Tag Archives: bundt cake

Weekend Baking: Meyer Lemon-Honey Yogurt Tea Cake

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Spying bright yellow Meyer lemons in the refrigerated produce case at my local natural food co-op never fails to give me a lift. This occurrence usually takes place in March, my least favorite month of the year in northern Minnesota with its dull gray skies, dirty slush, and sometimes, snowstorms that, by this time,  no one wants to experience.

I grabbed several Meyer lemons last week, brought them home and arranged them in a shallow white bowl with the kumquats that also came home with me.

After enjoying their burst of brightness in my kitchen for a couple of days, I knew it was time to use them up. I was ready to make some little tea cakes, tiny loaves infused with the juice of Meyer lemons.

The Meyer lemon, named for Frank Meyer, the man who brought them to the United States in 1908, is believed to be a hybrid between a lemon and a mandarin orange. In general, they’re much sweeter than regular lemons, and they have a complex citrus taste that comes from their mandarin/orange lineage. Meyer lemons are grown commercially in California, Texas, and Florida. They are a challenge to ship and store commercially, so to be able to buy them in Bemidji, Minnesota is a special treat.

Earlier this month when I attended the Minnesota Monthly Food & Wine Show, I brought home a small gift bag from Forepaugh’s Restaurant in St. Paul, filled with treats that Chef Donald Gonzalez had designed: Cinnamon Tea Cake, Evening in Missoula Herbal Tea and Ames Farm Honey. It was a darling and very generous gift from Forepaugh’s.

I saved the little gift bag to give to a friend who wasn’t able to attend the show. One problem. The dainty tea cake became hard as a rock before I was able to deliver it to my friend.

So, I pulled out the mini-loaf pans that I bought years ago when I made a choo-choo-train birthday cake for one of my sons. They measure 4 3/4 inches x 2 3/4 inches at the top. They hold 1 cup of batter when filled to the top. With this batter, 1/2 cup does the trick. The batter for Meyer Lemon-Honey Yogurt Tea Cakes is enough to make 6 of these mini-loaves plus 1 small Bundt cake baked in a 6-cup capacity pan or use all of the batter to bake one cake in a  conventional Bundt pan.

I wrapped up one of the delicate loaves of Meyer Lemon-Honey Yogurt Tea Cake and tucked it into the Forepaugh’s gift bag with the tea bag and the vial of honey. I’m quite sure Chef Gonzalez wouldn’t want me to share the treat bag holding a dried up Cinnamon Tea Cake. I did explain to my friend that the cute little loaf was not a Forepaugh’s original.

This cake is so perfect for a Spring brunch, dusted with powdered sugar and offered with fresh berries. Or, drizzle the cake with Meyer Lemon Glaze and serve it for dessert.

Made with two of my favorite things, Meyer lemons and Greek-style honey-flavored yogurt, this sweet cake is a light melt-in-the-mouth dessert that will take you through every special celebration you have planned, Spring through Summer.

Meyer Lemon-Honey Yogurt Tea Cake

  • 3/4 cup butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup Greek-style Honey-flavored yogurt
  • 2 tablespoons grated Meyer lemon zest
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder

Preheat oven to 325 degrees. Grease a 10-inch Bundt pan and set aside.

Cream butter and sugar until light and fluffy, 8 to 10 minutes. (This is where a stand mixer is handy.) Add eggs, one at a time, beating well after each addition. On low speed, add yogurt and Meyer lemon zest. Combine Meyer lemon juice and milk. Sift flour and baking powder together. Add dry ingredients to batter in mixing bowl, alternately with liquid mixture, beginning and ending with dry ingredients. Mix just until all ingredients are blended together. Pour batter into prepared Bundt pan. Bake for about 1 hour or until cake tests done. Cool in pan 10 to 15 minutes. Invert onto cooling rack. Cool completely.

When cake is cool, drizzle with Meyer lemon glaze, if desired.

Slice and serve. Makes 16 servings.

Meyer Lemon Glaze

  • 1 cup sifted powdered sugar
  • 1 to 2 tablespoons freshly squeezed Meyer lemon juice

In a small bowl, mix enough juice into the powdered to create a consistency that will drizzle and flow over the cake.

Tip from the cook

  • Oh, yes, if you don’t have access to Meyer lemons, use regular lemons with satisfactory results.

Glazed Citrus-Rum Cake is sunshine on a gray winter day

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Think buttery-rich pound cake with an infusion of sunshine-bright, freshly squeezed citrus juice and just enough rum to let you know it’s there. Bits of broken pecans stud the top of the cake, forcing you to position your fork in a way that grabs a piece of nut with each bite of velvety goodness. It’s a Bundt cake that only gets better with age as the flavors of the citrus-and-rum-soaked cake develop and ripen when it is stored in a cool place.  It’s Glazed Citrus-Rum Cake.

Billowy batter, speckled with grated zest of clementine, orange and lime, is made with cake flour, producing a fine, yet dense, texture. My original plan was to make the cake with only orange zest and orange juice.  Somehow, before I realized it, most of the oranges were eaten before I got around to making the cake. Luckily, I had plenty of cute little clementines and a couple of limes heavy with juice in my refrigerator. That’s when the cake became a generic citrus cake rather than orange cake.

Rum extract adds subtle flavor to the cake itself. The sweet, tart glaze that soaks into the hot cake has light rum mixed with citrus juice, butter and sugar that simmers until the sugar dissolves. A small amount of rum extract is stirred into the glaze right before spooning over the cake. Poking holes in the cake with a bamboo skewer before spooning the glaze over it, helps the dispersion of the liquid throughout the inside of the cake.

Don’t be alarmed when you get to the part of the recipe that instructs you to cool the cake completely in the pan before turning it out. It will come out without one bit of sticking as long as you are careful to completely grease and flour the pan before spreading the batter inside.

Glazed Citrus-Rum Cake is easy to transport, making it a nice choice to share at potluck meals with friends. If you feel like splurging on fresh berries, this cake is delicious with blueberries or raspberries. But, it’s heavenly just as it is. On a winter brunch table, it’s a sweet surprise. Glazed Citrus-Rum Cake is sunshine on a cold,  gray winter day.

Glazed Citrus-Rum Cake

  • 1 cup chopped pecans
  • 1 cup butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons grated citrus zest (orange, clementine, lime)

Glaze

  • 1/4 cup butter
  • 2/3 cup sugar
  • 1/3 cup freshly squeezed orange or clementine juice
  • 2 tablespoons light rum
  • 1/8 teaspoon rum extract

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Set aside.

Sprinkle chopped pecans over bottom of prepared pan. Beat butter at medium speed of electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in another bowl. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Add rum extract, vanilla extract and grated citrus zest and mix. Spoon batter over nuts in prepared pan.

Bake in preheated 350-degree oven for 40 to 45 minutes or until a wooden pick inserted in center of cake comes out clean.

Make glaze by combining butter, sugar, orange juice and rum in a small saucepan. Cook over medium heat until sugar dissolves, about 3 minutes. Remove from heat and stir in rum extract.

Using a wooden skewer, poke holes all over the surface of the hot cake in the pan. Spoon glaze evenly over the hot cake in the pan, giving it time to be absorbed into the cake.

Allow cake to cool completely in pan. Turn out onto serving platter. You can get up to 16 slices from one cake. Store tightly sealed in cool place.

Weekend Baking: Cherry-Chocolate Swirl Coffee Cake

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When I was growing up, my dad was my best taste-tester. When I was 9- or 10-years-old and starting to do some baking on my own, he and his best friend, Jim, who lived in the house behind ours, would gobble up any sweet thing I would come up with.

After just a couple of bites, my dad would say something like, “My favorite daughter has come up with another winner.” I was his only daughter.

At that point, Jim would most likely be on his second piece. I’m sure one of the reasons I love to bake stems from the enthusiasm and unconditional support of my early experiments in the kitchen offered to me by my dad and his best friend. I basked in the feeling of success that I felt when I watched those two men eagerly gobble up the treats I whipped up all by myself. I know there had to have been some some flubs along the way, but they always smiled and ate.

When President’s Day rolled around each year, I’d try to find a recipe that included cherries. My dad always looked forward to dessert on President’s Day.

I continue to create sweet cherry treats when we honor George Washington with a holiday. Whether he really did cut down the cherry tree or not, I still think cherries when I think George Washington.

Cherry-Chocolate Swirl Coffee Cake is based on a cake my mom and her friends used to make with a swirl of cinnamon and sugar and nuts. I used an easy-to-make filling of canned sweet cherries, dried cherries and almonds with some mini-chocolate morsels stirred into the mix. It’s the same filling I used in the Chocolate and Cherry-Filled Mini-Heart Tarts in an earlier post.

I know my two favorite tasters would have loved this cake, despite the flub. Yes, I must be honest. After the cake was in the oven, I discovered close to a cup of the sifted dry ingredients still sitting in the bowl on the counter. Grrrrrr. The cake still baked up nicely and tasted wonderful with a cup of coffee. But, what I’ve managed to hide in the photo is a little tunnel running through the cake. Tunnel of love, maybe? Well, that little tunnel didn’t effect the wonderful flavor.

I took the cake to a cooking class I taught last night as a little pre-class treat. Everyone smiled and gobbled it up in no time flat. I still love that enthusiasm and support.

Bake Cherry-Chocolate Swirl Coffee Cake this weekend. You’ll enjoy the smiles it creates.

Happy President’s Day weekend!

Cherry-Chocolate Swirl Coffee Cake

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 batch cherry-chocolate filling
  • 1/4 cup powdered sugar, for serving

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Set aside.

In a large mixing bowl, beat butter at medium speed of an electric mixer until creamy. Gradually add 1 1/2 cups sugar, beating well.  Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift flour, baking powder, baking soda and salt together. Add to butter mixture alternately with sour cream, beginning and ending with dry ingredients. Batter will be stiff.

Spoon 1/3 of batter into a greased and floured 12-cup Bundt pan. Spoon half of cherry-chocolate mixture over batter. Top with half of remaining batter. Spoon remaining cherry-chocolate mixture over batter. Top with remaining batter. Bake in preheated 350-degree oven for 45 to 50 minutes, or until a wooden skewer inserted into center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan and let cake cool completely on wire rack. Sprinkle with powdered sugar before serving.

Cherry and Chocolate Filling

  • 1 (15-ounce) can pitted sweet cherries, drained
  • 1/4 cup dried cherries
  • 1/4 cup sliced almonds
  • 1/8 teaspoon almond extract
  • 1/4 cup mini semisweet chocolate morsels

Put drained cherries and dried cherries into a food processor or heavy-duty blender. Process until mixture is quite smooth. Add almonds and process until finely chopped. Transfer mixture to a small saucepan. Cook over low heat, stirring frequently, for about 10 minutes, or until mixture is thick. Remove from heat and stir in almond extract. Transfer to a glass bowl. Allow to cool completely, then stir in chocolate morsels.Cover and refrigerate. The filling can be made a day or two before baking.

Heavenly Brandied Apricot and Almond Pound Cake

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 Usually, pound cake is a Spring thing for me. I make it each year around Easter and maybe again a little later when fresh, locally-grown strawberries are ready to pick. The sweet berries with their bright juice are a perfect companion for pound cake. But in the midst of my almond paste frenzy, my apricot brandy pound cake seemed like a logical place to try to add almond paste. So, I did. And I was right. Brandied Apricot-Almond Pound Cake is the result of a match made in heaven.

Remember the brandied apricot topping on those almond bars I posted last week? Well, here it is again, swirled like birthday ribbons through apricot brandy-spiked pound cake laced with almond paste. I made some adjustments to my original pound cake recipe. The resulting texture is not exactly that of my original pound cake, but it comes pretty close.

It’s best to make the cake a day or two before serving. Seal it up tight and store it in a cool place. The flavors develop with such depth and the fragrance that wafts up through your nostrils when you open the cake is intoxicating.

On serving day, make the glaze and spoon it over the cake. It not only looks lovely, it tastes divine.

I actually divided the cake batter between 6 mini-heart-shaped cakes in a Wilton cake pan that I have. The remaining batter was baked in a small Bundt pan with an 8 or 9-cup capacity.

Did you notice the little apricot hearts? I used a rolling pin to make dried apricots a little thinner and used a tiny heart-shaped cookie cutter to create the sweet little edible decorations.

Another wonderful use for a can of almond paste. I’ve got a couple more ideas, though. My almond paste frenzy is still well-fueled. 

Brandied Apricot and Almond Pound Cake

Brandied Apricot Ribbon:

  • 8 ounces dried apricots
  • 1/2 cup apricot brandy

Pound Cake Batter:

  • 1 cup butter
  • 1 (8-ounce) can almond paste
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 1/2 cup apricot brandy
  • 1 teaspoon orange liqueur
  • 1/2 teaspoon rum flavoring
  • 1/4 teaspoon almond extract
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

 Apricot Brandy Glaze:

  • 2 cups powdered sugar
  • 1/4 cup apricot brandy
  • 1 to 2 tablespoons milk or cream

Preheat oven to 350 degrees. Grease and flour a 12-cup tube or Bundt pan. Set aside.

Place apricots and 1/2 cup brandy in a small saucepan over medium heat. Bring the brandy to a boil. Cover saucepan. Remove from heat and allow to cool.

Measure apricot brandy, orange liqueur, rum flavoring, almond extract and vanilla into a small bowl. Into another bowl, sift flour with baking soda and salt. In a large mixing bowl, beat butter and almond paste together until smooth. Add sugar gradually and beat until light and creamy, about 5 minutes. Add eggs, one at a time. As one egg becomes incorporated into the batter, add the next egg. Add sour cream and blend. Add dry ingredients and liquid ingredients alternately in small amounts, beginning with the dry ingredients and ending with dry ingredients.

Puree cooled apricots and brandy in food processor until smooth.

In another mixing bowl, combine the apricot puree with 1 3/4 cups of the cake batter. Blend well.

Spoon apricot batter over the almond paste cake batter. Use a rubber spatula to fold the apricot mixture into the batter, just enough to marble. Do not over-mix.

Spoon the batter into the prepared pan and bake for an hour. Check cake with a wooden pick. If there is batter on the pick when you remove it from the cake, bake for another five mintues. Continue this process until cake tests done. Do not overbake the cake.

Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto a rack to cool completely.

To make the glaze, sift 2 cups of powderd sugar into a mixing bowl. Whisk in brandy and 1 tablespoon milk until smooth. Add remaining tablespoon of milk or cream to make a thick glaze. Spoon glaze over the top of the cooled cake, letting it drip down the sides. Cake may be stored, covered, at room temperature for a few days or frozen for up to 1 month.

Makes 12 to 14 servings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Tomatoes (not fried) in a Fudge Cake (no lie)

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Last week my friend, Bobbie, mentioned she had picked all of the green tomatoes from her garden and had put them in boxes to ripen. Question is, will they ripen?

I’m not a gardener, so I don’t know if those green tomatoes in the box will ever turn red. The ones I buy at the farmers market are always ready to eat. I suggested to Bobbie that she could chop up those green tomatoes and stir them into a cake. I had vague memories of a recipe I had clipped years ago. I told her I’d check my recipe box. If she would give me some green tomatoes, I would make her a cake.

I searched through my recipe box until I finally came across a card with the recipe for Green Tomato Fudge Cake. The recipe had been clipped from a newspaper and was taped to the card.

The list of ingredients held some intrigue. Instant coffee, black pepper, rum, green tomatoes — an unusual combination in a chocolate cake. Four ounces of candied orange peel was also included on the list. I wasn’t sure I’d be able to find that in my local grocery stores.

At the end of the recipe I found a great surprise. In parantheses, in bold print I saw (Halgrimson is food writer for The Forum). Years ago, I used to take cooking classes from Andrea Halgrimson. She’s not only a wonderful cook, she always has interesting stories to tell and she still writes a food column for The Forum. Andrea has always been an inspiration to me. She introduced me to edible flowers. It was at one of her cooking classes that I ate heavenly chocolate desserts washed down with sips of champagne. The next day I overslept and missed my early morning racquet-ball match. Anyway, I sent Andrea an email to ask her about the cake. She remembers the Green Tomato Fudge Cake. She told me people often put candied orange peel in fruitcake. I don’t make fruitcake. I’ve never searched for candied orange peel.

Bobbie suggested I make my own candied orange peel. She loaned me her copy of Mark Bittman’s "How to Cook Everything." Bittman’s instructions for candied orange peel seemed easy enough to follow. I just wasn’t in the mood for scoring, simmering, scraping, scissoring and sugaring. I used grated orange zest in the cake instead.

The cake is good. You won’t find even a trace of green tomatoes in the baked cake. There’s a hint of bright orange flavor in each bite of this not-so-sweet cake. Coffee, cinnamon and black pepper combine with the cocoa for deep flavor. A shower of powdered sugar over the cake and a scoop of premium vanilla ice cream give the perfect finishing touch to each serving of Green Tomato Fudge Cake.

This cake can be baked in a bundt pan. I divided the batter in half and used a small bundt pan and an antique cake pan that I picked up this summer. I used my no-fail mixture of equal parts canola oil, shortening and flour to coat the inside of the pans. I didn’t want to take any chances of having the cake in the old ruffled pan stick when I turned it out.

Andrea’s Green Tomato Fudge Cake sounds wierd, but tastes great. So, don’t toss those green tomatoes.

Guess what else I found in my box of clippings? A recipe for Chocolate Cucumber Cake. Maybe I’ll try that next.

Oh, and one more thing. I’ll be presenting cooking demonstrations this week that are open to the public. No, I won’t be making cakes with green tomatoes or cucumbers, but I will be sharing some other great recipes. I’ll be at the Women’s Expo in Alexandria, Minnesota tomorrow evening (Thursday, October 8th) doing a program on healthful appetizers from 6:00 to 7:00 p.m. On Saturday (October 10th) you will find me in Willmar, Minnesota where I’ll be doing two cooking demonstrations at their Women’s Expo that morning. Come see me.

Andrea’s Green Tomato Fudge Cake

  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon instant espresso powder
  • 3/4 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tablespoon dark rum
  • 1 tablespoon grated orange zest (or 4 ounces candied orange peel, chopped)
  • 2 cups chopped green tomatoes, (remove core from tomatoes before chopping)
  • 1 cup walnuts, chopped
  • 1/2 cup milk
  • Powdered sugar, for serving

Preheat oven to 350 degrees. Butter a 10-inch tube pan. Add 1 tablespoon of the cocoa powder and shake pan to distribute evenly.

Sift dry ingredients into a large bowl and set aside.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Add rum, orange zest, green tomatoes and walnuts, stirring after each addition. Alternately add dry ingredients and milk. Stir to mix.

Pour batter into prepared pan and bake in peheated oven for about 1 hour or until cake tests done.

Cool in pan for 15 minutes. Turn onto a wire rack to cool. Sprinkle with powdered sugar before serving. Makes 12 servings in some homes, 3 to 4 in others.

 

Have your cake and eat 7-Up, too.

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Everytime I look through my mom’s old recipe file, I get a surprise. It’s not often that I take time to flip through the very organized file of cards.  Some recipes she typed onto the cards, others are clippings from newspapers and magazines that she taped onto white recipe cards. I usually go to the large file when I’m looking for a recipe that I remember her making. The other day I was looking for a rhubarb cake in my mom’s recipe file, and I came across 7-Up Cake. It sounded like a pound cake, with lots of butter, way more sugar than what you’d put into a traditional cake and several eggs. The only liquid was 7-Up. I always like a good pound cake, so I made the 7-Up Cake.

I brought the butter and eggs to room temperature. I measured the 7-Up and lemon flavoring into a cup and set it beside the butter and eggs. When I was ready to mix up the cake. I pulled out my heavy-duty stand mixer. I beat the butter and sugar together for close to 10 minutes. I think superfine sugar works best. It dissolves much faster than regular granulated sugar. The eggs went in, one at a time, with each egg incorporated completely into the butter mixture before the next egg went into the bowl. I added the flour in 1/2 cup increments, alternating with some of the 7-Up/lemon flavoring. Just as my mom taught me, I started and ended with the dry ingredients. Lots of fluffy batter.

Although the recipe directs to bake the cake for 1 hour to 1 1/4 hours, I baked it to doneness in about 55 minutes. I’d suggest testing the cake for doneness with a long wooden pick after about 50 minutes of baking. Too much time in the oven will make the cake dry. When the tester comes out clean, the cake is done. Let it cool in the pan for 10 minutes, then turn it out onto a cooling rack.

The cake is quite good sprinkled with powdered sugar and eaten as is. Just for the fun of it, I decided to cut the cake through the middle and sandwich some white frosting and blueberries between the two layers. I’m not very good at making straight cuts. I use toothpicks as my guide as I move the serrated knife around the cake.

The frosting/filling concoction I mixed up is acutally a traditional frosting for Waldorf Astoria Cake, sometimes called Red Velvet Cake. I made the Waldorf Cake as cupcakes for this week’s column, topping the bright red cupcakes with whipped cream cheese frosting and fresh blueberries, creating a patriotic red, white and blue dessert for the 4th of July. Traditionlly, though, the red cake is topped with a frosting made of a base of cooked milk and flour.

The cooked frosting is another job for the stand mixer. The cooled mixture of milk and flour is blended with butter and sugar that has been beaten for 20 minutes.  The sugar needs to melt into the butter, becoming light and very smooth. The recipe I offer here is the one I got from my 4-H leader years ago, along with the Waldorf Cake.

The cake is lemony fresh, a bit crunchy on the outside and moist and tender on the inside. If I ever make this dessert again, I would spread the frosting between the two layers of 7-Up Cake and serve fresh berries along side rather than layering them with the filling. I felt I needed to refrigerate the cake with the fresh berries in the middle.

Slices of just plain, unfilled 7-Up Cake would be delicious topped with fresh berry sauce and a dollop of whipped cream.

Blueberry and Cream-Filled 7-Up Cake

  • 3 sticks butter
  • 3 cups sugar (I recommend superfine sugar)
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 tablespoons lemon flavoring
  • 3/4 cup 7-Up

Cream together butter and sugar. Add eggs one at a time. Add flour, lemon flavoring and 7-Up. Pour into well-greased 12-cup Bundt pan. Bake at 325 degrees for 1 to 1 1/4 hours. Cool in pan for 10 minutes. Turn out onto cooling rack. When cake is completely cool, slice in half. Spread filling over bottom layer, saving some to spread on cut side of top layer. Arrange blueberries over filling. Position top of cake over the filling.

Cream Filling:

  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 1 cup butter
  • 1 teaspoon vanilla
  • 1 pint fresh blueberries, rinsed

Cook flour and milk together until thick. Remove from heat and allow to cool. Cream sugar, butter and vanilla together with electric mixer for 20 minutes until very fluffy and sugar is dissolved. On low speed, blend cooked mixture into butter mixture in bowl. Frosting should be consistency of cold oatmeal.