Posts tagged ‘blueberries’

Peach and blueberry cobbler

Maybe a month or so into starting this blog, my mom recounted a conversation she’d had about it with my younger sister. My sister saw all the vegetables we were eating and apparently said to my mom, “I bet they’re losing weight!” (Not that she thinks either of us need to 🙂 ) My mom replied, “Well, Van might be, but I bet Amy’s not!” See, my mom knows my love for sweets. So even if I’m eating fairly healthy meals, I also love to bake, and I don’t have a whole lot of self control when dessert’s involved.

But it may actually be starting to catch up with me, so I decided to tweak our favorite cobbler recipe to be a little more figure friendly. And instead of just peaches (which are bountiful around here right now), I also threw in some of the blueberries we froze a few weeks back. I didn’t miss the extra topping at all, and I actually thought it let the fruit filling’s juiciness shine.

Peach and Blueberry Cobbler, adapted from

4 peaches
1 cup fresh or fresh-frozen blueberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon cinnamon

1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 tbl unsalted butter, cut into small pieces
2 tablespoons hot water

Start pot of boiling water. Score peaches into four quadrants. Drop in water and let sit for 45-60 seconds. Remove with slotted spoon and set in drainer. Run cold water over them. Peel and slice. Add peaches to 2 quart baking dish along with blueberries, lemon juice, sugar, cinnamon and cornstarch.
Preheat oven to 425 degrees. In a bowl, combine flour, sugar, baking powder and salt. Blend in butter with fingertips or pastry blender until mixture resembles coarse meal. Stir in water until just combined. Drop spoonfuls of topping over peaches. Bake in oven until topping is golden brown, about 25 minutes. (Topping will spread as it bakes.)


July 23, 2008 at 2:07 pm Leave a comment

Black and blue

With the fresh blackberries we brought home from Little Rock, and the fresh-frozen Georgia blueberries in the freezer, I had all the reasons I needed to make the blueberry and blackberry galette in the most recent issue of Cooking Light. Sort of an open-faced pie, a galette is easier to work with and slightly more nutritionally sound due to the lack of a top crust. But lets face it, are we really going to get 10 servings out of this sucker? Not in this house.

blueberry and blackberry galette

If you’re smart, you’ll bake this on a rimmed pan to catch the inevitable juice that oozes out. If you’re even smarter, you won’t run out of parchment paper and then you can put that under it too, so you can actually remove it from the pan after baking.

Blueberry and Blackberry Galette, adapted from Cooking Light

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk
3 cups blueberries
3 cups blackberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons fat-free milk
1 large egg white
1 1/2 tablespoons turbinado sugar

To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
Preheat oven to 350°.
Unwrap and place dough on a sheet of parchment paper or between two sheets of plastic wrap. Dust rolling pin with flour and roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.
To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.

July 10, 2008 at 12:55 pm 1 comment

Best blueberry pie

Our bags of blueberries in the fridge were just begging to be made into a pie, and boy did they perform well. I brought the lattice-topped pie to a work potluck, and it received many compliments, including one from a blueberry pie lover who declared it the best he’d ever had. I’ve struggled with pie crusts in the past, but I guess my practice has paid off. I didn’t even curse it once, and it baked up beautifully.

Happy Fourth!

blueberry pie

Blueberry Pie

Basic pie dough from Everyday Food

  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks cold unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water

In a food processor, combine flour, salt and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add additional water 1 tablespoon at a time. Do not overmix.

Divide dough into two pieces of plastic wrap; press to shape into 3/4 inch thick disks. Refrigerate until firm, at least 1 hour, but preferably overnight.

Filling, from Cooking Light

  • 3/4 cup plus 2 tablespoons granulated sugar
  • 3 1/2 tbl cornstarch
  • 1/8 tsp salt
  • 6 cups fresh blueberries
  • 1 1/2 tbl butter, melted
  • 3/4 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 tablespoon turbinado sugar

Combine sugar, cornstarch and salt with blueberries in a bowl. Add extracts to butter, toss with blueberries to coat.

Remove dough from fridge about 10 minutes before using. Between two sheets of plastic wrap, roll out to a 14 inch round, rotating the dough each time to not overwork. Dust with flour to avoid sticking at the edges. Transfer dough to greased pie pan, taking care not to stretch. Trim an inch from edge, rolling under and fluting edge. Add blueberries. Roll out second round of dough to same thickness and cut into strips. Weave across top, cut strips to fit and press into sides. Dust lattice with turbinado sugar.

Bake at 375 degrees for 1 hour and 15 minutes, or until top is browned and filling is bubbly. Cool on wire rack.

July 2, 2008 at 11:24 pm Leave a comment

Spiked blueberry lemonade

To make this lemonade, we basically added booze to a recipe printed in the local newspaper. My husband added the vodka, but neglected to measure. So his best guess was that it was about a shot-full per glass. It was certainly enough to lift my mood after a night at work!

blueberry lemonade

Spiked Blueberry Lemonade (4 servings)

1 pint (2 cups) fresh blueberries
3/4 cup granulated sugar
3/4 cup freshly squeezed lemon juice, strained (more if you’ll be using plain vodka)
2 to 2 1/2 cups water
4 shots lemon vodka

In a blender or food processor, puree blueberries and sugar until smooth. Strain mixture into pitcher, discarding solids. Add lemon juice and water and stir well to combine. Add vodka before serving. Serve over ice, if desired.

June 30, 2008 at 9:56 pm 2 comments

Fruits of our labors


Yesterday, the husband and I took a little trip to a blueberry patch southeast of Atlanta. The owner warned us that the ripe ones were looking a little sparse, but an hour and a half of picking yielded us a full bucket, about a gallon. So for $9, we should have all the blueberries we could want this summer for desserts, breakfasts and drinks. We put three pans worth in the freezer, so maybe they’ll last us a while. Already, I made the easiest blueberry cake ever, recipe here.

blueberry cake

This morning, we made mini parfaits for breakfast.


I’m thinking about making a pie for a work potluck this week, and some blueberry lemonade, but besides that, I’d love to hear some other suggestions!

June 29, 2008 at 12:23 pm Leave a comment

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Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata