Blueberry-Streusel Cake with Lemon Glaze

I've collected a LOT of cookbooks over the years, and I use them on
a daily basis.
Oh I know that with today's technology, it might seem silly to flip

through the pages of a book (or three)-to find a recipe-when it would be far easier to type in

a food words and find one in seconds.

And don't get me wrong-I do that once in awhile.

But for the most part-I enjoy flipping through those pages

so much more.

Especially my favorite cookbooks.

Like this one.

Mom gave me this cookbook shortly after I was married(ex-husband now)way
back in 1985. As you can see by it's torn pages, missing cover and yes, stains-this
cookbook has definitely seen better days!
But that's why I love it!
It has a history, and throughout all these years-that cookbook
has helped create more than just yummy food.
It also created memories.
I also love that this cookbook was written
by the ladies church group that mom has belonged
to for as long as I can remember.
Those special ladies were mom's, grandmothers, aunts, and sisters of many of the kids

 I grew up with. 

 Each one of them had a story to tell-and each came from different
walks of life.

Poor, wealthy, farmer's wife, dentist's wife-teacher, factory worker-
and yet, they all had two things in common.Their love for the Lord-and cooking!

Yes, that good ole cookbook has definitely been used well-and even though
I could always get a new-crisp-(and clean) copy of it from our church-I never have.
Why?  Because I love all of the wonderful memories that
flash through my mind-every time I flip a page and see a stain.

Like page 132 and 133-where I spilled some orange jello
while trying to make a Cranberry-Orange Salad the very first
time for Thanksgiving dinner.

It was also the first time I'd ever cooked an entire meal for mom and dad!
Needless to say-I had more important things on my mind, and by the time
I noticed the spill-it was too late to wipe clean.

Then there's page 162-  That page has a recipe for my favorite Apple Crisp.  I can still remember
the first time I made this scrumptious dessert.  It was such a hit with Mel, that I've
probably made it a hundred more times throughout the years.  It's a good
thing I know the recipe by heart now-because the page is covered
in cinnamon and apple juice stains!

And of course-there's page 38-where this delicious-buttery-oh so moist-
bursting with blueberries cake recipe is located.
The recipe was submitted by Della, the mother of one of the boys I went to
 school with.
Sadly, she passed away many years ago-just like so many of the other ladies
who generously shared their love of cooking in this book.

I'm sure  Della made this scrumptious cake MANY times for her
family and friends-and I bet she would be tickled pink to know it's one
of our family favorites.
I also think she'd have a little chuckle if she knew that
once, not long ago, one of those darn blueberries got loose, and I accidentally
smashed it into the page when I closed the book.

Of course, over the years, I've made a few changes/additions to some of the recipes.
Not because they weren't just fine the way they were-but because
I wanted to add my own personal touch.
Which is what I did when I decided one day, long ago- to drizzle a lemon
glaze over the top of Della' scrumptious Blueberry Streusel Cake.

I think it added a little something special to what was already perfect.

Kind of like the stains on my cookbook pages.

Here's Della's recipe for Blueberry Streusel Cake with Lemon Glaze.
I hope you enjoy it as much as our family has!

Blueberry Streusel Cake with Lemon Glaze

Ingredients:

Cake:

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup butter (softened)

1 cup white sugar

3 eggs

1 pint (16 oz) sour cream

2 teaspoons vanilla

Streusel:

3/4 cup brown sugar

3/4 cup chopped walnuts (optional)

1 teaspoon cinnamon

2 cups blueberries (fresh or frozen) **If frozen let thaw

Lemon Glaze:

2 cups powdered sugar

3 1/2 tablespoons fresh lemon juice

Directions:

Preheat oven to 375.  Grease and flour a 10" tube pan.  Combine flour, baking powder, soda and salt in a large mixing bowl. Set aside.  In another large mixing bowl-combine butter and sugar.  Mix until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add flour mixture alternately with sour cream and vanilla.  Combine streusel ingredients, and set aside 1/2 cup.  Toss remaining streusel mixture with blueberries.  Spread 1/3 of the cake batter into the bottom of the tube pan. Sprinkle with half of the berry mixture.  Then spread another 1/3 of batter and sprinkle remaining berry mixture over top.  Top with remaining batter.  Sprinkle on reserved streusel.  Bake

60-65 minutes, or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes.  Carefully remove from pan.  *** Me here-so just in case you don't have a removable bottom on your tube pan, like I didn't-you will have to CAREFULLY flip the cake over when you remove it!!!

At this point you can drizzle on the lemon glaze-and enjoy!!

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Do you have a favorite cookbook?  I'd love to hear why!

Blessings and hugs,

I'll be sharing at these amazing parties-so stop on over and be inspired!

Let's stay connected!