Posts Tagged ‘Blueberry Recipes’

Blueberry Birthday

Wednesday, August 18th, 2010

 
Today was my sister-in-law Leigh’s birthday. (I hope you had fun, Leigh.)
 
Leigh and her family have returned home to Virginia from Massachusetts so the Weisblats weren’t able to celebrate the big day together tonight. We did make a cake for Leigh a couple of days ago, however.
 
Knowing that the tiny low-bush blueberries are currently in season in our area, the birthday girl requested a blueberry cake. Luckily, I had a fabulous rich one in my repertoire thanks to my friend Stu Cosby.
 
This cake needs absolutely no icing. It has plenty of butter inside, and the delicate flavor of the blueberries makes it pretty much irresistible. 

With a birthday in the offing, however, I felt the need to make the blueberry cake a little extra pretty so I gilded the lily for Leigh. She deserves a little extra gold in her life. She’s a great sister-in-law to me and daughter-in-law to Jan.

 
Blueberry Bundt Cake
 
Ingredients:
 
for the cake:
 
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (1 cup), softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1 pint blueberries (you may add a few extra if you’re in blueberry heaven)
 
for the optional coulis:
 
1 cup blueberries
1/4 cup sugar
1 tablespoon lemon juice
 
for the optional icing:
 
1 cup (2 sticks) sweet butter at room temperature
2 to 3 cups confectioner’s sugar (to taste)
2 teaspoons vanilla
 
Instructions:
 
Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
 
In a small bowl sift together the flour, baking powder, and salt. In a medium bowl cream the butter until smooth. Add the sugar to the butter and cream the mixture again. Beat in the eggs, 1 at a time, followed by the vanilla. Blend the batter until smooth.
 
Add 2 cups of the flour mixture to the batter. Dredge the blueberries in the remaining flour mixture. Gently fold the coated blueberries and remaining flour into the batter, and pour it into the prepared baking pan.
 
Bake the cake until it tests done, about 1 hour to 1 and 1/2 hours (frozen blueberries obviously take longer than fresh ones!). Cool the cake for 10 minutes before removing it from the pan. Allow it to finish cooling on a wire rack. 

The cake serves 10 to 12 with or without icing. 

If you really MUST make the icing and coulis, here are the instructions:
 
First, make the coulis (it has to cool). In a small saucepan combine the ingredients over low heat. Stir constantly until the mixture liquefies; then stir frequently.
 
Boil the coulis for 8 minutes. Strain it through a strainer and discard the solids. Let it cool in the refrigerator for an hour or so.
 
For the icing cream the butter. Add the sugar a little at a time until you achieve your ideal consistency and flavor. Beat in the vanilla. 

Ice the cake with the icing, and drizzle the coulis on top. Beautiful!

Blueberry Cake on Foodista

Am I Blue?

Wednesday, August 26th, 2009

Blueberry Snap cut web

 
Nationally, July is blueberry month, according to the U.S. Department of Agriculture. Here in the hills of western Massachusetts, however, blueberry month falls in August.
 
I know that blueberries are a super food–all those antioxidants!–so I grudgingly eat the big ones in July. I bide my time, however, until the tiny, low-bush berries make their appearance a month later. Locally we find most of these in Heath. This town near my own Hawley is high in elevation and rich in good cooks.
 
Heath’s little blue pearls look prettier, taste sweeter, and freeze better than their jumbo counterparts.
 
For years neighbors just ate them, preserved them, and enjoyed them. Lately local food producers have been using Heath’s blueberries to make tasty, useful products. The Benson Place, a Heath grower, makes something called Wonderfully Wild (and it is!) Blueberry Spread.
 
Bart’s Homemade Ice Cream in Greenfield recently began a limited run of a new flavor called CISA Berry Local Blueberry Ice Cream. The company gets its berries from three Heath farms–the Benson Place, Tripp’s, and Burnt Hill. I asked Bart’s president Barbara Fingold about the origins of the project.
 
She reported that her husband and business partner, Gary Schaefer, is on the board of CISA, the Community Involved in Sustaining Agriculture. The organization is interested in making more durable products that use local crops, according to Barbara. In fact, she noted, the blueberry ice cream is “a prototype for future products made by Bart’s Homemade, as well as other local producers.”
 
CISA’s workers helped come up with the name of the ice cream and have assisted in publicizing it. A portion of all sales goes toward CISA’s work promoting local farms and farmers.
 
Barbara informed me that the company hopes to try making local peach ice cream soon. I can’t wait! Meanwhile, my family is savoring the current flavor. According to Barbara, its limited run will end in mid-September–or when the company runs out of the ice cream; she called the response “overwhelmingly positive.”
 
We can’t eat ice cream ALL the time, although some of us would like to–so here’s a simple coffee cake to add to your blueberry repertoire. Make it with large berries if you must, but the tiny ones will make it more delicious. It’s easy to bake and serve when you don’t have a lot of time or energy.  
 
Seasonal Heaven: CISA Berry Local Blueberry Ice Cream (with a few peaches!)

Seasonal Heaven: CISA Berry Local Blueberry Ice Cream (with a few peaches!)

 
 
 
Blueberry Snap
 
Ingredients:
 
1/2 cup (1 stick) sweet butter at room temperature
1/2 cup white sugar
2 eggs
1 teaspoon vanilla or almond extract
1 tablespoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1 cup milk
1 to 2 cups tiny blueberries
1/3 cup brown sugar, firmly packed
1/3 teaspoon cinnamon
1/4 cup finely chopped almonds
 
Instructions:
 
Preheat the oven to 350 degrees. Grease a 9-by9-inch baking pan. Cream together the butter and white sugar. Beat the eggs together and then beat them into the butter-sugar combination. Beat in the extract; then add the baking powder and salt.
 
Add the flour and the milk, alternately, to the butter-sugar-egg mixture, beginning and ending with the flour. Fold in the berries.
 
Pour the batter into the prepared baking dish, and top it with the brown sugar, cinnamon, and nuts (if you are using them). Bake for 50 minutes. Serves 9 (with big pieces) to 12 (with tiny pieces).
 
 
snap in pan web