THE BERRY BEST
IT’S THE SEASON FOR ABUNDANT BLUEBERRIES. MAKE THE MOST OF IT WITH THESE GREAT RECIPES
During much of the year, fresh blueberries are scarce.
If available, they’re expensive, and they come in tiny little plastic containers that don’t go all that far when you’ve got ambitious baking plans.
But for a limited time every summer, we practically have more blueberries than we know what to do with.
They’re cheap, they’re plentiful, and most importantly, they’re delicious.
These three recipes are a great place to start if you find yourself with a five-pound flat of blueberries that you couldn’t help but buy on sale at the grocery store.
Cool down with a Blueberry Orange Smoothie, made with three simple ingredients and a blender. Frozen blueberries will yield a frosty beverage, so if you want to go that route, wash the blueberries and pop them in the freezer on a baking sheet an hour or two before smoothie time.
Blueberry and Rhubarb Coconut Crisp provides a handy way to make use of surplus rhubarb from the garden as well as a hearty three cups of blueberries.
The coconut adds tropical flair to the topping.
Blueberry Pudding Cake is bit more elaborate and time-consuming.
But it makes for a nice dessert or afternoon tea-time treat when guests are expected.
Lemon complements the blueberries, while the warm spices will fill your home with a mouthwatering aroma.
Blueberry Orange
Smoothie
2 cups (500 mL) fresh or frozen blueberries 1 cup (250 mL) pineappleorange-banana juice blend 1 cup (250 mL) orange yogurt
Combine all ingredients in a blender. Purée until smooth. Pour into glasses and serve immediately.
Serves 2 to 3
Blueberry and Rhubarb Coconut Crisp
3/4 cup (175 mL) flour or rice flour 1/2 cup (125 mL) old-fashioned rolled oats 1/2 cup (125 mL) unsweetened flaked coconut, toasted 1/4 cup (50 mL) packed brown sugar 1/8 tsp (0.5 mL) salt 1/2 cup (125 mL) butter, melted 3 cups (750 mL) fresh or frozen blueberries 3 cups (750 mL) sliced fresh or frozen rhubarb (1/2 inch/1.25 cm) 1/2 cup (125 mL) sugar 1/4 cup (50 mL) quick-cooking tapioca 1 tsp (5 mL) grated lemon peel
Preheat oven to 350°F (180°C). To prepare topping, combine flour, oats, coconut, brown sugar and salt in a bowl. Stir in melted butter until mixture is crumbly; set aside.
Combine blueberries, rhubarb, sugar, tapioca and lemon peel in a bowl. Spoon blueberry mixture into a greased 3 quart (3 L) baking dish. Sprinkle with topping.
Bake for 40 minutes or until juices are thick and bubbly and topping is golden. Serve warm.
Serves 6 to 8
Blueberry Pudding Cake
Sometimes called a self-saucing pudding, this type of dessert separates into a sauce-like pudding layer on the bottom with a cake layer on top. 2 cups (500 mL) fresh or frozen blueberries, thawed 2 tbsp (25 mL) fresh lemon juice 1 tsp (5 mL) grated lemon peel 1 cup (250 mL) flour 2/3 cup (150 mL) sugar 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) ground ginger 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) nutmeg 1/2 cup (125 mL) milk 1 egg 1/4 cup (50 mL) butter, melted 1 tsp (5 mL) vanilla 1/2 cup (125 mL) sugar 1 tbsp (15 mL) cornstarch 1 cup (250 mL) boiling water
Combine blueberries, lemon juice and lemon peel in a greased 8 inch (20 cm) square baking dish; set aside. Combine next 8 ingredients (flour through nutmeg) in a bowl. Whisk together milk, egg, melted butter and vanilla until blended. Add milk mixture to flour mixture and stir just until combined. Spoon batter over blueberry mixture, spreading evenly.
Combine 1/2 cup (125 mL) sugar and cornstarch; sprinkle over batter. Gradually pour boiling water over top, covering evenly. Bake at 350°F (180°C) for 40 to 45 minutes or until a cake tester inserted in centre of cake layer comes out clean. Serve warm.
Serves 6