Chocolate-It's What's for Dinner

One thing I love about June is the berries. There's nothing like berries with a little creme fraiche or whipped cream. I bought a huge container of blueberries and decided it wasn't too hot to bake a cake (silly me). This cake has the story that this girl entered the Pillsbury Bake-Off with this cake and she named it after the effect it had on boys. Whatever-I'm no boy but I was lured in for sure. Blueberry Boy Bait (Adapted from Smitten Kitchen via Cook's Country ) 2 c flour (1T additional for blueberries) 1T baking powder 1 t salt 2 sticks of butter 3/4 c brown sugar 1/2 c sugar 3 eggs 1t vanilla 1 c buttermilk 1/2 blueberries (washed and well dried) Topping 1 c blueberries 1/4 c sugar 1/2 c cinnamon 1 T flour Grease a 13x9 pan and set aside. Mix flour baking powder, and salt in a small bowl and set aside. Cream butter and sugars together in the mixer until light and fluffy. Add eggs one at a time, beating until just incorporated. Add vanilla...

I bought a whole bunch of blueberries and I so happened to have some heavy cream and half and half in the refrigerator - what to do? what to do? Ice Cream - of course! Blueberry Ice Cream 2 c fresh blueberries 1/4 c sugar 2 T water pinch of cinnamon 2 c heavy cream 1 c half and half (or milk) 1/2 c sugar 3 egg yolks 2 t vanilla In a saucepan heat blueberries, water, sugar, and cinnamon until blueberries are softened. (I mashed them up a bit with a potato masher) Set aside. Meanwhile heat cream, half and half, and sugar until bubbles just start to form around the edges. Remove from heat.  Temper the egg yolks by whisking a small amount of the hot cream into the egg yolks. Add the egg yolks back to the cream mixture and heat to 160. Stir in vanilla and blueberries. Taste and add additional sugar or vanilla as needed (Remember you want it more flavorful than you think it should be). Patience - waiting 24 hours Cool saucepan in and ice bath and refrigerate for 24 ...

Here's yet another recipe I had patiently waiting around since 2006 to be tried. It's quite a simple recipe and it's very moist. Blueberry Lemon Cake (adapted from Fine Cooking ) 1 1/3 c flour + for the pan 1/4 c yellow cornmeal 1 t. baking powder 1/4 t baking soda 1/4 t table salt 6 T butter, at room temperature 1 c granulated sugar 1 t finely grated lemon zest 2  eggs 1 T fresh lemon juice 1 t vanilla 1/2 c buttermilk Topping: 1 cup (about 5 oz.) fresh blueberries, rinsed and well dried 2 T granulated sugar or blueberry flavored suga r 1 T flour Grease and flour a 9" round pan.  Line bottom of pan with parchment or silicon mat.  In a small bowl mix flour, cornmeal, baking powder, baking soda, and salt together.  ...