Anyone for Blueberries?

Interesting facts you might not know about blueberries. The early American colonists made grey paint by boiling blueberries in milk. The blue paint used to paint Shaker houses was made from sage blossoms, indigo and blueberry skins mixed with milk.

The blueberry is the second most popular berry in the U.S. the strawberry is number one. Over 200 million lbs. of blueberries are grown commercially each year. Blueberries contain significant quantities of antibacterial and antiviral compounds and have a reputation in northern Europe of fighting infections. They also help against heart disease, cancer and Alzheimer's.

The blueberry muffin is the official muffin of Minnesota. Official berry of Nova Scotia and the official state fruit of New Jersey.

North America produces nearly 90% of worldwide blueberry production and the state of Maine produces 25% of all blueberries grown in N. America. Wild blueberries are grown on 60,000 acres in Maine and most of this crop is frozen or canned.

Native Americans once called them "star berries" and held them in high esteem believing a great spirit created the berry to feed their children during famine. They also used blueberry juice to treat persistent coughs and other illnesses. They would use blueberries to make dye for textiles and baskets too.

During the Civil War in the 1860's blueberries were collected, packaged and sent to Union troops to use as a food staple.

The favorite muffin in the United States is, you guessed it; blueberry! July is national blueberry month because that is the peak of harvest season. Blueberries are also good for your eyesight. All I can say is, what's not to love about the blueberry.

"You ought to have seen what I saw on my way

To the village, through Mortenson's pasture to-day;

Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come!

And all ripe together, not some of them green

And some of them ripe! You ought to have seen!"

I don't know what part of the pasture you mean."

"You know where they cut off the woods --let me see--

It was two years ago--or no!--can it be

No longer than that?--and the following fall

The fire ran and burned it all up but the wall."

"Why, there hasn't been time for the bushes to grow.

That's always the way with the blueberries, though:

Robert Frost

Blueberries, delicious and healthy. Blueberries are naturally high in antioxidants for disease protection, they help to improve memory and are heart healthy. Blueberries are called "the power food."

Blueberry Cake

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

3 eggs

2 cups all purpose flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup sour cream (not light)

1 tsp. pure vanilla extract

1 Tbl. orange zest

2 cups fresh blueberries

Preheat oven to 325 degrees. Grease and flour a 9x13 pan. In a mixer cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping down sides, add zest. Mix the dry ingredients together and gradually add to the egg mixture alternating with sour cream and ending with flour. Stir in vanilla and 1 cup of blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45 to 50 minutes. Remove to cooling rack and cool completely. If desired, make a glaze of powdered sugar and orange juice, drizzle over cooled cake.

Blueberry Bread Pudding

5 cups croissants, torn into pieces

2 cups whole milk

1 cup whipping cream

3 eggs

1 cup sugar

1/2 tsp. pure vanilla extract

1/2 tsp. almond extract

1 tsp. lemon zest

2 cups fresh blueberries

3 Tbl. powdered sugar

Preheat oven to 350 degrees. Butter a deep oval baking dish. In a bowl whisk together, milk, cream, eggs, sugar extracts and zest. Add the croissants and let stand for about 15 minutes. Toss blueberries with powdered sugar and stir into bread mixture and pour into pan. Set the baking dish into a larger pan and set in oven. Heat to boiling some water and pour into outer pan being careful not to get any water into bread pudding pan. You want the water to come up half way. Bake for about 1 hour or until pudding is set and lightly brown. Carefully remove to cooling rack. You can serve warm or chilled. I like to serve with freshly whipped cream.

Blueberry Orange Sauce - (serve on ice cream, pancakes, pound cake, waffles, etc.)

3 Tbl. sugar

1 Tbl. cornstarch

pinch of salt

1/4 cup fresh orange juice

1 cup fresh blueberries

In a small bowl combine sugar, cornstarch and salt, set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and return to boil cooking for about 2 minutes. Stir in sugar mixture; stirring constantly until sauce thickens.

Blueberry Sausage Breakfast Cake - strange sounding? it's really good!

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter

1/2 cup sugar

1/4 cup brown sugar, packed

2 eggs

1 cup sour cream (not light)

1 lb. pork sausage (I like Jimmy Dean maple)

1 cup fresh blueberries

1/2 cup pecans, chopped and lightly toasted

Preheat oven to 350 degrees.  In a saute pan, add sausage and cook until brown, crumbling it up. Place in strainer and remove any excess grease with paper towels.  In a bowl, combine, flour, baking powder and baking soda. In the bowl of mixer, beat butter until fluffy and add sugars and beat until combined. Add eggs one at a time. Add flour mixture alternating with sour cream and mix until just combined. Fold in sausage and berries. Pour into a greased 9x13 pan. Sprinkle nuts over the top. Bake for 35 to 40 minutes or until tester inserted comes out clean.

Blueberry Pancakes

2 1/4 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 Tbl. butter, melted

2 eggs

2 1/2 cups buttermilk

1/2 tsp. salt

1 Tbl. plus 1 tsp. sugar

1 tsp. pure vanilla extract

2 cups fresh blueberries

In a large bowl, whisk all ingredients together except berries. Heat griddle or pan adding butter. Place batter on griddle for pancakes and drop blueberries on top of each cake, I like a lot of them. Cook until edges start to bubble then flip over and cook other side. Place on platter and continue cooking cakes. Serve with butter, maple syrup or blueberry syrup. Add some crisp bacon or sausage, orange juice and you are in breakfast heaven!

Chicken with Blueberries and Port

4 to 6 boneless, skinless chicken breasts

salt and freshly ground black pepper

olive oil

1 shallot, minced

2 garlic cloves, minced

2 tsp. fresh rosemary, finely chopped

1/2 cup port wine (good quality)

1/2 cup chicken stock (good quality)

1/4 cup heavy whipping cream

1 cup fresh blueberries

Italian parsley, chopped (garnish)

Slightly pound out chicken breasts between 2 sheets of plastic wrap. Season with salt and pepper. Add olive oil to saute pan and brown chicken on both sides and cook through. Remove to plate and tent with foil.  In the same pan, add a little more oil and saute shallot, garlic and rosemary until softened. Add port and reduce by half. Add chicken stock, bring to boil and cook for about 5 minutes. Add heavy cream, bring to boil and reduce heat cook for about 2 minutes. Place chicken back into pan, add berries and gently cook another minute. Remove chicken to platter, and pour over sauce. Garnish with parsley.

Creamy Luscious Blueberry Soup

4 cups of fresh blueberries

3/4 cup honey

1/4 cup fresh lemon juice

1 Tbl. lemon zest

1 cup whipping cream

2 cups blackberry juice

1 cup blueberry yogurt or vanilla

In a blender, combine all except whipping cream. Blend until combined. Place in a fine mesh sieve and strain through. Chill and when ready to serve, stir in whipping cream. Serve in wine glasses.

Blueberry Lemon Bars

2 1/2 cups all purpose flour

1/2 cup powdered sugar

1 cup butter

4 eggs

1 cup sugar

1/2 tsp. baking powder

1/3 cup fresh lemon juice

2 tsp. lemon zest

2 cups fresh blueberries

Preheat oven to 350 degrees.  In a bowl, combine flour and powdered sugar. Cut in butter with fingers until dough comes together. Press dough into a 9x13 pan. Bake for 20 to 25 minutes until golden brown.  Mix together granulated sugar and baking powder. In a bowl, whisk eggs then whisk in sugar mixture. Whisk in lemon juice and zest and stir in berries. Pour mixture over cooked crust and return to oven and cook about 25 minutes. Remove from oven and dust with powdered sugar. Cool on rack.

Simple Blueberry Pie - (my mom Dorothy's recipe)

Double crust for a 9-inch pie

Filling

5 cups fresh blueberries

2 Tbl. fresh lemon juice

zest of 1 lemon

5 Tbl. cornstarch

1/2 cup sugar

1/4 tsp. freshly grated nutmeg

Prepare pie crust and preheat oven to 400 degrees. In a small bowl, mix sugar and cornstarch together. In a bowl, combine berries, zest, juice, sugar/cornstarch mixture and nutmeg. Let sit for about 30 minutes, stirring occasionally.  Spoon the filling into pie shell. Place top crust over filling and trim dough, crimp edges. With a sharp knife add a couple of slits in top of crust. Place pie on baking sheet and bake for about 55 to 60 minutes. If edges of crust start to get too browned, place some foil around edges. When cooked remove to cooling rack and let cool before slicing.

Cheesecake Blueberry Pie - Delicious and easy (this recipe comes from Eagle Brand Recipes)

1 (21 oz) can blueberry pie filling, divided (buy the good brand)

1 tsp. lemon zest, divided

1 (9-inch) deep dish unbaked pie crust (make your own or purchase one)

1 (8 oz) package cream cheese, softened

1 (14 oz) can Eagle Brand Condensed milk

2 eggs

2 Tbl. fresh lemon juice

1 tsp. pure vanilla extract

Mint leaves, garnish

Preheat oven to 425 degrees. Chill all but 1 cup blueberry filling. Combine 1 cup blueberry filling with 1/2 tsp. lemon zest; pour into crust. Bake 15 minutes.   In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 tsp. lemon zest. Pour over blueberries in partially baked pie.  Reduce oven temperature to 350 degrees. Bake an additional 25 minutes or until set. Cool. Chill. Serve with remaining chilled blueberry filling. Garnish with mint leaves.

Blueberry Poppy Seed Cake - this comes from a friend who got it from a bake-off winner cookbook

2/3 cup sugar

1/2 cup butter, softened

2 tsp. lemon zest

1 egg

1 1/2 cups all purpose flour

2 Tbl. poppy seeds

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup sour cream

Filling

2 cups fresh

1/3 cup sugar

2 tsp. flour

1/4 tsp. fresh ground nutmeg

Glaze

1/3 cup powdered sugar

2 tsp. milk

1 tsp. fresh lemon juice

Preheat oven to 350 degrees. Grease and flour bottom and sides of 9-inch springform pan. In a bowl, beat 2/3 cup sugar and butter in large bowl until light and fluffy. Add zest and egg; beat 2 minutes. Combine flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of pan making sure batter on sides is 1/4-inch thick.  For filling; combine blueberries, sugar, flour and nutmeg; spoon over batter. Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly then remove springform.  Glaze; combine powdered sugar, a little of the milk, and juice, whisk until smooth and drizzling consistency. If more liquid is needed, add it.

Wild Mushrooms with Blueberries and Port - so good, it's amazing how well port goes with blueberries

3/4 cup butter, divided

1 Tbl. garlic, chopped

1 1/2 lbs. mixed wild mushrooms, cleaned and sliced

1 1/2 cups blueberries

1 cup fresh cranberries

1 1/2 cups port (good quality)

salt and freshly ground black pepper

1/4 cup fresh Italian parsley, chopped

Heat saute pan, melt 1/2 cup butter with garlic and add the mushrooms and saute about 4 minutes.  Stir in blueberries, cranberries and port, simmering 5 minutes. With a slotted spoon remove mushrooms and berries onto serving platter. Reduce the sauce by half over medium high heat about 5 minutes. Turn the heat to medium and whisk in 1/4 cup butter, cut into pieces until sauce has thickened. Taste and season with salt and pepper. Pour sauce over and garnish with parsley.

Pork Encrusted with Pecans and Blueberry Mango Sauce

2 Tbl. fresh thyme, chopped

1 shallot, minced

1 garlic clove, minced

salt and freshly ground black pepper

2 mangos, peeled, pitted and diced

1 (10 oz.) package frozen blueberries

1/2 cup sugar

1 Tbl. fresh lemon juice

1 lb. pork tenderloin

1 cup pecans, lightly toasted and finely chopped

salt and fresh ground black pepper

zest of 1 orange

1 cup Panco breadcrumbs

Compote; In a saucepan, combine all compote ingredients up to lemon juice and bring to a boil. Reduce and simmer for 20 minutes until thickened.  Pork; In a baking dish, combine panco, pecans, salt, pepper and zest. Lightly oil the tenderloin with canola oil and press into bread crumb/nut mixture coating the tenderloin well.  In a large saute pan add some canola oil and add tenderloin, browning on each side. Place in oven and bake until cooked though. Remove to rest for about 10 minutes. Slice on diagonal place on platter and top with compote. Serve with orange, pecan, saffron rice.

Bon Appetit

"You shall eat in plenty and be satisfied"

Joel 2:26