Monday, July 11, 2011
In Massachusetts we have all kinds of winners. This season "The Boston Bruins" won the Stanley cup after 19 years! We were very excited and happy about that.

We Got The Cup #bruins
Image via 7News

That's one kind of winner - today I want to tell you about a totally different kind of winner.

The Boston Globe has been conducting a Recipe Box Project where readers are asked to share their favorite recipes.

Years ago the Globe had a column "Confidential Chat" were readers sent in their favorite recipes. As a matter of fact I have a scrapbook containing many of their wonderful dishes.

Recently they had a blueberry cake contest and it was discovered that the original recipe appeared in the Chat column decades ago sent in by "Cakes and Cookies." I have many recipes by her, she was my favorite lady!

Here's the winning recipe:

(Food styling/Sheryl Julian & Janine Sciarappa; Photo by John Tlumacki/Globe Staff Courtesy Boston Globe)

Blueberry cake with streusel topping

1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 cup ( 1/2 stick) cold butter, cut up
1. In a bowl, combine the sugar, flour, cinnamon, and butter.

2. Work the mixture with your fingertips until well blended; refrigerate.


Butter (for the pan)
Flour (for the pan)
1 pint (2 cups) fresh blueberries, picked over
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup ( 1/2 stick) butter, at room temperature
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole milk, at room temperature
1. Set the oven at 375 degrees. Butter an 8-inch-square metal baking pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, toss the blueberries with 1 tablespoon of the flour.

3. In another bowl, whisk the remaining flour, baking powder, and salt to blend them.

4. In an electric mixer, cream the butter and sugar until soft and light. Beat in the egg and vanilla until soft and light. With the mixer set to its lowest speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.

5. Remove the bowl from the mixer stand. With a rubber spatula, fold in blueberries. Transfer the batter to the pan and smooth the top. Sprinkle the topping over the cake.

6. Bake the cake for 40 to 45 minutes or until the top is brown.
Read more on this story: This winning blueberry recipe sure has gotten around.
Well, this little cake has really been around. Apparently it appeared in the Globe’s Confidential Chat column decades ago. “You should give credit to ‘Cakes and Cookies,’ ’’ wrote Roberta Berenson of Falmouth in an e-mail. “The recipe was printed with three others under the heading ‘Blueberry Basket.’ I have given this recipe to all my friends because it got rave reviews every time I made it. I always used to cut out her recipes because they were just wonderful.’’ Berenson does not know who “Cakes and Cookies’’ really is. (If you do, please tell us.)

Yum!! I saved the recipe! Thanks!!!
Back before we lived in NH.
Back before there was internet and online newspapers.
On our annual visit to NH, I loved reading the Globe's Confidential Chat pages, the recipes and everything else that was included.
If you think about it, it was almost like early blogging.
Saved the recipe. Thanks!
Oh, boy, that looks good!! I bought some blueberries this afternoon - so maybe I'll make that tomorrow!
Thank you. I coped the recipe. I love steusel topping and blueberries. Dianne
I don't know how that happend. I copied the recipe and ended up puttting it in the comment. Dianne
I would make it but apparently our blueberry season is over here. There haven't been any blueberries in the stores for 2 weeks. I always put some on my cereal in the morning when I can buy the little round gems.

I love 'em.
Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.
Thanks for the recipe! I love streusel!!!
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