The contrast between the pale green curd and the dark purple and blue berries makes this tart as visually stunning as it is delicious. Since these berries are used raw, you’ll want to make sure they are truly ripe. You could also use all blackberries or blueberries if only one type is available. From … Continue Reading →
From incredibleegg.org. 1 egg 1/3 cup milk 1 package (1.23 ounce) instant oatmeal (choose a favorite flavor) 1/4 cup vanilla or plain yogurt Fresh fruit such as blueberries, banana or chopped apple Beat egg and milk in 2-cup microwave-safe bowl until blended. Stir in oatmeal. Microwave on high until liquid is absorbed and egg is … Continue Reading →
Recipe from Food Network. For the berries: 2 cups strawberries, cleaned 2 cups raspberries 1 cup blueberries or blackberries 1 cup sugar Pinch salt For the berry puree: 1/2 cup simple syrup 2 cups raspberries Pinch of salt For the pudding: 10 to 15 slices sourdough bread, crust removed 1 pint vanilla ice cream Sea … Continue Reading →
From epicurious.com. For lemon ice cream: 1 pint super premium vanilla ice cream 1 tablespoon finely grated fresh lemon zest 11/2 tablespoons fresh lemon juice For galette: 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh currants (can substitute blackberries) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon … Continue Reading →
Cornbread is a favorite all year long but the addition of blueberries makes it suitable for dessert or a side to a fruit salad. From “Edible, A Celebration of Local Foods,” by Tracey Ryder & Carole Topalian. Since the corn bread is not too sweet, it allows the burst of blueberry goodness to shine through. … Continue Reading →
Recipe adapted from Bon Appetit. Blueberry sauce: 1 pound frozen blueberries, thawed, undrained 1/2 cup plus 2 tablespoons apple juice 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice Lemon-poppy seed waffles: 11/2 cups all-purpose flour 6 tablespoons sugar 2 tablespoons poppy seeds 11/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon … Continue Reading →
Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →
Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →
From "Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More" by Cory Schreiber and Julie Richardson (Ten Speed Press, $22) 1 tablespoon unsalted butter, at room temperature, for greasing dish Fruit filling: 3/4 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon fine sea salt 3 pints (6 1/2 cups or 2 pounds) blueberries, fresh or … Continue Reading →
Frank Corrado, who grows blueberries in Bangor, Mich., is known for the pies he makes for his church social, even though he uses store-bought crust. "And I really use a minimum amount of sugar — I try to let the berries provide the sweetness," he says. He also favors a mix of ground spices such … Continue Reading →