Blueberry Cake and Pete's Dragon

I like baking in the rain. There is something so comforting about the knowledge that you are warm and toasty inside, working the magic of mixing and transforming ingredients, while outside the rain beats a sweet cadence on the windowpane. I love the hazy glow of the kitchen light during these rainy days, making me feel as if I am indeed a good witch huddled in her cottage, brewing up some magic potion. It's perfect! I baked this blueberry cake on such a rainy morning last week, in preparation for a candlelight dinner later that night. And it turned out...not so perfect. Oh, I don't mean the taste. The taste was yummy. I'm talking about aesthetics. But more about that later.

The movie for this week is Pete's Dragon, a childhood favorite. I mostly love the movie for its Maine setting (which, by the way, is why this is an appropriate recipe...Maine blueberries, get it?). I have been to Maine many times, and the state holds a very special place in my heart. I also love the ocean, and I like how in many places in Maine, the ocean is in its natural state, instead of simply the backdrop in dressed-up cutesy tourist towns. Pete's Dragon does a good job showing a small Maine fishing town in the turn-of-the-century, an unusual setting for a children's movie which adds a lot of character. This movie isn't perfect, as there are parts that are just too silly and I wish that there was more of a mystery as to whether the titular dragon Elliott is real or imaginary, but it is a charming little film. By far the best character in Pete's Dragon is Doc Terminus, a travelling medicine man whose blend of oiliness and sophistication make him the most complex person in the film. Let's hear what Dan has to say.

Pete's Dragon


How would the Disney company repeat success in the slump following Walt's death? Simple: follow the vein of Disney's biggest critical and financial smash Mary Poppins with Pete's Dragon, a charming story about Pete, an orphaned boy, and his only friend, a lovable dragon named Elliot. Well, as could be expected, it's no Mary Poppins, but Pete's Dragon is a delight nonetheless.

For a description of the film, think of Harvey, except that Pete is no drunk and the only things that Elliot has in common with the Harvey the rabbit are size and occasional invisibility. What makes the movie special are its breezy tunes, including the Oscar-nominated "Candle in the Water," and wonderful performances from a supporting cast, including Jim Dale and Red Buttons as the scheming phony medicine shillers, Mickey Rooney as the town drunk, and Helen Reddy as the practical and strong lighthouse keeper.

The biggest stand-out point, though, is the way the film captures the atmosphere of Maine in the early twentieth century. Sure, if you look closely it is hard for the Golden State to disguise herself behind the blueberry bushes, but its truly remarkable how accurately the ensemble picks up on the idioms and mannerisms of Mainers, making Pete's Dragon a lovely little film.

Thanks, Dan! Now on to the recipe.

So this recipe calls for fresh blueberries, but it was absolutely hard to find them anywhere. Weird, because they are still in season. Anyways, I had to make do with frozen blueberries. When I was preparing the batter, the frozen blueberries bled everywhere. The result was a shockingly purple batter. Seriously, it looked like a Halloween recipe. When the cake came out of the oven, it wasn't that purple, but gray instead. Not exactly my most visually appealing creation. However, it tasted really good, appropriately sweet with a pop of streusel topping. The recipe came from a blueberry cake contest sponsored by the Boston Globe, made by a woman named Jane Connelly, and it won first prize. So I definitely recommend that you make this cake, just make sure you use fresh blueberries!

Blueberry Cake with Streusel Topping
Adapted from The Boston Globe 
Ingredients:
Topping

• 1/2 cup sugar
• 3/4 cup flour
• 1/2 tsp ground cinnamon
• 1/4 cup (1/2 stick) cold butter

1. In a bowl, combine the sugar, flour, cinnamon and butter.
2. Work the mixture with your fingertips until crumbly and well-blended. Refrigerate it while working on the cake.

Cake

• 1 pint (2 cups) fresh blueberries
• 2 cups flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1/4 cup (1/2 stick) butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 cup fat-free milk 

1. Preheat oven 375 degrees. Butter an 8-in. square metal baking pan. Dust the pan with some flour. Tap out excess.
2. In a bowl, toss the blueberries with 1 tablespoon of the flour.
3. In another bowl, whisk the remaining flour, baking powder, and salt until blended.
4. Cream the butter and sugar with an electric mixer until soft and light. Beat in the egg and the vanilla until soft and light. Set the mixer to its lowest speed. Blend the flour mixture alternatively with the mix, beginning and ending with the flour.
5. Remove the bowl from the mixer stand. Fold in blueberries with a spatula. Transfer the batter to the pan and smooth the top. Sprinkle topping over the batter.
6. Bake the cake for 40-45 minutes, or until the top is browned.

Next Week: Apple Strudel and Inglourious Basterds