Tag Archives: blueberries

Blueberry Scones

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Scones are the chameleon of baked goods. You can change up the flavor by simple doing different add-ins.

Scones have gotten a bad rap. Some even go so far as to call them “stones.” That’s because they have a tendency to get tough and chewy if kneaded too much, so the secret to perfect scones is to barely knead the dough and do a quick, hot bake in the oven. And the beauty of this super easy recipe is that you can do any fruit add-in you want. Or poppy seeds, or mini chocolate chips, or coconut… whatever you’re hankering for. Frozen fruit works better than fresh in this recipe, so it’s perfect for winter when fresh berries are super expensive, and often not all that flavorful. Dried fruit work great, too.

I’ve had this recipe for years and years—I clipped it from a magazine, and don’t recall which one. So pardon me for not giving credit where credit is due! My daughter-in-law, Ashley, was craving scones one Saturday morning and asked if I had a decent recipe. I hadn’t made these in a while, but dusted off the recipe and gave it a go. I’ll have to put this one back into circulation again, because it’s a winner!

Makes 8 scones

2 1/2 cups all-purpose white flour
1/3 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoon salt
5 Tablespoons butter *
1 egg
1/2 cup Half & Half *
1/2 cup frozen blueberries (or raspberries, or chocolate chips, etc.)
OR
1/4 cup currants, craisins, raisins, etc.
OR
2 Tablespoons poppy seeds

Topping
2 teaspoons Half & Half
1 teaspoon granulated sugar

Preheat oven to 450 degrees. In large bowl, combine flour, sugar, baking powder, and salt. Cut butter into 1/2″ pieces and drop into flour mixture. Then, using a pastry blender, cut butter into flour until it looks like coarse crumbs.

In separate small bowl, beat egg with a fork. Stir in cream. Pour mixture into flour and toss until all flour is incorporated and dough hold together. (May need to add a drizzle more cream to get it to hold together at this point.) Stir in berries or other add-in ingredient.

Form dough into ball and plop onto cutting board that’s been lightly dusted with flour. Gently knead about 5-10 times, just until it holds together. Using your fingers, press into a large, flat disk. Cut into 8 wedges. Place on a baking sheet lined with parchment. Brush with cream, then sprinkle with sugar. Bake for 15 minutes, or until edges are lightly browned. Cool on a rack for a few minutes.

To make these extra delicious, smear with cream cheese, and/or fresh jam.

*NOTE: If you don’t have Half & Half on hand, you can use milk. Then up your butter amount to 6 Tablespoons.

Nectarine and Blueberry Crisp

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FullSizeRenderWhen sweet peaches and nectarines are in season, you just gotta gobble them up. This crisp or crumble recipe is one I’ve posted before using rhubarb and strawberries, but I just had to share this with you using the perfect combination of nectarines and blueberries.* Fresh fruits are great when available, but this works just as well using frozen fruit in the winter. How much fruit you put in is really up to you—basically, you want to fill your pan or dish about 3/4 full (as shown here). Fruit does shrink as it bakes, so don’t worry about it overflowing in the oven.

Craving apple crisp or crumble? This topping is also wonderful with apples, so I’ve given you that variation below as well. Top baked crisp with ice cream or serve in a bowl with heavy cream poured over it. Heavenly.

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Serves 8-12

Fruit base

4-6 cups chopped fresh or frozen nectarines or peaches
2-4 cups fresh or frozen blueberries

Topping

2 cups old-fashioned rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
3/4 cup butter, melted

Preheat oven to 300° Fahrenheit. Grease 9″x13″ or other 3 quart baking dish. Spread fruit in pan. In medium mixing bowl, add oats, sugar, flour, and spices, and stir to combine. Pour melted butter over oats and toss until butter is incorporated. Sprinkle oat mixture over fruit and bake uncovered in preheated oven for 1 hour. Let cool 10-15 minutes before serving.

NOTE: You can also bake this dish at 375° Fahrenheit for 30 minutes if you’re in a rush, and it’ll be just as tasty.

For Apple Blueberry Crisp

Granny smith apples and blueberries make a nice tart-sweet combination. Peel, slice and chop 4-5 fresh Granny Smith apples, and mix with 2-4 cups fresh or frozen blueberries. Toss with a tablespoon of lemon juice, then add to pan, and add topping. Bake as directed above.

For Apple Crisp

Peel, slice and chop 6-8 of your choice of fresh baking apples. Add to pan, and then top with oats mixture. Bake as directed above.

See more at: http://forknifespoon.com/2015/05/17/strawberry-rhubarb-crisp/#sthash.lLYqimuI.dpuf

Blueberry Breakfast Bars

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IMG_0979Breakfast, lunch, dinner, or bedtime snack—these bars are a hit any time. This was a recipe request when I wrote a food column for the St. Paul Pioneer Press, and was wildly popular with subscribers.  It had been circulated by WIC as a healthy (or healthier than sugary cereals) and kid-friendly recipe at one time. Fresh or frozen fruit work equally well in these bars, and I’ve made them with either blueberries or raspberries, too. Strawberries do NOT work well in this recipe, so save yourself the hassle (and waste) and don’t bother with those berries. Because these are deliciously soft, they fall apart when I’ve tried to send them in a school lunch bag, so cut and serve the bars at home, or bring a pan to share with co-workers. Others will be glad you decided to share the love.

Makes 15 bars

2 cups old-fashioned oatmeal
1½ cups all-purpose flour
¾ cups firmly packed dark brown sugar
½ cup chopped pecans
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
2 cups fresh or frozen blueberries (or raspberries)
½ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice (optional – I’ve made it without and can’t taste the difference!)

Preheat oven to 350° Fahrenheit. Grease a 9″x13″ glass baking dish. In a large mixing bowl, combine oats, flour, brown sugar, nuts, baking soda, and salt. Pour melted butter over top and stir until all ingredients are coated with butter. Reserve 1 cup of the mixture. Press remaining mixture onto bottom of prepared dish. Bake for 10 minutes.

While base is baking, combine berries, sugar, and 2 tablespoons water. Bring to a boil. Simmer for 2 minutes, uncovered, stirring occasionally. In small bowl, combine 1 tablespoon water cornstarch, and lemon juice. Mix well. Gradually stir into blueberry mixture. Cook and stir for 30 seconds or until thickened.

Spread berry mixture over baked base to within 1-inch of edge, and sprinkle reserved oat mixture on top. Bake for 18-20 minutes or until golden brown. Cool on wire rack. Cut into bars. Store tightly covered.

Best Blueberry Muffins Ever

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IMG_1025Saturday breakfast, Sunday brunch, or anytime you’re in a blueberry muffin kinda mood, these are simply the best. You can use either fresh or frozen blueberries, but I’ve made them more often with frozen fruit as those are cheaper year round. Plus, if you keep a supply of berries in the freezer, you’re always ready to whip up these easy treats.

These are so popular in our house that they’ve become the “it’s your birthday” breakfast muffin, as well as the Father’s Day or Mother’s Day staple (if I want to make them for myself), too. I scribbled the recipe on scratch paper after seeing it in a magazine years ago, and don’t recall which one—probably Better Homes & Gardens or Family Fun. The key to their fabulosity is the nutmeg sugar topping. I once forgot to add that before baking, and we were all like, “What’s wrong with the muffins today? Where’s the magic?” So don’t be tempted to skip that last-second sprinkle before tossing them in the oven. It really does make these the best blueberry muffins ever.

Makes 12-18 muffins

½ cup butter (1 stick), softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2½ cups fresh blueberries or 12 ounces (1½ cups) frozen blueberries

Topping

1 tablespoon granulated sugar
1/4 teaspoon nutmeg

Preheat oven to 375 ° Fahrenheit. In large mixing bowl fitted with paddle, beat butter until creamy. Add sugar and beat until fluffy. Add eggs one at a time and continue to cream mixture. Add in vanilla and cream again.

In separate bowl, combine flour, baking powder, and salt. Stir to combine. Alternately add flour mixture and milk to the creamed butter and sugar mixture until all ingredients are incorporated. Remove bowl from mixer and fold in blueberries by hand.

Combine sugar and nutmeg in a small bowl. Put papers in a muffin tin. Fill each paper with batter. Sprinkle each muffin with about 1/4 teaspoon nutmeg sugar. Bake for 25-30 minutes, or until light golden brown on top. Remove muffins from tin and cool on rack for about 10-15 minutes. (Or eat immediately and burn your mouth on scalding hot blueberries—it’s your call.)

EASE RATING – Judy

(Based on me and my sisters, and our interest and comfort-level in the kitchen)
Judy—I hate to cook, but I’ll make this one!
Susan—I’m fine with cooking and will tackle something a little more challenging.
Cheryl—I love to cook and bake and seek out food challenges