email this pageEvery year about this time we are faced with the most delicious dilemma a cook could wish for: what to do with all those wonderful blueberries that are in season. Of course we sprinkle them on cereal, stir them into yogurt, and whirl them in the blender for smoothies. Then we get out some of our favorite recipes that have been biding their time in the file box all winter and head straight for the kitchen.
Blueberry Basics
A nice little bonus that comes with eating blueberries is that they help protect from heart disease and some cancers, health experts say. Choose berries carefully and treat them well.
- A pint of fresh blueberries is about 2 to 2 1⁄2 cups and weighs about 12 ounces.
- Choose plump dry berries covered with powdery “bloom”—a sign of freshness.
- Refrigerate berries in a covered container or bowl; wash just before using.
- Freeze dry berries in a sealed container or plastic bag. For recipes, measure them while still frozen.
Go Blue
One cup of blueberries has 4g fiber and 20mg vitamin C.
Blueberry Sundaes with Cantaloupe
Mark Boughton
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Sure, sundaes are terrific with ice cream, but be adventurous and try some of the new sorbet and sherbet flavors. We liked these with Mamey or other fruit-flavored sherbet. To keep the sundaes cold longer, places glasses of cantaloupe in freezer an hour before assembling and serving the sundaes.
Ingredients
Ingredients
1/3 cup sugar
2 teaspoons cornstarch
2/3 cup cold water
2 cups blueberries
4 cups bite-size cantaloupe chunks
2 cups mamey sherbet or mango sorbet
Fresh blueberries (optional)
Instructions
2 teaspoons cornstarch
2/3 cup cold water
2 cups blueberries
4 cups bite-size cantaloupe chunks
2 cups mamey sherbet or mango sorbet
Fresh blueberries (optional)
1. In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.
2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries. Serves 4.
Recipe by Jean Kressy, Special Summer Issue 2006.
Nutritional Information
2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries. Serves 4.
Recipe by Jean Kressy, Special Summer Issue 2006.
Per serving: 250 calories, 2g fat, 3g prot., 59g carbs., 6g fiber, 60mg sodium.
Blueberry Buckle
Blueberry cakes, with berries in and on top, are called buckles because the fruit, batter and crumbs bump into each other in the oven, causing the cake to “buckle.”
Ingredients
Ingredients
Crumb topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, cut into small pieces
1/3 cup chopped walnuts
Cake:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups blueberries, divided
Instructions
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, cut into small pieces
1/3 cup chopped walnuts
Cake:
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups blueberries, divided
1. Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray.
2. To prepare crumb topping, place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine. Add butter and process until crumbly. Add walnuts and pulse 3 times or until evenly distributed.
3. To prepare the cake, sift flour, baking powder, baking soda and salt. Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended. Turn to low speed; add flour mixture alternately with buttermilk and beat until blended. Stir in 1 cup berries. Turn into pan and spread evenly. Scatter remaining 1 cup berries over top and sprinkle with crumb topping. Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides of pan. Cool on wire rack. Serves 9.
Recipe by Jean Kressy, Special Summer Issue 2006.
2. To prepare crumb topping, place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine. Add butter and process until crumbly. Add walnuts and pulse 3 times or until evenly distributed.
3. To prepare the cake, sift flour, baking powder, baking soda and salt. Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended. Turn to low speed; add flour mixture alternately with buttermilk and beat until blended. Stir in 1 cup berries. Turn into pan and spread evenly. Scatter remaining 1 cup berries over top and sprinkle with crumb topping. Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides of pan. Cool on wire rack. Serves 9.
Recipe by Jean Kressy, Special Summer Issue 2006.
Blueberry Lattice Pie
Mark Boughton
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Ingredients
1 (15-ounce) package refrigerated pie dough
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water
Instructions
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water
1. Preheat oven to 425F.
2. On floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. In a large bowl, combine sugar, cornstarch and lemon rind. Add blueberries and mix gently. Spoon into pie plate. Roll remaining pastry into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush pastry with egg mixture (some will be leftover.) Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes or until pastry is nicely glazed and fruit is bubbling. Cool on wire rack. Sift confectioners’ sugar over top before serving. Serves 8.
Recipe by Jean Kressy, Special Summer Issue 2006 and Relish the Season, "Fresh from the Market," May 2008.
Nutritional Information
2. On floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. In a large bowl, combine sugar, cornstarch and lemon rind. Add blueberries and mix gently. Spoon into pie plate. Roll remaining pastry into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush pastry with egg mixture (some will be leftover.) Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes or until pastry is nicely glazed and fruit is bubbling. Cool on wire rack. Sift confectioners’ sugar over top before serving. Serves 8.
Recipe by Jean Kressy, Special Summer Issue 2006 and Relish the Season, "Fresh from the Market," May 2008.
Per serving: 230 calories, 9g fat, 25mg chol., 3g prot., 47g carbs., 2g fiber, 160mg sodium.
Related Stories
If you enjoyed reading this story, True Blue, then you might enjoy these other stories.- Berries of the Season
- Tomato Time: Recipes Using Summer's Best
- True Grit
- Tomato Time
- Relish Life One Bite at a Time
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