School has been in session for two weeks now. Life has regained its order as now everyone must get up early. Although the weather has changed and nearly everyday there has been a short thunderstorm or rainfall, it still has been fairly warm. We have been madly trying to do all of the summer things one last time as soon the water will be too cold and it will be gray and drizzly. Last Sunday we had one more opportunity to go kayaking with my brother and his girlfriend. We paddled to Verla which is an old historic paper mill that is not in use. I had to admire the details of the building and thought of how many hours of work they all required. I wonder how much the craftsmen were paid and I am quite certain that they did six day weeks instead of the five that are prevalent today. Today it is a local tourist attraction and a place to host cultural events and art exhibitions.
The day before school started a couple of school friends were over. The kids organized a circus show and they had at least ten performances, hand-made tickets and money with which to buy the tickets. It brought back memories of my childhood. I loved make-believe games. All of the performers were very sure of themselves and at the end of the show they informed that they would be passing out signatures. A glass jar that had been painted yellow was the microphone and it really worked. I had a grin going from ear to ear. And I definitely asked for signatures on the back of my ticket.
After the circus show we decided to head to beach. I had baked a little end-of-the-summer treat for us to take with. This blueberry cake can certainly be made well into the fall as it is not only really quite simple but perfect for those gray days that are sure to come. It also freezes well and is the perfect thing to have on hand to serve with a little vanilla ice cream. I received this recipe from a friend at least eight or nine years ago and I often come back to it, especially if I am in a pinch. All of the ingredients are ones that you most likely have on hand. I’ve made a few slight changes to the original version.
Mix the ingredients below in a large bowl with a spoon.
200 g/7 oz melted butter
1.5 dl/ 2/3 c flour
3 dl/1 and 1/3 c rolled oats
2 dl/ just under 1 cup sugar
1 dl/ 1/2 c brown sugar
2 tsp baking powder
dash of salt
Remove 1.5 dl/ 2/3 c of the crumble and set aside. This will be your crumble to be sprinkled on the cake later. To the rest of the batter add the following ingredients.
2 eggs, gently whisked
1 dl/ 1/2 c flour
1 dl/ 1/2 c rolled oats
Pat the batter into a greased cake or tart tin.
3 dl/ 1 and 1/3 c berries of your choice (may be frozen)
Sprinkle with berries of your choice and sprinkle with the crumble. Place into the oven for about 30 minutes at 200 C/390 F. Use a tooth pick or test skewer to check if it is done. Enjoy by itself or with ice cream.