We went berry picking last week and got a truly pitiful amount.  The bushes had pretty well been cleaned of their fruit the weekend before, and we weren't at all dressed properly to get to the fruit that remained in the brambles.  The very kind farmer didn't even charge us when she saw our bounty (or lack thereof).

But the truth is, all I really wanted was enough to make this humble cake, one of my very favorite summer desserts.  It's called Blueberry Gingerbread with Cinnamon Ice Cream, but is not heavily spiced like the gingerbread of the winter season.  Instead it's light and moist, and is perfect paired with the fresh blueberries of summer.  And the ice cream--it's a must, please don't skip it.  The spice in the ice cream adds just enough to the subtle cake to make it truly special.

The recipe comes from one of my very favorite cookbooks ever.  I've had it for 15 or so years, and have made many of the recipes in its pages.  Not one has disappointed.  It's called The Art of Quick Breads by Beth Hensperger and is currently out of print, but it looks like there is an expanded version called The Best Quick Breads.  Off the top of my head, besides this cake, I recommend the Zucchini Bread, Amaretto Nut Loaf, Lemon Poppyseed Bread, Griddle Mix, Buttermilk Waffles, Maple Scones, Shortcake, and my very favorite, the Spiced Gingerbread Waffles.

 

Blueberry Gingerbread with Cinnamon Ice Cream

1 1/2 Cups fresh blueberries (plus additional 2 C. for serving, if desired)

2 T. cane sugar

3 T. blueberry vinegar (I used raspberry because I had it on hand, and apple cider vinegar would probably work too)

1 1/2 Cups unbleached all-purpose flour

1/2 Cup light brown sugar

1 t. baking soda

2 t. ground ginger

1/4 t. each ground cinnamon, ground mace and salt

1/2 C. sour cream

1/2 C. butter, melted

2 eggs

2 T. maple syrup

Cover the 1 1/2 cups of berries with the vinegar and cane sugar and let stand for one hour.

Preheat the oven to 350 degrees.  Combine the dry ingredients in a mixing bowl.  Drain the blueberries reserving the liquid and set aside.  In another bowl, stir the reserved liquid into the sour cream.  Add the butter, eggs, and maple syrup and combine with a whisk.  Add 1/2 C. of the flour mixture to the wet ingredients and beat until smooth.  Add the remaining dry ingredients and beat just until smooth and fluffy.

Spread 2/3 of the batter into a greased 8" springform pan or 8" square pan (I accidentally used a 9" springform, that's why the cake appears rather thin). Arrange the macerated berries on top.  Spoon over the remaining batter without completely covering the fruit.

Bake for 45-50 minutes or until a cake tester comes out clean.  Cool on a rack until serving time.

Cinnamon Ice Cream

1 Quart vanilla ice cream

2 T. ground cinnamon

The instructions in the book were fairly lengthy for adding the cinnamon to the ice cream, involving using a mixer and chilling 6 hours.  I like to keep things simple, so I let the ice cream warm up a bit (sitting out for 10-15 minutes), emptied it into a bowl, stirred in the cinnamon (which took a few minutes), and then scooped it onto a wedge of cake with a smallish ice cream scoop.

Hmmm, the kids are in bed and there's one slice left.  Gotta run....