Julie Ourso, who’s with the Baton Rouge Bar Association, will occasionally send me a good recipe she’s tried.

Her student worker, Kacy Bringaze, had gone blueberry picking one Sunday, and her grandmother, Joanie Bringaze, made a blueberry and ice cream dessert for Kacy to take to the office on Monday. The rich, but simple little pie/cake was a hit and disappeared quickly.

Fresh blueberries are usually available year-round, but I know many of you have a few bags of them in your freezer that you picked during the season. Joanie Bringaze refers to this as a blueberry pie, but it’s really more cakelike although it’s baked in a pie plate.

It’s an old recipe with just a few ingredients. Except for the blueberries, you probably have everything else in your pantry. You will agree a small slice of this simple cake, topped with ice cream, makes a very tasty treat.

Ourso made it last week with fresh peaches in place of blueberries.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.