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Chef Patti Anastasia
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Table Talk » Local Blueberries

When I was a kid, every summer included a family outing to pick blueberries. We even had one of those enormous wood-sided station wagon, which was perfect for our family outings. My grandmother joined us and sat in the shade with a cooler of drinks and snacks for us kids when we got tired of picking. Our goal for the day was to fill a 20 quart blue enameled pot. Armed with coffee cans with string loops around our necks so we could use both hands to pick, we'd venture off into the blueberry fields. To this day, one of my favorite sounds is the plunk plunk plunk that blueberries make when they land at the bottom of any empty picking container.

The picking containers at Sunnycrest Farm are plastic. But the blueberries still make a wonderful sound when they hit the empty container. And since the farm is just a few miles from my house, you'll find me there almost every week until the blueberry season is over. Their blueberry bushes are tall and easy to pick from, and for me, it's relaxing to be among the blueberry bushes filling my bucket.

During July and August, we eat a lot of blueberries. There's always a bowl of blueberries in the refrigerator to snack on. This morning I made one of my favorite blueberry coffeecakes.


Blueberry Coffee Cake
(adapted from Cooking Light Five Star Recipes)

1/4 cup butter, softened
4 ounces lowfat cream cheese (neufchatel cheese)
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups blueberries
2 tablespoons sugar
1 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, and beat well.

Combine flour, baking powder, and salt; stir into butter mixture. Stir in vanilla, then fold in berries.

Pour batter into a 9-inch round cake pan coated with cooking spray and lined with parchment or wax paper.

Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.

Bake at 350F for 1 hour; cool on a wire rack.

Posted July 15, 2007 2:49 PM in Kitchen Garden/Farmstand, Recipes

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2 Comment(s)

Lisa said… (on July 15, 2007 at 17:52 PM #)

Oh my, Patti! This looks fabulous! My mouth is watering ...

Marcy said… (on July 18, 2007 at 11:02 AM #)

I love the CL coffee cakes - I've tried many of them and this one sounds like it's right up there. LOVE how yours came out!


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