There are times when living in Quebec is pretty cool...

M

mimi

Well-known member
My neighbor is retired and every summer he and his wife pick wild blueberries to sell to the grocery stores. He just sold me 5 pounds of freshly picked ripe wild blueberries for $15! Yummmmmmmmmmmmm. Now to figure out what to do with them.

 
Here's a blueberry sauce that you might want to try...

It's originally from Bonni/NC on Epi.

* Exported from MasterCook II *

Blueberry Wine Sauce

Recipe By : Bonni Brown/Epi
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Sauces
Tried & True

Amount Measure Ingredient -- Preparation Method

1/2 Cup Sugar
1 Tablespoon Cornstarch
1 Cup Dry White Wine
1 Tablespoon Fresh Lemon Juice
1 1/2 Cups Blueberries, Fresh Or Frozen

In a small saucepan, stir together the sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to a boil.

Stir in blueberries and simmer, stirring, for 1 minute, or until at least half of the berries burst. Let cool, and refrigerate.

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Suggested Wine: Fetzer Sundial Chardonnay
Serving Ideas : Use over pound cake, ice cream, or peach pie/clafoutis!

NOTES : If the berries don't show sign of wanting to burst, help them with a potato masher, or by smashing them against the sides of the pan with a spoon.

 
This is in the oven as we speak - Tons of Blueberry Coffee Cake

I've made this many times - it's delicious!
Note: I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping.

TONS OF BLUEBERRY COFFEE CAKE

INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)

DIRECTIONS:

Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
Here's a pie recipe that ia bit different...REC: Orange Blossom Blueberry Pie

* Exported from MasterCook II *

Orange Blossom Blueberry Pie

Recipe By : Jane Butel's "Hotter than Hell" /Judy Nevius
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit
Pies & Pastry

Amount Measure Ingredient -- Preparation Method

1 9" Double Crust Pie Shell -- unbaked
5 Cups Fresh Blueberries
1 1/2 Cups Sugar
1/3 Cup All-Purpose Flour
1 Navel Orange, Unpeeled -- thinly sliced
1/4 Cup Grand Marnier
1/2 Teaspoon Ground Cinnamon
Freshly Grated Nutmeg -- to taste
2 Tablespoons Unsalted Butter
2 Tablespoons Milk

Set the oven rack in lowest position. Preheat oven to 425°F. Roll out half the pastry and use to line a 9-inch pie plate. Fill pastry shell with blueberries. Reserve 1 tablespoon sugar for sprinkling on top of crust; combine remaining sugar with flour and sprinkle evenly over berries. Cut each orange slice in half, then arrange half-slices uniformly around the edge of pie. Pour Grand Marnier evenly over the top; sprinkle with cinnamon and nutmeg. Dot with butter. Roll remaining pastry out; place on pie. Seal and flute edges; cut steam vents. Brush top crust with milk, then sprinkle with reserved 1 tablespoon sugar and a few grates of nutmeg. Bake 15 minutes, then reduce oven temperature to 375°F. and continue to bake 30 minutes longer or until crust is lightly browned and filling is bubbly. Serve warm.

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NOTES : I changed the recipe a bit. I reduced the berries to 4 cups, used a total of 1 1/4 cups sugar, substituted brandy for the Grand marnier, and peeled the orange before slicing. The result was a very flavorful and VERY juicy pie.

 
Everyone at the Cook's Illustrated board raves about their Blueberry Scones - will post or PM it to

you if you're interested.

 
My favorite Blueberry Muffins:

BLUEBERRY MUFFINS (Jordan Marsh)

(Note: I added 1 tsp lemon zest to the batter).

INGREDIENTS:

1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)

DIRECIONS:

Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.

12 servings

posted at Recipezaar

http://www.recipezaar.com/26756

 
Found this in my files: Berry Semifreddo - Donna Hay

BERRY SEMIFREDDO

2 x 120g punnets blueberries (total = 8 oz)
1 x 120g punnet raspberries (total = 4 oz)
3 eggs
2 egg yolks, extra
1 vanilla bean, split and seeds scraped
1 cup caster sugar
1¾ pure single (pouring) cream

Place blueberries in the bowl of a food processor and process until smooth.
Pour into a small bowl and set aside.
Clean out food processor bowl and process the raspberries and place in another bowl and set aside.
Place eggs, egg yolks, vanilla seeds and sugar in a large heatproof bowl.
Place over a saucepan of simmering water and whisk the mixture with a hand-held beater for 4-5 minutes or until thick and pale.
Remove from heat and continue to whisk until the mixture is room temperature.
In a separate bowl, whisk cream until soft peaks form and gently fold into the egg mixture.
Fold in the berries until evenly incorporated throughout the mixture.
Pour the mixture into a 12-cup capacity dish and cover with aluminium foil.
Place in the freezer for 4-6 hours until set.
Serve with strawberries on top.

Serves 10

Adapted From Donna Hay Magazine, Issue 36

http://ilovemilkandcookies.blogspot.com/2008/01/eat-drink-and-be-berry.html

 
Meryl, these muffins have been our family favorite since 1969.

I came to Boston for college in 1964 and discovered Jordan Marsh and the muffins that year.
I found the recipe in the Boston Globe in 1969 and have been making them ever since. I still have the clipping from the newspaper!

My children go bonkers over them...and they never fail to please with any crowd.

You have found a great recipe!

 
I know! I've made them so many times, I've lost count! That's great you had a chance to try them

right from the source!

 
If you want to try something a little different, the spicy Ginger garlic blueberry chutney

I posted from Luna Cafe a while back. Lately I've been eating it with chicken but also with a spoon, right out of the jar. Yum!

 
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