3 Recipes Using Blueberries
Whether you buy them at the grocery store, pick them from your own yard, or head over to a farmers market or pick-your-own farm, fresh blueberries can be a great ingredient or addition to just about every meal of the day. July is National Blueberry Month, which gives us another reason to incorporate blueberries into our favorite meals and treats. Consider these three recipes using blueberries as a fun way to spice up your summer menus.
Start off the day right by mixing blueberries into your favorite pancake recipe. You can add blueberries as a topping or pop them into the pancake batter to make every bite delightful. Use your family recipe or try this fast and easy style of blueberry pancakes.
2 cups Original Bisquick mix
1 cup milk
1 cup fresh blueberries, or more or less to taste
(Add the blueberries whole or blend some up with a food processor to “dye” your pancakes)
1. Preheat a griddle or frying pan to medium heat.
2. Coat with a pat of butter or some cooking spray.
3. Mix the Bisquick, milk, and eggs together.
4. Add blueberries to the mix.
5. Sprinkle a drop of water on the pan to check temperature. If it sizzles, you can start cooking.
6. Once ready, pour the desired amount of batter onto the pan in the shape of a circle.
7. Allow to cook for a moment, watching for bubbles in the batter or cooking around the edges.
8. Flip pancakes over as needed to ensure doneness.
9. Remove from heat and enjoy!
Summertime is the perfect time for homemade cocktails and dazzling drinks the whole family can enjoy. Instead of serving traditional lemonade for lunch or dinner, try this fun twist on a favorite summer drink.
1. Using a food processor, blend up a large handful of blueberries.
2. Spoon blended berries into a tall glass.
3. Fill with ice and top with lemonade.
4. Toss in a few blueberries for garnish.
5. Optional: For an adult version of this refreshing summer sipper, consider adding a shot of blueberry or raspberry vodka.
This summery dessert isn’t just for strawberries. Eben Copple, the executive chef at the Yardley Inn Restaurant, Bar & Farm, enjoys gathering fresh blueberries from nearby Quiet Victory Farm in Titusville, N.J., and using them to make the restaurant’s blueberry shortcake dessert, which features buttermilk scones and sweet cream.
For the buttermilk scones:
(Makes 15 large scones)
8 cups all-purpose flour
1 Tbsp and 2 tsp baking powder
2 tsp baking soda
2 tsp salt
1 cup granulated sugar
1 lb. unsalted butter
3-1/2 cups buttermilk
1. Mix together the flour, baking powder, baking soda, salt and sugar.
2. Cut the butter into small cubes and add to the flour.
3. Rub the butter into the dry ingredients by hand until the mixture holds together when pressed in a closed fist and the bits of butter are all smaller than a blueberry.
4. Add the buttermilk and mix to combine.
5. Drop 1/2 cup scoops of the scone mixture onto a buttered sheet pan.
6. Sprinkle the top of the scones with sugar (turbinado sugar, if available).
7. Bake scones in a 400 degree Fahrenheit oven for about 14 minutes or until the scones are uniformly brown.
8. Remove the scones to a wire baking rack and allow to cool while assembling the other ingredients.
For the sweet cream:
3 cups heavy cream
2 cups powdered sugar
1 cup sour cream
1. Mix all ingredients together and allow to rest at room temperature for about 30 minutes.
2. The sour cream will thicken the heavy cream after a bit. Add more heavy cream, if needed, to achieve a thick but pourable consistency.
1. Split a scone horizontally.
2. Place the bottom on the serving dish.
3. Cover the bottom of the scone with the sweet cream
4. Scatter a handful of fresh, cleaned blueberries over the cream (Be generous!).
5. Place the top at an angle over the blueberries.
6. Spoon over more cream and add more blueberries.
7. Garnish with a sprig of lemon verbena, if available.