Blueberry Scones
I was looking for something for brunch with a friend. I had blueberries in the freezer so I decided to make blueberry scones. I added some cinnamon to the dough- I love the flavor of blueberry with cinnamon. Really was the right move. They are so good. Tender and just sweet enough. They are great served with butter and jam or you can use them as the base for shortcakes.
These would be a nice addition for a Sunday brunch.
Blueberry Scones
2 c. flour
3 T. sugar
1 T. baking powder
2 t. cinnamon
¾ t. salt
6 T. chilled butter
1 ½ c. blueberries, fresh or frozen- do not thaw berries
1 t. lemon or orange zest
2 large eggs
1/3 c. heavy cream
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.
Blueberry Pie Filling
I recently came across a wonderful price on blueberries. Being the thrifty person that I am, I stocked up. I put some in the freezer and placed some in vodka for liqueur. I made cupcakes and syrup, muffins and pancakes. I have been eating plenty of them, too. I decided to use some of them to make pie filling.
There is something very satisfying in making your own pie filling. It is so much better than anything you would find in a can. It is a convenient ingredient to have on hand, too. A good quality pie filling can be turned into any number of desserts in no time- even pie!!
You do need to have Clear Gel to can pie filling. It is modified cornstarch. You can’t use regular cornstarch and you can’t use other thickeners. You could just can the berries, then thicken them later, but the Clear Gel makes it so much more convenient to use. I just order mine online, but it is available in some stores- primarily in Amish communities.
I opted to can my filling in pints. I find that size more convenient for me. Let the jars stay in the canner 5 or 10 minutes after they finish processing. It will reduce siphoning. Some foods, hot in the jars- will leak out of removed from the heat too quickly. Pie fillings are known for issues with siphoning.
Blueberry Pie Filling
6 qts. Blueberries
6 c. sugar
2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)
7 c. water
1/2 c. lemon juice
Wash and drain berries. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool. Cool jars on counter on rack or towel, free from drafts. Check seals next day. Remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts.
Source NCHFP
Blueberry Galette
A galette is a cross between a pie and a tart. Rather than placing the crust in a pie pan, the crust is rolled out and the fruit is placed in the middle. The edges of the crust are folded over the fruit, leaving them exposed in the middle. Galettes have a rustic charm. They are also easy to make.
I will be serving this for dessert later. It was one of those times that what I had on hand worked together perfectly. I had blueberry pie filling and leftover kolachy dough from cooking camp. Made sense to use them together.
I used homemade blueberry pie filling, but you could use store-bought, if you prefer.
The ingredients are pretty simple, pie crust and pie filling. You’ll need enough pie crust dough for one pie and one cup of blueberry pie filling per galette. After I folded over the edges, I brushed them with a little milk and sprinkled the edges with sugar, to help the crust brown nicely.
Blueberry Galette
Crust for one pie- recipe follows
1 cup blueberry pie filling
milk
2-3 T. sugar
Roll out crust like you would for a pie, about a 10 or 12 inch circle. Place crust on a baking sheet. Spoon filling into the middle of the crust. Fold edges of the crust over the fruit filling, leaving about a three inch circle exposed in the middle. Brush crust with milk and sprinkle with the sugar. Bake in a preheated 375 degree oven for 30 minutes, or until crust is golden brown. Remove to a rack to cool. Serves 4-6.
Here is the recipe I used for the crust. It would make enough for about 3-4 galettes. We used most of the dough for kolachy in cooking camp and I had leftover dough. It can be frozen, too.
Eva’s Kolachy Dough
3 c. flour
1 t. baking powder
½ t. salt
1 c. butter
3 eggs
2 pkts. Yeast
½ c. warm milk
In mixing bowl, combine flour with baking powder and salt. Cut butter into flour until mixture looks like coarse crumbs. Set aside. Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked. Unlike a traditional pie crust dough, this one does not need to be chilled. It is also very easy to roll out. Use about 1/3- 1/4 of this dough per galette. Extra dough can be frozen to use later.
Blueberry Sweet Rolls
Since I froze blueberries last summer, I have plenty to cook with now. It has been a lot of fun. Sometimes, I just eat the blueberries right out of the freezer.
These sweet rolls are a favorite recipe of mine. They are not too sweet, even with a powdered sugar glaze. Great for brunch or breakfast. Sweet enough to be dessert, too.
The base of the rolls is a rich, yeast dough. The dough is divided in half, rolled out, then brushed with butter. Then the dough is sprinkled with cinnamon sugar and topped with blueberries. The dough is rolled up, jelly roll fashion, then sliced into rolls.
The rolls are baked in 2 (9-inch) cake pans. The recipe makes 24 blueberry rolls. The rolls can be frozen.
I used frozen berries, but fresh work too. A good reason to buy extra berries and freeze them!!
Blueberry Sweet Rolls
3-3 1/2 c. bread flour
1 package active dry yeast
1 1/3 c. evaporated milk
6 T. butter
1/4 c. sugar
1 t. salt
1 egg
6 T. butter, melted
1/2 c. sugar
2 t. cinnamon
1 t. grated lemon or orange peel
2 c. fresh or frozen blueberries
In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.
Blueberry Vanilla Jam
Blueberry Vanilla Jam
I make a lot of jams, jellies and preserves in the summer when berries are abundant. I also freeze berries and other fruits. That way I can enjoy them throughout the year. I really had a taste for some homemade blueberry jam. Since I was out I decided to use some of the blueberries I had frozen from last summer. I used the basic berry jam recipe from the Ball Blue Book, but I added some vanilla and a little lemon juice for extra flavor. How nice to have a reminder of summer days as winter comes to a close.
Blueberry Vanilla Jam
9 c. crushed fruit
6 c. sugar
1/4 c. lemon juice
1 T. vanilla
Pick over berries getting any stems. Rinse , drain and crush. Place berries, sugar, lemon juice and vanilla in a large saucepan and heat slowly until sugar has melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. You can also use a candy thermometer. When the jam reaches 220 degrees- or 8 degrees over the temp of boiling water- you are at gel stage. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.
Source: Adapted from Ball Blue Book
Blueberry Pie
Blueberry Pie
I guess I just have blueberries on my mind. I had quite a few in the freezer and decided to use some to make blueberry jam yesterday. Then, at dinner last night, the topic of pies came up. Something about “Pi” Day. My friend’s response was that ANY day was Pie Day!! I had some more blueberries in the freezer and decided maybe today was Pie Day after all.
Blueberry Pie
Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page
2 ½ T. cornstarch
1 c. sugar
3 c. fresh or frozen blueberries
1 T. lemon juice
1 T. butter
1 T. sugar, for sprinkling
Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. In medium bowl mix cornstarch and sugar. Toss in berries and then sprinkle in the lemon juice. Allow to stand 15 minutes. If berries were frozen be sure they are not clumped together. Spoon mixture into prepared crust and dot with the butter. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. I used a tiny heart-shaped cutter for my pie. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. Cool a little before serving.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled – you can use coconut oil, butter or lard
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using
Three Fruit Crumble
Three Fruit Crumble
This time of year I am always looking to empty my freezer out a little. I find it also helps me to be more creative. For a recent dinner with friends I needed a dessert. I decided to make some sort of fruit crumble/ cobbler thing. I thought it would go well with the meal we were having. Plus, when it’s cold outside fruit desserts always make me think about summer. I decided the first three fruits I found were the ones I would use. Turned out to be blackberries, blueberries and red grapes. Pretty nice mix. I thawed out the fruit and tossed them with some sugar and a little cornstarch and a squeeze of lemon juice. I had about 7 or 8 cups of fruit, but I knew they would cook down. I put them in a 9-inch glass baking dish and made the topping next. Baked it until the top was golden and the fruit was all bubbly. It was a big hit and if I hadn’t admitted that it was just a matter of what I found first I think my guests would have though I’d planned it from the beginning.
Three Fruit Crumble
The filling
7-8 cups mixed fruit- I used blueberries, blackberries and red grapes, too
1/2 c. brown sugar
3 T. cornstarch
2 T. lemon juice
The topping
2 c. rolled oats
1 c. flour
1/3 c. brown sugar
2 t. cinnamon
1 t. nutmeg
1 stick butter
Combine the fruit with the other filling ingredients and place in a baking dish. I used a 9×9 inch glass baking dish but use whatever casserole you like. Place all the topping ingredients, except the butter, in a mixing bowl and stir to combine. Cut in butter to resemble coarse crumbs. Mixture will be crumbly. Sprinkle over the fruit mixture and bake in a preheated 350 degree oven for 35-40 minutes, or until topping is golden and fruit is bubbly. Serves 6.
Easy Blueberry Crumble
Easy Blueberry Crumble
If you are pressed for time and need a really easy dessert you might want to try this one. I started with a jar of homemade blueberry pie filling but you can use store bought. I topped it with an oatmeal crumble mixture and popped it in the oven to get all toasted and bubbly. It took longer for the oven to preheat than it did for me to assemble this dish. Great for dessert as is, or topped with ice cream. Not too sweet, it could easily work for a brunch, too. I used blueberry pie filling but you could use whatever fruit pie filling you prefer.
Easy Blueberry Crumble
1 can blueberry pie filling – I make my own so I used homemade*
1 c. rolled oats
2/3 c. flour
½ c. brown sugar
2 t. cinnamon
½ t. salt
¼ c. butter
3 T. half and half – you could also use milk or whipping cream
Place pie filling in a deep dish 9-inch pie pan. In mixing bowl combine the oats, flour, sugar, cinnamon and salt. Cut in the butter. Drizzle the milk over the oat mixture and stir to blend. Place oat mixture over the blueberry pie filling. Bake in a preheated 375-degree oven for 30-35 minutes- or until bubbly and the crumble topping has become golden. Serve warm or cold. Tastes great plain but also good topped with ice cream or whipped cream. Serves 4-6.
* You can also make the filling using fresh or frozen berries. In medium saucepan combine 3-4 cups of berries with ¾ cup of sugar, ¼ cup lemon juice and the zest of a lemon. Bring to a boil and add 2 tablespoons of cornstarch (or Clear Gel if you have it) mixed with 3 or 4 tablespoons of cold water. Bring to a boil, stirring often. Mixture should be nicely thickened. Depending on the berries I sometimes use a little more cornstarch.
Blueberry Sweet Rolls
Blueberry Sweet Rolls
I always stock up on blueberries when they are in season. I wash them and then let them drain well. Once they have dried off I just pop the blueberries in the freezer for use later. On days like this I am so happy I did that. Chilly and damp it was a perfect day to make these sweet rolls. The fragrance of the rolls baking with the aroma of blueberries made me think of warmer days. A friend stopped over for coffee and we sat down for a nice visit and a tasty treat. The rolls can be made with fresh or frozen berries.
Blueberry Sweet Rolls
3-3 1/2 c. bread flour
1 package active dry yeast
1 1/3 c. evaporated milk
6 T. butter
1/4 c. sugar
1 t. salt
1 egg
6 T. butter, melted
1/2 c. sugar
2 t. cinnamon
1 t. grated lemon or orange peel
2 c. fresh or frozen blueberries
In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.
Blueberry Syrup and Blueberry Pancakes
Blueberry Pancakes with Blueberry Syrup
I love blueberries and enjoy them in all sorts of dishes. For breakfast I can’t think of a better dish than blueberry pancakes with fresh made blueberry syrup. We made these in class the other night and everyone enjoyed them. The pancakes were light and very fluffy. The secret is not to over mix them. The batter was stirred until just mixed. The syrup is pretty simple. Just three ingredients blueberries, sugar and a little water. We served it warm over the pancakes.
Blueberry Pancakes
2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries
Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.
* Like Bisquick or Jiffy Mix or home made- recipe follows
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use withing 3 months.
Blueberry Syrup
4 c. blueberries
1 c. water
1½ c. sugar
In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens. Process syrup with an immersion blender or in a blender until smooth. Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.
