Okay, so the Globe food section got me excited enough about the blueberry cake contest that I made the cake today, the one with the streusel. Actually, made two, very quick in the Kitchenaide. It's a satisfying cake, somehow, that is plain yet deserving of the attention. Sort of the Susan Boyle of blueberry cakes.
My question is this: is it possible to make the cakes and freeze them, unbaked in their pans, then thaw them on the way to a vacation house with little in the way of cooking paraphernalia, and bake them in the oven there? Can one freeze things of this kind? If it was a yeast bread, I wouldn't hesitate. But this gives me pause.