About this time each year, I officially declare that I think I can live on nothing but blueberries and sweet corn.
While that is probably slightly unrealistic, there is something about the summertime harvest season that makes me feel good all over.
Tomatoes, onions, peppers, berries and melons all give us such a rainbow of God’s bountiful splendor.
Oh, and how could I forget about zucchini! Here in Indiana, my dad grows zucchini the size of baseball bats (watch the video if you don’t believe me).
And there’s a blueberry farm a few miles from here that grows the plumpest, sweetest berries ever.
When I was a kid, my mom and grandma used to take us blueberry picking there. They would tie the bucket around my waist with a rope, and the berries I picked (well 1/2, maybe) would end up in that bucket. Everytime I looked over at Grandma, her cheeks would be bulging with berries. Some influence she was! I guess nobody thought about the dangers of pesticides way back then.
So what better way to use up Dad’s “baseball bat” zukes than to combine them with blueberries and lemon for a deeliciously moist Bundt cake!
Do you have any berry picking stories?
Adapted from: Paula Deen Zucchini Bread
- 3½ cups all-purpose flour, plus additional for coating blueberries
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1½ teaspoons salt
- 2 teaspoons baking soda
- 4 eggs, beaten
- 3 cups sugar
- 1 cup vegetable oil
- ⅔ cup water
- 1 teaspoon lemon juice
- 2 cups grated zucchini
- 1½ - 2 cups fresh blueberries
- 2 - 3 tablespoons lemon rind
- Preheat oven to 350 degrees. Grease and flour a Bundt pan (or use an all-in-one baking spray). Put flour, cinnamon, nutmeg, salt and soda in a small bowl and whisk together completely. Combine eggs, sugar, oil, water and lemon juice in a large bowl. Add zucchini and mix well. Add flour mixture to wet mixture and stir just until blended. Toss small amount of flour with blueberries to keep them from sinking to the bottom of the pan. Fold blueberries and lemon rind into batter and pour into prepared Bundt pan. Bake in 350 degree oven for 50-60 minutes or until toothpick inserted in middle comes out clean.
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
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I leave July 30th back to the land of fruits and veggies (Kenya). I love reading your recipes and I can’t wait to try them. Unfortunately, no blueberries. 🙁
Hi Terri! I really enjoy reading your posts about Kenya on FB. Your summer break sure seems short!
Sherry this is perfect timing! I just picked blueberries this week and am canning a blueberry butter with lemon zest today! I picked up a great big Sukey at the farmers market and will be making this later!
Wow, how cool is that! Let me know how it turns out! If you want, you can post pictures of it on my Facebook page, so we can all see it. http://www.facebook.com/jazzygourmet.
That was to be zuke not Sukey btw! Mine is cooling right now!
Ha, I kind of wondered what that was! Thanks so much for sharing your picture on my FB page!
Hi there, I’m hosting My Sweet party and I would love you to join! Check it out at http://meandmysweets.blogspot.se/2012/07/my-sweet-party-july-my-favourite-pie.html
Cheers!
Your cake sure was good…so moist and delicious! And I appreciated the stories that brought back good memories.
That is great to hear. Do you have pictures?
I love this cake, yum!
How fun. I love the zucchini lemon bundt cake!
Thanks for sharing this cant wait to give it a try.
Thank YOU for hosting Jodie!
Just trying this recipe for the first time…it smells delicious while it’s cooking. I grow organic zucchini and since I had forgotten to pick one day, I have one that’s a little bigger than it should be. Great choice to use for this cake. Blueberries are grown locally so it should be delicious.
Thanks, Mel!