Blueberry Season

Are you blue? Have you been having some bad luck lately? Yesterday was Friday the 13th and it is over. Only good luck ahead for all of us, right? I will admit the only thing blue lately for me would be all the blueberries I have been eating. My husband can not say the same since he just had knee surgery-yes ouch!

 It is blueberry season here in Maine and I have picked over 6 cups of wild blueberries lately. So, please forgive me now but I will be posting some blueberry recipes in the next coming days. I have warned you. Don't worry I will be going raspberry picking in a couple of days. Then I may surprise you one day when you are expecting another blueberry recipe and they are gone like all my blueberries.

I decided to remake the Ultimate Streusel Cake with Streusel Filling into a blueberry coffee cake. This remake was suggested by my oldest daughter and it came out pretty good. My husband really liked it and he doesn't eat fruit often.

Blueberry Coffee Cake 
Streusel Filling:
1/2 cups brown sugar
1/4cup sugar
3/4 cups almonds, toasted and chopped
1/4 cup all purpose flour
3Tbsp unsalted butter, room temperature

Cake:
2 1/2 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
10 Tbsp unsalted butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1  cups sour cream 
1 cup of blueberries ( I used wild Maine blueberries)

Icing:
2 1/2 cups of powder sugar
1/4 cup milk
1 tsp vanilla extract
Additional powder sugar, for dusting if desired


Directions:
1. Preheat oven to 350 degrees.
2. Grease the Bundt pan.
3. Combine all the ingredients of the streusel filling together. Store in the refrigerator until needed.
4. In another bowl to make the cake, whisk flour, baking soda, baking powder, and salt into a bowl.
5. In a third bowl, cream butter and sugar until light and fluffy.
6. Add the eggs, vanilla, and sour cream to the butter mixture. Mix until just combined.
7. Slowly, add the flour mixture to the butter mixture. Mix until just combine.
8. Spoon half of the batter into the Bundt pan. Top with two thirds of the streusel filling.
9. Spoon the rest of the batter into the Bundt pan covering the streusel filling.
10. Top with the remaining streusel filling.
11. Bake until golden brown and cake tester comes out clean, about an hour.
12. Transfer cake to wire rack and let cool for 20 minutes.
13. When the cake is cooled enough, remove cake from pan.
14. In a medium bowl, prepare the icing by mixing the powder sugar and milk until well combined. Drizzle over cake.
15. Dust with powder sugar.

Adapted from Martha Stewart Living 2002 Annual Recipes. 

Did you already know...
-The most common knee injure is a torn meniscus.
-Each knee has 2 meniscus which is the cartilage that acts like a cushion between the shinbone and thighbone.
-By forcefully rotating or twisting the knee, the meniscus can become torn.