One of my favorite foods in the whole world are blueberries. My grandmother Elsie used to make the most awesome pies… blueberry when she knew I’de be there to share it. On summer evenings we’de sit out on her back porch eating plump blueberries sprinkled with sugar in a bowl full of cream.
One of my favorite childrens books…(wish I still had my copy)… Blueberries for Sal, by Robert McCloskey. Some random facts about blueberries:
Did you know…..that early American colonists made grey paint by boiling blueberries in milk.
The blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk.
Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease.
The blueberry is the official berry of Nova Scotia.
The blueberry is the official state fruit of New Jersey
Maine produces about 25% of all the blueberries grown in North America (1998, wild and cultivated combined) and is the largest producer of wild blueberries in the world.
Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
The recipe below is Martha Stewart’s Blueberry Buckle. Photos courtesy of google.
1 ten-inch round cake or 2 six-inch round cakes
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Struessel topping (see below)
Directions
Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
From Martha Stewart Living, July/August 2000
Struessel topping…
Makes enough for 1 ten-inch cake or 2 six-inch cakes
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
Directions
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps.
Sounds good, let me know when to stop in and sample it.
I've been eating lots of blueberries AND strawberries this spring. Fruit smoothies for breakfast.
Di
I wonder if I could do this with the frozen blueberries I have left over from blueberry season last year? I think I'll give it a try as soon as the school bus leaves.
Connie
Use organic! The pesticides are deadly! That being said, I will HAVE to make that buckle when I come out of my NO SUGAR quest in June!
I love blueberries too! They are so expensive for us to buy off season, but from now till August or so they will come down in price and be ever so tasty! I would never have thought of making a buckle out of them… I may have to go check on the price of blueberries now! Thanks for sharing.
When we were kids we'd hike through the woods to pick buckets of blueberries every year.
I love blueberry grunt:) A CLASSIC maritime dish.
Wild Blueberry Grunt
Sauce:
4 c. wild blueberries
½ tsp. nutmeg
½ tsp. cinnamon
¾ c. sugar
1 Tbsp. lemon juice
½ c water
Dumplings:
2 c. flour
4 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
2 Tbsp. butter or shortening
Milk
Heat berries, spices, sugar, lemon juice & water in a skillet; boil gently until well blended & slightly cooked down. Sift flour, baking powder, salt & sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dishes. Ladle sauce over top; serve with whipped cream or ice cream. Yield: 6-8 servings.