Blueberry Soup
Ingredients:
Directions
Shared by Betsy Perez and David Deciucies, Avid Pickers
Ingredients:
- ¾ C. Pineapple Juice
- 4 C. Sugar
- 2 C. Blueberries
- 1 Peach or 1 Mango
- 6 Oz. Plain Yogurt
Directions
- Combine Juice and Sugar and bring just to boil.
- Add Blueberries and Peach or Mango and cook two (2) minutes.
- Allow to cool and then blend in Yogurt.
- Chill. Serve cold, garnished with sprig of mint.
Shared by Betsy Perez and David Deciucies, Avid Pickers
Blueberry Lime Jam
Ingredients:
- 8 cups of Brown’s beautiful blueberries (stems and leaves removed, berries rinsed and crushed, one layer at a time)
- 5 cups of sugar
- 1 package of dry pectin
- The juice of 2 limes
- The zest of 2 limes
- Put the berries and pectin in a large, heavy saucepan or pot.
- Bring to a boil over medium heat, stirring frequently.
- While your jam is been cooking, sterilize your canning equipment ready.
- Add sugar, stirring until dissolved.
- Add lime juice and zest.
- Crank up the heat to medium-high. The mixture will become foamy, and you can skim off some of the foam if there's too much of it.
- Keep cooking, and stirring, until the mixture thickens and the liquid becomes syrupy.
- Keep stirring, but don't overcook. The mixture will become substantially thicker and a wooden spoon will leave a trail on the surface of the skillet
- Ladle the jam into your prepared jars, leaving a quarter inch of headspace at the top of the jar. Seal them and process in the hot water bath for 15 minutes. Shut off the heat, let sit in the water another five minutes before removing the jars and placing them on a towel for 24-48 hours.
- Check the lids to make sure the seal is good. When you press on them, they should not bounce up and down.
Blueberry Buckwheat Pancakes
Makes 6 (2-pancake) servings
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup egg whites, or 1 egg, slightly beaten
- 1-1/4 cups buttermilk or sour milk
- 1 tablespoon cooking oil
- 1/4 teaspoon vanilla
- 2 cups Browns Beautiful Blueberries
Directions
1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.
4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm. Makes 6 (2-pancake) servings.
Mom's Blueberry Crisp
A great blueberry dessert that is easier (but just as good) as pie.
Topping Mixture
Fruit Mixture
Directions
1. For the topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand (see center photo, below), about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.
2. Toss cut fruit, sugar, lemon juice, and zest (along with 1 tablespoon quick-cooking tapioca if using plums as fruit) in medium bowl.
3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
To make a larger crisp that serves 10, double all the ingredients, use a 13 x 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature.
Topping Mixture
- 6 tablespoons all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 3/4 cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)
Fruit Mixture
- 2 1/2-3 pounds blueberries (6 cups)
- 1/4 cup granulated sugar
- 1 1/2 tablespoons fresh lemon juice and 1/2 teaspoon grated lemon zest from one lemon
Directions
1. For the topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand (see center photo, below), about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.
2. Toss cut fruit, sugar, lemon juice, and zest (along with 1 tablespoon quick-cooking tapioca if using plums as fruit) in medium bowl.
3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
To make a larger crisp that serves 10, double all the ingredients, use a 13 x 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature.
Oatmeal Blueberry Pancakes
Adapted for low-sugar requirements
You start the batter for these cake-like pancakes the night before.
Ingredients
Directions
In a bowl, combine oats and buttermilk; stir to blend well. Cover and refrigerate until the next day.
Preheat a large frying pan over medium heat; grease lightly. Just before cooking add eggs, agave syrup, ‘Buttery Spread’ and vanilla to the batter; stir just to blend. In another bowl, stir together flour, baking powder, baking soda, and salt. Add to oat mixture and stir until moistened. If batter seems too thick, add more buttermilk (up to 3 tablespoons).
Spoon batter, about 1/3 cup for each pancake, onto griddle. Spread batter out to make 4-inch circles. Add blueberries to taste (I fill the circle with a solid layer!).
Cook until tops are bubbly and appear dry (2 to 3 minutes); turn and cook until lightly browned.
Makes about 1 ½ dozen pancakes.
You start the batter for these cake-like pancakes the night before.
Ingredients
- 2 cups regular rolled oats (not instant)
- 2 cups low-fat buttermilk
- 4 Tbsp. Smart Balance Buttery Spread (or butter), melted and cooled
- 2-3 cups blueberries (or to taste)
- ½ cup white whole-wheat flour (we use King Arthur)
- ½ Tbsp. Agave syrup (or 2 Tbsp. sugar)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. vanilla
- ¼ tsp. salt
Directions
In a bowl, combine oats and buttermilk; stir to blend well. Cover and refrigerate until the next day.
Preheat a large frying pan over medium heat; grease lightly. Just before cooking add eggs, agave syrup, ‘Buttery Spread’ and vanilla to the batter; stir just to blend. In another bowl, stir together flour, baking powder, baking soda, and salt. Add to oat mixture and stir until moistened. If batter seems too thick, add more buttermilk (up to 3 tablespoons).
Spoon batter, about 1/3 cup for each pancake, onto griddle. Spread batter out to make 4-inch circles. Add blueberries to taste (I fill the circle with a solid layer!).
Cook until tops are bubbly and appear dry (2 to 3 minutes); turn and cook until lightly browned.
Makes about 1 ½ dozen pancakes.