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

Oh, that must have been a very tasty cake for a non-cake lover to have enjoyed. I look forward to

seeing your daughter's recipe, Paul!

 
Steve2/LA's Blueberry Lemon Bread....delicious

Steve2 in LA: This is one of my favorites. Made it several times and it's just outstanding.

Blueberry Lemon Bread
A tart sugary lemon loaf bursting with blueberries

1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
1 1/3 cup granulated sugar, divided use
2 large eggs
2 tsp grated lemon peel
1/2 cup milk
1 1/2 cup fresh blueberries
3 tbsp lemon juice

1. Preheat oven to 325 degrees.
2. Butter and sugar a 8 1/2 x 4 1/2 x 2 1/2" loaf pan; set aside.
3. Whisk together flour, baking powder and salt in a small bowl; set aside.
4. Using an electric mixer, cream the butter and 1 cup of the sugar together until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add the lemon peel.
7. Slowly mix in the flour mixture alternatively adding the milk beginning and ending with the flour mixture.
8. Lightly coat blueberries with a small amount of flour.
9. Gently fold in blueberries into the batter.
10. Spoon batter into loaf pan.
11. Bake for about one hour until golden brown and a wooden toothpick inserted into the center comes out clean.
12. Meanwhile, bring remaining 1/3 cup of sugar and lemon juice to boil in a small saucepan, stirring until sugar dissolves.
13. Once removed from the oven, pierce the top of the hot loaf several time without touching the bottom of the loaf in pan.
14. Pour the hot sugar mixture over the loaf.
15. Cool for 30 minutes in pan on a wire rack.
16. Turn bread out of pan and cool completely on rack.

Source: A Muse in My Kitchen at http://amuseinmykitchen.com/2012/06/15/blueberry-lemon-bread/

Pat’s notes: Delicious!

http://amuseinmykitchen.com/2012/06/15/blueberry-lemon-bread/

 
Rec: Blueberry-Lemon Tart

Blueberry-Lemon Tart
Recipe courtesy Tyler Florence

Pastry:
1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon

Filling:
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.

To bake the shell, heat the oven to 350 degrees F.

Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.

Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

Source: Tyler Florence
http://www.foodnetwork.com/recipes/tyler-florence/blueberry-lemon-tart-recipe-1943234

Pat's note: Yummy. I also dusted with powdered sugar before serving.

 
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