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It's fresh blueberry season; how do you like yours?

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  1. i love this cake. I make it every year when the wild blues are out.

    12 Replies
    1. re: chantalemarie

      chantalemarie, I made this cake for breakfast this morning and it was really good. I liked the fact that it called for three cups of berries since I wanted the blueberries to be the star of the show. The only problem that I had was that the berries mostly sank to the bottom. My husband liked it that way, though, and called it a "cake pie". Next time I'll try tossing the berries with a little flour to see if they stay more suspended.

      I followed the recipe as written, but added a teas. of kosher salt (equivalent to 1/2 teas. table salt) since no salt was called for in the original recipe. I forgot to add salt to my cornbread the other day and the flavor really suffered, so I didn't want to make the same mistake with the coffeecake. I think it helped the flavor to pop a bit, and will add it again next time. Thanks for the link!

      1. re: bear

        Did you use regular blueberries? They are a lot larger than wild so heavier and more likely to sink. I have not seen much improvement in the sinking problem when I flour them first. IIRC I saw/read recently that frozen ones bleed less in baked goods. Not sure if they sink more, less, or the same.

        1. re: greygarious

          Wow, my experience is the opposite. I've found that frozen blueberries bleed more than fresh, giving that green/gray color that's a bit unfortunate (if no less delicious).

          1. re: Caitlin McGrath

            Put them in still frozen at the very last stir before you put into your baking pan. That will keep them from staining the batter.

            1. re: weezycom

              That is what I have done, but I think the freezing gives enough extra moisture that it leads to bleeding. Doesn't stop me, though. Stained batter doesn't affect the flavor, after all. I think the thawing and blotting LindaWhit mentions might help.

          2. re: greygarious

            I used cultivated, which appear to be what the original recipe called for and were what I had on hand. They did have wild in the market, but they were pretty steep so I sprung for the significantly less-expensive cultivated.
            Thanks for the tip, grey, about the flour not helping much. Either way, it was tasty and I'll make it again when I have lots of blues, either fresh or frozen.

            1. re: bear

              The flavor of the tiny wild blueberries makes it worth a splurge every once in awhile.

              And while it's a hassle, I let the wild blueberries defrost and then attempt to dry them off between layers of paper toweling. That *seems* to help a bit with sinking berries after lightly flouring them (and it definitely helps with the blue-grey dyeing of the batter in the sour cream cake I noted below).

              1. re: LindaWhit

                For buying frozen, the wild blueberries at Trader Joe's are a good deal; they have both conventional and organic, and even the organic are under $3/bag, I think.

                1. re: Caitlin McGrath

                  Ahhh, yes - I had forgotten that TJs carries the wild blueberries at a very good price. I still have several ziplock bags in my freezer from purchasing them fresh and freezing them myself. Have to go through them before I buy anymore. :-)

            2. re: greygarious

              I'm afraid your science is off- a larger blueberry would not be more likely to sink, anymore than a beachball would be more likely to sink than a tennis ball; it's the density that counts mildly complicated by stuff like shape and surface tensioin.

              1. re: oldunc

                I should mention that the sinking wasn't an issue this time. The berries were fairly evenly distributed, although I didn't do anything differently.

          3. re: chantalemarie

            I made this cake again for Sunday morning breakfast, and was reminded just how tasty it is. I used cultivated berries from the farmers' market. We didn't want to wait for it to cool and ate it pretty warm. I actually think the flavor was even better after the cake cooled, which is what the blogger recommends. Thanks again for posting it, chantale!

          4. Clafoutis and lemon blueberry cake, also just straight or on cereal. Fresh blueberry muffins are always welcome in my house.

            22 Replies
            1. re: bushwickgirl

              Got a great muffin recipe? I have 3 Egyptian house guests, and some blueberries. It cooled down, so maybe... or a buckle?

              1. re: roxlet

                Let me look...These are simple muffins:

                Blueberry-Oatmeal Muffins

                1 1/3 c all purpose flour
                3/4 c rolled oats, quick cooking variety is fine
                2 tsp baking powder
                1/2 tsp baking soda
                1/2 tsp table salt
                1 large beaten egg
                3/4 c milk
                1/2 c packed light brown sugar
                1/4 c vegetable oil
                1 tsp vanilla
                1 c fresh blueberries
                1/2 tsp cinnamon, optional
                a little grated nutmeg is nice also

                In a large bowl, combine flour, oats, baking powder, baking soda, and salt. In a separate bowl, mix together egg, milk, brown sugar, oil, and vanilla. Add egg mixture all at once to dry ingredients, mixing just until smooth - batter will be lumpy. Fold in blueberries.

                Spoon batter into greased or lined muffin cups. Bake at 400° for 15-18 minutes or until done. Underbake a bit for better results, in my oven it's 15 minutes and no more.

                A cinnamon streusel is a nice topping for these muffins. If y ou go that route, skip the cinnamon in the muffins.

                The buckle is just a tender cake with lots of blueberries and a streusel topping. I would take chantalemarie's chocolate & zucchini recipe and add a streusel; I bet it would be great. As an alternative, here's a easy epicurious adaptation from Linda Greenlaw's book "Recipes From a Very Small Island"; remember her character from The Perfect Storm?


                Treat your guests to these, have they had blueberries before?

                1. re: bushwickgirl

                  I actually just wound up putting a blueberry buckle in the oven. The temperature dropped quite a bit after the rainstorm, so I was in the mood to get something in the oven quickly. I never saw blueberries in Cairo, so I thought my guests would enjoy eating something made with them. I used Carole Walter's recipe from Great Coffee Cakes. I made it before, and it is excellent, but I find her directions to be a bit obsessive-compulsive.

                  1. re: roxlet

                    Ok. On that muffin recipe melted butter can be subbed for the oil. I just remembered I did that once when I had butter but no oil.

                    It is much cooler here now, thankfullly. Can you possibly post or email me the Carole Walter recipe when you have a moment? I don't need instructions, just the ingredients list. You can never have too many blueberry anything recipes.

                    I hope your guests enjoy the cake.

                    1. re: bushwickgirl

                      Here it is.
                      Crumb topping:
                      Melt 6 tablespoons of butter. Remove from the heat and add 1 teaspoon of cinnamon, 1/3 cup of sugar, 2/4 cup of flour and large pinch of salt. Leave on the side to cool.
                      Beat 1 stick of butter with 3/4 cups of sugar, and 1/2 teaspoon of lemon zest. Add two eggs, one at a time, 1 teaspoon of vanilla. Mix 13/4 cups of flour with 1 teaspoon of baking powder and 1/2 teaspoon of salt. Add to the butter/sugar mixture alternately with 1/4 cup of milk. Carefully stir in 2 cups of blueberries that have been washed and dried. Bake at 350 for 50-55 minutes or until your paring knife comes out with crumbs on it ;-)

                      1. re: roxlet

                        Looks good. I just tried a Good Housekeeping recipe for Blueberry Buckle. Next time, I'll use your recipe!

                      2. re: bushwickgirl

                        Oops! Posted the wrong picture! Ok, trying this again...

                        1. re: roxlet

                          /Users/Home/Pictures/iPhoto Library/Modified/2010/Jul 25, 2010/IMG_1706.JPG

                          OK, I am completely screwing this up. I guess that my buckle doesn't want to post!

                          1. re: roxlet

                            Easy enough and thanks! How'd it come out?

                            1. re: bushwickgirl

                              Tasting it for breakfast with my Egyptian guests this morning. Report to follow...

                      3. re: roxlet

                        Did you find fresh blueberries in Cairo?
                        If so, I wonder where they are from.
                        Certainly I'm curious.

                        1. re: Tripeler

                          I never saw blueberries in Cairo, fresh or otherwise. It is possible that they have them occasionally, but stores have inconsistent offerings, and if blueberries were there, they weren't there when I was!

                        1. re: JoanN

                          Oh, the muffin thread! I believe I bookmarked some decent muffin recipes from posts there. I'll have to go through it again for any more blueberry anything.

                          I once made a simple cold blueberry soup for the summer dessert menu in a restaurant I was working in; one of the customers lliked it so much he told the waitperson to ask me if I'd marry him. Mm, I didn't, and what I can remember about the soup recipe was water, a fruity red wine, maybe a Pinot, creme fraiche, sugar, vanilla, another sweet spice and orange zest.

                          1. re: bushwickgirl

                            That blueberry soup sounds marvelous. I'm just beginning to plan menus for a long weekend in the country and thinking about cold soups. I may play around with this.

                            1. re: JoanN

                              Blueberry soup is common in The Nordic Countries. IKEA sell a powdered, sugery Blabaer Suppe; I make it hot w/ rum in the winter.

                              1. re: Passadumkeg

                                Having been to IKEA a couple of times is probably the sum total of my knowledge of the food of that region. Thanks for pointing me in the right direction.

                              2. re: JoanN

                                I used cinnamon stick and cardamon for the sweet spices. Took awhile to remember that.

                          2. re: bushwickgirl

                            Looking for advice -

                            If I follow the option to sub melted butter for the 1/2 cup oil, how much butter should I use? 1/2 cup then melt it? Or melt the butter first then measure 1/2 cup?

                            1. re: idril

                              Doesn't matter. One stick of butter is a half cup, no matter what.

                          3. re: roxlet

                            I use the basic muffin recipe from the Joy of Cooking, add blueberries and a generous amount of lemon zest.

                            1. re: masha

                              Made blueberry muffins with a baking mix. After placing the mix in the muffins tin, I realized I didnt use the egg. Baked them anyway and the blueberry muffins were fine.

                        2. I made this blueberry buttermilk tart a few days ago and it was good. The crust and filling came together well. Not too sweet and lets the blueberries shine.


                          1. I love blueberries, specifically the wild Ontario version. Unless you have a car and the time and money to drive north of Toronto then you have to buy from the supermarkets. From what I've seen (Highland, etc.) you'd need about $20 of berries to make a single pie.
                            I've been priced out of the market.

                            4 Replies
                            1. re: longolame

                              Wow, $20 Canadian, for how many berries? Right now they're $2 a pint in NYC, plenty for a pie, and I expect they may go lower.

                              1. re: longolame

                                Are you talking about the wild ones at that price? For a once-a-year treat it would be worth it. My dad used to have his niece send quarts of them down by bus (!) to London from Kirkland Lake.

                                1. re: buttertart

                                  Luckily, Pardo's Berry Farm blueberries from Blenheim, ON are priced reasonably in London this summer. I picked up 2 heaping pints for 5 bucks (at Remark Fresh Market, located at Oxford W & Hyde Park Rd, for anyone reading this who bakes in London, ON) yesterday.

                                  Blueberries are even more economical (in London) bought at the Joyce Farms stand (Hyde Park & Royal York), or at a Farmer's Market, where they've been costing $4 a quart, and even less if you buy 3 L basket or a flat.

                                  I've seen the wild ON blueberries selling for around $5 a quart.

                                  1. re: prima

                                    You're making me homesick, prima!

                              2. I have Maida Heatter's blueberry custard tart (from Great American Desserts) in the oven right now. My project for this summer is to master pastry (since I'm a cake baker by inclination) and this seemed like a good way to use up the bberries I had while furthering this goal.
                                11 in tart pan w 1 in sides - mine was shallower so I used a thin scalloped-edged loosebottomed pan. It's a bit deeper than an inch.
                                You take 1 c flour, 1 stick butter, 2 tb sugar, 1/4 tsp salt and mix them in the fp until they look like coarse crumbs, then put in 1 egg and let it almost come together, turn it out and knead it briefly, forming it into a patty. Let it rest 20 mins, then roll it out
                                I rolled it out once and tried to get it in the pan. It fell apart. I bashed it together again and rolled it out and the same thing happened. I put it back together again (telling myself because it was rich and had sugar in it it wasn't as bad as manhandling pie pastry like this) and refrigerated it for 30 mins. It rolled out reasonably well after that (into my traditional roll-out shape that looks like the map of Australia).
                                Pricked the bottom and put it in the fridge, went over to NY for lunch in Chinatown.
                                Came back through the storm (loving it). Took out the crust, baked it blind for 15 mins at 400, banged in the blueberries (calls for 2c, I used 3c because it's a bigger pan), put it on a baking sheet, and poured over the custard (2 eggs, 1/4 cup sugar, dash salt, 1/4 tsp each cinnamon and nutmeg - I made 1 1/2 times the recipe because of using a bigger pan, not quite all of it fit). Baked it at 325 for 40 mins, seemed a bit loose so left it in the turned-off oven for 20 mins. Looks beautiful and smells darn good. Pastry tenderness remains to be seen...

                                8 Replies
                                1. re: buttertart

                                  Hell and damnation, I left out the vanilla in the custard (1/2 tsp). Hope not noticeable with the blueberries etc.

                                  1. re: buttertart

                                    Nice, I bet you didn't miss the vanilla. Interesting technique with misbehaving pastry; I think the good chill and rest was a right thing to do.

                                      1. re: toveggiegirl

                                        You know what? The pastry is great (thin and crisp, like a really good sugar cookie, i'll use it for other tarts). I think I overcooked the custard, though, even with heavy cream it seemed watery (might be from the berries). Maybe in the lower pan with fewer berries. And I'd like it better with vanilla than the spices I think. OK but not one for the recipe box as it is really.

                                          1. re: buttertart

                                            The dough recipe is what my German mother made, sans recipe, for her Apfelkuchen, which she made almost weekly. Essentially a sugar cookie dough which she pressed into a pie pan before arranging fresh fruit atop it. Usually apples but, in season, blueberries, peaches, or prune plums. Sprinkled with sugar and cinnamon, then baked. Sometimes she brushed melted currant jelly on the non-apple ones once they were cooled. "Easy as cake" (since we all know pie ain't easy and kuchen means cake!).

                                            1. re: greygarious

                                              I'll try that, it was a pain to roll out. I'd like to get to an approximation of my mom's zip zip toll out perfect circle but it isn't happening in a big hurry.

                                    1. We've been using them in our salads and they are fantastic! It's amazing what their combination tartness and sweetness do to a plain red leaf lettuce and vinaigrette salad.

                                      1. Love adding organic blueberries to my morning greek yogurt...or kefir...along with some ground flax meal...also love them scattered over wholegrain pancakes. Someone in our office made blueberry lemon muffins a short time ago...fabulous combination, I must say...I really loved them! The ones bushwickgirl posted look really delicious too!

                                        1. They're really good with cottage cheese for breakfast, too.

                                          1. I like making mini cobblers and muffins

                                            1. America's Test Kitchen is running a new show with blueberry swirl muffins. CK says best muffin of any kind he's ever had. The recipe should be free on their site.

                                              Blueberries + sliced kiwi + halved green grapes + sugar makes an elegant, glistening fruit salad that looks like jewels.

                                              1 Reply
                                              1. Recipes from the Wild Blueberry Organization:


                                                I have just made fresh caught trout stuffed w/ self-picked blueberries and chanterelles, then smoked on the grill.

                                                1 Reply
                                                1. re: Passadumkeg

                                                  So it that your breakfast menu? Blueberry bread pudding (sounds lovely. I made a blueberry cake last night that was lucious) Sauteed chanterelles, And to wash it down a Downeaster??? Set a place for me.

                                                2. I love blueberries (especially wild ones) and I love muffins! Some of my favourite recipes are:

                                                  Dorie Greenspan's Ricotta-Berry Muffins

                                                  America's Test Kitchen's Best Blueberry Yogurt Muffins

                                                  Cooking Light's Banana Morning Glory Muffins (made with fresh blueberries)

                                                  Gourmet Magazine's Cinnamon Blueberry Muffins

                                                  Yes, I am a little obsessed with blueberry muffins.

                                                  1 Reply
                                                  1. re: toveggiegirl

                                                    A corn muffin always benefits from the addition of blueberries.

                                                  2. My favorite way to use blueberries is this lemon-blueberry sour cream cake. VERY low calorie! ;-)


                                                    It is so moist; doesn't need anything else - no glaze, just a lovely slice of the cake. Wild Maine blueberries are fabulous in this recipe. Follow the directions for the length of time beating in the eggs to the batter; makes it very light and fluffy.

                                                    20 Replies
                                                    1. re: LindaWhit

                                                      Looks good. May I assume you substitute butter for margarine?

                                                      1. re: JoanN

                                                        Oh geez - sorry - yes, I should have said that. I haven't used margarine for 30 or so years, since I left my Mom's house. :-)

                                                          1. re: buttertart

                                                            It's one of those baked goods that, when I make it and bring it into work, once the Email goes out, the kitchen immediately gets crowded. Even those on South Beach or Atkins try a small piece. It rarely lasts a day - and we've got only 16 employees. :-)

                                                            1. re: LindaWhit

                                                              I gotta make it, I love sour cream anything.

                                                              1. re: buttertart

                                                                BTW - I also add fresh lemon zest to the mix - maybe 1-1/2 tsp. or so. Just adds a bit of extra lemon flavor (which is light and not overpowering).

                                                                1. re: LindaWhit

                                                                  Like that. You could use orange or lime I suppose too, they all go well w bberries.

                                                      2. re: LindaWhit

                                                        I can't stand it! My guests don't arrive for another six hours--and I was thinking of this for breakfast tomorrow anyway. I'm not sure I can wait that long. You weren't kidding when you said the batter was light and fluffy. I used Boyajian lemon oil instead of lemon extract because that was what I had, and I also added some lemon zest. I know I shouldn't be posting about this until I've tasted it, but it's just so gorgeous I couldn't wait.

                                                        1. re: JoanN

                                                          LOL! You're seriously going to WAIT? You're good. :-) Your bundt cake looks beautiful! I always use a tube pan because I can't get cakes to come out of the bundt pan cleanly. And of course, now having written "bundt cake", I'm thinking of "My Big Fat Greek Wedding." :-)

                                                          And I've used the same lemon oil before, and found it added a tiny "off taste" (but then again, this was after I'd tried the cake using the extract, so I knew what it was like as originally written). I do believe adding the lemon zest will help counteract the slight bitterness of the oil - or perhaps you won't even taste it.

                                                          Enjoy it!

                                                          1. re: LindaWhit

                                                            Really sorry to hear about the lemon oil. But since I've never had the cake before, maybe I won't notice the difference.

                                                            I use Baker's Joy on my pans. For a bundt pan, LOTS of Baker's Joy. The cake just slipped right out. Didn't even have to coax it.

                                                            1. re: JoanN

                                                              I'm sure it'll be fine with the lemon oil. I just noticed it that one time I used it because I'm so used to the lemon extract.

                                                              And Baker's Joy. I'm going to have to remember that. My bundt pan has been languishing in the way-back of the cabinet. :-)

                                                              1. re: LindaWhit

                                                                Baker's Joy (or Pam for Baking, or similar) is a must for Bundt pans in my book. Otherwise, I'm left crossing my fingers. But actually, I use it for all baking pans.

                                                                1. re: Caitlin McGrath

                                                                  Is it wet like Pam cooking spray? Or does it spray on flour-like? ETA - Ahhh, I just see you said "Pam for Baking" - which means it's different from regular cooking spray.

                                                                  1. re: LindaWhit

                                                                    All these baking sprays are oil + flour in aerosol form. They do go on wet like regular Pam, but are whitish because of the flour. They definitely perform better than buttering and flouring, especially for fancy pans. I don't use any regular spray oils, but I try to always have baking spray on hand.

                                                                    1. re: Caitlin McGrath

                                                                      Interesting...I only have cooking spray on hand, but don't bake as often as I used to, which is probably why I've never thought about getting Baker's Joy. Thanks for the info to both you and JoanN!

                                                                    2. re: LindaWhit

                                                                      It's like regular cooking spray with flour in it. It sprays on white and greasy. Sounds awful, looks a little funny, and works great. The only problem with it is when you're making something chocolate that won't be covered with icing or powdered sugar or something. It can leave a bit of a white residue that can't usually be seen except on a really dark cake.

                                                                2. re: JoanN

                                                                  I made it too, and used Limoncello since it seemed closest to extract to me, and what I had on hand. This cake is so rich, I guess from the thorough beating of the individual ingredients. I couldn't resist making a limoncello glaze for it too though.

                                                              2. re: JoanN

                                                                That cake is gorgeous! Must make it before the blueberries are done.

                                                                1. re: buttertart

                                                                  I just put this cake in the oven. OMG I have high hopes that this just might be my best cake ever!!! Cross fingers, I get it out in one piece LOL.

                                                                  Darn, I wish I thought to add some limoncello. I did not have the extract on hand so settled for zest and some juice. But the batter alone was yummy!
                                                                  Can't wait.

                                                                  Like the idea of a limoncello glaze though!!! I was thinking just plain icing sugar, but may go for the gusto. We'll see.

                                                            2. I adore this Blueberry Buckle recipe - it's basically a blueberry coffeecake with a streusel topping. Delicious!


                                                              1. Made this and enjoyed it last year - I love the name, so retro:

                                                                5 Replies
                                                                1. re: buttertart


                                                                  Just discovered this and made it Saturday night for a party. YUM!!!! Wow, this cake lives up to its name... buttery and moist moist moist. The boys present all asked for seconds, if not thirds! I upped the blueberries to 3/4 cup in the batter and 3/4 cup for the topping, and I added the zest of one lemon to the dry ingredients.


                                                                  1. re: twilight goddess

                                                                    Oh, and I used buttermilk rather than milk.

                                                                    This is actually the 4th berry dessert I've made this month. I also made blueberry rhubarb crisp with pistachio topping (served warm with vanilla ice cream), berry buttermilk cake (a round 9-inch moist cake, for which I used raspberries & blackberries, but blueberries would also be delicious -- great for breakfast too), blueberry-lemon crumble bars, and the aforementioned lusciously seductive blueberry boy bait.

                                                                    1. re: twilight goddess

                                                                      Yum! They all sound great. One thing, I usually add zest (or any flavoring, vanilla, almond, whatnot) to the creamed ungredients - my mom always did that, saying the fat spread the flavor better.

                                                                      1. re: buttertart

                                                                        interesting, I was thinking the same -- but I remembered that the zest goes in with the dry ingreds in the blueberry crumble bars from smitten kitchen:


                                                                        1. re: buttertart

                                                                          but then, nothing is creamed there either, LOL

                                                                  2. My summer goal is to perfect the Popsicle (hey, I aim high) so I've been making blueberry Popsicles. Fabulous, with or without yogurt. I always make blueberry vanilla bean syrup. I want to try some infused vodka this year. 8 bushes in the backyard, so it's cheap to play with.

                                                                    1. How about some savory blueberry recipes or suggestions? I saw mention of a dish on a restaurant menu of blueberry-bacon butter on a grilled pork chop, which would also be great on grilled salmon or sautéed chicken breast cutlets.

                                                                      Here's a link with other savory ideas, from the Oregon Blueberry Commission:


                                                                      3 Replies
                                                                      1. re: bushwickgirl

                                                                        I love blueberry jam thinned with Duckwalk blueberry port, served over Long Island Duck breast.

                                                                        1. re: coll

                                                                          Wow, that sounds GREAT!! Duck does have a great affinity for fruit and port.

                                                                          1. re: bushwickgirl

                                                                            It was just luck, I had a couple of duck breasts and wanted to make a quick meal that night, and that's what I had on hand. Sort of based on some chefs I know that use orange marmalade and Gran Marnier, but this is so much more elegant. And I didn't even have to write down the recipe to remember!

                                                                      2. I canned some blueberry sauce yesterday. Have really enjoyed reading all the recipes/suggestions on this thread. Unfortunately, I'll likely not be making any of these recipes because every time I open the fridge, I grab a handful of blueberries and just eat them. Supply is dwindling quickly!

                                                                        1. Usually, straight up. Just rinse and eat. We (just my wife and I) have been devouring about 5 pounds a week for the past month! Also sometimes with ice cream or yoghurt or mix with bran flakes. Basically, however I can.

                                                                          But other things I've been doing with them: blueberry chutney (blueberries, ginger, onion, brown sugar and cider vinegar) goes great with bison, venison, pork...

                                                                          last night started to make a blueberry vinaigrette that needs to sit for a week before I get the final results.

                                                                          I love blueberries, and the only downfall of this time of year is that it is also cherry season and you can only eat so much fruit...

                                                                          6 Replies
                                                                          1. re: Dan G

                                                                            Oh! I really like the sound of that blueberry chutney. Do you have a recipe? I made blueberry jam about a month ago that had a ginger in it and it's the best blueberry jam I ever had.

                                                                            1. re: JoanN

                                                                              2 c blueberries
                                                                              1/4 c finely chopped onion
                                                                              1 tbsp finely chopped garlic
                                                                              2 tsp grated ginger
                                                                              1/4 c brown sugar
                                                                              1/4 c cider vinegar

                                                                              simmer 20 minutes, remove from heat, let cool, put in jar. eat, refrigerate, freeze, give away. enjoy with game.


                                                                                1. re: Dan G

                                                                                  Thank you so much for this. It really does sound wonderful. Just curious. Have you ever canned it? Trying hard to empty my freezer, not add to it.

                                                                                  1. re: JoanN

                                                                                    I'm not the canning type - that seems too much like planning ahead for me, and I'm more of a spur of the moment guy. I have kept it in the fridge for up to a month without any problems. And because it is still really good using frozen berries, it can quickly be made year-round. Usually I make this amount, freeze 2/3 (two containers) and use 1/3 immediately.

                                                                                    1. re: Dan G

                                                                                      Yes we buy 30 lbs of frozen berries from a local organic grower (Hog Bay Farm).
                                                                                      Every morning on our yog & granola.

                                                                            2. From box to hand to mouth and if the boy is watching, I'll pause long enough to wash them.

                                                                                1. One must not forget blueberry wines, beers and flavored vodka!

                                                                                  1. All blueberries need are cream and they're very happy. :D

                                                                                    10 Replies
                                                                                    1. re: MandalayVA

                                                                                      don't see a point to adding all that fat to one of the healthiest and most flavourful foods there is.

                                                                                      1. re: Dan G

                                                                                        Aw, c'mon, the fact that they are flavorful and healthy is why you can top them with a little cream, either straight or whipped, and get away with it.

                                                                                        1. re: Dan G

                                                                                          Fat actually helps to get more vitamins from fruits and vegetables because many of the vitamins in them are fat-soluble--so if you don't eat them with fat you don't get the vitamins. And fat is not bad for you, it's the stuff other than fruits and veggies you put it on that's bad. Also no sugar in the cream, the berries are quite sweet enough.

                                                                                          PS--Blueberries are really good with coconut milk too. Come to me, delicious fat-soluble vitamins ...

                                                                                          1. re: MandalayVA

                                                                                            Well, sort of. Yes, you have to have some fat to abosord certain vitamins, but they don't need to be eaten together. So a bit of olive oil, some almonds, avocado, fish...those will do the same thing and are healthier for you than dairy. Nothing could ever convince me that blueberries with cream are healthier than without (and I don't think they taste any better).

                                                                                            Good blueberry yoghurt, now that's where i will compromise.

                                                                                            1. re: Dan G

                                                                                              I can eat cream and butter, I occasionally eat mozzarella or a slice of American cheese on a bunless burger--never been a cheesehead--but any other dairy product makes my gastrointestinal tract rise up in armed warfare against me. I do best on a high fat/moderate protein/very low sugar diet. The majority of my fat is animal, although I do use olive oil on green salads and nut oils for mayo. Berries have the lowest sugar content in fruits so I've enjoyed the local strawberry season and now the blackberry/raspberry/blueberry season. When the season ends, I'll have frozen some for a very occasional treat, but I strive to eat locally and seasonally. Sixty pounds gone, off blood pressure meds, cholesterol's fine, feel awesome.

                                                                                        2. re: MandalayVA

                                                                                          All blueberries need are 3 fingers w/ which to pick them and I am very happy. :D

                                                                                          1. re: Passadumkeg

                                                                                            I use my entire hand, or both hands. ;-D

                                                                                              1. re: Passadumkeg

                                                                                                Nothing wrong with them straight either. I keep mine in a jar and grab a handful.

                                                                                        3. I make a basic blueberry sauce (simmer blueberries with a little water and sugar or other sweetener) and use it for a variety of things - topping for fruit, ice cream, yogurt, shortcakes; add to ice cream base for homemade blueberry ice cream; strain the solids out and use the juice for blueberry lemonade, martinis and margaritas.

                                                                                          1. the only addition to the already wonderful ideas that I can think of is blueberry sabayon. Early season when they aren't as sweet the sabayon provides a great counterpoint .

                                                                                            1. I'm feeling like making a blueberry pie. My cousin described an uncooked blueberry filling that preserves the integrity of the berries--out of the 5 cups of blueberries just half a cup is cooked--mix the cooked mixture with the uncooked berries--place in a baked open pie shell, and serve at room temp.
                                                                                              Now, can anyone fill in the blanks--what do you do to the half cup of blueberries that you cook? I would guess some sugar, lemon juice, and cornstarch. Am I on the right track?

                                                                                              6 Replies
                                                                                              1. re: jane.whynot

                                                                                                This Blueberry Tart recipe from 'Luscious Berry Desserts' is somewhat similar to the one your cousin described. It uses 5 cups of blueberries, half of which are cooked and half left raw.

                                                                                                There is also a similar recipe on chow.com.

                                                                                                Hope these help a little.

                                                                                                1. re: jane.whynot

                                                                                                  I never cook the blueberries for a pie. I mix 6 cups of blueberries with a half cup of sugar, 3 or 4 tablespoons of cornstarch and a few teaspoons of lemon juice and throw it in the pie shell. That's it!

                                                                                                  1. re: cathyeats

                                                                                                    Thanks...I forgot to add, we used 1 tablespoon of lemon juice and dottted each pie with 2 tablespoons of butter as well.

                                                                                                  2. re: jane.whynot

                                                                                                    My husband and I have made three lattice topped blueberry pies this week (we've had lots of company!) and didn't cook the filling at all. The recipe is very basic, from an old Betty Crocker cookbook, and you make the crust, roll it out, mix flour, sugar, cinnamon and toss the berries in it, then fill the crust, and top with the lattice top crust. (Husband's department....I am not great at lattic crusts, and he is:) Put a foil strip around edge, and remove for last 15 minutes of baking. Bake at 425 for about 35 minutes. We also put a shine on ours, brushed the top crust with water and sprinkled with damerera (sp?) sugar. They were all excellent! It is a very blueberry dense pie...recipe called for 3 cups for a 9-inch pan, but they looked skimpy to me, so we used 4 cups in each pie.

                                                                                                    1. re: jane.whynot

                                                                                                      Late to the party but.....I made this open faced blueberry pie last week and got great reviews. Needs to be made with fresh berries so do it in the summer.


                                                                                                      1. re: geminigirl

                                                                                                        I made something like that with gelatin as the binder. The mixing of the cooked and uncooked blueberries is wonderful.

                                                                                                    2. I just picked a MASSIVE amount of blueberries yesterday at an organic pick your own in NJ. Today I made blueberry pancakes and Oat Blueberry/Banana Muffins with an almond crumble. Oh wow.

                                                                                                      Tomorrow, I want to try http://www.epicurious.com/recipes/mem...

                                                                                                      Anybody have more dinner/savory recipes?

                                                                                                      1. Whenever I think of blueberries, I think of the Cardomom Coffee Cake recipe in the original Moosewood Cookbook. I stir two cups of fresh or frozen blueberries into the cake batter, and it is absolutely the best coffee cake on earth.

                                                                                                        Also, blueberry sauce with lavender. Seriously. Just simmer the blubes with some water and sugar, and a tiny pinch of lavender flowers. The flavors come together remarkably. A pastry chef taught me that, and I served it at an event I catered. Everyone said it was amazing.

                                                                                                        1. Blueberry and White Peach Crumble (Vegan or Not)

                                                                                                          This is adapted from my mother's recipe to vegan (Which I made for a lactose intolerant friend)

                                                                                                          If you are not lactose intolerant or vegan, you can use butter in place of the vegan buttery sticks. Get to your local farmer’s market or fruit stand while you can and get your fresh blueberries and peaches to whip us this healthy, comforting dessert.

                                                                                                          1-4 oz vegan buttery stick (I use Earth Balance, available at Whole Foods) or 1 stick unsalted butter – chilled and cut into bits.

                                                                                                          1 cup rolled oats

                                                                                                          1 cup organic brown sugar

                                                                                                          ½ cup flour

                                                                                                          ½ cup chopped pecans

                                                                                                          2 cups fresh blueberries

                                                                                                          2-3 fresh white peaches, washed, cored and sliced (I leave the skin on)

                                                                                                          1//2 cup apple juice

                                                                                                          In a bowl, mix together butter, oats, sugar, flour and pecans. Blend well until a good, crumbly mixture is formed (don’t be afraid of chunks, they are delicious when baked and crispy!) Set aside.

                                                                                                          In a buttered 9x12 inch bake pan, mix blueberries and peaches together and spread evenly. Pour ½ cup apple juice over fruit. Top with crumble mixture, covering fruit. Bake at 350 F for 20-25 minutes.

                                                                                                          1. I just returned from Maine, and it was wild blueberry season! So in addition to making pie, I made this Blueberry Buckle, which was a huge hit with my fellow vacationers. It's got a really interesting texture. Here's the pic: http://whatwouldcathyeat.com/2010/08/...

                                                                                                            And the recipe:

                                                                                                            Blueberry Buckle

                                                                                                            3/4 c. whole-wheat pastry flour
                                                                                                            1/3 c. sugar
                                                                                                            1 t. cinnamon
                                                                                                            1/2 t. baking powder
                                                                                                            1/4 t. salt
                                                                                                            4 T. canola oil

                                                                                                            1 c. whole wheat pastry flour
                                                                                                            1 c. all-purpose flour
                                                                                                            2 t. baking powder
                                                                                                            3/4 c. maple syrup
                                                                                                            1/3 c. canola oil
                                                                                                            2 t. vanilla extract
                                                                                                            1/2 t. salt
                                                                                                            2-4 c. fresh blueberries*

                                                                                                            Preheat oven to 350. Grease 9-inch springform pan and wrap bottom with foil. (If you use the smaller quantity of berries, you can bake this in an 8″ square baking pan instead.) To make the topping, combine flour, sugar, cinnamon, baking powder and salt. Add oil gradually and mix with your fingers until crumbly, and set aside. Meanwhile, mix flours, salt and baking powder in a large bowl. In another bowl, whisk syrup, oil and vanilla. Stir into the flour mixture and mix briefly. Fold in the berries.

                                                                                                            Spread the batter in the pan and sprinkle on the topping. Bake 55 to 65 minutes, or until a knife inserted in center comes out clean (it will take the longer time if you’ve used 4 cups of berries.) Cool 30 minutes unmold, and dig in.

                                                                                                            * If you use 2 cups, it's like a coffee cake. If you use 4 cups, it's a little more like bread pudding mixed with coffee cake!

                                                                                                            1. For summah! A blueberry gin & tonic. Muddle a hand full of Maine blueberries in the bottom of a G&T glass, make the drink as usual, dump another hand load of Maine organic wild blueberries into the glass & enjoy. Don't use the giant NJ or Mich. berries, they just don't have the concentrated flavor.

                                                                                                              1. Just tried something new: Pickled Blueberries on goat cheese crostini - a tiny bite of paradise.


                                                                                                                1. Dump a big handful of Maine blueberries into a bottle of Stoli and let it sit until some cold winter's night.

                                                                                                                  1. Bring blueberries to a boil with just a teensy amount of water and some sugar. Thicken with a little cornstarch dissolved in cold water. Serve hot on pancakes, waffles, or French toast. Also works with any other fresh berries, sliced peaches, cherries, or any frozen fruit.

                                                                                                                    1. Get Bartlett's Estate Winery (Gouldsboro, Me.) sweet blueberry wine, on line, (They have 1/2 dozen varieties) and mix w/ vodka over ice and get a Downeaster!

                                                                                                                      1. I make a blueberry onion sauced pork tenderloin. Super easy. I have never added the tomatoes. I always wanted the blueberries to be centre stage.


                                                                                                                        1. I usually for many years have made Buckle as posted above but always increase blueberries. Today I tried Food52's Blueberry Snack Cake with Toasted Pecan Topping from Brooke Dojny and I love it.
                                                                                                                          I changed nothing.

                                                                                                                          2 Replies
                                                                                                                          1. re: mscoffee1

                                                                                                                            I've made that before and it is VERY good! Superb cookbook as well.

                                                                                                                            1. re: mscoffee1

                                                                                                                              Thanks for reporting. I saw that recently and it's on my list so it's good to hear more positive reports.

                                                                                                                            2. If I can find time, I also would like to pick more berries and make blueberry jam this weekend.

                                                                                                                              2 Replies
                                                                                                                              1. re: sunflwrsdh

                                                                                                                                I just bought my first local quart and will probably gobble them up with just some yougurt on top. Now I feel the need to go back and get more, for pie, cake, muffins, jam, etc. So many recipes, so little time!

                                                                                                                                1. re: coll

                                                                                                                                  I cannot wait for wild Maine blueberries to be sold locally to me. SO good!

                                                                                                                              2. I just experimented and canned some whole blueberries in a light syrup. I had some leakage from the jars but otherwise they look ok and have sealed. Anyone ever do this before? Not sure what I'm going to do with them yet but at least if we lose power and freezer again this winter, I will still have some berries!

                                                                                                                                1 Reply
                                                                                                                                1. If they are wild and fresh my favorite is a dish of blueberries with cream and about a spoon of white sugar.
                                                                                                                                  Not very imaginative but to me this is the taste of childhood and summer and feeling blessed by the gifts of the forest.
                                                                                                                                  With all those lovely blueberries popping in my mouth and staining my teeth.
                                                                                                                                  No pie, cake or muffin could even come close.

                                                                                                                                  If I have lots my next option is blueberry pie.
                                                                                                                                  I love to experiment in the kitchen and try new things.
                                                                                                                                  But when it's fresh wild blueberries--I just won't mess with perfection.