St. Jogues - Huron Indian Blueberry Crunch Cake

SAINTS ISAAC JOGUES, JOHN DE BREBEUF, AND THEIR COMPANIONS

Martyrs

 

September 26 – Extraordinary Form ~ October 19 – Ordinary Form

 

DOUBLE, SECOND CLASS / RED
These eight French Jesuit missioners, the first canonized saints of the North American continent, labored and died among the most barbaric of red men in the most impenetrable fastnesses of the 17th-century New World. After struggling with unbelievable privations and hardships, they were severely tortured and martyred by the Iroquois Indians between the years 1642 and 1649. Fathers Isaac Jogues and Anthony Daniel and the two lay oblates, John Lalande and Rene Goupil, gave their lives in what is now New York State; Fathers John de Brebeuf, Gabriel Lalemant, Charles Garnier, and Noel Chabanel in central Canada.

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My children’s interest led us to this impromptu Saintly treat.  We imagined that St. Isaac Jorgues, St. John De Brebeuf, and their companions would have eaten something similar while on their mission among the Huron Indians since the Huron Indians supplemented their diets with wild blueberries. 

Although agriculture was important in the economy of the Huron, it was not the only source of subsistence. Berries, particularly strawberries, blueberries, raspberries, and blackberries, were plentiful. Fruits were fried for winter use, to be used as preserves for the sick, to give taste to sagmite, ad to put into the small cakes that were baked in the ashes. ~ An Ethnography of the Huron Indians, 1615-1649

The ordinary meal of soup was sometimes supplemented with unleavened cornbread baked under the ashes.  This bread occasionally hand beans of wild fruits added to it.  To make bread, corn was first pounded into flour in a wooden mortar and the hull removed by fans made of tree bark.  The corn was boiled for a short time in water and wiped and dried a little, then crushed and kneaded with warm water, shaped like cakes or tarts (an inch long), and baked in the ashes.  To the dough might be added beans that been been boiled separately.  Sometimes dried or fresh fruits, such as raspberries, blueberries, strawberries, and blackberries were added. ~ An Ethnography of the Huron Indians, 1615-1649

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Additional resources on St. Jogues and the First American Martyrs are listed here.

This recipe is modified from Paula Deen’s  Pineapple Blueberry Crunch Cake

Sweetie and Sparkles collected the ingredients.

Sweetie crushed our pineapples while Sparkles melted the butter.

 

They took turns adding the ingredients.

Dad and I consider our family to be modified Paleo -- we do what we can, within the means that we have been provided.  Here’s an example of what I mean.  We don’t keep the traditional treats handy in our home but being the sugar addict that I am, I will send Dad to the nearby store for a quick fix.  (I like to think that pregnancy hormones have something to do with my attempted binges but I’m not so sure.)  In order to avoid such scenario I opt to store some quasi healthy treats.  In this case it’s gluten-free cake mix.  The blueberry pie filling was bought after a saw a pin from Melody for a blueberry cake recipe.  I was unable to locate a gluten-free pie filling but I did search for a filling that did not contain high-fructose corn syrup.  Again, it’s not the ideal snack but it beats the alternative for us.  

The kids are always thrilled when the get to “enjoy” a mom-approved treat.

First went the crushed pineapples.  Sweetie was in charge of using the emulsion blender to crush the cubed pineapples that we had on hand.

Together, they layered the blueberry filling and covered it all with boxed yellow cake mix.

Then I drizzled the warm butter over the top.  Note that all the cake should be covered with some amount of butter.

Forty-five minutes later, we enjoyed a yummy treat!

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Recipe: St. Jogues - Huron Indian Blueberry Crunch Cake

Prep Time: 10 min. | Cook Time: 35-45 min.| Difficulty: Easy | Servings: 8-12

INGREDIENTS: 

• 3/4 cup butter
• 1 (20-ounce) can crushed pineapple, with juice
• 1 (20-ounce) can blueberry pie filling
• 1 box gluten-free yellow cake mix

PREPARATION INSTRUCTIONS:

• Pre-heat oven to 350 degrees
• Butter a 9x13 casserole dish
• Pour the pineapple with juice in the casserole dish
• Evenly spread the blueberry filling over the pineapples
• Cover with dry yellow cake mix
• Drizzle with melted butter over the cake layer
• Bake for 35 to 45 minutes at 350 degrees

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"To maintain it, and see what can be done for the instruction of these tribes, it is here deemed expedient to send some Father. I have reason to think I shall be sent, having some knowledge of the language and country. You see what need I have of the powerful aid of prayers, being amidst these savages. I will have to remain among them—almost without liberty to pray; without Mass; without Sacraments —and be responsible for every accident among the Iroquois, French, Algonquins and others. But what do I say? My hope is in God, who needs not us to accomplish His designs. We must endeavor to be faithful to Him, and not spoil His work by our shortcomings. I trust you will obtain for me this favor of Our Lord, that, having led so wretched a life till now, I may at last begin to serve Him better.” ~ St. Isaac Jogues

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