blueberry delight – a recipe to remember

Hi there,

My friend, Pam, who is a wonderful and amusing writer, shared with me this story about her dear mother, who she lost to Covid last year, and this family recipe for Blueberry Delight. I know you will enjoy her story. And if you get a chance read this post about her mother and a tattoo. It can be found at https://roughwighting.net/2021/09/03/a-piercing-experience/

Pam and Marcia

My mom, Marcia, wasn’t a baker. Growing up in the U.S. Northeast, we rarely had cookies; when we did, they were store-bought. Mom made a cake three times a year: one for me in March, one for my brother in October, and one for my dad in January. Rarely did I see her eat any of these sweet concoctions. She just didn’t have a sweet tooth.

But one summer when she visited me in California where I was raising my own family, my two children picked blackberries from a friend’s three huge wild blackberry bushes.

“Shall we rinse them and put them on our Cheerios in the morning?” I wondered out loud.

“No! Let’s use Nanny’s blueberry cake recipe,” my mom suggested. What? I’d never seen (nor experienced) my grandmother’s Blueberry Cake.

Amazingly, Mom knew it from heart, even though she hadn’t baked it in ages, and certainly not while I was growing up! Even though the recipe called for blueberries, we threw in the fresh blackberries instead. I was worried that she really didn’t know what she was doing when we poured a cup of boiling water over the ingredients. But lo and behold, the cake was so luscious we made it about once a week while we had fresh blackberries.

Now that I live back on the East Coast, and particularly now that it’s blueberry season, my family, including the grandchildren, beg for “Nanny’s Blueberry Cake.” In a wonderful circular way, I called my grandmother Nanny, and my children called my mom Nanny, and so did her great-grandkids.

BLUEBERRY DELIGHT

Ingredients:

2 cups berries

Juice ½ a lemon

8” square pan. Put berries on the bottom of the pan and sprinkle with lemon juice.

¾ cup sugar

3 Tbls butter

½ cup milk

1 cup sifted flour

1 tsp baking powder

¼ tsp salt

Directions:

Cream sugar and butter then slowly add the milk with the sifted dry ingredients. Spread batter over the fruit.

Combine 1 cup of sugar, ½-1 Tbls of cornstarch, ¼ tsp of salt. Mix and sprinkle this on top of the batter and pour 1 cup of boiling water over that.

Bake 375 for 1 hour. Serve warm with dollop of vanilla ice cream.

I hope you have enjoyed meeting Pam. If you would like to read more about her and enjoy her writing, she can be found at: https://roughwighting.net

Talk soon, ❤️💕 Bernadette

49 comments

    1. To be honest, I’ve never tried the recipe with frozen berries. We enjoy it as a “summer” dessert, and blueberries are plentiful in our neighborhood stores from May through October. Hope you try it! By the way, sometimes if I want to add a little color, I include a few strawberries or raspberries too. They don’t hold up as well as blueberries, so no more than 1/4 cup or so of the red berries.

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  1. I love this story, Pam. The recipe looks delicious and I will be making it. My hubby loves a fruit cobbler or crisp so he will enjoy this. I´m sure ant berries would work too. Thanks for featuring our friend Pam and her mom, Bernadette.

    Liked by 2 people

    1. I believe it was your post on here that inspired me to write about my mom’s blueberry cake recipe, Darlene, and Bernadette graciously asked if I’d like to share it. What a “treat” to be included here! Hope you and your hubby enjoy it. Except… “ant berries”? I wonder what they are?

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      1. It would be fun to make up a story about the rare ant berries here in Spain but in actuality, I really should check my spelling before hitting the comment button. (the T and the Y are so close together) I´m glad we both got to share our dear mothers´ recipes here on Bernadette´s wonderful blog.

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    1. Blackberries work so well with this recipe, Judy. I hope you try it! A bit of forewarning – it does seem like a lot of sugar. But I still count this as my “fruit” portion for the day. 🙂

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      1. My problem with cooking desserts is there is only husby and I to eat it. As a result, I rarely cook anymore. But, I will look for a blueberry dessert next time I’m out. I was looking for blueberry buckle but no one seems to know what that is anymore.

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      2. I’ve never figured out what a buckle is either. And, ahem, it’s just my guy and me too. But he seems to have no problem with finishing this off in a few days. I just refrigerate it after the first day. 🙂

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  2. Bernadette, you did it again! This sounds delicious. I might have to try it sometime. I just made Banana bread yesterday and had a peach and a Nectarine in the refrigerator that was past time, so I blended them with the frozen bananas and added them to my banana bread recipe. My hubby said it was good, so it was a winner.

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    1. That sounds like a great idea – and probably made your banana bread wonderfully moist. Hope you try this blueberry cake sometime. It’s less cake and more …. I don’t know. Not a buckle. Whatever you call it, it’s never let me down. 🙂

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    1. It is my pleasure Pam. This story and the subsequent story about your mother just touched my heart. By the way, the both of you are amazingly young and beautiful. Maybe I should ask for your beauty routine instead of a recipe.

      Liked by 1 person

      1. Awww, I think my mom and I always glowed when we were together. My mom was eternally young until she got sickened by dementia. A horrible horrible disease. You know what? She has returned to her youth and energy and feistiness. I feel it in my heart. ❤️

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  3. Bern, this looks like a great recipe, and I loved reading Pam’s story about her mom, how she remembered the blueberry cake recipe from scratch, and getting her ears pierced a second time with her granddaughter. You have a wonderful and interesting group of blog friends. I’m not surprised at all that they’ve been drawn to you. XOXO

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  4. A delicious recipe that is also beautiful AND easy to make? Count me in! Pam, I’m so glad you were willing to share this recipe through Bernadette and that it didn’t remain a secret in your family. All those years and you hadn’t had a taste of it–wow!

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    1. For years after I started (finally) making this blueberry recipe, I was afraid to share it with friends, because WHO pours a cup of boiling water over blueberries/batter/and sugar??? So this is the first place I got brave enough to say – “try it, you’ll like it!” 🙂

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    1. Awww, thanks Terrie. I’ll admit, I thought I was kinda crazy to go along with the second piercing on both my ears, but my granddaughter and I are so happy with our “signature” look. 🙂

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  5. Bernadette, a great share from Pam! 😀 Pam, it’s blackberry season here and we’re picking lots each day … now I know what to do with the extra ones! The cake looks delicious and wonder if the water adds a certain ‘softness’ to the overall bake! Can’t wait to try this out! X

    Liked by 2 people

    1. I hope you try this recipe – exactly as it says, even with the “strange” boiling water – with your blackberries. It should be yum. Yes, i think the boiling water helps produce the nice syrupy juice with it (but it’s not watery at all). 🙂

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