"Recipes are meant to be shared"...Ann Thibeault

Wednesday, August 07, 2013

Blueberry Season - PART ONE

It is blueberry season here on Vancouver Island.

I have a number of favourite blueberry recipes that I have shared over the years.
I thought I would share them here again.

Starting with my favourite Blueberry Pie.



This is a pie I've been making since the early 1980's.

The recipe is from  "Canadian Living Magazine" .


Can be make a variety of ways, with a traditional crust.


Or can be prettied up with a crust


 made from pastry leaves


with an all butter crust

or a lattice crust.

Blueberry Pie
==================
I've made this recipe for years. I think it was from an early
1980's Canadian Living Magazine.

4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice (fresh)
milk, sugar

pastry for double crust

Line pie plate with pastry.

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using) lemon juice and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake about 40 minutes longer or until crust is golden.


Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Use a box grater and grate the butter /lard into flour.)

Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.
~
And with a little adjustment, the same recipe


can be used to make

 a Blueberry Tart.

Blueberry Tart

This is adapted from a pie/tart recipe I have used since 1980.  
The original recipe is from  a 1980's Canadian Living Magazine.

3 to 4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon cinnamon (or more to taste)
2 tablespoons melted butter
1 cup heavy cream
1 teaspoon vanilla extract

Single Pie Crust
Line pie or tart pan with pastry.

Mix together Blueberries, 3/4 cup sugar, flour and cinnamon, and butter. Pour into pie crust. Mix vanilla with cream and pour over blueberries. Place tart on cookie sheet (just in case the filling drips) . Bake in 425°F oven on lower rack for 15 minutes, move to middle rack,  reduce heat to 400°F and bake for another 30 to 40 minutes until filling is set.



Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Use a box grater and grate the butter /lard into flour.)

Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.
~
 Blueberry Upside Down Cake

Another recipe from Canadian Living Magazine


Blueberry Upside Down Cake

Source: Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate. 
 ~
Two Blueberry Muffin Recipes

Blueberry Muffins


Source:  Helena Bakes

NOTE:  The blueberries were local and I made a couple of minor changes to the recipe. I subbed sour cream for most of the milk and added a 1/4 teaspoon of baking soda.
1 stick unsalted butter, softened
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
cinnamon, sugar, and nutmeg for topping (if desired)
Preheat oven to 375°. Line muffin tins with paper or foil liners.
Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.
In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.
Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to over-mix – over-mixing will result in tough muffins.
Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.
Makes 18 muffins.

Browned Butter Blueberry Muffins

Source:  Amandeleine
Adapted from Joy the Baker

Muffins

14 Tablespoons unsalted butter
2/3 cup whole milk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup sugar
3/4 cup brown sugar
3 teaspoons baking powder
1 1/2 teaspoon salt
4 cups fresh blueberries

Streusel

6 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour
7 tablespoons sugar

Directions

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line two muffin pans with paper or foil liners
Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.
Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.

Streusel:


Combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Makes 2 dozen regular size or 12 large size muffins (large muffins take longer to bake)

1 comment:

  1. You could have been Elizabeth Baird.
    :)
    But you are Ann ..and Moe and M and we are lucky.

    ReplyDelete

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