Blueberry Lemon Biscotti

 

Blueberry Lemon Biscotti

The beauty of biscotti? They keep for weeks and weeks!

Ingredients:
2 large eggs
¾ cup granulated sugar
1 tablespoon fresh lemon juice
Zest of 1 large lemon
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon anise seed
1 cup frozen wild blueberries

Directions:

Preheat oven to 350° F and line a baking tray with parchment paper.

In a large bowl, whisk eggs and sugar together until thick and lemon colored, about 3 minutes. Whisk in lemon juice and zest.

In a medium bowl, whisk together flour, baking powder, salt, and anise seed. Add frozen blueberries and toss to coat. 

Fold dry ingredients into the egg and sugar mixture and stir until thoroughly combined. The dough will be stiff and slightly sticky.
Transfer dough to the parchment paper-lined baking tray. 

With wet hands, shape dough into a log about 12 inches long and 3½ inches wide. Bake for 30 minutes, until the top is beginning to brown and is firm to the touch. Cool on a rack for 15 minutes.

Line a second baking tray with parchment paper. Transfer loaf to a cutting board. With a bread knife, slice loaf into ½-inch slices. Arrange slices on the tray, cut side down. 

Bake for 8 minutes, turn slices over, and bake for a further 8 minutes.

Remove from the oven and cool on a rack. When biscotti are thoroughly cool, transfer to a tin, cover and store in a cool, dark cupboard. They will keep for several weeks.

Serve biscotti on their own with coffee or tea, dip them into a cranberry bourbon toddy, or spoon bites of gelato or ice cream on top and crunch.   Makes about 24

Recipe featured in the story, Running on Empty, in the Fall 2024 issue of Edible Alaska.

Note:  A frozen blueberry will hold its shape when mixed in the dough. It will not break and color the dough.

Blueberry Loaf With Tangy Lemon Glaze

Blueberry Loaf With Tangy Lemon Glaze 

Ingredients:
1½ cups all-purpose flour, plus 1 tablespoon extra 
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
½ cup milk
1 cup fresh or frozen blueberries

Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.

Toss blueberries in 1 tablespoon of flour. (This step prevents blueberries from dropping downwards to bottom of loaf during baking step.) Gently fold in the coated blueberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.

Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
Directions for Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth and glossy.

Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing and serving.

Now that you have the recipe for this delectable Lemon Blueberry Loaf with its tangy Lemon Glaze, it's time to create your own cherished memories. Whether it's enjoyed as a morning treat with a cup of coffee or shared with loved ones during a tea party, this loaf will surely delight and impress.

Blue's Blueberry Pie

Blue's Blueberry Pie

Ingredients:

1 baked 9" pie crust

1 qt. large blueberries

1 cup sugar

3/4 cup water

3 1/2 tablespoons corn starch

1/4 teaspoon salt

1/4 cup water

1 Tablespoon lemon juice

Whipped cream or whipped topping

Directions:

Waash blueberries and set aside 3 cups.  Combine remaining dried blueberries with sugar and 3/4 cup water in a saucepan, bring to a simmer.  Blend cornstarch, salt, lemon juice, and 1/4 cup water to a smooth paste.  Add to mixture in saucepan.  Cook over low heat, stirring constantly, until thickened.  Stir hot mixture into uncooked berries.  Turn into baked pastry shell.  Chill for three hours.  Serve with a whipped topping, cream or Cool Whip.

Note;  I have also used a graham cracker crust adding a little nutmeg, or another time a dash of cinnamon.

Triple Chocolate Carrot Cake With Blueberry Compote

This is a wonderful cake for a special occasion—dense dark and not too sweet. Peel and boil or steam at least 2 cups chopped carrots a day or two before making your cake; let cool, then purée them using a blender or immersion blender. Make extra to be safe, and use the rest for soup or to mix into mashed potatoes. Make the ganache before the cake, since you will need some of the ganache in the cake recipe, plus it will give your ganache some cooling time. Use chocolate that has at least 50 percent cocoa mass in it, although up to 70 percent will give you a darker, richer cake. You can use any kind of alcohol in the compote; I liked the late harvest Riesling, but port or other fortified wine would work too.

GANACHE1 lb. chopped dark chocolate
1⅓ cups 18% cream
2 tbsp. maple syrup

CAKE½ cup dark brown sugar
½ cup maple syrup
½ cup canola oil
4 eggs
1 cup puréed cooked carrots
2¾ cups chocolate ganache, divided
2 cups all-purpose flour
1½ tsp baking soda
1 tsp salt
1 cup chopped milk chocolate, 5 oz
½ cup dried wild blueberries
1 tbsp white chocolate shavings
¼ tsp ground cinnamon

COMPOTE1 cup blueberry preserve
½ cup dried blueberries
½ cup sweet wine such as late harvest Riesling
Lemon juice to taste

1. For the ganache, place the chopped chocolate and cream in a heatproof, microwave-safe bowl and microwave in 30-second intervals until melted, about 2 minutes, stirring in between. Remove from the microwave and stir. If not all the chocolate is fully melted, place back in the microwave for 10-second intervals until the chocolate is fully melted. Stir until smooth, then add 2 tbsp maple syrup and stir until fully combined. Set aside while you make the cake. You can also place chocolate and cream in a heavy pot and melt it stirring occasionally. You will have about 2¾ cups ganache.

2. For the cake, preheat oven to 350°F. Line two 9-inch cake pans with parchment paper.

3. Place the brown sugar, maple syrup, oil, and eggs in a large bowl. Whisk together until smooth. Add the puréed carrots and 1 cup chocolate ganache and beat again until combined.

4. Place flour, baking soda and salt in a separate bowl and whisk together. Add flour mixture to chocolate-and-carrot mixture and stir until just combined. Toss in the milk chocolate chunks and stir in gently until evenly distributed. Pour the batter evenly into the cake pans.

5. Bake until a skewer inserted into the center of each cake comes out clean, about 30 minutes.

6. Run a knife around the edges of the cooled cakes and turn out onto plates. Take 1 cup ganache and stir in blueberries. Slice the top of 1 cake so that it is level. Place flat cake on a serving dish, spread over the blueberry ganache and top with the second cake, rounded side up. Heat remaining ¾ cup ganache in the microwave until a pourable consistency, about 10 seconds. Pour the remaining ganache onto the top of the cake and spread around to edges, letting it drip lightly over the sides. You can use a spatula to smooth out and seal the edges (to help keep your cake moist longer) or leave it dripping in a nice pattern over the edges if serving the same day. Sprinkle cake with white chocolate shavings, cinnamon and serve with blueberry compote.

7. For the compote, heat blueberry preserves in a small pot over medium heat until melted, about 2 minutes. Stir in dried blueberries and wine, and simmer until berries are plumped and sauce is thickened about 5 to 8 minutes. Stir in lemon juice. Serve with cake.

Serves 12

Blueberry Green Peppercorn Chutney

Blueberry Green Peppercorn Chutney

Ingredients

1 cup (250 mL) brown sugar
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice

Directions:

Place the brown sugar in a large saucepan. Add in the three types of vinegar. Heat over low heat, stirring to dissolve the brown sugar. Cook for about 5 minutes.

Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.

Cool completely.

Place in sterilized jars and seal with hot water bath or store in the fridge if not using immediately.

Blueberry Crumble With Cornmeal Almond Topping

Ingredients

For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish

1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped almonds

For the Filling:
4 cups blueberries
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces

Directions:

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).

Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients:
2 c. flour

1 c. sugar

1 c. milk

1/3 c. butter, softened

1 egg

1 T. baking powder

1 t. salt

1 ½ c. blueberries (I used frozen; thawed slightly)

Directions:

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.

Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:

½ c. chopped walnuts or pecans

1/3 c. brown sugar, packed

¼ c. flour

½ t. cinnamon

1 T. butter, softened

Mix all ingredients together until crumbly. Sprinkle on top of cake.

Glaze:

1 c. powdered sugar

2 T. milk

¼ t. vanilla

Combine all ingredients; drizzle over top of cake.

Blueberry-Walnut Pancakes

Blueberry-Walnut Pancakes

A generous pour of buttermilk and a drizzle of melted butter in the batter makes the pancakes light and fluffy.

Ingredients:

2 cups buttermilk
1 large egg, beaten
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, plus extra for cooking and serving
1/2 cup frozen blueberries ¹
1/3 cup chopped walnuts
Maple syrup

Directions:

In a medium bowl, combine the buttermilk and beaten egg. In a separate large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the melted butter. Allow the mixture to sit for at least 15 minutes, or overnight in the refrigerator.

Heat 1 tablespoon of the butter over medium heat in a heavy skillet or griddle. When the butter is sizzling, pour about 1/4 cup of the batter per pancake onto the skillet, leaving space between the pancakes. (Depending on the size of your griddle, it’ll take 3 or 4 batches to make all the pancakes. Be sure to add more butter to the griddle between each batch.) Turn the heat to low and immediately place 5 or 6 frozen blueberries and 3 or 4 walnut pieces on each pancake. Cook until lightly brown, turning once with a spatula, about 4 minutes per side. Repeat with the remaining batter. Serve topped with a pat of butter and a drizzle of maple syrup.

Yield 12 pancakes

Blueberry Muffins

Jordan Marsh's Blueberry Muffins

Ingredients:

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Directions:
Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries lightly coated with flour.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Blueberry Custard Pie

Blueberry Custard Pie

Ingredients
1 cup (8 ounces) sour cream
3/4 cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
1 (9 inch) unbaked pie crust
Streusel Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup chopped pecans

Directions:
Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

Bake in the preheated oven for 25 minutes.

While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. 

After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.

Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Ten Ways With Fresh Blueberries

Ten Ways With Fresh Blueberries 

I read this recipe in the newspaper today that really sparked my interest due to my fondness of fresh blueberries.  It is a recipe for Blueberry Salsa.  Now that sounds GREAT to me!  All ten ways were simple and easy.  This is a recipe I definitely will make use of having.

Blueberry Salsa

In a food processor, finely mince 1 red onion, 
1 jalopena pepper and 
a handful of fresh cilantro.  
Add one cup fresh blueberries, 
a splash of olive oil, 
the juice of 1/2 lemon (or more to taste), 

Pulse until the blueberries are just chopped, then season with salt and pepper.  Serve with Blue Corn Chips.

Here is the list of the other nine ways to enjoy fresh blueberries.

1. Vinaigrette
2. Sweet and chilly snack
3. Compote
4. Creamed
5. Cordial
6. Garden Salad
7. Grain salad
8. Cornbread
9. Cheese topper

Blueberry Muffins

Blueberry Muffins

I served these muffins at brunch one week ago.  Shradha liked them so well I sent six home with her.  I was surprised how the topping  flavored the cake part of the muffin.  This will be my go-to recipe for muffins.

*

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup sugar 

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping:

1/4 cup white sugar

2 Tablespoons plus 2 teaspoons flour

2 Tablespoon butter cubed

3/4 teaspoon ground cinnamon

***

Directions:

Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.

*

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.  Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to measure one cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups right to the top and sprinkle with the crumb topping mixture.

*

To make crumb topping:  Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon.  Mix with fork and sprinkle over muffins before baking.

*

Bake for 20 to 25 minutes in the preheated oven or until done. Yield 1 dozen muffins.

Blueberry Grunt

Blueberry Grunt

I enjoy blueberries in any recipe and any way. I found a wonderful Blueberry Soup on another blog ,"Ginger Beat". Yesterday I received my Cooks Country Magazine with another wonderful recipe I will share. I really enjoy this magazine as it give so much research with the recipes it prints. I was intrigued to learn Maria Rundel popularized the idea of cooking sweetened dumpling dough in water to make quick puddings in her "A New System of Domestic Cookery" (1807). Later, the dumplings were dropped in hot stewed fruit and the dessert was given names like "slump" for its sloppy appearance and "grunt" for the sound it made as the fruit bubbled beneath the dumplings. Interesting? I thought so.

Blueberry Grunt

Filling:

8 cups fresh blueberries

1/2 cup sugar

1/2 teaspoon ground cinnamon

2 Tablespoons water

1 teaspoon grated zest

1 Tablespoon lemon juice

1 teaspoon cornstarch

Topping:

3/4 cup buttermilk

6 Tablespoons unsalted butter, melted and cooled slightly

1 teaspoon vanilla

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

1/2 teaspoon ground cinnamon

***

For The Filling:

Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is jam-like, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook heated through, about 1 minute; remove pot from heat. cover, and keep warm.

For The Topping:

Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt and 6 Tablespoons sugar in large bowl. Slowly stir buttermilk mixture until dough forms.

***

Using a small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture(you should have 14 dumplings). Wrap lid of Dutch oven with clean towel(keeping towel away from source of heat) and cover pot. Simmer gently until dumplings have doubled in size and tooth[pick inserted comes out clean, 16 to 22 minutes.

***

Combine remaining sugar and cinnamon in bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately. Serves 12

Spiced Blueberry Pie

Spiced Blueberry Pie

Ingredients:

Pastry

2 3/4 cups flour, plus more for rolling

1/4 to 1/2 cup plus 1 Tablespoon granulated sugar

2 1/2 teaspoon salt

8 Tablespoons very cold butter, cut into small pieces

7 Tablespoons very cold shortening, cut into pieces

Fruit Filling

1/4 cup packed light brown sugar

1 Tablespoon quick cooking tapioca

1 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cloves

2 pints fresh or frozen blueberries

1 Tablespoon fresh lemon juice

***

Directions:

Mix 2 1/2 cups flour, 1 Tablespoon sugar and 1 1/2 teaspoon salt in a large bowl. Drop in 7 Tablespoons butter and the shortening. Cut the shortening and butter into the flour mixture until it resembles corn meal with some pea size pieces.

***

Using a fork quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 or 10 times. Divide dough into halves and pat each half into a 6 inch disk. Wrap in plastic wrap and refrigerate and chill 15 minutes or up to overnight.

***

Put an oven rack at the lowest rung. Preheat oven to 375. Unwrap one disk of dough and put on a floured surface. Roll into a 1 inch circle, (about 1/8 inch thick), turning 90 degrees after each pass with a rolling pin to keep it from sticking. Transfer to a 9 inch pie dish, letting the dough fall into place. (If you push or stretch the dough into place, it will shrink while baking. Trim dough to 1/4 inch past rim of pie dish. Cover with plastic wrap and refrigerate to chill for 15 minutes.

***

While crust chills, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar if you like, (up to 1/4 cup) Pour berry mixture into crust and dot with remaining butter.

***

Weave a lattice crust on top of pie. Lay five strips vertically spacing evenly. Take the top of every other strip and fold it back half way. Lay a strip horizontally across the center of pie, next to folds of vertically strips. Fold back vertical strips that were left flat with last weave placing it above the first strip. Repeat alternating strip to complete lattice top of pie.

***

Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edges with strips of foil browning too quickly. Let cool until bottom of pie is room temperature.