Celebrate National Blueberry Month with These 6 Classics
July is National Blueberry Month. How are you celebrating? If your stomach is rumbling and your kitchen is calling, check out these six classic blueberry recipes that give the juicy fruit the spotlight it deserves. From sweet to savory dishes, blueberries star in a number of attention-grabbing recipes, and with the fruit fresh in season, there really is no reason not to take advantage. So get to the grocery store, the roadside market, or the farm – just get your fresh blue fruit. ‘Tis the season for blueberries, and it’s always the season for baking.
1. Blueberry Crisp
Blueberry Crisp is perhaps the most iconic blueberry dessert recipe, and there’s a reason why. Sugared blueberries topped with a warm oaty crust are hard to top, and when you add a scoop of vanilla ice cream, all bets are off. This recipe for blueberry crisp from Martha Stewart covers all the bases and leaves no room for any surprises. As long as you have berries and baking staples on hand, you can easily whip up this classic crisp, and what’s more, with ingredients like oatmeal and fresh fruit, you can convince yourself this is practically a health food.
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
Directions: Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
2. Blueberry Pancakes
Next up we switch gears to the classic blueberry pancakes, because a carby breakfast in the summer is not complete unless fresh fruit is involved. Try this easy blueberry pancake recipe from Food Republic and get ready to have a new favorite breakfast formula on your hands. Everyone knows that pancakes are best when made from scratch, and in just a few minutes, your guests will learn that Bisquick has nothing on you.
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1 1/4 cups whole milk
- 4 tablespoons unsalted butter, melted
- 1 cup blueberries, fresh or frozen (thawed if frozen)
- vegetable oil, for the pan
Directions: In a medium-size mixing bowl, whisk together all your dry ingredients In a separate bowl, whisk together all of the wet ingredients until the egg is broken up. Add the wet ingredients to the dry ingredients and add the blueberries. Gently stir until you stop seeing flour. Be careful not to overmix, that will make the batter tough. Leave a few lumps for tender pancakes. Place your a large non-stick pan over a medium-high flame and let the surface get hot. It’s hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
3. Blueberry Muffins
Up in the No. 3 spot are Blueberry Muffins from Food.com. Does it get more classic than that? Celebrate National Blueberry Month with these babies and you won’t regret it. The new foods on the block are good, but still, the oldies but goodies never die, and one bite of one of these muffins and you’ll remember why they’re an age-old classic.
- 1/2 cup butter or 1/2 cup margarine, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
- 1 tablespoon granulated sugar, mixed with
- 1/4 teaspoon ground nutmeg
Directions: Heat oven to 375 degrees Fahrenheit. Grease 18 regular-size muffin cups (or 12 large size muffins). In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch.
4. Classic Blueberry Pie
On to Classic Blueberry Pie from Betty Crocker. Summer never tasted no sweet. Now that the berries are ripe, round ‘em up and whip up your favorite pie crust or crust shortcut. Summer pies are extremely gratifying, and this Betty Crocker recipe will make a pie expert out of anyone. Don’t be intimidated by this classic dessert dish — there’s no time like the present to try your hand at pie.
For the pastry
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
For the filling
- 3/4 cup sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon, if desired
- 6 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter or margarine, if desired
Directions: In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425 degrees Fahrenheit. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
5. Red, White, and Blueberry Trifle
Our fifth recipe is one that is especially appropriate for summer, as it doesn’t require use of the oven, and is conveniently, red, white, and blue. Say hello to this Red, White, and Blueberry Trifle from Brown Eyed Baker and goodbye to all your other summer baking plans. Not much tops this truffle that is layered with angel food cake, vanilla pudding, cream cheese, and cool whip. Make this patriotic dessert now and eat it, too.
- 1 angel food cake, cut into cubes
- 1 (3.4-ounce) box instant vanilla pudding mix
- 2 cups cold milk
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 2 pints blueberries, rinsed
- 2 pints strawberries, rinsed, hulled and sliced
Directions: In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until thoroughly combined and smooth.
Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the Cool Whip to the bowl and fold it into the mixture until no white streaks remain.
To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making it, but leftovers can be stored in the refrigerator for up to three days.
6. Blueberry-Lemon Cake with Lemon Cream Cheese Frosting
Last but not least: Blueberry-Lemon Cake with Lemon Cream Cheese Frosting from Epicurious, because in case you haven’t experienced it, blueberry pairs especially well with lemon. And cream cheese. Pull on your stretchy pants and start baking this cake that tastes just like summer. The fresh sweetness of the berries coupled with the tanginess of the lemon flavor really sends this dessert over the edge, and if there’s ever a cake you should decide to wreck your summer diet with, it’s definitely this one.
- 2 cups plus 6 tablespoons cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups fresh blueberries (about three 4.4-ounce packages)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- Lemon cream cheese frosting
- Lemon peel strips (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.