I’m on a bit of a blueberry roll.
This weekend there were the Browned Butter Blueberry Muffins and Buttermilk Pancakes With Blueberry And Lemon Butter.
Now I am starting off the week with more blueberries. This time they are in this No-Name Dessert.
If you Google “no name dessert” there are plenty of results for desserts that are not like this one at all. This particular no-name is a cross between a cobbler and a cake with a nice tang from sour cream in the batter. The combination of blueberries and nectarines is so great, too.
1 cup flour
2/3 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup sour cream
4 ripe nectarines, pitted and sliced 1/4 inch thick
3/4 cup blueberries
1 cup heavy cream
Confectioners’ sugar, for sprinkling
1. Preheat oven to 350℉. Butter and flour a 10 inch oval or a 6 x 9-inch rectangular baking dish.
2. In a small bowl, whisk together the flour, 2/3 cup granulated sugar, and the salt. Set aside.
3. In a large bowl, mix sour cream and the baking soda. Add the dry ingredients and stir until just blended. Gently mix in the nectarine slices and blueberries.
4. Pour the batter in the prepared pan, and bake until lightly browned on top, 20 to 30 minutes. When a tester is inserted in the center, it should come out with some moist crumbs still attached.
5. Whip the cream with the remaining 2 tablespoons of granulated sugar and the vanilla.
6. Sprinkle the cake with confectioners’ sugar and serve warm, with the whipped cream.
Recipe from Cook What You Love by Bob And Melinda Blanchard
And I’m offering up even more blueberries, this time musical ones all the way from Uruguay.
I love this 70s psychedelic vibe.
Check out The Blueberries on the band’s Website, where you can link to buy their music.