Blueberry Recipes
BLUEBERRY CRISP
Filling
2 cups fresh blueberries (or frozen and unsweetened)
1 tablespoon flour
1 tablespoon sugar
Mix flour and sugar. Then mix in the blueberries and place in a 9x9 inch baking dish
Topping
1/2 cup old fashioned (slow-cooking) oats
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon brown sugar
2 tablespoons butter, melted
Mix all topping ingredients together. Sprinkle on top of blueberry filling
Bake at 350 degrees for 45 minutes. Makes 6 servings.
Mini Blueberry Lemon Layer Cakes
Makes 24 mini cakes
LEMON CURD
1 ¼ cup granulated sugar
1 tbsp. grated lemon zest
½ cup fresh lemon juice
4 eggs yolks
2 eggs
Pinch of salt
1/3 cup unsalted butter, cut into cubes
½ tsp. vanilla extract
CAKE
2 ¼ cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 eggs
2 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
2 tsp. vanilla
1 ½ cups milk, at room temperature
1 ½ cups fresh blueberries
Mint leaves
- For the lemon curd, whisk together sugar, lemon zest, lemon juice, egg yolks, eggs and salt in a large, heatproof bowl. Set bowl over a saucepan of simmering water so the bottom of the bowl is about 1 inch above the surface of the water. Cook, whisking constantly, for about 10 minutes or until curd is this and pudding-like. Remove from heat and whisk in butter and vanilla until blended. Immediately transfer to cool bowl, place plastic wrap directly on the surface and refrigerate for at least 4 hours, until chilled, or for up to 3 days.
- For the cake, preheat the oven up to 350°F (180°C).
- Grease the sides of a 9 x 13 – inch (3.5- L) metal baking pan and line the bottom with parchment paper.
- Combine flour, baking powder, baking soda and salt in a bowl. In a separate bowl using an electric mixer, beat butter and sugar until fluffy. Beat in eggs, 1 at a time. Beat in lemon zest, lemon juice and vanilla. Stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk. Spread into prepared pan, smoothing top.
- Bake for about 35 minutes or until tester inserted in the centre comes out clean. Let cool in pan on a rack for 15 minutes
- To assemble cakes, cute cake into 24 squares, then cut each square in half horizontally. Spread cut side of bottom and cut side of top layers with about 1 tsp. lemon curd. Arrange blueberries on bottom layers and replace top layers (cut side down) to sandwich.
- Just before serving, place cakes on a platter, spread remaining curd on top of cakes and arrange remaining blueberries on top. Garnish with mint leaves.
(Food&Drink Summer 2011)
Blueberry Cheesecake Squares
1 cup, 2 tbsp. flour, divided
½ cup firmly packed brown sugar
3 (8 oz) packages cream cheese
1/3 cup unsalted butter
3/4 cup sugar
3 eggs
3 tbsp. fresh lemon juice
1 ½ tsp. vanilla
½ cup blueberry preserves
- Preheat the oven to 350 degrees. Lightly grease a 13 by 9 by 2 inch baking pan.
- In a medium sized bowl, combine 1 cup of flour with the brown sugar. With a pastry blender, cut in butter until the mixture resembles coarse crumbs.
- Pat evenly into prepared pan.
- Bake for 20 minutes. Remove from the oven to a wire rack.
- In a large bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until just combined.
- Beat in remaining 2 tbsp. flour, eggs, lemon juice and vanilla until combined.
- Pour over partially baked crust. Drop spoonfuls of blueberry preserves over the top. With the back of a spoon, lightly swirl in preserves.
- Bake 20 minutes longer. Turn the oven off and drop the oven door open with the handle of a wooden spoon. Let the cheesecake cool in the oven for 10 minutes then take it out of the oven and let it cool completely on a wire rack away from drafts.
- Cut with a wet knife in 2 inch squares.
- Store in the refrigerator.
(simply-blueberries.com)
