Cherry Custard Tart

1 stick unsalted butter
1 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half-and-half or whole milk

11-inch tart pan with removable bottom, or regular round tart pan

Heat oven to 375 F.

Cream the butter and sugar.  Sift together the flour, salt, cinnamon, and baking powder.  Add to the butter and sugar mixture and mix briefly.  The mixture should be crumbly but moist enough to hold together when pressed.  Set aside 1/4 cup and press remaining dough into a tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom.  Sprinkle on the reserved 1/4 cup of dough mixture.  Place tart pan on a baking sheet and slide into the oven.  Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined.  After 15 minutes, open the oven door and pull the baking sheet half way out of the oven.  Carefully and quickly, pour the custard mixture over the tart and carefully push the baking sheet back in, then close the oven door.  Bake another 25 minutes, until the crust is deep gold and the custard is set and beginning to brown.

Remove tart from oven and let cool slightly.  Remove the tart ring if using a pan with a removable bottom.  Let cool completely before sliding tart off the bottom of the pan.  Serve at room temperature or slightly chilled.

 From TheKitchn

Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Peachberry Buckle

Cake:

1/4 cup (4 tablespoons, or 57 grams) butter

3/4 cup (149 grams) sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (113 grams) milk

Filling:

1 cup (142 to 170 grams) berries, chopped if large (e.g., strawberries)

1 cup (213 grams) sliced peaches or nectarines, peeled or not

Topping:

1/4 cup (4 tablespoons, or 57 grams) butter

1/4 cup (53 grams) brown sugar

1/2 cup (57 grams) unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Pinch of salt

Heat the oven to 350°F. Lightly grease a 9" round cake pan.

To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.  Beat in the egg and vanilla.  Stir in the baking powder, salt, and nutmeg.

Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour.  Set the batter aside while you make the topping.

To make the topping: Mix all of the ingredients until crumbly.  (Don't over-mix, or you'll get a smooth paste, rather than crumbs.)

To assemble the buckle: Spread half the batter in the prepared pan.  Layer with the peach slices.  Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.  Sprinkle the topping over the batter.

Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.

Remove the buckle from the oven, and cool it on a rack.  Serve warm, or at room temperature.  Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.

Makes 9 to 12 servings.

From King Arthur Flour, with very minor changes

Strawberry Meringue Buttercream

1 1/2 cups fresh strawberries (about 8 ounces), rinsed, hulled, and coarsely chopped

4 egg whites

1 1/4 cups granulated sugar

1 1/2 cups unsalted butter, cut into tablespoons, at room temperature

Puree the strawberries in a food process or blender; set aside.

Combine the egg whites and sugar in the bowl of a stand mixer set over a pan of simmering water.  Whisk constantly by hand until the mixture reaches 140 F on an instant-read thermometer and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).  

Attach the bowl to the mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition.  Once all the butter has been added, scrape down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes.  Add the strawberry puree and beat until combined. 

Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Makes enough frosting for 34 cupcakes.

From Brown Eyed Baker blog, originally from Martha Stewart’s Cupcakes

Strawberry Frosting

1 cup (10-12 grams) freeze-dried strawberries
1 cup (235 grams) unsalted butter, softened to room temperature
4 cups (480 grams) confectioners' sugar
3 tablespoons (45 ml) heavy cream
1 teaspoon vanilla extract
Salt to taste

Using a blender or food processor, process the freeze-dried strawberries into powder.  You should have around 1/2 cup.  Set aside.

In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.  Add the confectioners' sugar, strawberry powder, cream, and vanilla.  Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.  Taste, and add a pinch of salt if the frosting is too sweet.

Cover and store leftover frosting for up to 5 days in the refrigerator.  

Makes enough to frost 12-18 cupcakes, or one 9x13-inch sheet cake.  Make 1 1/2 times the recipe for a double layer cake.

From Sally's Baking Addiction blog

Blueberry Sweet Rolls with Lemon Glaze

For rolls

1/2 cup hot water

3/4 cups warm milk

1/2 cup unsalted butter, very soft or melted

1 large organic egg, at room temperature

1/2 cup granulated sugar

1 teaspoon salt

4 1/2 cups all-purpose flour

2 tablespoons instant yeast

1/2 cup blueberry preserves

For glaze

1 cup powdered sugar

1/4 teaspoon lemon flavoring

3+ tablespoons milk 

Place hot water, warm milk, softened butter, egg, and sugar, in the pan of your bread machine.  Add the salt and flour.  Make a well in the center of the flour.  Add yeast to center of flour. Place in bread machine and set to "dough" cycle.  Remove dough from machine once it has completely risen.  Depending on temperatures, it may take longer than the actual  cycle.  

Place dough on a flour covered work surface.  Roll dough into a 15" x 18" rectangle.  Spread blueberry preserves over the dough.  Start rolling dough from the left (long side) to the right. You will need to lift as you roll, or all of your filling will be pushed out.  Slice into 12 - 1 1/2" slices.  

Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray or buttered.  Cover and allow to rise until doubled in size, about an hour. 

Heat oven to 350 degrees.  Place in oven and bake for 15 - 25 minutes, or until golden brown and cooked thru in the center.

Whisk the glaze ingredients together in a small bowl. Add additional milk to achieve desired consistency.  Drizzle glaze over rolls in the pan.

From CookingwithCurls blog

Blackberry-Violet Compote

2 3/4 cups blackberries, washed
4-5 tablespoons violet syrup (or other sweet syrup), to taste
Large handful of dried blueberries or raisins
Squeeze of orange juice, if needed

Place the blackberries in a pan with a splash of water and heat until they start to soften.  Add the syrup and dried fruit and cook for another minute, then remove from heat.  Add another splash of water if the fruit looks dry.  Taste and balance the flavors, adding more syrup or a squeeze of orange if needed to balance the sweetness.

Serve with ice cream, or with yogurt and granola.

From Indian Vegetarian Feast by Anjum Anand

Meyer Lemon and Dried Blueberry Scones

3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 2 tablespoons buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Position rack in top third of oven and heat to 425°F. 

Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Makes 12 scones.

From Bon Appetit/Epicurious

Raspberry Caramel Sauce

1 cup raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice

Puree the raspberries and strain them through a fine strainer to remove the seeds; you should have about 1/2 cup remaining.  Put the sugar and 2 tablespoons water in a heavy, light-colored saucepan and let stand until the sugar is moistened.  Cook over medium to high heat until the sugar is a light golden caramel, swirling it gently to keep it cooking evenly.  When it is light gold, set the pan in the sink and carefully pour in the remaining 6 tablespoons of water so the caramel doesn't spatter you.  Set the pan back on medium heat and cook, stirring, until the caramel has dissolved.  Remove from the heat and stir in 6 to 8 tablespoons of the raspberry puree.  Add the lemon juice to taste and chill.  

Makes about 3/4 cup.


From Chez Panisse Desserts by Lindsey Remolif Shere

Berry Buttermilk Bundt Cake

Cake:
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries or chopped fruits

Glaze:
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Heat oven to 350°F.  Generously grease a 10-cup Bundt pan.  Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder, and salt together and set aside. 

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and very fluffy, about 3 to 5 minutes.  Then, with the mixer on a low speed, add eggs one at a time, scraping down the bowl between each addition.  Beat in vanilla, briefly.  Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture.  Scrape down from time to time and don’t mix any more than necessary.  

In the bowl where you’d mixed the dry ingredients, toss the berries with the remaining 2 tablespoons of flour.  With a silicon spatula, gently fold the berries into the cake batter.
.
Spread cake batter in the prepared baking pan and spread the top smooth.  Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes to make sure it browns evenly.  The cake is done as soon as a tester comes out clean of batter. 

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.  Cool completely.  Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very thick.  (If you’d like it thinner, add more juice or a little water.)  Spread carefully over top of cake, letting it trickle down the sides.  Serve at once or keep it covered at room temperature for 3 to 4 days.


From Smitten Kitchen, adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Blueberry Muffins

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

3/4 cup sugar 

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups fresh or frozen blueberries, preferably wild

Heat oven to 350°F.  Grease a 12-cup muffin tin.

Whisk flour, baking powder, and salt in a medium bowl until combined.  Whisk egg in a second medium bowl until well-combined and light-colored, about 20 seconds.  Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in 2 or 3 steps, whisking to combine after each addition.  Add sour cream in 2 steps, whisking just to combine.

Add berries to dry ingredients and gently toss to combine.  Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds.  (Small spots of flour may remain and batter will be thick - do not overmix.)

Use an ice cream scoop or a large spoon to drop batter into cups of greased muffin tin.  Don't overfill the cups.  Bake until light golden and a toothpick inserted into center of muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time.  Invert the muffins onto a wire rack, stand them upright, and cool for 5 minutes.  

Makes 12 muffins.

From Cooks Illustrated, September 2001

Blueberry Mint Lemonade

Blueberry syrup
Mint syrup
Freshly-squeezed lemon juice from about 10-12 lemons
Water to taste, starting with 8 cups

Mix syrups, lemon juice, and water.  Continue adding water to taste.

Blueberry Syrup

20 ounces fresh (or frozen) blueberries (approximately 4 cups), rinsed and drained
2 cups water
7 ounces sugar
1 lime or lemon, juiced

Place the blueberries and the water into a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. 

Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.

Return the blueberry juice to the saucepan along with the sugar and lime or lemon juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.

Makes about 3 cups.



From Alton Brown via the Food Network

Strawberry Syrup

1 pound sliced hulled strawberries
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
Pinch of salt
2 tablespoons lemon juice

Bring strawberries, water, sugar, corn syrup, and salt to boil in a large saucepan over medium-high heat, stirring until sugar dissolves.  Boil, uncovered, for 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over.  Add lemon juice.  Strain, pressing on solids. Cover and chill syrup.  (Can be made 1 week ahead.  Keep chilled.)  

Makes 2 1/2 cups.



From Bon Appetit

Glazed Blueberry Cake Donuts

2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons unsalted butter, melted

1/2 cup lowfat milk

1 egg, lightly beaten

2 teaspoons vanilla extract

1 1/2 cups fresh blueberries

oil for frying (about 1 quart)

For glaze:

2 cups powdered sugar

2 or more tablespoons water

1 drop of vanilla extract

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine.

In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bringing the dough together with a spoon. Before it comes completely together, add in blueberries, mashing some as you go along if desired, and bring dough together with your hands.

Form dough into a large ball, then roll it out on a floured surface to about 1/2-inch thickness. Cut donuts using a donut cutter, graduated biscuit cutters, or even a knife.  Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375° F.

Whisk glaze ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring.  If it is too thick, add more water one drop at a time, whisking constantly.

Fry the donuts in the hot oil, one or two at a time, for about 1 ½ to 2 minutes per side.  After removing the first donut from the oil, check it by cutting into the center to make sure the dough is cooked through.  Dip each donut in the glaze while still warm.  Let cool before serving.

Makes about 12-15 donuts, depending on size.

From AllRecipes via How Sweet It Is blog, with changes along the way

Blueberry Pie with Almond Crumb Crust

Crust:
3/4 cup graham cracker crumbs
1/2 cup peeled almonds, finely ground in a food processor
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice

Make the crust:
Heat the oven to 350° F.  In a bowl, combine the crumbs, almonds, butter and sugar.  Press the mixture onto the bottom and sides of a 9-inch pie plate and bake the shell for 10 minutes or until it is browned lightly.  Let the shell cool on a rack.

Make the filling:
Combine sugar, cornstarch, and salt in a saucepan.  Add water and 2 cups of blueberries.  Cook over medium heat, stirring constantly, until the mixture comes to a bowl and is thickened and clear; the mixture will be quite thick.  Remove from the heat, and stir in butter and lemon juice.  Mix in remaining 2 cups of blueberries and pour into the pie crust.  Cool.

Makes one 9-inch pie.


From Dad

Raspberry Puff Turnovers

2/3 cup sugar
3 cups raspberries or other berries, fresh or frozen
3 tablespoons cornstarch, dissolved in cold water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg beaten with 1 tablespoons cold water, to seal pastries (optional)

Sour Cream Pastry Dough, chilled

Add the sugar to the berries, tossing to combine.  Stir in the cornstarch mixture, vanilla, and cinnamon.  Heat the mixture in a saucepan over very low heat, stirring, until the berries soften and fall apart.  Cook and stir until the mixture bubbles and thickens.  (You can prepare the filling up to several days ahead; cover and refrigerate until use.)

Heat oven to 400°F.  Roll the chilled pastry dough into a 16-inch square.  Cut nine 4 1/2-inch rounds.  Re-roll the dough scraps and cut 4 or 5 additional rounds, or as many as you can get out of the scraps.

If desired, for a tighter seal, brush half of each circle with egg wash.  Place about 4 teaspoons of filling slightly off center in each round.  Fold the turnovers in half.  Press the edges with a fork or fingers to seal.

Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills.  Bake in the oven for 20 to 25 minutes, or until the turnovers are a deep golden brown; you may see some of the filling beginning to ooze out.  Remove the turnovers from the oven and cool on a rack. Serve warm or at room temperature.

Makes about 13 to 14 round turnovers.


From King Arthur Flour

Raspberry Buttermilk Cake

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large egg or equivalent egg substitute

1/2 cup well-shaken buttermilk

1 cup fresh raspberries (or substitute blueberries, blackberries, or bits of strawberries)

Heat oven to 400° F with rack in middle.  Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla, and zest, if using.  Add egg and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  Spoon batter into cake pan, smoothing the top.  Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 20 to 25 minutes.  Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.  Invert onto a plate.

Makes one thin 9-inch cake. Serves 4 to 8 people.

From Gourmet via Smitten Kitchen

Blueberry Pancakes

2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk (or 2 cups milk whisked together with 1 tablespoon lemon juice)
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried

Whisk together flour, sugar, baking powder, baking soda, and salt, in a medium bowl to blend.

Whisk egg and melted butter into buttermilk (or milk mixture) until combined.  Make a well in the center of the dry ingredients; pour in the liquid mixture and whisk very gently until just combined (a few lumps should remain).  Do not over-mix.

Heat 12-inch cast iron (or nonstick) skillet over medium heat for 3 or so minutes.  Add 1 teaspoon oil and brush to coat skillet bottom evenly.  Pour 1/4 cup batter onto 3 spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake.  Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.  Using a thin, wide spatula, flip pancakes and cook until golden brown on a second side, 1 to 1 1/2 minutes longer.  Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.

Makes 4 to 6 servings.


From Cooks Illustrated, July 2003

Blueberry Gelato

Plain Gelato Base
3 cups fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice

Make the plain gelato base and chill as directed. 

Place the blueberries in a medium saucepan.  Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well-coated.  Let sit for 30 minutes, stirring occasionally.

Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes.  Remove from the heat and let cool to room temperature.  Transfer to a container, cover, and refrigerate until cold, at least 2 hours.  (The blueberries may be prepared a day ahead.)

Place the blueberries in a blender or food processor, add half the base, and blend until fully incorporated.  Whisk into the remaining base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin