blueberry

There was dessert!  How could a picnic end without something sweet?  Before planning the picnic, I read an article in Martha Stewart’s Living magazine about how to prepare a picnic.  By chance I have a subscription to the magazine.  I think it came as a package deal with something else I ordered or it was a secret friend who thought I would enjoy it, but in any case, I was surprised when I kept on receiving an issue month after month.  There were a lot of cute ideas there, including the tomato hand pies that inspired my roasted tomato sandwiches and sour cherry crumb cakes for dessert. I decided to follow the article and make a crumb cake because it’s easy to transport, and the picture looked so scrumptious.

From the time I read the article to the time I went to the grocery store something in my mind changed and I believed that the article talked about raspberry crumb bars instead of sour cherry crumb cakes.  I set out to find raspberries and didn’t even look at the cherries.  However, when I found the raspberries I was totally shocked at how expensive they were.  Half a pint was $4 and since I would have to buy at least three of them to make the bars I would be spending a grand total of $12! It might not sound like a lot to some people, but for a recent college graduate, it’s quite a sum.  So, after a good ten minutes in front of the berry stand, I decided to buy blueberries, two pints for $5, instead.

 

I was really happy about my choice of fruit and could not wait to start baking.  When I opened the magazine to read the recipe, I realized that I the whole time I was thinking about crumb bars and that I couldn’t make the crumb cakes anyway because I didn’t have any buttermilk or an acceptable substitute on hand.  I quickly scanned the indexes of all the cookbooks I had and searched online for a blueberry crumb bar recipe and found one at AllRecipes.com written about by Smitten Kitchen that was easy and simple.  Yay!

 

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