Blueberries are finally ripe in our Western Massachusetts hilltowns as well as in Maine, New Hampshire and Vermont. They're still best in muffins, pie and pancakes. Here are three recipes.
Blueberry Pie
3 pints of fresh blueberries
1/2 cup of tapioca
1 T lemon juice
1/4 cup sugar
dash of cinnamon
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10 T butter
2 cups flour
1/2 t salt
5 T water
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1-2 T butter
cinnamon sugar
Wash blueberries, picking out stems and spoiled or unripe berries. Mix with tapioca, lemon juice, sugar, and cinnamon. Set aside.
Cut butter into flour until you have only very fine crumbs. Add water and mix until moist. Divide flour mixture into two equal amounts. Roll out bottom crust and place in pie pan; roll out 2nd crust and set aside. Add blueberry mixture to pie pan; dot with butter; place 2nd crust on top and trim and crimp edges. Prick the top crust repeatedly with a fork and sprinkle with cinnamon sugar. Bake at 450 for 10 min. Reduce heat to 350 and bake for c. 45 min.
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A wonderful tangy and juicy summer treat…
Lemon-Blueberry Muffins
2.5 cups flour
2 t baking powder
1/2 t baking soda
1/4-1/3 cup sugar
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2 eggs
1 cup plain yogurt
1 t vanilla
5 T butter
zest and juice from 1 lemon
1 pint blueberries
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1/2 cup powdered sugar
Grease muffin tins for 12 muffins. Preheat oven to 350.
Mix dry ingredients together. Zest and juice the lemon, reserving 2 T of juice. Melt the butter. Beat the eggs by hand until uniform in color. Add yogurt, vanilla, melted butter, lemon zest and lemon juice to the eggs and beat slightly after each addition. Make a well in the dry ingredients and add wet ingredients. Mix just until dry ingredients are moist. Do not over-mix or muffins will be tough. Add blueberries and mix just until the berries are coated.
Spoon batter into the muffin tins and bake for 20 minutes. Allow muffins to cool for 5 minutes, then remove them to a rack for further cooling.
Mix the reserved lemon juice and 1/2 cup of powdered sugar. Drizzle mixture over the cooling muffins.
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Yogurt makes this batter thick enough to hold the berries.
Vanilla Blueberry Pancakes
1 cup flour
½ t baking powder
½ t baking soda
¼ t salt
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2 eggs
1 cup vanilla flavored yogurt
2 T canola oil
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1 pint blueberries
Sift the dry ingredients together. Mix the wet ingredients well and add to the dry ingredients. Combine with as few strokes as possible. Wash, drain, and add the blueberries. Use ½ cup batter per pancake and fry on both sides in a non-stick pan coated with a small amount of canola oil. (Pancake batter surrounding even fresh berries takes longer to cook than batter without fruit, so be patient and cook on medium-low heat.) Serve with maple syrup and butter or sour cream.
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