Monday, July 16, 2007

Blueberry Bash

July means blueberries. Few foods are healthier and few more delicious than blueberries. Blueberry scones are my favorite, made with plenty of cream and butter, but blueberry muffins are a classic and hard to beat. Pie is good too... and cobbler and cake--or just by the handful right out of the fridge.

Send me your blueberry recipes by email or in this combox. Send me links to your favorite recipes or to your food blog. Send along any of your blueberry ideas. We'll have a Blueberry Bash over at the Virtual Kitchen on Tuesday, July 24th.

Spread the word!


Sherry said...

I just posted this recipe over at my blog! These muffins look extra good:



Kristen Laurence said...

I love the first picture!

Johane said...

I may or may not have time to give my full attention to blueberries, my mom just had emergency major surgery yesterday and I will be kind of distracted... please pray for her... However just a quick thought, have you considered putting blueberries in a regular tossed salad? With a bit of arugula or other peppery lettuce, some crisp celery and cucumber, colourful bell pepper, and maybe an edible flower or two? Oh, and most definately a good homemade lemon vinegrette! Mmm!

You likely have edible flowers in your garden - as long as you don't use chemical herbicides / pesticides / supplements... Rose petals, Nasturtiums petals and peppery leaves, Pansies and violets flowers are all very delicious!

Beck said...

Blueberries - mmmm!

mel said...

Oh, yummy. We usually go blueberry picking, but all the bushes around here were destroyed by a late frost that came after the bushes started to bloom (our local variety blooms early) and killed all the blooms. Local blueberries are hard to find this year!

Suzanne Temple said...

Thanks, sherry!

johane, I am sorry to hear about your mother. I will pray for her.

mel, it happens and it's too bad, but it much less consequence in a day and age when we aren't so dependent on the local crops.

Carmen L. said...

Suzanne, Yum! I love blueberry scones with tons of cream and butter too. Is that a picture of your backyard? How lovely. BTW, I love your post on the Flu-flies! We've been chasing butterflies here this summer and this is a great simple craft to do!!
blessings, Carmen

Suzanne Temple said...

No, no, no Carmen, that's not my backyard. That's a pick your own blueberry field. How I wish it were my backyard!

Margaret in Minnesota said...

You are giving me an excellent excuse to keep my cooking blog
up-to-date! : )

ryan m. said...

That's a great photo with the trail of boys...

Renee Moore said...


2/3 cup oatmeal (uncooked)
1/3 cup bisquik reduced-fat baking mix
1/2 tsp. baking powder
1 tbsp. brown sugar
1/4 cup nonfat milk
1/2 cup blueberries

Combine first 5 ingredients. Fold in berries. Form into 4 mounds on sprayed baking sheets. Bake for 10 minutes at 400

Renee Moore said...

Very Blueberry Cheesecake

1 1/2 cups vanilla wafer crumbs

1/4 cup margarine, Melted

1 envelope unflavored gelatin

1/4 cup water, cold

16 ounces cream cheese, Softened

1 tablespoon lemon juice

1 teaspoon lemons, rind of, Grated

1 (7 ounce) jar marshmallow creme

3 cups frozen whipped topping, thawed

2 cups blueberries
1. Combine crumbs and margarine, press onto bottom of 9-inch springform pan.

2. Chill.

3. Soften gelatin in water, stir over low heat until dissolved.

4. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.

5. Blend in juice and peel.

6. Beat in marshmallow creme; fold in whipped topping.

7. Puree blueberries; fold into cream cheese mixture.

8. Chill until firm.

9. Garnish with additional frozen whipped topping, thawed

Renee Moore said...

Best Blueberry Buckle (Blueberry Crumb Cake)

Streusel Topping
1/2 cup unbleached all-purpose flour (2 1/2 ounces)

1/2 cup light brown sugar (3 1/2 ounces)

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1 pinch table salt

4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1 1/2 teaspoons baking powder

10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)

2/3 cup granulated sugar (about 4 3/4 ounces)

1/2 teaspoon table salt

1/2 teaspoon lemon zest

1 1/2 teaspoons vanilla extract

2 large eggs, room temperature

4 cups fresh blueberries, picked over (about 20 ounces)

..................................1. For the streusel:.

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.

2. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.

3. Transfer streusel to small bowl and set aside.

1. For the cake:.

2. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.

3. Whisk flour and baking powder in small bowl to combine; set aside.

4. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.

5. Beat in vanilla until combined, about 30 seconds.

6. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.

7. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.

8. Using rubber spatula, gently fold in blueberries until evenly distributed.
9. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
10. Sprinkle streusel evenly over batter.

Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

Sarah said...

I'm no cook, but I'll be right over to EAT! :)

And I love this idea...June has always meant strawberries to me, so now July has a fruit too. Ah, Suzanne, I just love your blog! :)

Happy blueberrying!

Renee Moore said...

Here is a few more recipes for Blueberries, that I was given from my doctor..... did you know Blueberries can help fight off cancer.... I wish I ate them more before

Baked Squash with Blueberries

3 acorn squash
1 1/2 cups fresh or frozen blueberries
1/2 tart apple, peeled and diced
6 tablespoons firmly packed brown sugar
6 teaspoons butter
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds.
In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50 to 60 minutes. remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately.
Makes 6 Servings.
Chicken Pasta Salad with Blueberries

1 cup red wine vinegar dressing
3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese.
Yield: 12 (1 cup) servings
Blueberry Pound Cake
serves 12-14

1/2 Cup Butter or margarine
2 Cups Sugar
3 Eggs
1 Cup Milk
3 Cups Flour
Dash Salt
1 tsp. Baking Powder
1 tsp. Vanilla
2 1/2 Cups Blueberries

Preheat oven to 350 degrees.

Grease and flour a 9x13 pan.

Cream butter, sugar and eggs. Stir in the milk. Add flour,
salt, and baking powder. Mix well. Add Vanilla, mix well.
Fold in Blueberries. Pour into pan and bake at 350 degrees
for about 50-60 minutes.
Strawberry-Blueberry Jam

3 c. strawberries
3 c. fresh blueberries
3 c. sugar
1-1/2 c. light corn syrup
1/3 c. lemon juice

Crush strawberries and blueberries. Place
berries, sugar, corn syrup and lemon juice in
a large saucepan and bring to a full rolling
boil over high heat. Stir constantly. Reduce
heat and stir frequently. Boil for 50 minutes.
Remove from heat and skim. Pour into hot 1/2
pint jars. Seal and process in boiling water
bath for 5 minutes.