For those of us lucky enough to live in the southwest Missouri Ozarks, yes I am prejudiced!, we have access to great berry places like the Persimmon Hill Berry, Fruit, and Mushroom Farm. And I was lucky enough to have an Auntie who shared with me a baggy of blueberries, a couple of wonderful muffins, and the fabulous recipe from the farm.
I seem to be on a bundt cake kick this year, she said chuckling. Well, in my defense...Okay, I have no defense but I really like bundt cakes. They look pretty and taste yummy without being high maintenance like layer cakes. They're the cake friend you invite over for dinner who doesn't need to be impressed because they love you just they way you are and you know you love them. You know what I mean?
Check out Persimmon Hill's web site for directions, picking seasons, gourmet products, and additional recipes.
Blueberry Thunder Muffins from Persimmon Hill Berry Farm
Recipe by Martha Hoy Bohner
Makes 12 regular sized muffins or 6 jumbo muffins, or one bundt cake
- 1 cup Sugar
- 1/2 cup butter, room temp
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Milk
- 1 tsp vanilla
- 2 1/2 cups blueberries
- 1 Tbsp Sugar
- 1/4 tsp cinnamon
1) Cream together butter and sugar. Add eggs and beat until fluffy
2) In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients plus the milk and vanilla. Mix together until ingredients are just homogenous
3) By hand, fold in blueberries.
4) Divide into prepared baking dish of choice. For either muffins, mix together the sugar and cinnamon and sprinkle over the muffin tops before baking. Bake @ 350 degrees: approx. 25 minutes for regular sized muffins, approx. 35=40 minutes for jumbo sized, and approx. 50 minutes for bundt cake. Pull from oven when muffins/cake are nicely golden and the top springs back when touched.
For bundt cake, after cooling slightly, drizzle over a glaze made of 4 Tbsp softened butter, 1 cup powdered sugar, and enough milk to thin to drizzling consistency.