thursday with dorie... and local eggs.

so i've recently moved to a seriously hippie town in east georgia. where there are like 12 co-ops and local markets. not including the farmers market that is set to start up in may. so needless to say, my access to fresh local produce (and eggs and milk) is a lot better than it was before.

i went up to the co-op the other night, and got some eggs. eggs that were laid that day, gathered, and sent to the co-op, where i could purchase them. while they were less than 24 hours old. and the milk? well, i got some milk from a local dairy. un-homogenized. with yummy bits of cream floating on the top.

baking has become a lot more appealing.

i had some blueberries in the freezer from the big sales earlier this year. so in light of the fact that i have baking: from my home to yours by dorie greenspan checked out from the library indefinitely, i decided to have a thursday with dorie.

the recipe of choice was blueberry- brown sugar plain cake. and man oh man. there is nothing plain about this bad boy. this has been breakfast of choice for my daughter and i, and snack of choice for me. so good!

Blueberry Brown Sugar Plain Cake

1 1/3C all purpose flour
2 tsp. baking powder
1/2 tsp cinnamon (optional - i used a whole tsp. because i'm crazy like that)
1/8 tsp + a pinch of salt
2 large eggs, separated
1 stick unsalted butter ( 8Tbls.) at room temp.
1C packed light brown sugar
1/2C whole milk
1 pint blueberries, fresh preferred, or frozen (unthawed!)

confectioners sugar for dusting

Center a rack in the oven, and preheat the oven to 375º F. Generously butter an 11x7 baking pan, pyrex is my drug of choice in this one, and place on a baking sheet. - which i forgot to do. didn't seem to make a difference.

Whisk flour, baking powder, cinnamon, and salt together in a bowl, and set aside.

Working with a stand mixer fitted with a whisk attached, or with a hand mixer in a large bowl, beat the egg whites with a pinch of salt until firm, glossy peaks form. Gently scrape the whites into a clean bowl, and set aside (if using a stand mixer.) If you have a paddle attachment, fit the stand mixer with it. No need to clean the bowl. Put the butter and sugar in the mixing bowl, or if using a hand mixer, in another large bowl, and beat on medium speed until creamy. Add egg yolks and beat 2 minutes more. Reduce speed to low, and add half the dry ingredients. Add the milk as soon as the first 1/2 of dry ingredients is incorporated, then add the other half after the milk is mixed in. Switch to a spatula, and fold the egg whites in, in 4 batches. Work gently! Since the cake batter is heavy, they will deflate some, just use a light hand. Once whites are in, fold in blueberries, and scrape batter into pan.

Bake cake 35-40 minutes, or until golden and a thin knife inserted in center comes out clean. Transfer to cooling rack, and let cool in pan for 30 minutes, before dusting with confectioners sugar.

Brew some coffee, and try not to eat the whole pan yourself.