Blueberries Any Way

blueberriesThe season for those sweet little wild Maine blueberries has come and gone, but each year I pick/buy enough to last until the next season.  They freeze beautifully which ensures that we can have all our favorite things made with them.

Blueberry muffins are always on hand as they are oh so good with morning coffee.  

They are especially good topped with lavender blueberry jam which is also a great topping for ice cream or panna cotta.

Scones oozing with blueberries are a special treat for Sunday brunch.

When the kids come to visit, their favorite is blueberry pancakes with GrandP’s secret syrup, better known as maple syrup.

As yummy as other things are our hands down favorite is blueberry crisp.  Sometimes it’s all blueberries, but it’s equally good with peaches or with mixed berries.

I’ve been making this crisp since I was a teenager thanks to the recipe shared by our next door neighbor.  For that reason, I always call it Miss Myrtle’s pie.  Since she was generous enough to share her recipe, I will share it with you and hope it becomes one of your favorite desserts.

Blueberry Crisp

4 c. blueberries, peaches or mixed fruit

1/3 c. sugar

1 heaping T. flour, cornstarch or tapioca

1 t. lemon juice

Mix all ingredients together in a pie pan or baking dish.

For the topping, combine 1 c. flour, 1 c. sugar and 1/2 c. brown sugar.  With a fork, add a slightly beaten egg and mix until the dry ingredients are crumbly.

 Sprinkle on top of the fruit and generously dot with butter.  Bake at 350 until the topping is nicely browned.

There you have it.  At our house we like cinnamon so I often add a teaspoon to either the fruit or the berries.  Of course, the finishing touch is a big scoop of vanilla ice cream.  Hmm, I can taste it now, so I’m going to the kitchen and get started.

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Tis the Season

You gotta love Maine this time of year when the wild Maine blueberries are waiting to be picked.  This year there seems to be a bumper crop, and I’m out there gathering.  The challenge is not to eat as many as you pick!

These berries are smaller than what you see in the grocery and when you put one in your mouth, it bursts with juicy flavor.

 I see many a salad, cobbler and muffin in the near future.

Speaking of muffins, there are many different recipes for blueberry muffins.  As you might guess, they have similar ingredients—flour, sugar, eggs—but in different proportions and combinations.  I’ve never had one I didn’t like, but this is one of my favorites, an accidental happening when I didn’t have enough granulated sugar.

Blueberry Muffins

2 c. flour

1/3 c. sugar

1/4 c. brown sugar, packed

3 t. baking powder

1/4 t. salt

3/4 c. milk

2 eggs

5 t. melted butter, unsalted

1 c. blueberries

Combine flour, sugars, salt and baking powder.  Mix together eggs, milk and butter.  Add to dry ingredients and mix until moistened.  Be careful not to overmix.  Spoon into greased muffin pans and bake at 400 for 18-20 minutes.  Makes 12 muffins.

Now make yourself a good cup of coffee or latte, find a comfortable place to sit with a book or magazine and enjoy a luscious few minutes all your own.

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