We went blueberry picking this past weekend. What fun! I am not a huge fan of blueberries, they are generally too tart for me, but the rest of the family loves them. Picking them fresh and enjoying them is a whole different thing. They were so sweet and delicious. Helps that they are so much cheaper this way too. We brought home 3 pounds and I wanted to put them to use before they went bad.
The three year-old request (multiple times) blueberry cake. I found a great recipe in my Great Good Food cookbook that I had made previously and remembered it being delicious. I even had a note next to it, ‘Very good, not too sweet’. I look for any reason to pull out this cookbook, I could read it for hours. And sometimes do. The recipes are organized by season, which I think should be standard among cookbooks. I had to tweak the recipe since I did not have everything on hand, the recipe includes my tweaks, original ingredients in parens.
Blueberry Cake
2 T. wheat germ (cornmeal)
2 C. all-purpose flour
1 1/2 t. baking powder1 1/2 t. baking soda
1/4 t. salt
1 1/2 C. sugar
1 t. cinnamon
1 t. ground clove
1/2 cup cranberry juice (port wine)
1/4 C. olive oil (canola oil)
1 egg
2 egg whites
2/3 C milk, plus 1 t. vinegar (buttermilk)
1 T. vanilla extract
3 C. blueberries
Preheat oven to 350 degrees.
In a small saucepan, reduce cranberry juice to ¼ C, cool.
In a large mixing bowl, combine all dry ingredients.
Add the cranberry juice and remaining ingredients, except the blueberries, into the dry mixture, one at a time stirring in each to combine.
Gently fold in blueberries.
Lightly grease a 7 x 11-inch glass baking pan.
Bake for 45 minutes, or until toothpick comes out clean.
Tastes best warm from the oven.
The nine year-old request a blueberry sauce. I decide a jam would work. In my hunt for an easy recipe I found this recipe one for Apricot, Blueberry and Basil Jam. Sounds incredible. But I wanted to make something easier, more of a refrigerator jam. I didn’t have time for canning and as a rule I don’t make any recipes that call for a candy thermometer. Too much concentration involved. I came up with an alternative cheaters recipe instead. I don’t think it could be called jam, I mean it has Jell-o in it. I am certain it is not near as good as their version, but will due in a pinch for me at least. Do check out their site A Good Appetite, the recipes are amazing.
Blueberry, Apricot, Basil Spread
4 cups fresh blueberries
1 1/4 cups sugar
1 (3 ounce) package apricot flavored jello
1/4 cup chopped basil
In a large saucepan, smash blueberries with a potato masher and bring to boil.
Once boiling, add sugar and Jell-o, stir to combine.
Stir in basil.
Boil 4 minutes while stirring.
Pour into jars and refrigerate.
The spread is great on toast and I am sure would be great heated on vanilla ice cream. It is also delicious atop of brie as an appetizer. Only another cup or so of blueberries to use up now. I think I will throw the rest in my salad. We plan to go picking again on our vacation in August so we can make some blueberry pancakes.
Shared on Eat at Home
Oh my goodness, that spread looks amazing. They have said that due to our winter here, we are supposed to have an amazing blueberry crop. Can't wait. Those peeps, they live in my (current and hopefully only until Saturday) 'hood. Broders is right by that park with the pool that we went to.
looks delicious – i love the idea of blueberries and basil together.
They freeze so well too. Just before they go bye-bye for the summer I buy a bunch at the farmers' market and freeze them in quart bags. They also make a great addition to peach crisps in the summer and apple crisps in the fall. A handful in a fruit smoothie adds a whole new look and taste – also throw in a handful of baby spinach!
The blueberry basil combo is great! I think next time I will add more basil. May even try a salad of the two with balsamic.