush dries up, which is about four weeks away, I will continue to chow down as many blueberries as I come across, just like a wild bear.
This month, you can find the final, proud cartons of blueberries at the Broadway Sunday Farmer’s Market. The more adventurous among us (or those with more time on their hands) are also welcome to visit one of the u-pick berry farms just outside Seattle, like Bolles Organic Berry Farm in Menroe, or Larken Lake Blueberry Farm in Bellevue.
Blueberries won’t continue to ripen after being picked, but they can keep for up to two weeks in the refrigerator. Munch on the fruit at your leisure, or start baking as soon as you pass through the front door.
Here’s a sweet way to incorporate blueberries into your morning routine, though they go just as well with a late-afternoon cup of drip:
Blueberry Coffee Cake
1/3 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, softened
1 and 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1/3 cup vegetable oil
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon lemon juice left to sit for 5 minutes)
1/2 to 1 cup fresh blueberries
1. In a small bowl, make crumble by mixing 1/3 cup flour, 1/2 cup white sugar, brown sugar, cinnamon and butter. Set aside.
2. In a large bowl, mix 1 and 1/2 cups flour, salt, baking powder and 1/2 cup white sugar. Set aside.
3. In a small bowl, whisk vegetable oil, egg and buttermilk.
4. Combine wet and dry ingredients until smooth, using a blender if necessary.
5. Gently fold in blueberries.
6. Pour batter evenly into 12 muffin molds and top with crumble.
7. Bake immediately at 400ºF (200º C) for about 25 minutes, until done.