Dear Sun Spots: The West Auburn School Historical Society is gearing up for its annual yard sale and would appreciate it if you would help us get the word out. The date is Saturday, Aug. 5, from 9 a.m. to 1 p.m. Our rain date Aug. 12. Tables may be rented at a cost of $10 by calling Dick Keene at 966-2202. Space is limited, so please call early. We will also be raffling off a $50 gift certificate that can be used at The Fishery in Auburn or The Village Farm in Turner; $100 of fuel oil donated by Webber Oil Co., and a concrete park bench donated by American Concrete Industries. Light refreshments will be available and there will be baked goods for sale. The school is located at the corner of West Auburn Road and Boothby Street.

Thank you, Sun Spots, for your help in the past and for your very interesting column. – June Spear, Auburn.

Dear Sun Spots: A recent Cook of the Week column showed a picture of a blueberry cake that Jeannette St. Amand had made. Could you please get the recipe for me? Why do they show what people have made but do not include the recipes in the article?

Also, could you please get me the address where I can write to Martha Stewart? – No Name, No Town.

Answer: In addition to responses from readers, Sun Spots checked with the editor of that section who noted that our photographers take photographs of what dishes are being prepared at the time of the photo shoot. The featured cook decides what recipes they’d like to share with column readers.

Sun Spots also checked in with writer Marie Rossiter, who wrote the story, for a contact number for the cook. Rossiter, was happy to oblige and noted that St. Amand had debated whether or not to include that particular recipe but decided against it. Sun Spots tried contacting St. Amand but received no response. Instead, included is the following recipe for you and your family to enjoy.

Blueberry cornmeal loaf cake from Diana Rattray and featured online at

Ingredients: ¾ cup blueberries, fresh or frozen, not thawed, 1½ cups flour, 1/3 cup yellow cornmeal, 1½ teaspoons baking powder, ½ teaspoon salt, ½ cup plus 1 tablespoon plain nonfat yogurt, 1 tablespoon fresh lemon juice, ¾ cup sugar, ¼ cup oil; plus some to prepare pan, 1 teaspoon lemon zest, grated, 1 whole egg, 1 egg white, ¼ teaspoon ground cinnamon, 2 teaspoons sugar.

Method: Toss blueberries with 1 tablespoon of the flour and set aside. Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl. Combine yogurt and lemon juice in another small bowl. Whisk together ¾ cup sugar, oil and lemon zest in medium bowl. Beat in whole egg, then egg white, beating well after each addition. Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into lightly oiled loaf pan. Combine remaining sugar and cinnamon, and sprinkle over batter. Bake on center rack in oven at 350°. After 25 minutes, loosely cover pan with foil. Bake until golden brown and wooden pin comes out clean, about 50 to 60 minutes total baking time. Cool cake on wire rack 10 minutes. Then turn out and cool completely. For best flavor, wrap cake and store overnight.

Regarding your final question, try contacting Martha Stewart at Martha Stewart Television, 19 Newtown Tpke., Westport, CT 06880, 203-840-7000 or through Martha Stewart Living Television, 537 Newtown Ave., Norwalk, CT 06851, 203-750-0105.

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