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Showing posts with label blueberry. Show all posts

Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies

Lemon and blueberry have made many a duet appearance here on Rock Recipes; our Lemon Blueberry Cream Cake has been a particularly popular example. Today we have a recipe for one the lemon and blueberry lovers in a delicious and very pretty little cookie.

These are baked in two stages, the first stage to almost completely bake the cookie and the second, for just a few minutes after you add the jam to help set in and make it adhere in the little well at the center of the cookie. The turbinado sugar on the outside of the cookies is optional but I think it does make them look more appealing. I usually split the batch and roll half the cookies in the sugar so that folks have a choice and I think the slightly look great together on the plate too.

Lemon Blueberry Thumbprint Cookies

Recipe by Barry C. Parsons

Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavor combination.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 3 1/2 dozen cookies.

Ingredients

1 cup butter
1/2 cup white sugar
2 large egg yolks
zest of 2 small lemons, finely minced
1 tsp lemon extract
pinch salt
2 1/2 cups flour
1 cup blueberry jam
1/2 cup turbinado sugar (optional)

Directions

Cream the butter and sugar well.
Beat in the egg yolks and lemon extract.
Stir in the lemon zest.
Fold in the flour and salt until fully incorporated and a soft dough forms.
Wrap the dough in plastic wrap and chill for about an hour.
Preheat the oven to 350 degrees F.
Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
Bake for 16-18 minutes until they start to appear golden at the bottom edges.
Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
Return the cookies to the oven for 3-4 minutes.
Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
These will freeze well in a single layer in a plastic container.

Lemon Blueberry Thumbprint Cookies

Recipe by Barry C. Parsons

Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavor combination.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 3 1/2 dozen cookies.

Ingredients

1 cup butter
1/2 cup white sugar
2 large egg yolks
zest of 2 small lemons, finely minced
1 tsp lemon extract
pinch salt
2 1/2 cups flour
1 cup blueberry jam
1/2 cup turbinado sugar (optional)

Directions

Cream the butter and sugar well.
Beat in the egg yolks and lemon extract.
Stir in the lemon zest.
Fold in the flour and salt until fully incorporated and a soft dough forms.
Wrap the dough in plastic wrap and chill for about an hour.
Preheat the oven to 350 degrees F.
Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
Bake for 16-18 minutes until they start to appear golden at the bottom edges.
Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
Return the cookies to the oven for 3-4 minutes.
Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
These will freeze well in a single layer in a plastic container.

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NEW VIDEO RECIPE: Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan - one of the easiest and most luscious dessert recipes ever! Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.

Watch how easy it to quickly put together this delicious but elegant dessert.

For the complete recipe for this dessert click here.

For iPad, iPhone and other mobile users if the video does not load below please click here.

Blueberry Sour Cream Flan

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VIDEO RECIPE: Blueberry Balsamic Pork Chops

Blueberry Balsamic Pork Chops

Today's new video recipe in cooperation with CBC Newfoundland and Labrador is quite a popular one on Rock Recipes and another great quick and easy recipe for a busy workday meal. The pork chops are simply pan seared and then while they are resting a quick sweet and sour Blueberry Balsamic pan sauce is quickly whipped up in minutes to serve over them. The recipe is always a crowd-pleaser every time we serve it, even with kids.

You can find the full recipe for Blueberry Balsamic Pork Chops by clicking here.

For iPad, iPhone and other mobile users, please CLICK HERE if the video does not load below.

Blueberry Balsamic Pork Chops

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Lemon Blueberry Cream Cheese Pound Cake

Lemon Blueberry Cream Cheese Pound Cake

Yes, I do tend to obsess sometimes on my favorite flavor combinations but with wild blueberries now in season on these shores, it's hard for me not to think about incorporating them into as many desserts as I can while they can still be enjoyed fresh. Here I've taken one of my favorite pound cake recipes and adapted it to include a mellow lemon flavor and to hold lots of fresh blueberries.

Lemon Blueberry Cream Cheese Pound Cake

I've added two glazes here to pretty it up a little but you could easily use one or the other or none at all if you prefer. This moist, delicious pound cake needs only a simple sprinkle of powdered sugar to make more than an acceptable presentation. This one was very well received when I took it along to a friend's house after the annual Royal St. John's Regatta last night.

Preheat oven to 350 degrees F. Grease a bundt pan very well and lightly dust with flour. The cake can also be baked in 2 loaf pans or in a 9 inch springform pan if you prefer, just adjust the baking timne accordingly.

Cream together well:

1 ½ cups sugar
8 oz (1 cup) cream cheese
1 cup butter
1 ½ tsp vanilla

Add, one at a time:

4 eggs

Mix in:

Zest of one large lemon, finely minced

Sift together:

2 ¼ cups all purpose flour
1 ½ tsp baking powder

Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in:

1 1/2 cups fresh or frozen blueberries

Bake for about 1 hour or until toothpick inserted in center comes out clean. Baking times will vary considerably, especially if you are using frozen berries, which can add as much as 15-20 minutes. Watch it closely and rely on the toothpick test to make sure that it is completely baked. Cool on a wire rack for 15 minutes before turning out of the pan onto the rack to cool completely. Drizzle witht he glazes before serving.

Lemon or Blueberry Glaze

3/4 cup powdered sugar (icing sugar)
lemon juice or blueberry puree

Whisk together until smooth. Use only enough lemon juice or blueberry puree to bring the glaze to a thick but still pourable consistency. Start with a tablespoonful and then add a teaspoon or so at a time until the proper consistency is achieved. If it gets too thin just add a little more powdered sugar to thicken it back up.

Place the glazes in separate Ziploc bags and snip a little off the corner of the bag to make a small hole. Use the filled bag to then drizzle the glaze over the cake. The lemon glaze should be used first for best appearance. Sprinkle with lemon zest before serving if you like.

Lemon Blueberry Cream Cheese Pound Cake

Cream together well:

1 ½ cups sugar
8 oz (1 cup) cream cheese
1 cup butter
1 ½ tsp vanilla

Add, one at a time:

4 eggs

Mix in:

Zest of one large lemon, finely minced

Sift together:

2 ¼ cups all purpose flour
1 ½ tsp baking powder

Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in:

1 1/2 cups fresh or frozen blueberries

Lemon or Blueberry Glaze

3/4 cup powdered sugar (icing sugar)
lemon juice or blueberry puree

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Blueberry Phyllo Snake Pie

Blueberry Phyllo Snake Pie

The inspiration for this interesting and unusual dessert came from watching a Jamie Oliver episode from Morocco where he makes a M'hanncha, an almond paste filled spiral pastry made from a thin, phyllo-like pastry. I was intrigued by the method of rolling the filling into the pastry in one long rope and then forming it into a spiral before baking.

With some frozen blueberries on hand provided by my Dad and a box of phyllo pastry in the fridge that needed to be used, I decided to give a blueberry version a try. It was quite easy to put together and we all loved it. Spouse took the leftovers to share with her co-workers and they all thought it was simple and delicious too. This is a great idea to try with lots of different types of fruit. I know I'll be experimenting with more soon.

This gorgeous pastry dessert would certainly be the center of attention at any event at which you'd care to take it along. I guarantee it will get folks talking.

Blueberry Phyllo Snake Pie

3/4 lb frozen phyllo pastry, thawed (approximately)
3 cups fresh or frozen blueberries
2/3 cup sugar
2 tbsp corn starch
1/2 tsp cinnamon
2 tbsp lemon juice
1/2 tsp finely grated lemon zest
1/2 cup melted butter
icing sugar for dusting

The sheets of phyllo pastry that I used were about 12x18. I used four per layer and used 4 layers.

Clear about a 5 foot section of your counter top and lay the first four sheets down, end to end, overlapping them by about 3 inches. Brush on a thin layer of melted butter. You don't need to cover every square inch of the surface, even half is fine; just dot your brush strokes randomly over the surface.

Begin the second layer with a half sheet of pastry, this ensures that the seams are staggered so that your pastry will not leak. You will also then need to end the second layer of pastry with a half sheet.

Brush on more butter and start the third layer with a whole pastry sheet. Brush on more butter and add the final layer of phyyl pastry, beginning and ending with a half sheet.

Mix together the sugar, cinnamon and corn starch and pour over the berries along with the lemon zest and juice. Toss together well and spoon onto the pastry about three inches from the longest edge and leaving about three inches on either end without blueberry filling. This is so that you can fold the pastry over to seal the ends.

Fold the two shortest ends of the pastry toward the middle over the blueberry filling. Fold the long edge of the pastry over the filling and then loosely begin to roll up the pastry into a rope shape. Just roll it a little at a time traveling from one end to the other and then reversing directions until it is completely rolled up, leaving the seam on the bottom. At this point, take one end of the "snake" and begin to turn it inward to form the spiral. I actually tied a piece of butcher string around the entire outside to hold it together while it baked.

With the tip of a sharp paring knife pierce a few holes in the top of the spiraled pastry to allow steam to escape. As you can see from the photo, I forgot to do this and the filling did blow out at one point and spilled blueberry juice into the spiraled pastry. I also probably didn't wait long enough before cutting the cake and some juice was still flowing. The anticipation was just too much! It did thicken when it cooled completely.

Bake at 350 degrees for about 40 minutes until the top of the pastry is evenly golden brown. Let cool for a half hour at least if you want to serve it warm but it is just as delicious fully cooled.

Blueberry Phyllo Snake Pie

3/4 lb frozen phyllo pastry, thawed (approximately)
3 cups fresh or frozen blueberries
2/3 cup sugar
2 tbsp corn starch
1/2 tsp cinnamon
2 tbsp lemon juice
1/2 tsp finely grated lemon zest
1/2 cup melted butter
icing sugar for dusting

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Lemon Berry Angel Food Shortcake

Lemon Berry Angel Food Shortcake

Recipes that call for only egg yolks or egg whites stress me out. Everything food has to be used in this house so those leftover egg yolks or whites with a short window of opportunity to use, are always on my mind until they are put to good use. Egg yolks are used in homemade flavored mayos, hollandaise sauce, aioli or very often, custard to serve with lots of different desserts.

Egg whites will many times make it into an egg white omelet for breakfast or lunch but when I have a considerable number of them, they inevitably seem in end up in a homemade angel food cake. One thing I have noticed during the summer months especially is that I tend to gravitate toward making a lemon angel food cake which goes particularly well with practically any fresh fruit or berries and some simple vanilla whipped cream.

The form of the cake becomes dependent on the occasion at which we are serving it. It can be baked in a 10 inch spring form pan and topped with the cream and berries in a very uncomplicated presentation. When baked in a tube pan, I sometimes crush fresh berries (or use jam) to swirl through the cream, then fill the center and top of the cake with that combination.

In the version I've pictured here, I baked the cake in two 9x13 pans and cut the cake out in circles with a large biscuit cutter to construct these very pretty little desserts which we served after a Sunday BBQ as a light and delicious end to a delicious relaxed meal with family. For so little effort it sure does make a beautiful dessert.

Angel Food Cake

Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom. A tube pan can also be used or if cutting circles for the pictured presentation, line the bottom of two 9x13 pans with parchment paper.

Sift together twice:

1 1/3 cups icing sugar (powdered sugar)
2/3 cup all purpose flour
2/3 cup cake flour

Beat to soft peaks:

12 egg whites at room temperature
small pinch salt
3 tsp vanilla extract
1 1/2 tsp cream of tartar

Gradually add, a couple of tablespoons at a time:

1 cup sugar

Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated. When folding in the final portion of dry ingredients add:

finely minced zest of one large or two small lemons

Transfer the batter to the prepared pan.

Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.

Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking. A tube

When completely cooled, run a sharp knife around the outer edge (release the pan lock if using a spring form pan and run a thin knife around the inside post if using a tube pan) and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.

Vanilla Whipped Cream

2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
2 tsp vanilla extract

Whip all together until stiff peaks form. Serve with the cake along with aproximately

2 cups fresh berries or diced fresh fruit

Lemon Berry Angel Food Shortcake

Sift together twice:

1 1/3 cups icing sugar (powdered sugar)
2/3 cup all purpose flour
2/3 cup cake flour

Beat to soft peaks:

12 egg whites at room temperature
small pinch salt
3 tsp vanilla extract
1 1/2 tsp cream of tartar

Gradually add, a couple of tablespoons at a time:

1 cup sugar

finely minced zest of one large or two small lemons

2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
2 tsp vanilla extract

Whip all together until stiff peaks form. Serve with the cake along with aproximately

2 cups fresh berries or diced fresh fruit

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Blueberry Barbeque Pulled Pork

Blueberry Barbeque Pulled Pork

I can't imagine how many times I have tried pulled pork in my travels. It really is one of our family's favorite barbeque foods, especially my son 13 year old Noah who orders it almost every time he sees it on a menu. Last summer we embarked on a southern road trip through some amazing barbeque territory in Tennessee, Louisiana, Alabama, Florida, South Carolina and Georgia. I'm not even going to try and attempt to name my favorite pulled pork destination. They all do it a little differently and they all do it very well.

So, with all that delicious southern pulled pork experience I had to experiment with creating a local twist on the dish, way up here in the great white north. With the recent delicious success of our Blueberry Barbeque Sauce using wild local Newfoundland blueberries, it was, in my mind anyway, a natural marriage of northern and southern flavors and it certainly did not disappoint. My only mistake was not making more at the time because we all wanted even more the next day. I served it on toasted artisan bread from our neighborhood Georgestown Bakery as fantastic sandwiches. Next time I will be serving it with some great cornbread and Bacon and Brown Sugar Baked Beans for another southern feast. Can't wait for that one!

Blueberry Barbeque Pulled Pork

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

1 tbsp paprika
2 tsp smoked paprika
1 tbsp kosher salt
1 tsp powdered ginger
1 tsp chipotle powder
1 tsp black pepper
1 tsp ground nutmeg
1 tsp ground thyme
2 tsp dry mustard powder
2 tsp garlic powder
1 tbsp onion powder
1/2 tsp ground cumin
1/2tsp cinnamon

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

There are two ways to approach beginning to cook the pork. A stove top method and a BBQ smoking method. I of course prefer the smoked version but in the winter months, I will be using the stove top method.

STOVE TOP METHOD

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast lightly on all sides. Transfer the roast to a covered roasting pan.

BBQ METHOD

If you are using your gas grill to barbeque, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 250 for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side.
You can add smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. The packet can be directly placed on the coals if you are using a charcoal barbeque. Smoke for only a only an hour or so, you don't want to heavily smoke the pork too much in this particular recipe. After an hour, transfer the roast to a covered roasting pan.

To the roasting pan, along with the roast, add:

1 medium sized onion chopped
4 medium sized firm apples peeled and chunked

Mix together well:

4 cloves minced garlic
½ cup apple cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
6 tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 1/2 cups apple juice
2 cups Blueberry Barbeque Sauce ( find that recipe by clicking here)

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.
Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid if necessary until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.

Blueberry Barbeque Pulled Pork

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

1 tbsp paprika
2 tsp smoked paprika
1 tbsp kosher salt
1 tsp powdered ginger
1 tsp chipotle powder
1 tsp black pepper
1 tsp ground nutmeg
1 tsp ground thyme
2 tsp dry mustard powder
2 tsp garlic powder
1 tbsp onion powder
1/2 tsp ground cumin
1/2tsp cinnamon

1 medium sized onion chopped
4 medium sized firm apples peeled and chunked

Mix together well:

4 cloves minced garlic
½ cup apple cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
6 tablespoons hot sauce (adjust to taste)
1 ½ tsp salt
1 tsp freshly ground black pepper
1 1/2 cups apple juice
2 cups Blueberry Barbeque Sauce ( find that recipe by clicking here)

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Blueberry Lemon Crumble Muffins

Blueberry Lemon Crumble Muffins

It's a sunny Saturday morning and brunch is in the works today. The first contribution to the meal are these moist muffins with an oatmeal crumble topping. Who wouldn't want to wake up to the intoxicating scent of these beautiful muffins wafting through the house?

Preheat oven to 350 degrees F. Makes 1 dozen large muffins.

Cream together until light and fluffy:

1/2 cup butter
3/4 cup sugar

Add:

2 eggs
2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

2 1/4 cups flour
2 tsp baking powder

Add dry ingredients alternately with:

1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.

Quickly fold in:

1 1/2 cups fresh or frozen blueberries.
zest of one lemon, finely minced

Spoon batter evenly into paper lined muffin tins, filling only about 3/4 full.

Oatmeal Crumble Topping

In a large bowl toss together:

1 tsp baking powder
3/4 cups oats (large)
1 cup flour
1/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1/2 cup butter, cut in small cubes

Sprinkle the crumble mixture evenly over the tops of the muffins.

Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.

Blueberry Lemon Crumble Muffins

Preheat oven to 350 degrees F. Makes 1 dozen large muffins.

Cream together until light and fluffy:

1/2 cup butter
3/4 cup sugar

Add:

2 eggs
2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

2 1/4 cups flour
2 tsp baking powder

Add dry ingredients alternately with:

1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.

Quickly fold in:

1 1/2 cups fresh or frozen blueberries.
zest of one lemon, finely minced

Spoon batter evenly into paper lined muffin tins, filling only about 3/4 full.

Oatmeal Crumble Topping

In a large bowl toss together:

1 tsp baking powder
3/4 cups oats (large)
1 cup flour
1/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1/2 cup butter, cut in small cubes

Sprinkle the crumble mixture evenly over the tops of the muffins.

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Honey Blueberry Barbeque Wings

Honey Blueberry Barbeque Wings

Any skepticism I may have had about this experimental chicken wing idea was swept away with the first bite. Grab your napkins because you are going to need them for these finger-licking delicious sweet and sticky morsels. Using our own Blueberry BBQ Sauce as a base, I simply added some honey and a little extra spicy heat then simply repeatedly glazed the grilled wings. The honey brings out the blueberry flavor even more in the sauce and our entire family just loved them. Try them at your next barbeque for a little something deliciously different.

3- 4 lbs chicken wings, tips removed and cut in two pieces
salt and pepper to season
1 cup Blueberry BBQ Sauce
1/2 cup honey
1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

Mix together the BBQ sauce, honey and hot sauce and set aside.

Season the chicken wings with salt and pepper, then grill them on medium heat until the skins are browned and they are almost cooked. At that point, turn the heat down to about medium low and begin to brush on the honey barbeque glaze, continuously turning the wings and building layers of sticky sweet sauce. I usually coat them at least 3 times with the sauce while they are on the grill.

Honey Blueberry Barbeque Wings

3- 4 lbs chicken wings, tips removed and cut in two pieces
salt and pepper to season
1 cup Blueberry BBQ Sauce
1/2 cup honey
1 1/2 tsp hot sauce ( I like to use sriracha hot chili sauce, more or less to taste)

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Blueberry Barbeque Sauce

Blueberry Barbeque Sauce

After having some spectacular blueberry barbequed ribs on a visit to the southern US quite a while back, I've been meaning to experiment with creating a blueberry barbeque sauce of my own and this week I finally got around to it. I tried a couple of recipes but neither one quite made the grade but when I mixed them together the result was quite delicious. With just a little tweaking, it was a hit on some simple grilled chicken at dinner the other night but stay tuned, I'm experimenting with honey barbeque wings, slow cooked ribs and a blueberry barbeque version of pulled pork in the coming weeks using this unusual but delicious sauce.

Blueberry Barbeque Ribs

Makes about 3 cups of barbeque sauce.

2 tbsp olive oil
1 large red onion, finely diced
1 shallot, minced
3 cloves garlic
3 1/2 cups fresh or frozen blueberries
1 large apple diced
1 tbsp grated fresh ginger
3 tbsp Worcestershire Sauce
1/2 cup strong black coffee
1/2 cup bourbon (or substitute apple juice)
1 cup ketchup
1/2 cup apple juice
1/4 cup brown sugar
1/4 cup maple syrup
1\2 cup balsamic vinegar
1/2 tsp black pepper
1/2 kosher salt
1/4 tsp ground cumin
1 tsp chipotle powder(more or less to taste)
1 tbsp smoked paprika
1/2 tsp cinnamon

In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.

Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

Blueberry Barbeque Sauce

Blueberry Barbeque Ribs

Makes about 3 cups of barbeque sauce.

2 tbsp olive oil
1 large red onion, finely diced
1 shallot, minced
3 cloves garlic
3 1/2 cups fresh or frozen blueberries
1 large apple diced
1 tbsp grated fresh ginger
3 tbsp Worcestershire Sauce
1/2 cup strong black coffee
1/2 cup bourbon (or substitute apple juice)
1 cup ketchup
1/2 cup apple juice
1/4 cup brown sugar
1/4 cup maple syrup
1\2 cup balsamic vinegar
1/2 tsp black pepper
1/2 kosher salt
1/4 tsp ground cumin
1 tsp chipotle powder(more or less to taste)
1 tbsp smoked paprika
1/2 tsp cinnamon

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Blueberry Fool Butter Cake

Blueberry Fool Butter Cake

After the recent success of our East End Mess recipe I thought about other ways to incorporate a simple whipped cream and berry fool into other desserts. Keeping it completely simple I decided to make a plain vanilla butter cake and frost it with the same blueberry fool as in the East End mess recipe. Result: a totally moist and delicious, easy dessert cake.

Butter Cake

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
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Sift together and set aside:

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

2/3 cup butter
1/3 cup vegetable oil
3 tablespoons good quality vanilla extract
1 1/2 cups sugar

Beat in, one at a time,

3 large eggs

Fold in the dry ingredients alternately with:

1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Blueberry Fool

Beat to firm peaks:

2 1/2 cup whipping cream
2 tsp vanilla extract
5 rounded tbsp icing sugar (powdered sugar)

Fold to swirl in:

1 cup blueberry jam or compote

For a blueberry compote recipe, click here.

Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

Blueberry Fool Butter Cake

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

2/3 cup butter
1/3 cup vegetable oil
3 tablespoons good quality vanilla extract
1 1/2 cups sugar

Beat in, one at a time,

3 large eggs

Fold in the dry ingredients alternately with:

1 1/2 cups buttermilk

2 1/2 cup whipping cream
2 tsp vanilla extract
5 rounded tbsp icing sugar (powdered sugar)

Fold to swirl in:

1 cup blueberry jam or compote

For a blueberry compote recipe, click here.

Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.

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Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

It's a sunny Sunday morning in May and I'm sitting under the dappled light of the maple trees beside our backyard patio. As I listen to the birds in the trees and sip my morning coffee, I also get to enjoy one of these wonderful warm Buttermilk Blueberry Scones, fresh from the oven.

Plenty of sweet blueberries fill these scones, so I've cut the sugar in this recipe back to a bare minimum. The buttermilk keeps them nice and moist with crispy, buttery edges. What a relaxing way to start a Spring Sunday morning.

Makes about 6 large or 12 small two inch scones.

Preheat oven to 425 degrees F.

In a food processor, blend together

2 cups all purpose flour
1/3 cup sugar
4 1/2tsp baking powder
1/4 tsp baking soda

Pulse in

1/3 cup very cold salted butter, cut in small cubes

Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Transfer this mixture from the food processor into a large mixing bowl. Toss in:

1 1/2 cups frozen blueberries

Make a well in the center. Pour in

1 cup buttermilk
1 tsp vanilla extract

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these scones, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches. Using a sharp 2 inch biscuit cutter cut the scones out an place them about 2 inches apart on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the scones.

Alternatively, instead of using a biscuit cutter, just form the dough into a round and cut it in wedges like a pie. This is often my preferred method because you don't have to re-roll the scrap dough.

If you like you can brush the tops with an egg wash made from whisking together:

1 egg
2 tbsp milk

Bake in the preheated oven for about 10 minutes then reduce the heat to 375 degrees F and bake for an additional 10-15 minutes or until the tops of the scones are evenly golden brown. Delicious served warm with Honey Butter.

Honey Butter

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

1 cup butter (not margarine or other horrible butter substitutes)
1/2 cup honey

Beat together with an electric mixer until smooth and fluffy.

Blueberry Buttermilk Scones

Makes about 6 large or 12 small two inch scones.

Preheat oven to 425 degrees F.

In a food processor, blend together

2 cups all purpose flour
1/3 cup sugar
4 1/2tsp baking powder
1/4 tsp baking soda

Pulse in

1/3 cup very cold salted butter, cut in small cubes

Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Transfer this mixture from the food processor into a large mixing bowl. Toss in:

1 1/2 cups frozen blueberries

Make a well in the center. Pour in

1 cup buttermilk
1 tsp vanilla extract

1 egg
2 tbsp milk

Honey Butter

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

1 cup butter (not margarine or other horrible butter substitutes)
1/2 cup honey

Beat together with an electric mixer until smooth and fluffy.

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East End Mess a.k.a. Blueberry Eton Mess

East End Mess a.k.a. Blueberry Eton Mess

Today's recipe is inspired by Eton Mess, a very well known dessert in the UK. Legend has it that many years ago it began as a strawberry pavlova that was brought along to the annual cricket match and picnic at the famous boys school, Eton College. The story goes that a rambunctious Labrador sat on the picnic basket containing that much anticipated pavlova but the picnickers ate it anyway and Eton Mess was born. I'm not sure that I believe a word of that story but the telling of it has been enjoyed for decades.

The original recipe uses slow baked, harder textured meringues which bake at a low temperature for several hours. Instead of those more time consuming meringues and borrowing from the origin story, I start my version by making a simple meringue pavlova, which I think gives the same flavor with much better melt-in-your-mouth texture.

The "east end" part of the name is my tongue in cheek way of paying homage to the original dish but with a local twist. I do live in the east end of St. John's, near historic Signal Hill where, in late summer, you can wander the hill picking the best wild blueberries in the world. I turned some of those blueberries into a quick cooked compote which gets swirled through whipped cream, layered with broken pieces of pavlova then topped with more blueberry compote.

The kids and our dinner guests absolutely loved this simple, luscious dessert with more than one asking for seconds. A slight word of caution; this is not a make ahead dessert. It is meant to be prepared and enjoyed in the same day, preferably within a few hours of preparation. Left for overnight for example, the meringue pavlova would begin to dissolve and lose its crunchy, slightly chewy, melt-in-your-mouth texture. The recipe is also quite large and would serve about 10 people, so making only half the recipe is a good option if you are serving only a few people. Be careful though, once your diners get their first mouthful of this amazing dessert, they may well be asking for seconds.

Serves 10-12

Begin by preparing a pavlova.

Preheat oven to 250 degrees F.

4 large egg whites, at room temperature
1 cup fine granulated sugar
2 tsp vanilla extract

Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved. Sprinkle the meringue with

4 tsp corn starch
1 tsp white vinegar

Fold in the corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue. Drop the meringue onto a parchment paper lined baking sheet and spread it out into a 9 inch circle.

Bake for 1 hour and 15 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.

Blueberry Compote

4 cups blueberries (fresh or frozen)
1 cup sugar
¼ cup water
1 1/2 tablespoons corn starch

Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool completely.

Whip to firm peaks:

3 cups whipping cream
4 rounded tablespoons powdered sugar (icing sugar)
2 tsp pure vanilla extract

Gently fold in:

1/2 of the blueberry compote

There is no need to fully fold in the compote. Leaving streaks of compote ribboned through the whipped cream is desirable.

To put the dessert together, simply cut the pavlova into 2 or 3 inch pieces and layer the pieces alternately with the whipped cream and compote mixture. A trifle dish as pictured, works well. Finish the dessert by adding the remaining blueberry compote on top of the dessert.

East End Mess a.k.a. Blueberry Eton Mess

4 large egg whites, at room temperature
1 cup fine granulated sugar
2 tsp vanilla extract

4 tsp corn starch
1 tsp white vinegar

Bake for 1 hour and 15 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.

Blueberry Compote

4 cups blueberries (fresh or frozen)
1 cup sugar
¼ cup water
1 1/2 tablespoons corn starch

Whip to firm peaks:

3 cups whipping cream
4 rounded tablespoons powdered sugar (icing sugar)
2 tsp pure vanilla extract

Gently fold in:

1/2 of the blueberry compote

There is no need to fully fold in the compote. Leaving streaks of compote ribboned through the whipped cream is desirable.

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The Best Blueberry Pie

The Best Blueberry Pie

Originally published on October 10. 2007.

The best blueberry pie in the world is made with wild Newfoundland blueberries. There, I've said it and I'm prepared to stand behind m
y statement. We have low bush blueberries here in the far north-east and a short growing season which produces very sweet, intensely flavored blueberries that do not compare with commercially grown high bush varieties.

The Best Blueberry Pie

I've sampled blueberry pie from Ontario and east in Canada and all over the northeast US and although I've enjoyed almost all of them, none compare to the concentration of blueberry flavor to be found in our local berries. Unfortunately, I know most of you will not have access to these little blue gems and will have to substitute available fresh or frozen berries but if you ever get to this neck of the woods, be sure to sample a local blueberry product and you will soon taste what I mean.

I've come to the conclusion that many fruit pies benefit from cooking the fruit filling and then cooling it down before adding it to the pie crust, especially if using the old fashioned flour thickening method as I have always done. It prevents clumps of flour or sugar from depositing at the bottom of the pie crust and leads to an overall better appearance and texture in the pie filling.

This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.

Start by making your pastry.

1/2 cup very cold vegetable shortening cut in small cubes
1/2 cup very cold butter
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/4 to1/3 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.

Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.

Blueberry Filling

Whisk together:

1/3 cup flour (depends on the juiciness of your berries, you can use up to half a cup)
1 cup sugar
1/4 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg

In a large saucepan, bring to a gentle boil:

6 cups fresh blueberries (thaw to room temp if using frozen berries)
1 tsp finely chopped lemon zest
4 tbsp lemon juice

Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened. Remove from heat and stir in:

3 tbsp butter
finely minced zest of 1/2 lemon

Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.

Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together:

1 large egg yolk
1 to 2 tbsp water

Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.

If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the cherry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.

Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes.

Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.

The Best Blueberry Pie

This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.

Start by making your pastry.

1/2 cup very cold vegetable shortening cut in small cubes
1/2 cup very cold butter
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/4 to1/3 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

1/3 cup flour (depends on the juiciness of your berries, you can use up to half a cup)
1 cup sugar
1/4 cup brown sugar
½ tsp cinnamon
½ tsp nutmeg

In a large saucepan, bring to a gentle boil:

6 cups fresh blueberries (thaw to room temp if using frozen berries)
1 tsp finely chopped lemon zest
4 tbsp lemon juice

3 tbsp butter
finely minced zest of 1/2 lemon

1 large egg yolk
1 to 2 tbsp water

Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.

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Blueberry Lemon Cornmeal Pancakes

Blueberry Lemon Cornmeal Pancakes

Over the past couple of years, I don't get much opportunity to make pancakes anymore because my 10 year old daughter Olivia now considers that to be her area of expertise and generally I am not even allowed in the kitchen when she makes hers. I was up before the kids this morning though and got to make my personal favorite pancakes. This is a very nice pancake recipe; very light but with a great texture that is no doubt helped by the addition of cornmeal to the batter. The lemon and blueberry flavors combine very well in this recipe as well.

Thanks to Olivia and Noah, my two little photography assistants who helped get such a great shot at just the right moment. ;)

Originally published on April 26, 2008.

Blueberry Lemon Cornmeal Pancakes

Recipe by Barry C. Parsons

Some of the lightest, tastiest pancakes ever. Breakfast heaven.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: About 2 1/2 dozen pancakes.
Ingredients

1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
pinch salt
2/3 cup yellow cornmeal
4 tbsp sugar
4 tbsp lemon juice
1 3/4 cups milk
2 egg yolks
1/4 cup melted butter
2 tbsp lemon zest, finely chopped
2 tsp vanilla extract
2 egg whites
2 cups blueberries, fresh or frozen

Cooking Directions

Sift together the flour, baking powder, baking soda, salt, cornmeal and sugar. Set aside.
Mix together the milk and lemon juice and add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.
Beat 2 egg whites until soft peaks form and fold gently into the batter.
Pour batter by ¼ cup measures into a preheated oiled griddle pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.

Blueberry Lemon Cornmeal Pancakes

Recipe by Barry C. Parsons

Some of the lightest, tastiest pancakes ever. Breakfast heaven.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: About 2 1/2 dozen pancakes.
Ingredients

1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
pinch salt
2/3 cup yellow cornmeal
4 tbsp sugar
4 tbsp lemon juice
1 3/4 cups milk
2 egg yolks
1/4 cup melted butter
2 tbsp lemon zest, finely chopped
2 tsp vanilla extract
2 egg whites
2 cups blueberries, fresh or frozen

Cooking Directions

Sift together the flour, baking powder, baking soda, salt, cornmeal and sugar. Set aside.
Mix together the milk and lemon juice and add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.
Beat 2 egg whites until soft peaks form and fold gently into the batter.
Pour batter by ¼ cup measures into a preheated oiled griddle pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.

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Blueberry Crumble Bars

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Blueberry Crumble Bars

Well, we would be remiss if we didn't add a Holiday treat using some delicious wild Newfoundland blueberries. We have the best low-bush blueberries in the world here which get particularly sweet and intensely flavored in the short growing season. I've used them to make a simple blueberry compote to fill these crumble bars with a simple shortbread-like base and a delicious graham crumb crumble topping. Another freezer-friendly recipe to make in advance of your seasonal festivities.

For the shortbread base, combine:

3/4 cup butter
1/3 cup sugar
1 1/2 cups flour

Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan. Bake for 15 minutes. Remove from oven and add the blueberry compote and crumble topping.

Blueberry Compote Filling

2 cups blueberries (fresh or frozen)1/2 cup sugar
¼ cup water
1 rounded tablespoons corn starch

In a large bowl toss together:

1 tsp baking powder
3/4 cups graham cracker crumbs
2/3 cups flour
1/3 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1/2 cups butter, cut in small cubes

Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling. Press down very lightly and bake for about 20-25 minutes at 350 degrees or until the top is golden brown. Cool completely in the pan before cutting into squares or bars. This is a freezer friendly cookie bar recipe too.

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Blueberry Crumble Bars

3/4 cup butter
1/3 cup sugar
1 1/2 cups flour

2 cups blueberries (fresh or frozen)1/2 cup sugar
¼ cup water
1 rounded tablespoons corn starch

In a large bowl toss together:

1 tsp baking powder
3/4 cups graham cracker crumbs
2/3 cups flour
1/3 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1/2 cups butter, cut in small cubes

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Blueberry Oatmeal Lemon Cheesecake Muffins

I often share my baked treats with my co-workers at the university but I am not the only baker in the office. My work colleague, Tish, can knock out a mean cheesecake, office birthday cake or a terrific butter shortbread cookie with ease too. She's no slouch with muffins either as she proved when she shared some of her version of these scrumptious morsels with us last week. She got this idea from Kraft Canada's website where they had posted it as a recipe for Philadelphia brand cream cheese. They are so delicious and moist and very hard to resist.

Blueberry Oatmeal Lemon Cheesecake Muffins

I love the combination of blueberry and oatmeal and this would make an outstanding muffin all on it's own but the middle lemon cheesecake layer takes it way into super-delicious territory. I have to admit I ate three of these for breakfast when I baked them one early morning this week. I'm already thinking about new variations of this fantastic recipe using different berries and luscious cheesecake varieties.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

1 cup large rolled oats ( not minute or instant oats)
1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

1 cup (8oz) cream cheese
zest of 2 small lemons
1/4 cup sugar
1 tsp vanilla extract

Set aside.

Sift together and set aside:

1 cup flour

3/4 cup lightly packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

To the oatmeal mixture add:

1 beaten egg

1/4 cup melted butter

Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in

1 cup fresh or frozen blueberries

Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

Blueberry Oatmeal Lemon Cheesecake Muffins

1 cup flour

3/4 cup lightly packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

To the oatmeal mixture add:

1 beaten egg

1/4 cup melted butter

Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in

1 cup fresh or frozen blueberries

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Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

I cannot count the hundreds of times I have made this simple, moist, delicious, buttery little snack cake with an abundance of wild Newfoundland blueberries baked right in. A terrific addition to any brown bag lunch, it is indeed more of a blueberry snack cake but we often had it as a duff with Sunday dinner when I was a kid here in Newfoundland. Sometimes we still do.

I often substitute local partridgeberries or bakeapples (lingonberries or cloudberries) to make other delicious versions. I've also used one of my favorites, fresh raspberries, with great success. I love the way fruits like raspberries leave little jammy pockets in the cake. Raisins are another popular substitution for the blueberries but your favorite dried fruit, like apricots or cherries would be delicious too; just be sure to cut them small enough; about the size of large raisins is about right.

This humble little blueberry cake also dresses up nicely as a luscious comfort food dessert when served warm from the oven with warm vanilla custard.

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.

Cream together until light and fluffy:

1/2 cup butter
3/4 cup sugar

Add:

2 eggs
2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

2 cups flour
2 tsp baking powder

Add dry ingredients alternately with:

1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two .

Quickly fold in:

1 1/2 cups fresh or frozen blueberries.

Spread batter evenly into the prepared pan.

Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

1/2 cup butter
3/4 cup sugar

Add:

2 eggs
2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

2 cups flour
2 tsp baking powder

Add dry ingredients alternately with:

1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two .

Quickly fold in:

1 1/2 cups fresh or frozen blueberries.

Spread batter evenly into the prepared pan.

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

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Easy Summer Fruit Cookie Tarts

Easy Summer Fruit Cookie Tarts

Sometimes the simplest of experiments yield amazing results. That couldn't be more true than with these beautiful little summer fruit tarts. There was some leftover cookie dough in the fridge that had been there for a couple of days and I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything. There is also an abundance of fruit in the house at the moment, we always seem to overbuy but then again, it rarely gets tossed out; we always seem to find some way to use it.

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out, added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer , sprinkled a little sugar on top of the fruit and tossed them into the oven. I didn't expect much to be honest, thinking the juicy fruit might drown the cookie dough completely and I'd be left with a soggy mess that would still end up in the garbage bin. Still, nothing ventured, nothing gained and the trash bin was the cookie dough's initial destination anyway, so no big deal anyway, I thought.

Easy Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious! This particular cookie dough held up perfectly, providing a crispy edged buttery vanilla pastry that didn't crumble into a million pieces but wasn't too soft to hold its own shape either. They were perfect!

I'm already thinking of new fruits to try in them and thinking about a full sized peach tart as an experiment when the Niagara peaches arrive. This turned out to be one of my favorite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Cookie Dough Crust

Sift together:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream together until light and fluffy:

1 cup butter
2/3 cup sugar

Add and beat well:

2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

blueberries
strawberries
peaches
plums
nectarines
blackberries
raspberries

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

Easy Summer Fruit Cookie Tarts

Cookie Dough Crust

Sift together:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream together until light and fluffy:

1 cup butter
2/3 cup sugar

Add and beat well:

2 large egg yolks
1 tablespoon milk
2 teaspoon pure vanilla extract

blueberries
strawberries
peaches
plums
nectarines
blackberries
raspberries

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