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Summer Happiness

August 6, 2010

I just came in from picking blueberries and couldn’t be more inspired.

In light of my rekindled love for blueberries; here are some of my favorite ways to eat them!

Ina’s Blueberry Coffee Cake Muffins

::Ingredients::

  • 1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 half-pints fresh blueberries, picked through for stems, YUM!

::Directions::

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

[Recipe from Ina Garten]

Blueberry Cornmeal Pancakes

(Martha‘s on the left, Bakerella‘s on the right)

::Ingredients::

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup whole milk
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
  • 1 large egg, lightly beaten
  • 2 cups (1 pint) blueberries
  • ::Directions::

  • Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  • Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.
  • [Recipe from Martha Stweart]

    Easy Blueberry Sorbet [SUGAR FREE!]


    ::Ingredients::

    • 1/4 Cup Splenda
    • 1/4  Room Temp Water
    • 3 Cups Frozen Blueberries

    ::Directions::

    Freeze Blueberries overnight. You can use a 12oz bag of store frozen berries as well.

    Dissolve splenda into water. Pulse blueberries in a food processor until coarsely chopped. With machine running, pour in splenda-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

    [Recipe edited, but taken from Martha Stweart]

    What’s your favorite way to cook with blueberries?

    MA

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