If you’re in West Michigan in July or August you’ll want to take advantage of blueberry abundance available in the area. There are u-pick farms if you’re a do-it-yourselfer, or you can find plenty of fresh, succulent berries in the area farm markets.
We like to do the u-pick, and without fail my kids get competitive and I wind up with tons of berries. No problem! They freeze well – I like to freeze them on a cookie sheet first, then bag them – that way they don’t turn into a goopy mess when you thaw them.
Here are a couple of my favorite blueberry recipes:
2 t. baking powder
½ t. salt
3 C. cake flour (not self rising)
1 ½ C. sugar
7 T. butter (1 stick minus 1 T., reserved for topping)
1 C. milk
1 T. vanilla
1 large egg
1 ½ cups blueberries
Preheat oven to 350 F. Grease a 9” x 5” loaf pan with nonstick cooking spray.
In a large bowl, mix baking powder, salt, cake flour, and sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in milk, vanilla, and egg until flour is just moistened. Gently stir in blueberries; spoon batter into loaf pan.
1 T. slivered almonds
½ t cinnamon
2 T. cake flour
2 T. sugar
1 T. Butter
Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, cake flour, sugar and butter until mixture resembles coarse crumbs. Sprinkle crumb topping over batter.
Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
Note: I use regular flour for this recipe and it comes out fine.
¾ C sugar
3 T. cornstarch
1/8 t. salt
1 cup water
3 cups fresh blueberries
1 T. butter
1 – 9-inch baked pi e shell.
In a medium saucepan combine sugar, cornstarch and salt. Stir in water and 1 cup of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2 cups blueberries and butter until butter is melted. Cool for about 1 hour. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve. Serve with whipped cream.