- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup buttermilk (or any milk you like)
- 1/3 cup butter
- 2 1/2 cups wild blueberries
Premix flour, sugar, baking powder and salt in a storage bag to bring with you. In a skillet, melt the butter (this also helps grease the skillet). While the butter is melting, add the eggs and milk to the dry ingredients. Once butter is melted, pour it into the batter. Mix in 1½ cups blueberries. Pour the mixed batter back into the skillet. Cover the top of the skillet in aluminum foil and place over medium heat for 20 to 25 minutes. The cake should be golden and a knife pushed into the centre comes out clean.
Sweeten the remaining 1 cup berries, with maple syrup or mix with your favourite blueberry preserves.
It’s tempting to plan for simplicity when packing camping food, but that doesn’t have to mean canned goods. This crème fraîche recipe is pure and delicious and just about as easy as the canned alternative.
1 cup whipping cream
1 tablespoon yogurt or buttermilk
Mix together cream and yogurt. Keep in a warm space for about 24 hours or until thickened. Chill.
Cut the cake into slices and serve with the sweetened blueberries and a dollop of crème fraîche.