Blueberry Recipes

Cake:
10 tbsp butter or margarine
1 1/2 cups quick cooking oats
2 cups boiling water
1/2 cup granulated sugar
1 cup brown sugar
1/2 tsp salt
1 1/2 tsp baking soda
2 cups flour (can be a half white and half whole wheat flour)
1 1/2 tsp ground cinnamon
3 eggs, beaten
1 cup fresh or thawed/frozen* blueberries

Crumb topping:
2/3 cup sugar
2/3 cup flour
1 tsp ground cinnamon
1/2 cup butter
1/4 cup chopped nuts, optional

Cake: Cut butter up and combine with oats and boiling water in a bowl. Cover and let stand for 5 minutes. Meanwhile, preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. Mix together sugars, salt, baking soda, flour and cinnamon. Stir oat mixture into flour mixture. Add beaten eggs and stir well. Gently fold in blueberries. Pour into prepared pan. Top with crumb topping and bake at 350 degrees for 40 to 45 minutes or until cake tests done. Serves 12-15.

Crumb topping: Combine sugar, flour and cinnamon. Cut butter in until the mixture is well-combined and texture is coarse. This is a dense, heavy, "comforting" cake. It is most especially delicious with a dallop of whipped cream or vanilla ice cream.

* Thawing frozen blueberries in the refrigerator gives the best possible texture. They will still be more fragile than fresh but infinitely much better than the texture of thawed-on-the-counter berries! Submitted by D. Fuller