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.
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)
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