Posts Tagged ‘blueberries’


Blueberries for Karen

July 28, 2013

blueberry cobler

It’s blueberry season.

The last two years, I haven’t been able to enjoy blueberry season.  This year we found a new place.  It was a short drive to Michigan, and 15 pounds later here we are.

Now I can make jam, muffins, pie, pancakes, blueberry buckle, blueberry zucchini bread  and cobbler.

Cobbler is one of those great desserts that brings oohs and ahs without much fuss.  Not to mention, you probably have all the ingredients in your pantry.  Cobbler is easily adaptable to most fruit.  I actually love a peach cobbler, but my husband is not a fan of peaches.  So I used the blueberries instead.

This recipe makes quite a bit, so it’s perfect for company.  But if you don’t want to share, I’m not going to judge.

blueberry cobbler iiiBlueberry Cobbler

  • 1/4 C Butter
  • 1 C Flour
  • 2/3 C Sugar, divided
  • 2/3 C Brown Sugar, divided
  • 1 T Baking Powder
  • Pinch of Salt
  • 1/2 t Vanilla
  • 2/3 C Milk
  • 4 C Blueberries, fresh
  • 1 T Lemon Juice
  • 1 t Cinnamon
  • 1/2 t Nutmeg
  • 1/2 t Ginger

Melt the butter in a 13×9 baking dish.

Combine the flour, 1/3 C sugar, 1/3 C brown sugar, baking powder, salt, cinnamon, nutmeg and ginger together.  Add the milk, stirring until dry ingredients are moistened.  Pour batter over the melted butter, do not stir.

Bring the 1/3 C sugar, 1/3 C brown sugar, lemon juice and blueberries to a boil in a medium sauce pan, stirring constantly.  Poor fruit mixture over batter, do not stir.

Bake at 375 degrees for 40-45 minutes or until golden brown.

Serve warm with ice cream.


Blueberry Jam

July 31, 2011

It’s blueberry season around here.  I look forward to this time every year.  My husband and I really get into the competitive nature of picking, keeping rack of who has picked the most blueberries (it’s neck and neck).  Unfortunately this year the blueberry farm closed after only one week this year due to a lack of blueberries.  They are to open again next week, but we may not be able to get there.

We still have blueberries in the freezer from last year, so I made blueberry jam with some of them.  I’ve never made jam before and was really nervous.  The recipe I had was very simple, that wasn’t the issue.  It was the jarring/canning thing that made me nervous.  I’d never done that before, but I quickly discovered it wasn’t anything to worry about.  It was really easy and I can’t wait to try other flavors.  I’m also going to make the berry struesel bars with this jam and some of my blueberries-yum!

Blueberry Jam

  • 4 C Crushed Blueberries
  • 1 Box Fruit Pectin
  • 4 C Sugar
  • Glass jars with lids (I had enough for 6 jars)

Sterilize your glass jars, I used the dishwasher.  While you are preparing the jars, crush the blueberries in a large bowl, one cup at a time.  I used a potato masher.  Mix the crushed fruit and pectin in a large pot.  Cook over high heat, stirring constantly, until the fruit has reached a full rolling boil.  Add the sugar all at once and stir thoroughly.  Bring the mixture to a full rolling boil again.  Once it has reached the boiling point, cook for one minute and then remove from the heat.   In another pot, add enough water to thoroughly submerge the jar lids. Bring the pot of water to a boil and add the lids. Ladle the berries into the prepared jars.  With a damp cloth, clean the outside of the jars as well as the lip.  This will ensure that the lid will seal.  Add the lids, sealing tightly, and place the jars lid side down on a cookie sheet lined with a tea towel.  Let then sit for 7 minutes and then turn them over, letting them rest for 24 hours.  I had enough jam for 6 jars.

Here is the original recipe.


Blueberry Raspberry Coffee Cake

June 15, 2010

I made this cake this morning and brought it to work.  It was still warm and let me tell you this cake tastes awesome when it is still warm.  It is so good warm but it is just as good room temperature. 

I also made it a few weeks ago for breakfast and used blackberries instead of the raspberries.  It was good too, but I think I like the raspberries best.  Maybe it’s the color contrast.  Maybe it’s the tart with the sweet. 

I used to make this cake for my dad.  The funny thing is he hated blueberry.  He thought all blueberries taste like dirt.  He would always say that whenever someone talked about blueberries.  Oh those things, they taste like dirt.  As passionately as he hated blueberries, he loved raspberries.  We used to have a raspberry bush in our yard when I was a girl.  I remember standing out in the yard in my nightgown and picking them to add to our cereal.  I’m not sure what happened to that bush.   But I do miss those fresh raspberries.

Any way somehow my dad approved of this cake and really enjoyed it.  Since Meeshie asked me to buy raspberries last week and since we still have a gross of blueberries in the freezer from last July, I made this cake.

Blueberry Raspberry Coffee Cake

  • 3 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Butter, Softened
  • 1-½ cup Sugar
  • 2 whole Eggs
  • 1 cup Sour Cream
  • 1 cup Blueberries
  • 1 cup Raspberries
  • _____
  • 1 cup Sugar
  • ⅔ cups Flour
  • 1 teaspoon Cinnamon
  • ½ cups Butter

Preheat the oven to 375 degrees. Grease a 9×13 pan.

Combine the flour, baking powder and salt in a medium bowl. Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Mix the eggs in one at a time. Mix in the dry ingredients into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Combine the berries in a small bowl. Spread half of the batter into the prepared pan, spoon the berries over the batter and top with the remaining batter.

For the topping, combine the sugar, flour, and cinnamon in a medium bowl. Add the butter and cut it into the dry mixture until the mixture is crumbly. Sprinkle the topping over the cake.

Bake for an hour or until a tester comes out clean.

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