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How I used 5 pounds of blueberries (and wished for more)Posted Aug 7th 2007 12:02PM by Marisa McClellanFiled under: Vodka, Dessert, Recipes, Fruit, Baking, America, Comfort FoodLate last week I put up a post asking for some good blueberry recipes. You guys came through for me in amazing numbers, offering up a fantastic selection of recipes for galettes, buckles, pies, hamburgers and other simple and delicious dishes. I froze half of the berries I picked, so as to save a bit of summer for the fall or winter. I've eaten quite a few of the rest, but managed to save enough to start the Blueberry Vodka that BDW suggested (it's a several week process, so I'll keep you posted on how it turns out) and make a Lemon Blueberry Cake. In fact, it is in the oven as I type this and it smells delicious. Check out the recipe after the jump.Lemon Blueberry Cake (from Whole Foods Newsletter, July 2003)2 tablespoons cornmeal2 cups unbleached pastry flour1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1/4 teaspoon salt1 1/2 cups sugar1/4 cup lemon juice (fresh squeezed, please)zest of two lemons1/4 cup canola oil1 egg2 egg whites2/3 cup buttermilk1 tablespoon vanilla3 cups blueberriesPreheat oven to 350 degrees. Grease a 7 x 11 inch baking pan. In large mixing bowl, combine all dry ingredients and set aside. Add remaining ingredients one at a time to dry mixture and stir to combine. Add blueberries last and gentle fold them in so that they don't get too crunched. Pour into pan and bake for 45 minutes or until a toothpick comes out clean.
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