Thursday, August 11, 2011

Blueberry Streusel Cake for an Artists' Reception

Everyone is invited to join me this Sunday, August 14 at 4 p.m. for an artists' reception at the 55+ Gallery in the Turner Senior Resource Center. My boyfriend - Thomas Boulan, a docent at the Riverside Arts Center who creates fascinating digital collages - is featured in the newest two-man show running until October 28, which we're very excited about!

During the reception, Tom and John Copley - the other featured exhibitor, a noted painter who works in oils - will have an opportunity to discuss their careers and their creative interests. It's a fabulous chance to schmooze with the artists.

The gallery "exhibits two-dimensional art created by gifted artists aged fifty-five and older." Tom won't actually reach that key birthday until October 1, but the lovely folks at Turner let him join the party a little bit early. Guests of any age are welcome at Sunday's reception, or to visit the gallery anytime between 9 a.m. and 5 p.m. Mondays through Fridays. (Picture = "Spring Equinox" by Thomas Boulan)

While the Center graciously offers refreshments at the reception, the artists are welcome to contribute to the buffet as well. And you know I don't miss an opportunity to cook or bake or feed people!

So Tom and I debated what to serve, considering ease of eating while perusing the artwork, whether an item needed to be kept warm or chilled, etc. We ultimately decided upon hors d'oeuvres reminiscent of Greek salad, featuring skewered cucumber slices topped with herbed cheese, cherry tomatoes and Kalamata olives.

Of course, something sweet was also mandatory. And with so many gorgeous fruits available, it was easy to decide upon this lusciously moist, brightly-flavored blueberry cake - it is absolutely the essence of summer! It's quick to prepare, can actually feature any berry that suits your fancy, and receives enthusiastic raves every time I serve it.

So please stop by the reception on Sunday to meet Tom and John, and enjoy a piece of cake while you chat and immerse yourself in beautiful artworks on a summer afternoon. We'd love to see you there!

Gallery 55+
Turner Senior Resource Center
2401 Plymouth Road, Suite C
Ann Arbor, MI 48105

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Blueberry Streusel Cake
(modified slightly from a recipe on

1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
finely grated zest of 1 lemon
1 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup all-purpose flour
3/4 cup blueberries

1/4 cup flour
1/8 cup brown sugar
1/8 cup instant oatmeal, plain
1/8 teaspoon cinnamon
1/8 cup walnuts, finely chopped
1/8 cup butter, softened

Preheat oven to 350F. Grease an 8"x8" baking dish.

Make the cake: In a large mixing bowl, combine butter, sour cream, egg, sugar and lemon zest. Stir in baking powder, baking soda, salt and flour. Carefully stir in blueberries and spread batter into the baking dish.

Make the streusel: In a small bowl, combine flour, brown sugar, oatmeal, cinnamon and walnuts. With a fork, mix in butter until the mixture is crumbly. Sprinkle streusel over the top of the cake.

Bake the cake for 40 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool before cutting.

Serves 8-12, depending upon how generous the portions are.


Candace said...

Absolutely perfect for the wild NH blueberries we just picked!

Unknown said...

Gorgeous cake! Gorgeous print! Good luck to Tom!!!

Cranberry Morning said...

I wish I could be there, Mary. Tom does fabulous work. I love 'spring equinox'!! It is simply stunning! (Nor could I pass up the blueberry streusel cake.)

Sorry I've been so absent from blog world. My family was here for an entire week and we had a great time together!

Miriam said...

This cake sounds amazing! I've bookmarked it to make the next time I have company come over that I want to impress :), Miriam@Meatless Meals For Meat Eaters

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