blueberries

Joanne Chang’s Maple-Blueberry Scones

whole-wheat flour

all-purpose flour

baking powder

baking soda

salt

unsalted butter

crème fraîche, Greek yogurt

maple syrup

buttermilk,

egg yolk,

confectioners’ sugar

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.

Nectarine and Blueberry Galette

lemon zest

vanilla bean (or 1/2 teaspoon vanilla extract)

kosher salt

nectarines

lemon juice

recipe all-butter pie crust,

egg, beaten

turbinado sugar

Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.

Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don’t stir quite yet.

On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.

Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don’t thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Blueberry Streusel Loaf Cake

30 grams old-fashioned oats

light brown sugar

cinnamon

fine sea salt

unsalted

Nonstick cooking spray

unsalted butter,

vegetable oil

granulated sugar

75 grams light brown sugar

egg,

vanilla extract

180 milliliters buttermilk,

Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.

Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.

Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.

Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.

Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.

Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.

Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.

Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

milk

lemon zest, packed (see note)

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

sugar

eggs

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

Here, I paired fillets with a seasonal treat: fresh local blueberries.

The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour sauce inspired by Italian agrodolce.

The bracing blueberry agrodolce would have worked wonderfully on other fish, especially oily ones like mackerel and swordfish. I could also see spooning it over boneless chicken thighs before roasting, or pairing it with meaty pork tenderloin or chops that have just come off the grill in all their smoky glory.

Salmon With Agrodolce Blueberries

(8-ounce) salmon

Sea salt, as needed

Vegetable oil

shallots, peeled and very thinly sliced

white wine

white wine vinegar

springs fresh thyme

cinnamon sticks, broken

honey

Black pepper

Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.

Heat the oven to 400 degrees. Oil a large baking sheet.

In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.

Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

Lemons and blueberries are a winning combination in this moist coffee cake.

Blueberry Lemon Coffee Cake

Cups All-purpose Flour

Teaspoon Baking Powder

Teaspoon Baking Soda

Cup (2 Sticks) Softened, Unsalted Butter

Cups Sugar

Large Eggs

Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Both Vanilla & Lemon Extracts)

Cup Fat Free Greek Yogurt (Or Sour Cream)

Teaspoon Lemon

Cups

Cup Chopped Walnuts

Tablespoons Sugar

Teaspoon Ground Cinnamon

Sugar

Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside.

In one bowl sift together the flour, baking powder, and baking soda.

In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes.

Add the eggs, beating after each one, and then add the extract and grated lemon zest.

Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream).

Add the rest of the flour mixture and yogurt and beat just until smooth.

Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter.

Top the filling with the rest of the batter, using a spatula to smooth it over the filling.

Sprinkle the top of the cake with your walnut and sugar mixture.

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

Cool to room temperature before removing pan.

The cake keeps well for several days wrapped or it can be frozen for several months.

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

butter, melted

vanilla

sour cream

all purpose flour

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Cream Cheese-Swirled Cherry and Mixed Berries Cake

granulated sugar + 1 tablespoon for mixing with cream cheese

nutmeg

salt,

buttermilk

sour cream (thick, full-fat Greek yogurt may be substituted)

cherries

cream cheese, softened (light is okay)

sugar,

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

In a small bowl, toss the fruit with...

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter....

Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.

Turn batter out into prepared pan; set aside.

In a small bowl, whisk together the cream...

In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.

Dollop the cream cheese mixture haphazardly over the...

Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

Bake until done. I hesitate to give a...

Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.

Cake will keep airtight at room temperature for...

Cake will keep airtight at room temperature for up to 5 days.

This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made.

(After this article ran, <a href="http://www.nytimes.com/1987/06/13/style/de-gustibus-the-battle-over-blueberry-muffins.html">a reader wrote in</a> to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is <a href="https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins">here</a>, so you can decide for yourself.)

The Ritz-Carlton’s Blueberry Muffins

salt, optional

eggs, slightly beaten

Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.

Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.

Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

<p>This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.</p>

Easy Homemade Blueberry Sauce

blueberries (fresh

water

cornstarch

Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

This looks so delicious! I just picked up some organic frozen blueberries on sale two days ago...definitely going to use them for this!

Tried it this morning!  Delicious and so easy to make!Thank you for sharing!

Just made this for some pancakes - it's so delicious! We added some cubes of salted butter to top it all off. Great recipe! :D
We've put the rest in a big jar for later - with a fancy ribbon, something like would make a great present!

You're right!  Simple, quick, homemade and YUM!

https://www.youtube.com/watch?v=IRGXnnNmjY8

This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.

Full recipe: https://pinchofyum.com/easy-homemade-blueberry-sauce

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Blueberry Sauce

Overnight Oats is easy healthy breakfast you can prepare for a busy week ahead. This overnight oatmeal recipe is basic, you can add any toppings and enjoy warm or cold.

Overnight Oats

tsp pure vanilla extract

oats

In any glass container with a tight seal lid, add milk, maple syrup, vanilla and oats. If you would like to add toppings in the morning, use bigger jars.

Stir well with a spoon, put lids on and refrigerate overnight.

When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. If overnight oatmeal is too thick, adjust with milk. Also add more maple syrup if desired.

Blueberry Cream Cheese Egg Rolls

tbsp water, (divided)

oz cream cheese, (room temperature)

egg roll wrappers

sugar, (for dusting)

In a small sauce pan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.

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