For the Love of Blueberries – Part Two

Historic Inns of RocklandBlog

In our earlier blog we introduced one of Maine’s healthiest fruits, the almighty blueberry.  Packed with not only flavor but huge antioxidant and health benefits, the innkeepers at Historic Inns of Rockland love using these sweet blue treats at breakfast and refreshment time.  Whether you’re planning a summer escape to one of the three Historic Inns of Rockland, or just looking for a way to incorporate some flavor and healthy ingredients into your own recipes, plan to look for Maine blueberries in the upcoming months on the breakfast or dessert table.

Last week we featured recipes for Blueberry Soup from Berry Manor Inn.  Today, we’ll introduce recipes from LimeRock Inn and Granite Inn, with more of a cake-and-muffin theme. Whether its blueberry breakfast entrees or a fresh warm blueberry muffin or cake, you’re sure to please those at your table with these tried and true recipes from Historic Inns of Rockland.

Classic Blueberry Crumb Cake from LimeRock Inn

Crumb Topping 

1 ½ tsp ground cinnamon

½ tsp coarse salt

½ cup packed light brown sugar

1 ½ cups all-purpose flour

1 ½ sticks unsalted butter, room temperature

In a medium bowl, combine cinnamon, salt, sugar and flour. Cut in butter using your hands, two knives, or a pastry cutter until well combined and crumbly.

Crumb Cake

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp. baking powder

¼ tsp. salt

1 ¼ sticks unsalted butter, plus more for pan

cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 ¼ cup sour cream

3 cups Maine wild blueberries

Confectioners’ sugar for dusting

Crumb topping from above

Preheat oven to 350°. Into a medium bowl, sift together flour, baking soda, baking powder and salt. Butter a 9x 13 inch baking pan. In the bowl of an electric mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups of blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners’ sugar before serving. Recipe makes one 9-inch cake.

Blueberry Muffins from Granite Inn

3 cups flour

1 cup sugar

4 tsp baking powder

1 tsp salt

2 eggs

½ cup vegetable oil

1 cup milk

1 ½ cups blueberries

Raw sugar for topping

Preheat oven to 400°. Mix the dry ingredients. Whisk the eggs, oil, and milk and add to the dry ingredients. Mix until just moistened. Add the berries and mix. Spoon into greased muffin tins and bake for about 22 minutes. Makes about 18 medium-sized muffins.

Look for plenty of other signature recipes from all three Historic Inns of Rockland in INN-DULGENCES: Recipes from Historic Inns of Rockland, a cookbook available at any of the three inns. For more information about the Historic Inns of Rockland and for an availability calendar for planning your vacation, go to www.historicinnsofrockland.com.