It's Blueberry Time
Published 7:43 am Friday, August 13, 2010
August is the time to visit a local farmers market for a special summer treat – blueberries.
Blueberries have been a summer favorite since the Native Americans gathered them. Wild blueberries still flourish from Alaska to Florida, even above the Arctic Circle.
Today's recipes include: Blueberry Tea Cake, Blueberry-Orange Bread, Blueberry Shortcake, Blueberry Buckle, Blueberry Cake with Lemon Sauce.
1 egg, beaten, 1/3 c. milk, 2/3 c. sugar, 3 T. margarine, melted, 1-1/2 c. sifted cake flour, 1 tsp. vanilla, 2 tsp. baking powder, 1 c. fresh blueberries, 1/2 tsp. cinnamon, 2 T. sugar, 3/4 tsp. salt
Preheat oven to 400 degrees. Grease 1-1/2-qt. shallow baking dish. With wooden spoon, beat egg. Gradually beat in 2/3 c. sugar; beat until combined. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mixture alternately with milk. Beat well after each addition. Add butter and vanilla. Beat thoroughly. Fold in blueberries. Pout into prepared pan and sprinkle with 2 T. sugar. Bake 25 minutes. Serve warm with butter.
1/4 c. butter, 1/4 c. boiling water, 2/3 c. orange juice, 4 tsp. grated orange rind, 1 egg, 1 c. sugar, 2 c. flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. salt, 1 c. blueberries, 2 T. honey, 2 T. sugar
In small bowl, melt butter in boiling water. Add 1/2 c. orange juice and 3 tsp. rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients alternately with orange mixture, beating until smooth. Fold in berries. Bake in greased 1-1/2-qt. baking dish or loaf pan at 325 degrees for 1 hour, 10 minutes. Turn out on rack or tray. Mix 2 T. orange juice, 1 tsp. rind and honey; spoon over hot loaf. Let stand until cool.
3 c. flour, 4-1/2 tsp. baking powder, 1 tsp. salt, 1/3 c. sugar, 3/4 c. shortening, 2 eggs, beaten, 2/3 c. light cream, 2 T. margarine, melted, Fresh Blueberry Sauce whipped cream or topping
Sift dry ingredients. Cut in shortening. Stir in eggs and enough cream to moisten dry ingredients. Divide dough and pat half into 9-in. layer pan. Brush with butter. Roll out remaining dough and put on top. Bake in 425 degree oven for about 25 minutes. Split and fill with half the sauce. Spoon remaining sauce over top and garnish with whipped cream.
Blueberry Sauce: Mix 8 tsp. cornstarch with 2 c. water until smooth in small saucepan. Add 2 c. fresh blueberries and 1 c. sugar and cook over low until thick and transparent, stirring constantly. Blend in 2 T. butter and 2 tsp. fresh lemon juice. Makes 3 cups.
1/4 c. margarine, 3/4 c. sugar, 1 egg, 2 c. flour, 2 tsp. baking powder, 1/2 c. milk, 1/2 tsp. salt, 2 c. fresh blueberries, Crumb Topping
Cream butter; add sugar and beat until light. Add egg and beat well. Add sifted dry ingredient alternately with milk, beating until smooth. Fold in berries. Pour into greased 9-in. pan. Sprinkle with Crumb Topping. Bake in 375 degree oven for about 35 minutes. Serves 6 to 9.
Crumb Topping: Blend 1/3 c. soft butter, 1/2 c. sugar, 1/3 c. flour, and 1/2 tsp. cinnamon.
2 c. Bisquick, 1/2 c. sugar, 1/3 c. milk, 2 T. oil, 1 egg, 1 c. fresh blueberries, Lemon Sauce
Heat oven to 350 degrees. Grease and flour square 9-in. pan. Mix baking mix, sugar, milk, oil and egg. Beat vigorously 30 seconds. Fold in berries. Spread in pan. Bake until top is golden and pick inserted in center comes out clean, about 35 minutes. Cut while warm and serve with Lemon Sauce.
Lemon Sauce
1 c. sugar, 2 c. water, 2 tsp. grated lemon rind, 2 T. cornstarch, 1/3 c. fresh lemon juice, 2 T. butter
Mix cornstarch, sugar, and a dash of salt; stir in water gradually until smooth. Cook and stir until mixture thickens and becomes transparent. Stir in lemon juice and butter.
