Good Old Fashioned Fun at the Blueberry Farm

Article and Photos by Mia Freneaux
    The morning sun slants through the branches, glinting on the dew drops on the frosted blueberries.  Birds whistle, chirp, and tweet around me as I pluck the plump berries.  Around me, soft voices share memories of grandma’s blueberry jam and eating blueberry pancakes made from scratch (that’s when you measure out the flour and baking powder, boys and girls, without Aunt Jemima looking over your shoulder…)  The gentle drumming of berries falling into the buckets is carried by soft breezes chasing themselves around the alleys of bushes.  “One is nearer God’s heart in a garden” comes to my mind as I reflect on how the Lord provides for us.  A little boy comes dashing down the lane, crying “I found bwoobewwies, Mawmaw!”  His grandmother answers wisely, “Ya’ll pick down low, I’ll pick up here.”   Note to self: bring small child next time.  The delighted cries of children just add to the peaceful morning: “I found a purple one!”  “Mmm, they’re so sweet!”  “Look how many I have!”  I unheedingly grab a berry; a tiny spider stalks off indignantly at the loss of its perch.  Several buckets later, I check out with my bountiful harvest, and Randy and Lacy LeBlanc share with me how they purchased The Blueberry Farm from Mr. Hubbs in 1995.  They obviously love what they do, and welcome visitors with cheerful smiles and recipes for all sorts of blueberry delights.  It’s summer in Central, folks, come get you some.
    The Blueberry Farm. Open 7-12 Saturdays. 24393 Greenwell Springs Rd.  261-6150.

Recipe: Mini Lemon-Blueberry Bundt Cakes
From The Blueberry Farm
Active Time: 35 min
Total Time: 3 hr 15 min (includes cooling)
Serves 16
1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups granulated sugar
3 large eggs
1 cup sour cream
1 Tbsp grated lemon zest (from 1 lemon)
1 (6 oz) package, or 1 1/3 cups, blueberries
1 cup confectioners’ sugar
1 to 2 Tbsp fresh lemon juice
1. Heat oven to 350 F. Butter and flour one 12-cup or four 3-cup Bundt pans, tapping out any excess.  In a medium bowl, whisk together the flour, baking soda, and salt.
2. Using an electric mixer, beat the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.  Reduce the mixer speed to low.  Add the eggs one at a time.  Add the flour mixture to combine, then add add the sour cream and lemon zest, mixing until just incorporated.  Increase the mixer speed to high and beat for 2 minutes more.  Fold in the blueberries.
3. Transfer the mixture to the prepared pan(s) and bake until a wooden pick inserted into the center comes out clean, 65 to 75 minutes for the 12-cup Bundt pan (50 to 55 minutes for the minis).  Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Meanwhile, in a medium bowl, whisk together the confectioners’ sugar and 1 Tbsp lemon juice (add additional juice if necessary).  Drizzle over the cooled cake just before serving.
Per Serving: 349 cal, 15 g fat (7.5 g sat fat), 73 mg chol, 120 mg sod, 3 g pro, 49 g car, o g fiber