While I'm at it can we start a blueberry thread? What's your favorite blueberry recipes?

From the box, rinsed and in the mouth smileys/smile.gif

We like them chilled, too. And for the squishy ones - not bad but soft/bruised - I freeze and then make crisp when we've accumulated enough. Colleen

 
I like to add lightly cooked blueberries to blueberry jam

for super-blueberry jam! Yes, blueberry jam is a REAL treat - I agree! Colleen

 
charlie's Blueberry cheesecake, with blueberry jam on top!

So, so good!

NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST

Serving Size : 10
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons packed golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin -- (measured from 2 envelopes)
12 ounces cream cheese -- room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping:
1 cup heavy whipping cream -- chilled
1 tablespoon sugar
4 1/2 pint blueberries
2/3 cup blueberry jam

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

NOTES : Chill this overnight to develop the blueberry flavor and give the filling time to set.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=123661

 
And My oh My! Blueberry Pie from Sandy in Baltimore

The most fresh-tasting pie ever, and so easy!

My Oh My! Blueberry Pie!

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method

4 Cups Whole Fresh (ONLY FRESH) BLueberries -- About 2 pints
3/4 Cups Sugar
1/4 Teaspoon Salt
1/4 Cup Water
2 Tablespoons Corn Starch
1 Teaspoon Butter -- DONT SUBSTITUTE
1 Tablespoon Lemon Juice
9 Inch Baked Pastry Shell

Eggwash

1 Egg White -- Whipped up a bit with
1/8 Cup Sugar
2 Tablespoons Water

PIECRUST
************
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg-white/sugar/water mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.

Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.

BLUEBERRY FILLING
*************************
Combine sugar, salt, water, and cornstarch in a medium sized saucepan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.

Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
- - - - - - - - - - - - - - - - - - -

NOTES : this blueberry filling is SO simple! But, you will agree that it's one of the most delicious idea's you've tasted in a long time.

The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish.

The recipe will work as well with peaches. SEE MY OH MY! PEACH PIE!http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21104

 
REC: Blueberry Buckle

* Exported from MasterCook *

Blueberry Buckle

Serving Size : 8
Categories : Breakfast/Brunch Cakes
Desserts Fruit Tried & True

Amount Measure Ingredient -- Preparation Method

Topping
1/3 Cup Sugar
1/3 Cup All-Purpose Flour
1 Teaspoon Cinnamon
1/4 Cup Butter Or Margarine

Batter
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Sugar
1/4 Cup Butter Or Margarine
1 Large Egg
1 Teaspoon Vanilla
1/2 Cup Milk
2 Cups Blueberries, Fresh Or Frozen -- well drained

Preheat the oven to 375°. Grease a 9" cake pan.

TOPPING: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter with a pastry blender or two knives until crumbly. Set aside.

BATTER: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a large bowl cream together the sugar, butter, egg, and vanilla. Alternately add the milk and flour mixture to the creamed mixture, starting and ending with the flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into the prepared pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife inserted in center comes out clean.

Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 13g Fat (32.2% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

 
REC: Blueberry Wine Sauce

* Exported from MasterCook *

Blueberry Wine Sauce

Recipe By :Bonni Brown/Epi
Serving Size : 6
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.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; trace Fat (0.0% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Other Carbohydrates.

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.

 
REC: Blueberry Carrot Picnic Cake

* Exported from MasterCook *

Blueberry-Carrot Picnic Cake

Recipe By :Bon Appetit
Serving Size : 10
Categories : Cakes Desserts
Tried & True

Amount Measure Ingredient -- Preparation Method

2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sugar
1/2 Cup Light Brown Sugar -- firmly packed
4 Large Eggs
1 Cup Corn Oil
4 Medium Carrots, Peeled -- coarsely grated
2 Cups Fresh Blueberries, Or Frozen, Unthawed.
1 Cup Walnuts -- coarsely chopped

Preheat oven to 350°F. Butter and flour 10-cup bundt pan. Mix first 5 ingredients in medium bowl. Combine both sugars in large bowl. Add eggs 1 at a time, whisking until smooth. Whisk in oil. Stir in carrots, blueberries and walnuts. Add dry ingredients and fold just until blended; do not over mix. (batter will be thick). Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 1 hour.

Cool cake in pan on rack 20 minutes. Invert onto plate. Cool completely.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 496 Calories; 31g Fat (55.3% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates.

Serving Ideas : A great out-of-hand dessert.

NOTES : To serve plated, top with a dollop of unsweetened whipped cream and fresh berries.
The blueberries tend to sink to the bottom.......maybe if a couple of tablespoons of the flour was sprinkled over the blueberries and tossed lightly before they were added to the batter, they wouldn't sink as much.

 
My family's all time favorite muffin recipe... Jordan Marsh Blueberry Muffins

* Exported from MasterCook *

Jordan Marsh Blueberry Muffins

Recipe By :Boston Globe
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method

1/2 Cup Butter, room temperature
1 Cup Sugar
2 Eggs, room temperature
1/2 Cup 1% Milk
2 Teaspoons Vanilla Extract
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Blueberries
2 Teaspoons Cinnamon Sugar

On low speed, cream butter and sugar together until fluffy. Add eggs, one at a time, and mix until blended. Mix in the vanilla. Stir dry ingredients into creamed mixture, alternately with milk, ending with dry ingredients. Gently fold in the blueberries.
Line muffin cups with papers or grease well. Spoon batter into pans, mounding batter slightly. Sprinkle tops lightly with cinnamon sugar and bake in a 375° oven for 30 minutes. Cool in the pan for about 30 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 6g Fat (32.6% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

 
Blueberry Pecan Sour Cream Coffee Cake posted by Sandi In Hawaii

Blueberry Pecan Sour Cream Coffee Cake

For topping:
1/2 cup brown sugar
1 cup pecans
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold

For cake:
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cup granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cup blueberries (or more, up to 3 cups)

Powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).

In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and orange zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done).

Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.

Makes 8 servings (8 very generous portions! Can you imagine a 10” x 3” cake, cut into 8 pieces? Those are huge, Starbucks-sized pieces!)



Old Comments from Gail’s:

Sandi in Hawaii: Posted: Jun 18, 2002 3:29 AM
Here's my new favorite cake - REC: Blueberry Pecan Sour Cream Coffee Cake

The only tweaks I did was to use IMO, an imitation sour cream (can't use the real stuff), skipped the pecans (hubby hates nuts), skipped the orange zest (hubby wouldn't like that either), used a full bag (16oz?) of frozen blueberries (hubby really likes that!) I think I'll also double the topping next time.

Oh yeah, and I had to cook it longer than the 60-70 minutes (more like 75-80 minutes). Not sure why I had to cook it longer - my springform pan was 10 1/2", not the 10" one called for. I had actually taken the cake out at 70 minutes (toothpick came out clean) and let it sit.

When I unmolded the cake at least an hour later, I flipped it over onto a cookie sheet, and noticed that the center of the bottom of the cake looked a little greasy and uncooked, so I reheated the oven and threw it back in - upside down. Came out perfect!

Unlike the time I tried a Martha Stewart blueberry cake in the same pan. I tested it with the toothpick -it seemed fine, so I just took the cake with me to a party, on the springform pan. Imagine my horror when we discovered the cake was totally raw in the middle while trying to cut it! I mean really raw, white batter in the middle. My fault - it called for about 5 or 6 cups of blueberries, and I used them straight from the freezer. Given the quantity of blueberries in that recipe, the batter must have been way too cold to cook properly! Good thing we were with good friends - we just laughed about it, grabbed our forks, and ate the edges!

cherie in so cal: Posted: Jun 18, 2002 2:46 PM
sandi--do you think this would work in a bundt pan? have a gorgeous new one i'm dying to try! (nt)

Sandi in Hawaii: Posted: Jun 19, 2002 2:41 AM
After I made the cake, I checked my handy dandy reference guide, Joy of Cooking to see what other pan I could use>>

According to Joy, the capacity of a 10" x 2" springform is 11 cups (the 10" x 2 1/2 or 3" is 14-16 cups.)

My pan is 10 1/2" x 3", so I would guess the capacity closer to the 14 than the 11 cups.

The capacity of a 9" x 13" is 16 cups.

The Bundts vary widely: 6 1/4 x 3 1/4 5 cups 8 1/4 x 3 1/4 6-7 cups 8 x 4 8-10 cups 10 x 3 3/4 12-14 cups I think if you have the big bundt, it would work quite well.

I buttered and floured my springform pan, and the cake came away from the sides easily, so unmolding from a Bundt should be okay. Hope this helps!

hAndyman: Posted: Aug 12, 2002 10:58 AM
A delicious Blueberry Coffeecake posted by Sandi in Hawaii!

Thanks to Sandi for posting the recipe "Blueberry Pecan Sour Cream Coffee Cake" found at http://www.startribune.com/stories/436/284698 0.html (COMN for original recipe; see Sandi's post at #45246 in archives). I made it pretty much as written, but added more blueberries, and will up it to ~3 cups next time. It's what a blueberry coffeecake should be - delicious. Thanks for posting, Sandi. Cheers! Andy
http://www.startribune.com/stories/436/2846980.html


Caryn/Indiana aka Wigs: Posted: Sep 4, 2002 10:17 AM
ISO Sandi in Hawaii--I made your Blueberry Pecan Sour Cream Coffee Cake last nite at #45246, and it was superb! The only thing I changed in the original recipe was to use 2 cups total of fresh blueberries, and Sandi, you are right--it took mine about 80 minutes in the oven to reach doneness using the 10-inch springform pan called for with all ingredients at room temp B4 mixing. But boy, was it ever worth the wait! Thanks so much for posting this one . . . Caryn

cheez's comments posted to Thread #12029 at 10:34 pm on Oct 5, 2008
YUM!!! This was quite the success! I followed your tips, Sandi, including doubling the blueberries and also double the streusel... can't imagine making it any other way. DH said "you don't plan to give any of this away, do you?"... he knows me well. Success!

 
Fresh Blueberry and Lemon Cream Tart

Fresh Blueberry and Lemon Cream Tart

(Submitted by Chef Tad Delay of the Limestone Grille in Bloomington, IN. This recipe appears on page 60 of INDIANA COOKS! GREAT RESTAURANT RECIPES FOR THE HOME KITCHEN.)

Pastry
2 cups all-purpose flour
1/4 cup extra-fine sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, cubed and cold (1/2 cup)
2 large eggs, lightly beaten

Filling
1-1/2 pints fresh blueberries
3 Tablespoons extra-fine sugar
1/4 cup creme de cassis
3/4 cup heavy whipping cream
1-1/2 jars lemon curd* (See note below.)

Pastry: Combine dry ingredients in a medium mixing bowl. Cut in butter until it resembles coarse grain. Add eggs and work them in with your hands until pastry starts to form a ball. Turn out pastry onto floured work area and knead four times only. Form into disk, wrap, and refrigerate for 2 hours.

Filling: Preheat oven to 350 degrees F. Rinse blueberries and place in a medium mixing bowl with sugar and creme de cassis; toss and set aside. Whip cream by hand or with electric mixer until stiff peaks form. Put lemon curd in a small bowl and whip to loosen it. Mix cream into lemon curd. Set aside and refrigerate.

To finish tart, roll pastry into a 16-inch diameter circle. Roll it onto rolling pin and drape over an 11-inch fluted tart pan with removable bottom. Settle pastry into pan with fingers. Gently roll rolling pin across the top of the pan, cutting pastry. (Freeze extra pastry for future use.) Prick pastry in pan with fork.

Place pastry in oven and bake until golden brown, about 10 to 15 minutes.** (See Note below.) Remove from oven and cool on rack to room temperature.

Spread lemon cream mixture evenly across bottom of tart pan to about halfway up sides of pastry. Drain berries, and arrange berries evenly on top of cream filling, and serve.

Notes from Caryn:
*I used approximately 15 to 17 ounces of lemon curd.
**I put a piece of parchment paper over the top of the docked pastry which I covered with metal pastry weights and baked for 10 minutes. I then removed the paper & weights and baked an additional 5 minutes.

(Fresh mint sprigs and pansy blossoms look great on top of the finished tart as garnish. Caryn)

 
REC: CI's BEST BLUEBERRY PIE WITH FOOLPROOF PIE DOUGH as posted by deb-in-MI

Cook's Illustrated Blueberry Pie
7/2008

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Makes one 9-inch pie

Foolproof Pie Dough

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water
Blueberry Filling

6 cups fresh blueberries (about 30 ounces) (see note)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see note above)
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces


1 large egg , lightly beaten with 1 teaspoon water


1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Notes from CI:
1) Too much tapioca (or the wrong thickener, such as flour or cornstarch) results in a filling that holds its shape but tastes gluey and dull.
2 )With no thickener at all, there is plenty of fresh berry flavor, but the filling is loose and runny.

NOTES FROM WIGS: This pie was superb! It was in my July/August 2008 annual Cook's Illustrated volume, but I never got around to trying it until I saw deb's posting.

My guests were amazed that the crust had vodka in it which made it especially flaky and tender.

I only needed to use half the amounts of vodka & ice water listed when making my pie dough. I found this crust easy to roll between 2 sheets of waxed paper, but a bit tricky to move to my pie plate because it was so fragile so I left my rolled-out dough in between the 2 pieces of waxed paper and slid everything onto a big cookie sheet with no sides which I then popped into the freezer for 5 to 10 minutes and that did the trick and made both top & bottom crusts lots easier to transfer.

I used about 8 cups of frozen blueberries (put up last summer) so I increased the sugar to 1-1/4 cups and added 2 Tablespoons of ground pearl tapioca. All other amounts of filling ingredients remained the same.

I did not use the egg wash, but brushed a thin coating of whole milk onto my top crust. I did have to cover the edges of the pie crust with foil during my final 50 to 60 minutes of baking at 350 degrees.

 
Rec: Blueberry Kuchen

Blueberry Kuchen
Servings: 8

Ingredients:

1 cup flour
2 tablespoons sugar
pinch salt
1/2 cup butter
1 tablespoon vinegar
2 tablespoons flour
1 cup sugar
1/8 teaspoon cinnamon
3 cups fresh blueberries, divided
confectioner's sugar


Directions:

Combine first 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork until all dry ingredients are moistened. (This can be done in a food processor.) Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.

Combine 2 tablespoons flour, 1 cup sugar, and cinnamon, mixing well. Stir in 2 cups blueberries; spread evenly over pastry.

Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan. Sprinkle with confectioner's sugar before serving.

Note: Frozen blueberries can be used for the 2 cups that are baked in the shell, but use fresh ones over the top when the kuchen comes out of the oven.

This freezes well. Just reheat frozen tort in a 250 degree oven until warm.

Notes: Excellent combination of baked and fresh blueberries!

 
Maine Blueberry Syrup

Maine Blueberry Syrup
Servings: 4

Ingredients:

2 cups blueberries, fresh or frozen
1/2 cup sugar
1/2 cup water


Directions:

Mix blueberries, sugar and water together in a saucepan and bring to a boil. Simmer for about 10 minutes. This can be done while pancakes are cooking.



Notes: This is great on blueberry pancakes.

 
Mini Blueberry Crumb Tarts

Mini Blueberry Crumb Tarts
Servings: 20 tarts

Ingredients:

Tart Dough:
3 ounces fat free cream cheese
1/2 cup unsalted butter, (1 stick)
1 cup flour
Filling:
4 cups blueberries (freshs or frozen)
juice of 1 lemon
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 cup cold water
Topping:
1 cup flour
3 tablespoons brown sugar
3 tablespoons butter, softened


Directions:


Blend cream cheese and butter together. Work in flour. Shape into a ball and refridgerate up to one hour.
Shape 20-1" balls and place in tart pan. I use a tart shaper to shape my tarts or you can just press the dough up the pan. Set aside in refrigerator until filling is ready.

Place blueberries, lemon juice and sugar in medium sauce pan. Bring to a slow boil. When blueberries begin to cook mix in cornstarch mixed with cold water all the while stirring your mixture. Cook 1-2 minutes or until thick. Remove from heat and set aside to cool.

Work flour, sugar and butter with fingers until resembles small crumbs. You won't use all this topping. I placed what was left over in the freezer for future use!

Preheat oven to 375.

Place blueberries in tarts, top with crumb topping. Bake for 15-20 minutes or until crust and topping start to brown.

Notes: Very good finger food dessert!

 
Blueberry French Toast Cobbler,

Blueberry French Toast Cobbler
Servings: 6

Ingredients:

1 loaf French bread (or submarine roll), sliced 3/4 in. thick
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
3 cups blueberries, fresh or frozen
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter, melted
confectioners' sugar


Directions:

Slice bread into 10 to 14 slices and place on rimmed 10 1/2 x 15 1/2 in. baking sheet. In medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature for 1 to 2 hours, or refrigerate overnight.

Before serving, preheat the oven to 450 degrees. Butter a 9 x 13 in. baking dish. Place the blueberries, sugar, cinnamon and cornstarch in the prepared dish; stir to coat the berries. Place the bread, wettest side up, on the berries. Wedge the slices in tightly. (You may not use them all) .Brush the tops of the bread with melted butter. Bake for 20 to 25 min. or until toast is golden and berries are bubbling.

Remove from oven and sift confectioner's sugar over top. Let sit 5 min. before serving. To serve, lift the toast onto plates, spooning the blueberry sauce over the top.



Notes: Excellent! Our usual Easter brunch.

 
Blueberry Dutch Baby

Blueberry Dutch Baby
Servings: 2

Ingredients:

5 Tbsp butter, divided
1/2 cup milk
3 eggs
1 tsp vanilla
1 pinch salt
1/2 tsp cinnamon
1/2 cup flour
1/2 cup blueberries
1 additional cup blueberries
1/4 cup sugar
2 tbsp. water


Directions:

Preheat the oven to 450 F, placing a large cast-iron skillet or pie plate in to heat with the oven. Do not spray pan. It will be buttered later.

Melt 3 Tbsp butter. Place in medium bowl.

Whisk the milk into the butter, then whisk in the eggs and vanilla.

Add the salt, cinnamon, and flour. Whisk to combine.

When the oven is hot, remove pan from oven and add the remaining 2 Tbsp of butter to the skillet, and let melt completely. Pour the batter into the center of the skillet, drop blueberries into the batter, then return to the oven and cook for 15 minutes. The top should puff up and turn golden.

While pancake is in oven, place 1 cup of blueberries, sugar and water in a saucepan. Bring to a boil, low heat and simmer for about 10 minutes until berries are softened. When pancake is removed from oven, cover top with the cooked blueberries and top with confectioners' sugar. Serve with maple syrup.


Notes: Beautiful and Very good! Original recipe called for fresh blueberries on top of pancake when it comes out of oven, but the cooked berries add a little more berry flavor.

 
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