Last weekend I went out to a local orchard with my dear friend KA and her boyfriend Bran.
I was rather shocked to discover that the blueberry bushes still had some little gems clinging for life, even though most of the other pickers that afternoon (an older crowd, you could say) had a lot of difficulty finding anything worthwhile in the patch. The key, we discovered, was getting low and all-up-in the bushes. Obviously, all the good stuff had been stripped off the outer and upper layers, and our fellow orchard-goers were surprised to see our full buckets.
We brought the berries back to our house and made a crisp that day to accompany a dinner of homemade pizza. The crisp was great; almost completely devoured that night alongside a bowl of freshly whipped cream. Summer at its finest, I’d say!
I still had half the quart left, which I had hoped to munch on throughout the week. but these later season berries didn’t seem particularly hardy and started to wilt rather quickly.
Clearly, they needed to be thrown into another dessert on the double. Enter these whole wheat mini bundt cakes.
Even though we use whole wheat flour here, the cakes remain perfectly moist and delectable, aided by a fantastic almond glaze. I sent one of these cakes into work with Luke, and was asked to send in bigger slices next time. Guess I’ll have to try making this as a regular sized Bundt sometime!
Two Years Ago: Peachy Pancakes
One Year Ago: Green Tea Layer Cake with Honey Buttercream Frosting
Adapted from A Cozy Kitchen