Hello again foodies! I am so excited about this post, for many reasons, but mainly because it is SO delicious! A few days ago I was inspired and on a mission to make blueberry cupcakes, like....really BLUE blueberry cupcakes and frosting. So I set out to Winn Dixie to pick up blueberries and some buttermilk, only to return home and find out that the two pints of berries I purchased (at a hefty price, I might add) were greenish white inside! Being from Maine, where blueberries are the state 'fruit', I had never seen a blueberry that was white inside, and not gushing purple goo. At first I was quite irritated at the fact that they were white and kind of sour but, feeling rude, I did not want to return them either.
Last night I found a blueberry coffee cake recipe and decided it would still be a tasty way to use up most of the berries, and gave it a try. I combined it with a family coffee cake recipe and it was a success. Now, they say you learn something new everyday, what did I learn? I learned last night, that these ugly white-fleshed berries, magically turn blue and ooze purple once cooked!! It just has to be magic, I'm not kidding, I pulled one berry out of the baked cake and squashed it in a paper towel. Purple berry guts everywhere, no white or green remnants in sight! The moral of the story today is: "Don't doubt the 'blue' in the blueberry. It will make its appearance!" While the berries are still a bit more sour than regular wild blueberries, the sugar-crumb filling in this recipe balances it very nicely. So whether for breakfast, dessert, or a snack; enjoy!
