email this pageBlueberry Lattice Pie
Mark Boughton Photography; styling by Teresa Blackburn
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Here’s another great recipe for fresh blueberries.
Ingredients
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 a floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.
4. Roll remaining pie dough 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 dough with egg mixture.
5. Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack. Serves 8.
Recipe by Jean Kressy, "Blueberry Daze," July 2009.
Nutritional Information
2. On a floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.
4. Roll remaining pie dough 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 dough with egg mixture.
5. Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack. Serves 8.
Recipe by Jean Kressy, "Blueberry Daze," July 2009.
Per serving: 230 calories, 9g fat, 25mg chol., 3g prot., 47g carbs., 2g fiber, 160mg sodium.
Blueberry Cakelets
Mark Boughton Photography; styling by Teresa Blackburn
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Relish Chef Jon Ashton was inspired to create these simple upside-down cakes after a trip to Driscoll’s blueberry farm. They’re a perfect ending for any summer dinner.
Ingredients
Ingredients
7 tablespoons (31/2-ounces) butter, softened, plus extra for greasing
1/3 cup granulated sugar
2 eggs, beaten
1/3 cup self-rising flour
1/4 cup ground almonds
1/2 teaspoon baking powder
1/4 cup 2% reduced-fat milk
Finely grated zest of 1 lime
3/4 cup fresh blueberries
Coarse sugar
1 cup whipped cream
Instructions
1/3 cup granulated sugar
2 eggs, beaten
1/3 cup self-rising flour
1/4 cup ground almonds
1/2 teaspoon baking powder
1/4 cup 2% reduced-fat milk
Finely grated zest of 1 lime
3/4 cup fresh blueberries
Coarse sugar
1 cup whipped cream
1. Preheat oven to 350F. Grease 6 muffin cups with butter. Line bases with rounds of parchment paper to prevent sticking.
2. Combine butter and granulated sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.
3. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest.
4. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries.
5. Bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper, and serve, topped with coarse sugar and whipped cream. Serves 6.
Recipe by Relish Chef Jon Ashton
"Blueberry Daze," July 2009.
Nutritional Information
2. Combine butter and granulated sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.
3. Fold in flour, almonds and baking powder. Gently stir in milk and lime zest.
4. Place 2 tablespoons blueberries in bottom of each muffin cup. Spoon batter on top of blueberries.
5. Bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around edge of each cakelet, then invert pan. Remove parchment paper, and serve, topped with coarse sugar and whipped cream. Serves 6.
Recipe by Relish Chef Jon Ashton
"Blueberry Daze," July 2009.
Per serving: 290 calories, 20g fat, 120mg chol., 4g prot., 25g carbs., 2g fiber, 260mg sodium.
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