My weakness for good deals landed me with 4lb of blueberries in the span of one week. I briefly considered consecutive meals of nothing but fresh blueberries but that idea quickly went out the window. I’ll spare you from corny gems such as “I bake therefore I am”. Just take my word that I decided the amount of joy I would derive from baking 4lb of blueberries far exceeds the joy of eating them out of hand.
Breakfast and dessert for the whole week took on a deep shade of reddish purple with a healthy splash of glistening amber maple. With its super food association, even the most decadent cake takes on a healthy glow when studded with handfuls of blueberries. I assure you, I used much more than a handful when I kicked off with Blueberry White Chocolate Buttermilk Bundt draped with Cream Cheese Glaze. Three heaping cups of blueberries were joined by one cup of white chocolate chips, two sticks of butter, and the thickest blanket of cream cheese icing. Umm, yeah, healthy.