After about a half hour of picking our way through the patch, we loaded up the car and headed towards home, but not before a stop for this photo opportunity.
So, late afternoon hubby and I started our respective blueberry projects. His was a cake I found in our Fine Cooking Cookbook, Berry Buttermilk Cake with Vanilla Creme Fraiche. Mine was Blueberries and Cream Ice Cream. And when all was done we froze quite a few bags of berries for later and then left a bowl of clean berries in the refrigerator for cereal.
Now the ice cream was pretty straight forward but takes awhile to make and harden.
Blueberries and Cream Ice Cream (From Williams and Sonoma)
Our new cake recipe was pretty easy, but we learned a valuable lesson....leave the cake in the pan longer than the recipe calls for. 10 minutes to cool, when the weather is this warm is not enough. Leave it there for an hour. If you sprayed the pan with cooking spray it won't stick. And the other lesson is to skip the Vanilla Creme Fraiche and just make homemade whipped cream! The cake was delicious even though it came out of the pan with some issues.
Berry Buttermilk Cake with Vanilla Creme Fraiche (From Fine Cooking)
For the crumb topping:2-1/4 oz. (1/2 cup) unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp. kosher salt
2 oz. (1/4 cup) unsalted butter, chilled
For the cake:2 cups fresh blueberries, raspberries, or a mix
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan and for the berries
4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract
1-1/2 cups buttermilk
For the vanilla crème fraîche: ( I would suggest Whipped Cream, but here is the ingredients for the crème fraîche1 lb. (2 cups) crème fraîche
1 tsp. pure vanilla extract
1 Tbs. granulated sugar
Make the crumb topping:Mix the flour, brown sugar, and salt in a medium bowl. Cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. (This topping can be made ahead and stored, tightly covered, in the refrigerator for up to a week.)
Make the cake:Rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 min. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Generously butter and flour a 12-cup bundt pan. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held electric mixer, whip the butter and sugar together on medium-high speed until light and fluffy, about 3 min. Add the eggs one at a time, beating well for 15 seconds after each addition. Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 1 to 2 min. On low speed, add the dry ingredients one-third at a time, alternating with the buttermilk 1/2 cup at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium and beat for about 15 seconds to mix the batter fully.
Transfer the berries to a medium bowl and toss gently with 2 tsp. flour. Gently fold the berries into the cake batter with a rubber spatula to avoid crushing the berries too much. Scrape the batter into the prepared pan with the spatula, level the batter, and sprinkle with the crumb topping.
Bake until a toothpick or wooden skewer comes out clean when inserted into the middle of the cake, 45 to 55 min. Let the cake rest for 10 min. before turning it out onto a rack.****(Note - suggest you leave in 1 hour) Flip the cake back over so that the crumb topping is on top. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.