Rain, Rain Go Away Already!

Oh my goodness, what nasty, nasty weather we have had here on the Cape. At least some of us are still smiling! Yesterday afternoon we were caught at the beach in a really scary electrical storm that blackened the sky and poured torrential rain on us as we made our way home, our car carving a huge wake in the flooding streets. When we finally made it back to the house, the thunder was so very loud it literally shook us to our bones (and rattled our nerves a bit too). Nearby lightning sadly struck and killed a fisherman, and I am so thankful we were able to get out when we did. The powerful forces of nature never cease to amaze me. Today, my poor mom was soaked through when I dropped her off at the bus (back to the airport), as another amazingly powerful storm ripped through our area with reports of golf-ball-sized hail and another man struck by lightning (he survived thankfully)...suffice it to say that it was not a great way to end a rather wet and gloomy (but hopefully fun anyway) week's vacation.

Though sun was promised for this upcoming holiday weekend, it looks as if more storms are headed our way, which could literally rain on our parades. And how about those farmers? They've got to try to make a living in this mess! Sigh. It's JULY, Mother Nature...how about a little break? A little sunshine would do us all good, I think.

Despite the weather, I'm forging ahead with plans for summer meals...starting with a delicious blueberry cake for breakfast. Because ours are not quite ripe yet, I used some from the freezer. I would advise you to buy extra blueberries when they come to market and tuck them away in yours so you will have a supply all year long. This wonderful recipe is adapted from my newly purchased book by Laura Brody called, The New England Table. I also have her book The Cape Cod Table, which is filled with delicious recipes and lovely photographs, as well.

Blueberry Buckle

makes 8 slices

for the topping:

4 T butter, room temp

1/2 C sugar

1/3 C flour

1/2 t cinnamon

for the cake:

2 C flour (unbleached AP)

2 1/2 t baking powder

3/4 t salt

3/4 C sugar

3/4 C whole milk

4 T butter, melted and slightly cooled

1 t vanilla extract

1 extra large egg

1 pint (2 C) blueberries, fresh or frozen is fine

Preheat oven to 375 degrees with a rack in the center of the oven. Butter an 8 or 9 inch, round cake pan.

Make topping. Mix ingredients together in a bowl with your fingers or a fork until crumbly. Set aside.

To make the cake, mix the dry ingredients together in a mixing bowl. Measure milk in a 2 cup measuring cup, then add milk, butter, egg and vanilla extract. Stir with a fork to combine. Pour into dry ingredients and stir gently, until it just comes together. Carefully fold in blueberries, taking care not to over mix. Pour into prepared pan, sprinkle with topping and bake for 45 minutes to 1 hour. It should be golden brown and a toothpick inserted in the center of the cake should come out clean. Cool on a wire rack before cutting.