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Danielle Bean

Danielle Bean
Danielle Bean, a mother of eight, is editor-in-chief of Catholic Digest and Faith & Family. She is author of My Cup of Tea, Mom to Mom, Day to Day, and most recently Small Steps for Catholic Moms. Though she once struggled to separate her life and her …
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Rachel Balducci

Rachel Balducci
Rachel Balducci is married to Paul and they are the parents of five lively boys and one precious baby girl. She is the author of How Do You Tuck In A Superhero?, and is a newspaper columnist for the Diocese of Savannah, Georgia. For the past four years, she has …
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Lisa Hendey

Lisa Hendey
Lisa Hendey is the founder and editor of CatholicMom.com and the author of A Book of Saints for Catholic Moms and The Handbook for Catholic Moms. Lisa is also enjoys speaking around the country, is employed as webmaster for her parish web sites and spends time on various …
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Arwen Mosher

Arwen Mosher
Arwen Mosher lives in southeastern Michigan with her husband Bryan and their 4-year-old daughter, 2-year-old son, and twin boys born May 2011. She has a bachelor's degree in theology. She dreads laundry, craves sleep, loves to read novels and do logic puzzles, and can't live without tea. Her personal blog site …
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Rebecca Teti

Rebecca Teti
Rebecca Teti is married to Dennis and has four children (3 boys, 1 girl) who -- like yours no doubt -- are pious and kind, gorgeous, and can spin flax into gold. A Washington, DC, native, she converted to Catholicism while an undergrad at the U. Dallas, where she double-majored in …
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Robyn Lee

Robyn Lee
Robyn Lee is a 30-something, single lady, living in Connecticut in a small bungalow-style kit house built by her great uncle in the 1950s. She also conveniently lives next door to her sister, brother-in-law and six kids ... and two doors down are her parents. She received her undergraduate degree from …
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DariaSockey

DariaSockey
Daria Sockey is a freelance writer and veteran of the large family/homeschooling scene. She recently returned home from a three-year experiment in full time outside employment. (Hallelujah!) Daria authored several of the original Faith&Life Catechetical Series student texts (Ignatius Press), and is currently a Senior Writer for Faith&Family magazine. A latecomer …
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Kate Lloyd

Kate Lloyd
Kate Lloyd is a rising senior, and a political science major at Thomas More College of Liberal Arts in New Hampshire. While not in school, she lives in Whitehall PA, with her mom, dad, five sisters and little brother. She needs someone to write a piece about how it's possible to …
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Lynn Wehner

Lynn Wehner
As a wife and mother, writer and speaker, Lynn Wehner challenges others to see the blessings that flow when we struggle to say "Yes" to God’s call. Control freak extraordinaire, she is adept at informing God of her brilliant plans and then wondering why the heck they never turn out that …
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Blueberry Bounty

It's a delicious time of year!

Do you have blueberries? Do you have LOTS of blueberries? I haven’t yet brought my gang to pick them, but we are planning a trip next week. It usually takes us only a few minutes to pick enough to fill the freezer for many months.

Blueberries freeze easily and there’s really nothing better than a taste of summer from your freezer when the weather gets cold. To freeze, place fresh blueberries in a single layer on a baking sheet and place in freezer for about 30 minutes, or until frozen. Transfer frozen berries to freezer containers or resealable freezer bags and return to freezer. They’ll keep this way for many months.

Here’s one of my family’s favorite recipes for this time of year:

Blueberry Coffee Cake
Cake:
4 T. butter, softened
1/ cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 1/2 cups fresh or frozen blueberries

Streusel topping:
1/3 cup flour
4 T. butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. To make the cake: Combine the butter and sugar in a mixing bowl and beat until thoroughly blended. Add the egg and vanilla and mix well. Mix the flour, baking powder, and salt together and stir and toss to mix well. Add the mixed dry ingredients to the butter-sugar mixture along with the milk, and beat until the batter is smooth. Spread evenly in the prepared pan and sprinkle the blueberries over the top.

To make the topping: Combine the flour, butter, sugar, cinnamon, and nutmeg and work with a pastry blender until you have a mixture of light dry crumbs. Spread over the blueberries. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Serve warm from the pan. You can double this and bake it in a 9×13 inch pan.

If you are looking for a place to pick your own berries, a handy site is PickYourOwn.org. You can search by state to find berry farms, orchards, corn mazes, pumpkin patches, and even Christmas tree farms near you.

Do you have a favorite berry recipe to share? Post in the comments or post on your blog and share the link here!

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