shades of blue – part 3: blueberry lemon cake with cinnamon

I’ll paint my mood in shades of blue, paint my soul to be with you. -Céline Dion

Years ago, when we were but newlyweds, while hiking in the Charlevoix region of Québec, we noticed blueberry shrubs growing all along the side of the trail. They were the famous bleuets sauvages, the wild blueberries of Québec. They have been thriving here for thousands of years, native to the glacial soils of our boreal forests. It was early in the season and the berries were young and green. But how ever young and green they were, they were waiting; waiting for eager hands to seek them when the time was right, when they would be ripened to shades of blue.blueberry lemon cake with cinnamon | conifères & feuillusYou know, us humans, we are no different. “All our young lives we search for someone to love. Someone who makes us complete. We dance to a song of heartbreak and hope. All the while wondering if somewhere, somehow, there’s someone perfect, who might be searching for us.” (The Wonder Years)

And there was. And he had found me.blueberry lemon cake with cinnamon | conifères & feuillusblueberry lemon cake with cinnamon | conifères & feuillusLate summer, here in Québec, is the season of wild blueberries. We can forage for them or, as I do, buy them by basketfuls at the farmers market. Once home, we wash and dry them with as much care as they are wild. What doesn’t get eaten and used right away, we freeze with the hope that the supply will last until the next season. If we are lucky, it will last until Christmas.

This blueberry lemon cake is always a must-make once these wild berries are available. It is rich in flavour and deserves no less than these sweetest berries. This is not a summer cake. This is a late summer cake or an autumn cake, or if your supply of wild berries can last, even a winter cake. Tinged with just enough cinnamon to warm your soul in cooler weather. Rustic, yet perfect for breakfast, dessert or teatime.blueberry lemon cake with cinnamon | conifères & feuillus

Blueberry Lemon Cake with Cinnamon (adapted from Canadian Living’s Best Fruit, p. 30)

  • 113  g butter, softened
  • 120 g white sugar
  • 40 g brown sugar
  • 2 eggs
  • 450 g white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tsp finely grated lemon rind
  • 1 cup milk
  • 3 cups wild blueberries (either fresh or frozen will work)

Preheat oven to 350°F (180°C).

  1. In the bowl of a stand mixer, beat together butter and sugars until well combined and smooth.
  2. Beat in eggs, one at a time, beating well after each addition.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon and lemon rind.
  4. Add 1/3 of flour mixture to butter mixture followed by 1/2 of the milk. Continue until all the flour mixture and milk is used up. With each addition, do not beat more than what is required to just combine.
  5. Fold in blueberries.
  6. Scrape batter into greased 10-inch (3 L) Bundt pan (I use a springform Bundt pan).
  7. Bake for 1 hour or until cake tester inserted in the center of the cake comes out clean. (Note if using frozen berries, baking will take about 20 minutes longer.)
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14 thoughts on “shades of blue – part 3: blueberry lemon cake with cinnamon

  1. Annika,

    I would not usually be interested in reading a food blog but you’ve written this in such a beautiful way by comparing your search for berries to human kinds search for their soul mates that I was enticed by your writing… And I really do want this blueberry cake haha!

    Fantastic writing dear ❤️ I’ll be following and awaiting more of your beautiful stories.

    Happy writing,
    Fioza

    Liked by 1 person

  2. Thank you so much, Fioza. With three kids, finding time to write is not always easy but comments such as this encourage me to make the time for my pleasure of writing. And I look forward to your stories as well. So nice to meet you today!

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  3. A beautiful blog. The recipe is interesting. In addition your style of writing and pictures are also very enticing. In India fresh blueberries are not easily available. Many times I have to make do with dry berries. I will like to read more posts from your blog.

    Liked by 1 person

    1. Thank you so much, Vandana. Yes, finding blueberries in India may be a challenge. I think apples could be a good replacement in this case. Also, I have spend enough time in India to know that even if you may not have blueberries, you are quite spoiled with a wide selection of tropical fruit there!

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  4. Oh memories, sweet sweet memories. As a small child I used to go with my Mom, little basket on my arm, into a small wood just behind her parents house in a far away country. The wood was so unspoiled then we got more than enough wild blueberries and mushrooms there. And yes, of course we can substitute any of our available local fruit here for your recipe, but……..I just bought a luxury item in my supermarket😀, an imported jar of expensive blueberry jam. Will try and use this for your cake – maybe it works,😉😉😉

    Liked by 1 person

      1. sorry, I only saw this just now. Not just top-notch jam, but in a brandnew BISMI Supermarket I found a most incredible Nut-Bar (although I am not a baker) and I purchased 100 g of those dehydrated Blueberries. They are yum and soft so can I add those just to the batter or…??? Any idea?

        Liked by 1 person

  5. Dear friend, I love how you get excited about these products. I wish I could send you some blueberries from here! Yes, I would use the dried blueberries for the cake, I think it would work wonderfully. As for the jam, if you use that…. try layering it on half the batter and then pour the other half over it. We have done this before for a cranberry cake that used a cranberry sauce. Enjoy your yummy finds!

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  6. Don’t you just love wild blueberries? I am so happy to see more of these tiny beauties- comapred to the big, foreign, white blueberries we get imported during off season! Wild, colorful blueberries are the best ❤

    Liked by 1 person

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