Blueberry feast


Food / Tuesday, August 11th, 2020

In July, we enjoyed our annual blueberry extravaganza.

We baked them into warm, tangy, crumbly crisp

and sprinkled them fresh over baked oatmeal and yogurt

and experimented with adding them to these very strange “dessert dogs,” basically a glorified peanut butter and jelly sandwich, perfect for lunch at a campground. (Delicious. Though the bun did seem rather unnecessary, more of a handhold than anything.)

We (make that I) ate them chilled in salads, with avocado and pecan and shredded carrot and all good things

and baked them into blueberry custard bars,

and stirred up peach-blueberry pie filling for atop angel food cake, with cream cheese fluff. (If you think the peaches don’t look amazing, you are right, they weren’t. Better luck next time. But peach and blueberry is one of my favorite combinations, especially pureed in a milkshake.)

We served them with new strawberries over ice cream,

boiled them with sugar till reduced to a yummy syrup which we stirred into homemade ice cream,

and made our favorite of all, twice… fresh blueberry pie.

If your mouth isn’t watering by now

well

mine is.

The season always ends too soon.


If you want a specific recipe, I will share it with you. What would you cook with a bucket of blueberries?

16 Replies to “Blueberry feast”

    1. Sure! I actually want to tweak these; I think they need less crust and more custard. The recipe is made for rhubarb (which is even tastier), but an equal amount of blueberries is quite delicious.

      Crust: 2 cups flour
      1 cup butter
      1/4 cup powdered sugar
      Mix and press into an 11×15 pan. Bake 10 min at 350.

      Sprinkle 5 cups blueberries (or chopped rhubarb) over crust.
      Custard: 1 2/3 cup sugar
      3 eggs
      1 cup half and half
      7 Tbsp. flour
      Mix in blender, pour over fruit. Bake at 325 for 35 min. Cool.

      Topping:
      3/4 cup whipping cream, whipped
      1/4 cup powdered sugar
      8 oz cream cheese
      1/2 tsp vanilla
      Spread over cooled bars. Chill.

  1. I still think about your delicious blueberry jam on a piece of your amazing homemade bread! So good!!! The blueberry/peach combo sounds delish!!!

  2. I’d make blueberry scones and blueberry muffins or coffee cake. And my mouth is sure watering. I would love the blueberry crisp recipe. I have blueberries in the freezer from last year.

    1. Ooh! Blueberry scones I have not tried. We love blueberry muffins. For the crisp (which is one of our favorite desserts, usually eaten with ice cream or milk), I just adapted my apple crisp recipe. I put a generous 4 cups of fresh blueberries in a 9×9 pan or 8×11 pan. Sprinkle with a little sugar. Then make these crumbs, put them on top, and bake at 375 for a half hour or more.

      Crumbs: 1 cup oatmeal
      1 cup brown sugar
      1 cup flour
      1 tsp baking powder
      1/4 tsp salt
      1/2 cup butter – cut into dry ingredients with a pastry blender

  3. I found a strange and wonderful recipe for Blueberry Sausage Breakfast cake in the Lancaster Farmer. It features blueberries, sausage, and pecans, and is delicious drizzled with maple syrup. However, our favorite way to eat Blueberries is fresh – by the handfuls!

  4. interesting thing I learned this summer…. it looks like you might have got white peaches…. i always thought that the white peaches that I bought in China were picked too early and thus never like a peach should be, but white peaches apparently are supposed to be eaten hard, like an apple, and if left to ripen will be mealy. It was interesting to learn, but move aside white peaches, I’ll take a drip-down-your-arm peach any day!

    1. Of course. 🙂 It’s simple to make and sooo yummy.

      One pie crust, baked – I like the Betty Crocker recipe.
      3 or 4 oz. cream cheese, softened – Spread into the bottom of baked, cooled crust.

      Filling:
      1/2 cup sugar
      3 Tbsp cornstarch
      1 1/2 cups water
      1 Tbsp fresh blueberries (for color)
      1 drop of red food coloring, optional – makes a nice purple

      Stir sugar and starch together in a saucepan, then add water and remaining ingredients. Bring to a boil, stirring frequently, until thickened. Cool slightly and add at least 2 cups fresh blueberries, maybe three. Pour into crust and chill until set. Top with fresh whipped cream. Mmmm. 🙂

      1. Mmm blueberries! My favorite breakfast in blueberry season is toast spread with peanut butter n honey with a layer of blueberries spread on top. Don’t know if I’ve ever eaten it though without a blueberry or two rolling off🙂 I would be interested in the jam recipe please.

        1. Yummy. I do that kind of toast with banana, but I never tried it with blueberries.

          For the jam, I just followed the Sure-Jell recommendations for fruit and sugar amounts:

          5 cups whole blueberries – Process in blender to approx 3 1/2 cups puree.
          5 cups sugar – Stir into berry puree, let rest 10 min.
          1 box Sure-Jell
          3/4 cup water – Boil Sure-Jell and water together for one minute, stir into fruit for 3 min. Pour into freezer containers and let set on the countertop for 24 hours at room temperature. Serve, or freeze for later. Yield: 3 pints.

          Enjoy!

  5. I’m sad that blueberry season passed me by with nary a fresh blueberry. I must have overslept a morning or so and somehow totally missed all the deliciousness.

    Well not totally, because I did enjoy one of your yummy blueberry custard bars at the church picnic.

    Until next year I’ll just salivate over your pictures.

  6. An ode to blueberries, oh yes!
    We love them sprinkled into pancake batter as soon as it hits the griddle, or piled atop clouds of cream cheese and whipped cream on a graham cracker crust (i.e. “delight”, but no need to thicken or sweeten the fruit!)
    Recently dessert was blueberry-peach crostata (or galette?), followed the next morning for breakfast by blueberry Dutch baby drizzled with maple syrup.
    Blueberry baked oatmeal – just fill the bottom of the baking dish with fresh or frozen berries and top with your favorite baked oatmeal mixture. Blueberry crumb bars! A baked blueberry pie is utterly delicious. And my niece whipped real cream and sweetened it lightly, then stirred frozen blueberries into it for a simple and perfectly satisfying dessert.
    Your crisp looks so good, and your salad! Yum!

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