Blueberry Cardamom Spice Cake

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 large eggs

2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)

1 cup sour cream

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups fresh or thawed frozen blueberries, well-drained

Powdered sugar, and additional blueberries, if desired, or see sugar glaze recipe below

Heat oven to 350° F.  Grease and flour 12-cup Bundt or tube pan.

Combine butter, sugar, and brown sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add 1 egg at a time, beating well after each addition.  Add all remaining ingredients except blueberries and powdered sugar.  Continue beating, scraping bowl often, until well mixed.  Toss 1 1/2 cups blueberries with remaining 1 tablespoon flour; gently stir into batter.

Spread batter evenly into prepared pan.  Bake 45-55 minutes, or until toothpick inserted in center comes out clean.  Cool 15 minutes in pan; remove from pan.

Sprinkle with powdered sugar and garnish with additional blueberries, if desired – or top with sugar glaze.

Serves 12.

From Land O’Lakes website

Sugar Glaze

1 1/2 cups confectioners' sugar, sieved to remove any lumps

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl, and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.  Drizzle on top of cake.

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

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

Blueberry Peach Muffins

2 1/4 cups unbleached all-purpose flour (270 grams) or white whole wheat flour (255 grams), or a combination of the two

1 teaspoon salt

2 1/4 teaspoons baking powder

1 cup (212 grams) dark brown sugar, packed

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1 large egg

1/3 cup (74 grams) vegetable oil

2/3 cup (141 grams) milk

3/4 cup (127) small whole blueberries or other fruit, diced

1/2 cup (85 grams) diced peaches (not peeled)

Granulated sugar, for topping

Heat the oven to 400°F. Grease (or line with papers) a standard muffin pan.

Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.  Stir in the egg, vegetable oil and milk, then gently fold in the fruit.

Heap batter into muffin cups; they'll be very full. Sprinkle with granulated sugar.  Bake for 25 to 30 minutes, or until the muffins test done.

The muffins may be stored well-wrapped at room temperature for 3 days or frozen for a month.

Makes 12 muffins.

From King Arthur Flour (quantity halved)

Meyer Lemon and Blueberry Bundt Cake

For cake:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 tablespoons Meyer lemon juice (grate zest before juicing the lemons)

1 cup sour cream

2 cups blueberries

2 tablespoons grated Meyer lemon zest

For glaze:

1/4 cup Meyer lemon juice

2 cups confectioner’s sugar (or add more for thicker glaze)

Make cake:

Heat oven to 350° F.  Thoroughly grease and flour a 12-cup Bundt pan.

In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated after each. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.

Make glaze:

While cake is cooling, whisk lemon juice and confectioner sugar to create glaze. Mix until all the sugar has dissolved and there are no longer lumps. When the cake has completely cooled, drizzle glaze over the cake.

Makes one 12-inch Bundt cake.

From The Culinary Chronicles website, adapted from Martha Stewart

Plum Vanilla Crumble Bars

First, make the crumble topping, then the shortbread. While the shortbread is baking, make the plum filling. Assemble and bake together.

Crumble topping:

1/2 cup dark or light brown sugar

1/2 cup flour

1/4 cup oatmeal

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

Mix dry ingredients in a medium bowl.  Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea-sized mixture is formed (should be crumbly-looking).  Place in fridge until ready to use.

Shortbread crust:

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

Heat oven to 325° F.

Combine flour and salt in a small bowl; set aside.

Cream butter and both sugars together. Add vanilla and mix, then slowly incorporate flour mixture until combined.

Press into a greased 8 x 8 baking dish (lining the pan with parchment paper can make it easier to remove bars).  Press shortbread dough into the pan, spreading evenly.

Bake for 15 minutes.

Plum filling: 

5-6 cups plums, pitted and sliced (or cherries, blueberries, etc)

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla paste or vanilla extract

Add plums and water to wide pan and heat through, then add sugar and vanilla paste,  Cook over medium heat until fruit begins to break down, about 30 minutes.

Let mixture cool a bit, then transfer to food processor and give it a whirl.  Put the mixture back in the pan and continue to cook until a thick paste forms, making sure to stir constantly; it will burn if you don't stir!

When you can scrape your spoon through the mixture and you see a trail, you’re almost done. This should take about 15 minutes. (Make sure you really cook this down enough. If you don’t, the filling will be too runny and not hold the bar shape. You have to get all the water out of the fruit.) Once you see a thick paste form, remove from heat; spread over shortbread and sprinkle crumble topping onto the fruit filling layer.

Bake at 325° F for 20 to 30 minutes, or until the topping begins to brown.  Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filling firm.

From HouseofBrinson.com, with minor changes

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

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 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

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

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

Fruit Salad with Strawberry Dressing

1 honeydew melon, cubed
16 ounces strawberries, hulled and sliced
1 cup blueberries
1 cup Strawberry Sauce

Mix together fruit and strawberry sauce.

Makes about 4 to 6 servings.