Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves. This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off).
Blueberry is a popular, flavor-forward indica hybrid with a strong genetic backbone. It is a three-way cross between an indica Afghani parent and sativa Thai and Purple Thai variant parents. Blueberry was originally developed in the 1970s or 80s by DJ Short, a mysterious but prolific breeder who’s been dubbed the "Willy Wonka of pot.”