Posts Tagged ‘Blueberry’

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Cherry Blueberry Pie

August 1, 2013

Hey Everyone. First off – sorry for being so MIA on the blog for the past while. Too much going on, but I’m back!  And I’m baking!

For whatever reason, I’ve had the urge to make a pie lately so here it is.  I opted for a Cherry Blueberry pie for a few reasons – 1. It sounded yummy. 2. Blueberries were on sale. 3. It let me be a little more creative than a can of cherry filling!

Below is the recipe I followed when making the pie.  I did opt for store bought pie crust as well as a can of Dark Sweet Cherry Pie filling with my fresh blueberries – rather than frozen as the recipe I used called for.  Finally I am not often baking, so I used my 9″round cake pan rather than a pie pan.  I used just a few more blueberries than called for to ensure the pan was filled enough.

Ingredients:

1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries

1 egg white
1 teaspoon water
2 teaspoons sugar

Pie Up Close

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

And here’s how it turned out.  So yummy.

Cherry Blueberry Pie

Cherry Blueberry Pie

Thanks!

Sarah

 

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Blueberry Clafoutis

April 4, 2011

David’s birthday was this week so we celebrated by eating a delicious blueberry dessert.  In the past I’ve made him a blueberry crumble, but thought I’d try something from my “Crumbles and Cobblers” book.  I am not exactly sure what a Clafoutis is, but it looked yummy and easy enough to bake.

When google defining the word “clafoutis,” the only result is from wikipedia and is as follows:

“Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.”

Here’s the recipe:

The recipe called for light cream, we used heavy cream… it also called for 1 pound of blueberries and I used two of the small containers (which I think totaled to more than 1 pound).  Either way it was yummy.  Here’s the finished product with some Blue Bell yogurt!

Happy Birthday, David!

-Amanda

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Blueberry Crumb Muffins

December 27, 2010

While shopping at HEB the other day, I saw some pretty blueberries and thought of David.  He likes almost any dessert or food that highlights blueberries.  I was going to make this blueberry crumble I’ve made in the past, but couldn’t locate rolled oats in my newly renovated HEB.  Saturday I decided homemade blueberry muffins would do, but I’ve never made them from scratch before.  I dug through my cookbooks and baking books and found a recipe that I had all the ingredients for.  I made the dough Saturday night and then added the blueberries and crumble topping Sunday morning.


Ingredients
CRUMB TOPPING
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup light brown sugar

MUFFIN BATTER
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained, and picked over

One 12-cavity muffin pan with paper liners

Preparation
1. Set a rack in the middle level of the oven and preheat to 375 degrees
2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix.  Melt the butter in a small pan.  Remove from heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together.  Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened.  Set aside while preparing the muffin batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and sir well to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Beat on a medium speed for about 1 minute, or until well mixed and a little lightened in color.  Beat in the eggs one at a time, beating smooth after each.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture.  Stop the mixer and use a large rubber spatula to scrap down the bowl and beater.
6. On a low speed, beat in the milk.  After the batter has absorbed the milk, beat in the remaining flower mixture.  Stop and scrape down the bowl and beater again.  (This is where I stopped and refrigerated overnight.)
7. (If refrigerated, let come to room temperature before continuing.) Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pan.  Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes.  Cool the muffins in the pan on a rack.


“Note: The best way to handle the blueberries is to rinse them well in a colander and pour them onto a jelly-roll pan lined with paper towels.  The toweling will absorb the water clinging to the berries and it will be easy to spot any green or shriveled berries or stems, which should be removed.”  Roll the berries in a very light coating of flour to prevent them from sinking to the bottom of the muffin.

Happy Eats,

Amanda