My dear neighbour, Karen, made this for my family once, and it’s become our favourite every since. I often make it when we have company over. Even my grandpa, who disdains sweets and will complain about an orange being “too sweet” will often take 2 slices.
Something about the crunchy, nutty topping, and the thick juicy band of blueberries in a sour cream vanilla cake base just resonates with gramps.
From a chinese medicine perspective, Blueberries nourish “yin” energy, the cooling, calming, and nourishing energies of our body. By contrast, yang energy is expansive, exciting, and dispersing. Eating yang foods is like adding fire to our body. It helps warm us up, and speed up our metabolic processes. but eating yin foods is like adding cool water to our system, deeply nourishing our bodies and promoting a sense of stillness and calm.
Common signs of yin deficiency:
- Dryness of the mouth and throat, hoarse voice
- Dry skin, eyes and hair
- Sweating at night, without physical exertion
- dizziness, ringing in the arts
- Low stamina, tiring easily
- Lack of lubricating fluid in the mucus membranes or genitals
- insomnia, with difficulty settling down or constant waking throughout the night
- thinness of the body, or weightless, difficulty gaining weight
- Easily overheated, emotionally and physically
- feeling insecure, or constantly anxious
Since blueberries nourish yin, it is also good for people who are undergoing radiation therapy, which triggers intense heat in the body.
If you can identify with several of these symptoms, eating blueberries or any foods that nourish yin may be helpful for you. Eat them at room temperature, with a hot cup of herbal tea to offset the cooling nature of its raw state, and increase digestibility.
- 1/2 cup chopped pecans
- 2/3 cup firm packed brown sugar
- 2 Tbsp all purpose flour
- 1/2 tsp cinnamon
- 2 Tbsp Melted butter
- 1/2 tsp salt
- 1/2 cup room temperature butter
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 2 cups sifted all purpose flour
- 1/2 tsp salt
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 1/4 cup of sour cream
- 2 cups of blueberries
Topping: Mix the pecans and dry ingredients together, stir in the melted butter and mix until a crumbly mixture results. Set aside.
Batter: mix the butter, sugar and vanilla and beat until light and fluffy. I like to use a hand mixer
Add the eggs one at a time, beating after each addition
sift together the flour, salt, baking power and soda.
Stir 1/3 of the dry ingredients into the butter mixture, then 1/2 of the sour cream, and beat. Repeat this step again. Then finally, add the remaining 1/3 of dry ingredients and 1/4 cup of sour cream and beat until smooth. The batter should be slightly thick and a bit heavy.
Scoop half the batter into a buttered 10-inch spring form pan
Spoon an even layer of blueberries over the batter, and gently cover with the remaining batter.
Sprinkle topping over the batter
bake in 350 degree celsius, and bake for 60 minutes, or until the top is crispy and browned and a toothpick comes out clean when inserted.
Let cake cool and set for several hours before serving. This lets the blueberries soak into the sponge and helps the cake become more “sliceable”.
Adapted from Bon Appetit’s “Blueberry Kuchen”
A special thanks to my cousin Simon, who helped me out with the lighting 🙂