Mini Blueberrry Cakes and Good News

Oh, ain't life grand? I've got a little spring in my step since I had a spot of good news this week. I've been invited to participate in the National Cornbread Cooking Festival in Tennessee next month. Do any of you live near South Pittsburg, TN? I'd love to see you there. I'll be making an Italian Four Cheese and Sausage Lover's Pie and hoping to impress the judges for a crack at the $5000 prize. I doubt I have much of a chance since I know a few of the other competitors, and they are seriously talented cooks. Still, I'm honored to even be invited, to be able to attend the fun festival and hopefully meet one or two of you. Good news calls for a sweet celebration of sorts, like this homey little blueberry cake. How convenient that I always need to celebrate just in time for my baking assignment with Tuesdays with Dorie. Greenspan doesn't specifically classify this charmer as a coffee cake, but it has brunchish leanings. Still, we gobbled it for dessert and would have been very pleased to have it for breakfast also. Had there been any leftovers, that is. I made a half batch (using half whole wheat, too) and it fit perfectly in three little 10 ounce ramekins. The warm cakes emerged moist and tender, polka dotted with blueberries. Mine were frozen blueberries, and they worked out beautifully. Feeling frugal still, I traded the walnuts in the topping with oatmeal. The buttery crumb topping makes these little blueberry cakes extra special. This is one I'll be making again, whether I need a reason to celebrate or not!
For the recipe, head over to Sihan's fun and pretty blog. You'll be able to turn out a half batch for around $3.00.Up Next:

20 minute Dinner: Patty Melts with Honey Balsamic Onions

Food and Furthermore XI: Rhubarb Streusel Coffee Cake

Home again, home again, jiggety jig....Well, actually, we're not quite all the way home yet. We are back in the States and having picked up the children (who seem to have barely noticed that we were gone) at Aunt Heidi's house, we are making the four hour drive home this morning. I'm plotting ways to get back to the Canadian Rockies with the whole family, this time with tent and sleeping bags in tow. It seems almost sacrilegious to stay in a hotel with this kind of beauty outside, doesn't it? Furthermore, we're raising our kids to love good ol' cheap tent camping.

Although, I'm not sure I could relax on the Columbia icefield with my two charges running around. I can just imagine my little cowboy starting an avalanche.

Or canoing on Lake Louise, icy glacial water awaiting anyone who rocks the boat, and what five year old boy would not rock the boat? But I'm pretty sure that I could safely take them to the cucumber farm without fearing death-although there are reports of a wandering black bear in the area....can you spot him? And while visiting the cucumber farm, the owners Mr. and Mrs. Charest, would hopefully share their rhubarb streusel coffee cake again. What a way to greet visitors! If you want to garner my loyalty, feed me a generous square of moist and delicious coffee cake, bejeweled with little pieces of rhubarb and topped with a hearty sprinkling of brown sugar streusel. Mrs. Charest was kind enough to share this recipe, plus the four big servings that Quiet Man and I greedily gobbled up. Give it a try and taste for yourself the remarkable flavor of Canadian Hospitality. I can't wait to get some more. Rhubarb Streusel Coffee Cake

Estimated Cost: $3.00

Notes: Use whatever fruit you've got on hand in place of the rhubarb. The obvious choice would be blueberries, but chopped plums, apricots or peaches would be lovely for a summer coffee cake.

1/2 cup salted butter

1 cup sugar

2 eggs

1 cup plain yogurt or buttermilk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

2 cups chopped rhubarb, or other fruit

For Streusel:

1/2 cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add eggs, buttermilk and vanilla. Stir in flour and soda, stirring just until blended. Add rhubarb and pour into greased 9 by 13. Combine all streusel ingredients and sprinkle over the top. Bake for 30-40 minutes, or until springy in the center.

Coming Tomorrow:

Tuesdays With Dorie-Blackberry Peach Cobbler