Saturday, September 7, 2013

Blueberry picking

A wonderful Saturday, with a typical Dutch weather, where it plays the guessing game of drizzles and light showers. We decided that today was the day to go blueberry picking. Never done it before but was so looking forward to doing it. Especially after reading about it in Shauna Niequist's "Bread and Wine". She, as a child would pick blueberries during the holidays and her mum would freeze it using it throughout the year making blueberry crumble every Sunday.(Don't hold me on the exact details... The book is with another friend... so I can't check for confirmation).

And of course I had to make sure there was a crowd to do the picking. With 4 families and kids each having their own bucket. We and them, raced through rows of blueberry shrubs in the beginning, eager to gather the most and the best.

The kids later decided to pool all their pickings into one bucket and pick together. The women slowed down and went through every shrub picking those that felt right. We were quiet and there were less conversations. Blueberry picking can be quite the focus creator. Fixing our attention to the picking and focusing on a conversation to the self or God.

There were drizzles of rains coming and going. I continued to pick as others left to weigh their buckets and prepare to leave.The distant chatter of kids and the silence surrounding me nestled among these shrubs that were my height. Making it quite easy to spot and pick them. Sliding through branches to reach bunches that were hidden from the previous mad rush of people, turned me into an expert at blueberry picking.

I have been hearing from a few people over the weeks" The harvest is plenty ,but the workers are few".
It echoed in my head as I carried on.













Blueberry Crumb Cake

(Taken from www.marthastewart.com)

Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter.

INGREDIENTS

FOR THE STREUSEL TOPPING

  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter

FOR THE CAKE

  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2/3 cup low-fat buttermilk, well shaken
  • 1 1/2 cups blueberries
  • Confectioners' sugar, for dusting

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
  2. STEP 2

    Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
  3. STEP 3

    Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners' sugar before cutting into squares.