We had a great turn out today at the farm open house and I heard afterwards that some folks asked for the recipe for the blueberry rhubarb coffee cake I baked for the event. The recipe is from the fantastic book from Grand Central Bakery that my friends Piper and Ellen put together a few years back. I've baked a lot of goodies from that book for open houses, and for myself. I'll make you go buy a copy, or check it out from the library, but I will mention a few modifications I made. For both kinds of sugar I substituted organic dehydrated cane juice (which is kinds of part way between white and brown sugar). Also, for the flour I substituted about 1/4 of the white flour with rye flour. For the fruit I used about 1/2 sliced up rhubarb and 1/2 frozen blue berries. Other than that it's the straight recipe for coffee cake.
It's been a great blueberry baking month with lots of blueberries still in our freezer (you can order them in 5 pound bags for yourself or pick them up at People's Coop in Portland). I made a pie for Forrest's going away party (from the Grand Central Book). Then came the blueberry upside down cake (with some random recipe off of the internet, duly modified to suit what I had in my cupboards). And now the coffee cake. I'm going to have to remember to make some pancakes with blueberries next, or maybe some muffins.
Josh Volk
Annual Crops Manager and sometimes baker
It's been a great blueberry baking month with lots of blueberries still in our freezer (you can order them in 5 pound bags for yourself or pick them up at People's Coop in Portland). I made a pie for Forrest's going away party (from the Grand Central Book). Then came the blueberry upside down cake (with some random recipe off of the internet, duly modified to suit what I had in my cupboards). And now the coffee cake. I'm going to have to remember to make some pancakes with blueberries next, or maybe some muffins.
Josh Volk
Annual Crops Manager and sometimes baker
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