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Posts Tagged blueberries

Blueberry Fool

Many thanks to CSA member Michele Zanzonico was in touch last week with this recipe for blueberries.

From the share:
2 C – fresh blueberries or frozen wild blueberries, thawed

From your kitchen:
2 T – fresh lemon juice
Scant 1/4 t – ground cinnamon
7 T – sugar, divided
1/4 t – coarse salt
2 C – heavy cream

Combine blueberries, lemon juice, cinnamon, 4T sugar and salt in a medium saucepan and bring to a boil over high heat.  Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least one hour and, covered with plastic wrap, up to one day.

Whisk or beat cream with remaining 3T sugar to soft peaks in a large, wide bowl.  Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. Do not over mix. Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least two hours and, covered with plastic wrap up to one day. Serve cold.


From: Martha





Blueberry Dump Cake

3 cups (about 16-17 ounces) fresh or frozen blueberries (don’t thaw if using frozen)
16 ounces vanilla cake mix (homemade version below)
9 tablespoons butter, chilled
1/2 cup buttermilk or milk, chilled
Ice cream or whipped cream, for serving

Easy Homemade Cake Mix
1 cup (7.5 ounces) granulated sugar
3/4 cup (3.75 ounces) all-purpose flour
2/3 cup (2.75 ounces) cake flour (see note below)
1/4 cup (1.25 ounces) nonfat dry milk powder
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract

Preheat the oven to 325 degrees Lightly grease a 9X12- or 9X9-inch baking dish with cooking spray. The cake will obviously bake up thicker if using a 9X9-inch baking pan.
Add the blueberries to the pan in an even layer. Set aside.

If making the homemade cake mix, whisk together all the dry ingredients and sift through a fine mesh strainer into a bowl. Reserve the vanilla to use later with the buttermilk (or milk).
Using a cheese grater (as pictured in the post), grate the chilled butter into the dry cake mix. Using your hands, toss the cake mix and butter together until the butter is uniformly distributed and the mixture looks like coarse sand. Make sure not to go crazy here – you don’t want to melt the butter as you toss it all together.

Dump the cake/butter mixture onto the blueberries and toss with your hands to combine.
Whisk together the buttermilk (or milk) and vanilla (only need to do this if using the homemade cake mix recipe above). Drizzle the mixture in a thin stream over the top of the cake.
Bake the cake until the batter is puffy and lightly golden, about 35-38 minutes for a 9X12-inch pan and a few minutes longer for a 9X9-inch pan. Don’t overbake or the bottom may burn.
Serve warm or at room temperature (let’s be honest, warm is the way to go) with a scoop of ice cream or a dollop of whipped cream.  Notes: For the homemade cake mix, since I never have cake flour on hand and always make my own cake flour, I either measure about 1/2 cup all-purpose flour + 2 tablespoons cornstarch for the 2/3 cup cake flour in the recipe.


From:Mel’s Kitchen




Blueberry Crumble Bars

From the share:
1 pt of blueberries

From your kitchen:
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 stick cold salted butter (cubed)
1 large egg
1 pint of blueberries
3/4 cup sugar
1/8 Cup lime juice (2 T)
2 teaspoons cornstarch

Preheat the oven to 375°F. Butter a 9×9″ glass baking dish and set it aside.

Combine the flour, ½ cup sugar, salt and baking powder in a mixing bowl. Add the butter and the egg, and then use a fork, your fingers, or a pastry cutter (if you have one) to incorporate the butter into the dry ingredients. The mixture is good to go when it reaches a coarse crumble.

Press ½ of the crumb mixture into the bottom of the baking dish.

In another bowl, whisk together the lime juice, ¼ cup sugar and cornstarch. Add the blueberries and gently toss them to coat.
Layer all the blueberries on top of the crumb mixture in the baking dish. Sprinkle the remaining crumb mixture on top – it should be enough to almost cover the blueberries.
Bake the blueberry crumble bars for 45 to 50 minutes, or until the blueberries are bubbly and the top is golden brown.

Let the bars cool completely before cutting – I refrigerated mine overnight.

Makes 12 bars. 


Adapted from: the smitten kitchen




Blueberry Clafouti

8 servings

1 1/2 pints blueberries, washed and drained
4 eggs
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting

Preheat oven to 350 degrees F.

Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).

In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.

Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.

Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately. From:




White Chocolate Blueberry Scones

2-1/4 cups sifted flour
2 Tbsp. baking powder
1 tsp. salt
1/4  cup sugar
1/4  cup chilled unsalted butter, cut into small pieces
1/2  cup white chocolate chips
1 cup blueberries
3/4  cup buttermilk, plus 2 Tbsp. buttermilk
2 Tbsp. powdered sugar


Combine flour, baking powder, salt and sugar. Cut butter into small pieces on floured surface. Add to dry mixture and mix with pastry cutter until crumbly. Add white chocolate and berries and toss with flour mixture. Add buttermilk and mix until ingredients hold together. Place dough mixture on floured surface and pat into a 9 X 9 square. Cut into thirds. Cut each third into three triangles and place on cookie sheet. Lightly dust each scone with powdered sugar. Bake at 375 for 10 minutes. Makes 9 scones.







Blueberry Tart

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Cook’s Note:
For perfect edges, fit the dough into the pan with your fingers. Holding a floured dry-measuring  cup with one hand, press dough firmly against the side of the pan, pushing down top of crust with thumb of other hand to level flush with the rim.

Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

From: Everyday Food, July/August 2005


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