The Joys of Summer Fruit [RECIPES]

Blueberry Buttermilk Coffee Cake (Photo by Dan Kacvinski)

BLUEBERRY-BUTTERMILK COFFEE CAKE

1/4 cup melted unsalted butter
1/2 cup ground walnuts
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
10 tablespoons unsalted butter or nondairy margarine
2 large eggs
1 teaspoon vanilla
1 1/4 cups buttermilk
1 to 1 1/2 cups blueberries tossed with 1 tablespoon flour
Streusel Topping (recipe follows)

Preheat the oven to 350 F. Brush an angel food cake pan with the 1/4 cup melted butter and dust with ground walnuts.

In a bowl, combine flour, baking powder, baking soda and salt. In the large bowl of electric mixer, beat sugar with the 10 tablespoons butter until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Fold in 1/2 cup blueberries.

Spoon batter into prepared pan, spreading evenly. Sprinkle with remaining blueberries. Sprinkle with 1/2 to 1 cup of Streusel Topping (freeze remaining streusel for next time).

Bake coffee cake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 1 hour to serve warm; cool completely to serve later.

Makes 12 servings.

STREUSEL TOPPING

2/3 cup brown sugar, packed
1/2 cup flour
1/3 cup chopped walnuts
4 tablespoons unsalted butter or nondairy margarine, cut in pieces
In the bowl of an electric mixer or food processor, combine brown sugar, flour, walnuts and butter. Blend until crumbly. Refrigerate until ready to use.

STRAWBERRY GELATO

Strawberry Compote

4 pints strawberries, hulled
1 3/4 cups sugar
1/4 cup lemon juice
1 vanilla bean, split lengthwise

Ice Cream Base

2 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 egg yolks
1/2 cup sugar

To prepare Compote: In 2-quart nonreactive saucepan, combine strawberries, sugar, lemon juice and vanilla bean. Cook over medium-high heat, stirring occasionally, about 30 to 40 minutes, skimming off foam that forms on top. Lower heat and cook until compote thickens, 15 minutes longer. Set aside.

To prepare Ice Cream Base: In a large saucepan, bring to a boil the cream, milk and vanilla bean with its scrapings. In a large heatproof bowl, whisk together the egg yolks and sugar. Whisk the cream mixture into the yolks and return to saucepan. Cook over low heat, stirring with a wooden spoon, until the mixture coats the back of the spoon. Strain quickly into a clean bowl and stir in the reserved compote. Chill over ice cubes and water.

Freeze in an ice cream maker according to manufacturer’s directions. Spoon into chilled containers, cover and place in freezer. If ice cream is frozen overnight, remove from freezer to refrigerator about 1 hour before serving.

To serve, place 1 or 2 scoops in a chilled bowl. Serve with sliced strawberries.

Makes about 2 1/2 quarts. 

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