berry berry delicious
July 3, 2008 4:35 PM Subscribe
Friends brought us three pounds of fresh blueberries. What's your personal favorite recipe for pie or cobbler? The kitchen is pretty well equipped but the chef is a rookie.
Best answer: A common recipe around my house is the five-minute blueberry pie.
posted by spamguy at 5:31 PM on July 3, 2008
posted by spamguy at 5:31 PM on July 3, 2008
Best answer: I make this blueberry coffee cake, and my friends love it. 8 x 8 pan should work if you don't have a springform one lying around. Enjoy your berries!
posted by sister nunchaku of love and mercy at 5:40 PM on July 3, 2008
posted by sister nunchaku of love and mercy at 5:40 PM on July 3, 2008
Best answer: Super simple...
4 c Blueberries
1 ts Grated lemon rind
3/4 c Firmly packed brown sugar
1/2 c All-purpose flour
1/4 ts Ground cinnamon
1/4 c Butter, softened
Sprinkle of ground ginger (I like to add a lot, myself)
Put berries in shallow baking dish or deep 9-inch pie pan. Sprinkle with lemon rind. Blend remaining ingredients and sprinkle on berries. Bake in preheated moderate oven (375 F) about 25 minutes. Serve warm.
posted by stefnet at 5:41 PM on July 3, 2008 [1 favorite]
4 c Blueberries
1 ts Grated lemon rind
3/4 c Firmly packed brown sugar
1/2 c All-purpose flour
1/4 ts Ground cinnamon
1/4 c Butter, softened
Sprinkle of ground ginger (I like to add a lot, myself)
Put berries in shallow baking dish or deep 9-inch pie pan. Sprinkle with lemon rind. Blend remaining ingredients and sprinkle on berries. Bake in preheated moderate oven (375 F) about 25 minutes. Serve warm.
posted by stefnet at 5:41 PM on July 3, 2008 [1 favorite]
Oops. Not clear in the recipe, but I like to put the ginger directly on the berries rather than in the crisp part.
posted by stefnet at 5:42 PM on July 3, 2008 [1 favorite]
posted by stefnet at 5:42 PM on July 3, 2008 [1 favorite]
Best answer: Blueberry buttermilk tart is my favorite and it's great for breakfast too.
posted by picklebird at 5:43 PM on July 3, 2008
posted by picklebird at 5:43 PM on July 3, 2008
Best answer: Oh shoot, now I feel bad I never created my blueberry pie blog, with documents of all my experiments.
The crust is always the killer, calorie-wise. I've used just sliced almonds and oatmeal, with a small lump of pie dough mixed in, toasted a bit in the pie-pan first, then broiled again on top after baking with the filling, to reasonable effect.
Sometimes I'll put the blueberries in a pot and heat them up until they give off juice, then strain them out and boil the juice to a syrup, before adding it all back together as filling.
Lemon juice and zest, cinnamon, just a spoonful of sugar, a pinch of white pepper, even a dash of cayenne, ginger, all go in the filling.
Fresh whipped cream with vanilla and a splash of brandy in it.
posted by StickyCarpet at 6:11 PM on July 3, 2008
The crust is always the killer, calorie-wise. I've used just sliced almonds and oatmeal, with a small lump of pie dough mixed in, toasted a bit in the pie-pan first, then broiled again on top after baking with the filling, to reasonable effect.
Sometimes I'll put the blueberries in a pot and heat them up until they give off juice, then strain them out and boil the juice to a syrup, before adding it all back together as filling.
Lemon juice and zest, cinnamon, just a spoonful of sugar, a pinch of white pepper, even a dash of cayenne, ginger, all go in the filling.
Fresh whipped cream with vanilla and a splash of brandy in it.
posted by StickyCarpet at 6:11 PM on July 3, 2008
And, yeah, as above, a very small pinch of nutmeg can go in too.
posted by StickyCarpet at 6:18 PM on July 3, 2008
posted by StickyCarpet at 6:18 PM on July 3, 2008
Best answer: Sorbet. It's the best thing going, and easy as all get out.
(I know it's not pie or cobbler, but it's just as tasty and counts as dessert, and you'll be happy that you made it)
posted by god hates math at 6:33 PM on July 3, 2008
(I know it's not pie or cobbler, but it's just as tasty and counts as dessert, and you'll be happy that you made it)
posted by god hates math at 6:33 PM on July 3, 2008
Best answer: We made a nice batch of homebrew with that many blueberries, should you decide to wander in that direction. Lots of sugar for the yeast, and it leaves a nice flavor.
posted by tinkertown at 6:37 PM on July 3, 2008
posted by tinkertown at 6:37 PM on July 3, 2008
Best answer: Ive made this pie to rave reviews. One difference from many recipes is that some of the blueberries are not cooked, giving the pie an extra fresh taste. Also, I usually cut down the sugar a bit from this recipe.
1 quart blueberries
2 tablespoons flour
1 tablespoon butter
Dash salt
1 tablespoon lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
1 baked pie shell
Mix half the blueberries, flour, butter, salt and lemon juice together in a heavy saucepan. Add the sugars. Cook over low temperature, stirring constantly. As it heats, the blueberries will release their liquid, and there is no need to add any other liquid to the mixture. When mixture has thickened (in about 7 minutes), remove from the heat and allow to cool. Add the rest of the blueberries. Fill the pie shell and chill.
posted by Maxwell_Smart at 6:43 PM on July 3, 2008 [1 favorite]
1 quart blueberries
2 tablespoons flour
1 tablespoon butter
Dash salt
1 tablespoon lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
1 baked pie shell
Mix half the blueberries, flour, butter, salt and lemon juice together in a heavy saucepan. Add the sugars. Cook over low temperature, stirring constantly. As it heats, the blueberries will release their liquid, and there is no need to add any other liquid to the mixture. When mixture has thickened (in about 7 minutes), remove from the heat and allow to cool. Add the rest of the blueberries. Fill the pie shell and chill.
posted by Maxwell_Smart at 6:43 PM on July 3, 2008 [1 favorite]
Best answer: I just throw down a 1-2 inch layer of blueberries in a baking dish and then in a mixing bowl mix up equal parts butter (from the fridge, cut into 1T pats), sugar (brown is good), flour and cut it all up with a pastry cutter so that it's kind of like lumpy sand...lightly season with cinnamon, cloves, nutmeg whatever. Sprinkle this mix over the blueberries and throw it in the oven for about a half hour at like 350 or until the topping is brown. I know my instructions are half-assed, but you really can't ruin this and it's soooo good. You can also put down a layer of the mix on the bottom of your baking dish, put blueberries on top of that, and then more of the mix on top of that.
posted by kenzi23 at 6:51 PM on July 3, 2008 [1 favorite]
posted by kenzi23 at 6:51 PM on July 3, 2008 [1 favorite]
Best answer: Preheat to 450F.
Whisk together:
1cup sour cream
3/4cup white sugar
4 tbsp flour
Fill unbaked pie shell about halfway with fresh blueberries, cover evenly with goo mixed above^.
Make sure it seeps down and mixes up with the berries, usually a little shake or two will do.
Bake for 15 minutes, then turn oven down to 350F and continue to bake for 35 minutes, until slightly golden on top. Let cool for 15-20 minutes.
Great served warm or chilled. Substitute with other berries, apples or peaches. Note that blueberries take more flour than most other fruits would.
Family recipe that you won't regret trying!
posted by sunshinesky at 6:55 PM on July 3, 2008 [1 favorite]
Whisk together:
1cup sour cream
3/4cup white sugar
4 tbsp flour
Fill unbaked pie shell about halfway with fresh blueberries, cover evenly with goo mixed above^.
Make sure it seeps down and mixes up with the berries, usually a little shake or two will do.
Bake for 15 minutes, then turn oven down to 350F and continue to bake for 35 minutes, until slightly golden on top. Let cool for 15-20 minutes.
Great served warm or chilled. Substitute with other berries, apples or peaches. Note that blueberries take more flour than most other fruits would.
Family recipe that you won't regret trying!
posted by sunshinesky at 6:55 PM on July 3, 2008 [1 favorite]
Oh, did I mention that it's an award-winning pie (well, at least when I made it with granny smith apples)? 1st prize!
posted by sunshinesky at 6:58 PM on July 3, 2008
posted by sunshinesky at 6:58 PM on July 3, 2008
Best answer: The recipe stefnet recommended is very close to what I came in here to recommend - I'm not sure what it is about the combination, but a little lemon and cinnamon go incredibly well with blueberries.
posted by AV at 7:23 PM on July 3, 2008
posted by AV at 7:23 PM on July 3, 2008
Best answer: Blueberry Cobbler
Crust
====
1 cup almonds
1 cup pumpkin seeds
3/4 tsp sea salt
4 tbs extra virgin olive oil
1/2 cup pitted dates
SYRUP
====
1 cup blueberries
1/2 cup pitted dates
1/4 cup water as needed
TOPPING
=======
1 1/2 cups blueberries
To make the crust, pulse the pumpkin seeds, almonds, salt, and olive oil in the food processor until the mixture becomes dough-like. Slowly add the dates adn mix into a dough.
Cover the bottom of a small pie dish with the crust.
To make the syrup, blend 1 cup blueberries and 1/2 cup of dates in your blender adding enough water to make a thick syrup.
To serve, pour the berry syrup on top of the crust. top with 1 1/2 cups of blueberries.
Keeps in the fridge for 2 days.
BERRY SYRUP
===========
1/3 cup pitted dates
1 pint of blueberries (or blackberries or strawberries)
Throw everything in a blender and blend until smooth. Add a bit of water if needed.
Both recipes are from Ani Phyo's Ani's Raw Food Kitchen.
posted by dobbs at 7:39 PM on July 3, 2008
Crust
====
1 cup almonds
1 cup pumpkin seeds
3/4 tsp sea salt
4 tbs extra virgin olive oil
1/2 cup pitted dates
SYRUP
====
1 cup blueberries
1/2 cup pitted dates
1/4 cup water as needed
TOPPING
=======
1 1/2 cups blueberries
To make the crust, pulse the pumpkin seeds, almonds, salt, and olive oil in the food processor until the mixture becomes dough-like. Slowly add the dates adn mix into a dough.
Cover the bottom of a small pie dish with the crust.
To make the syrup, blend 1 cup blueberries and 1/2 cup of dates in your blender adding enough water to make a thick syrup.
To serve, pour the berry syrup on top of the crust. top with 1 1/2 cups of blueberries.
Keeps in the fridge for 2 days.
BERRY SYRUP
===========
1/3 cup pitted dates
1 pint of blueberries (or blackberries or strawberries)
Throw everything in a blender and blend until smooth. Add a bit of water if needed.
Both recipes are from Ani Phyo's Ani's Raw Food Kitchen.
posted by dobbs at 7:39 PM on July 3, 2008
Best answer: I am not very kitchen savvy, so I was at a loss as to what to do when I was given 10 lbs of blueberries this week. A friend suggested Double Blueberry Muffins, which I made this afternoon. Easy and yummy.
I still have plenty of blueberries left, so I'm just as eager to hear more suggestions.
posted by ellenaim at 8:02 PM on July 3, 2008
I still have plenty of blueberries left, so I'm just as eager to hear more suggestions.
posted by ellenaim at 8:02 PM on July 3, 2008
Best answer: Paula Deen has a dirt-simple recipe for peach-and-blueberry cobbler. Perfect for the rookie.
posted by Cool Papa Bell at 11:01 PM on July 3, 2008 [1 favorite]
posted by Cool Papa Bell at 11:01 PM on July 3, 2008 [1 favorite]
Best answer: Where is maudlin with her clafouti recipe..
posted by Chuckles at 11:07 PM on July 3, 2008
posted by Chuckles at 11:07 PM on July 3, 2008
The current (July/August) issue of Cook's Illustrated has a blueberry pie recipe. I haven't tried it, but CI recipes tend to be very good.
posted by jon1270 at 3:48 AM on July 4, 2008
posted by jon1270 at 3:48 AM on July 4, 2008
Best answer: Somebody lit the clafouti-signal, I see ...
Clafouti is an awesome fruit-loaded custard that puffs up beautifully on the top and has a nice pancake-like bottom layer. It's dead easy to make and surprisingly low in calories (eggs, milk, fruit, a little sugar and flour, no added fat). This is Julia Child's cherry clafouti recipe, easily adapted to all kinds of tasty fruit. Just substitute 3 cups of blueberries for the cherries, or any combination of blueberries/raspberries/strawberries/thinly sliced apples/fresh peaches when they finally show up/etc. I've had various blueberry combos over the past few months and they've always been great. And I've never bothered with the icing sugar on top, but YMMV.
(You can use the blender or a handheld mixer or even a whisk to combine the ingredients: if you make clafouti as often as I do, cleaning the blender each time becomes a bit of a drag.)
posted by maudlin at 6:07 AM on July 4, 2008
Clafouti is an awesome fruit-loaded custard that puffs up beautifully on the top and has a nice pancake-like bottom layer. It's dead easy to make and surprisingly low in calories (eggs, milk, fruit, a little sugar and flour, no added fat). This is Julia Child's cherry clafouti recipe, easily adapted to all kinds of tasty fruit. Just substitute 3 cups of blueberries for the cherries, or any combination of blueberries/raspberries/strawberries/thinly sliced apples/fresh peaches when they finally show up/etc. I've had various blueberry combos over the past few months and they've always been great. And I've never bothered with the icing sugar on top, but YMMV.
(You can use the blender or a handheld mixer or even a whisk to combine the ingredients: if you make clafouti as often as I do, cleaning the blender each time becomes a bit of a drag.)
posted by maudlin at 6:07 AM on July 4, 2008
Best answer: My all time favorite recipe for blueberry cobbler.
posted by bluesky43 at 7:37 AM on July 4, 2008 [1 favorite]
posted by bluesky43 at 7:37 AM on July 4, 2008 [1 favorite]
Best answer: One of my favorite blogs, Chocolate and Zucchini, has a great recipe for Tarte aux Myrtilles (blueberry tart). In addition, the cookbook that came out of the blog, The Chocolate and Zucchini cookbook, has a great recipe for a blueberry almond tart.
posted by saturn25 at 11:20 AM on July 4, 2008
posted by saturn25 at 11:20 AM on July 4, 2008
Best answer: Not pie or cobbler, but this coffeecake takes about seven minutes to make, 30 minutes in the oven, and it's usually gone in about 5. :)
Mrs Guigue's Twin Mountain Blueberry Coffee Cake
2 C flour
1 C sugar
3 tsp baking powder (yes, I know 3t = 1T, but that's the way it's written)
1/4 tsp salt
1/2 C shortening (I usually use butter)
2 eggs, beaten
1 C milk
1 1/2 C blueberries
1 C shredded coconut
Cut shortening into dry ingredients. Combine milk and eggs and stir into dry ingredient mixture. Fold in Blueberries. Pour into greased 13x9 pan. Sprinkle coconut over top. Bake at 375 for 30-35 minutes.
I usually add 1 t of nutmeg to the batter, skip the coconut and top with either streusel or white sugar -- using white sugar glazes the top of the cake and adds just a bit of spark to it.
It's really good in the winter, made with frozen berries (you are going to freeze some of those berries for midwinter, right?) Put a single layer of berries on a jellyroll pan (or a cookie sheet with sides) and put in the freezer until the berries are frozen, then bag them in freezer bags. Heaven in February.
posted by jlkr at 10:02 AM on July 5, 2008
Mrs Guigue's Twin Mountain Blueberry Coffee Cake
2 C flour
1 C sugar
3 tsp baking powder (yes, I know 3t = 1T, but that's the way it's written)
1/4 tsp salt
1/2 C shortening (I usually use butter)
2 eggs, beaten
1 C milk
1 1/2 C blueberries
1 C shredded coconut
Cut shortening into dry ingredients. Combine milk and eggs and stir into dry ingredient mixture. Fold in Blueberries. Pour into greased 13x9 pan. Sprinkle coconut over top. Bake at 375 for 30-35 minutes.
I usually add 1 t of nutmeg to the batter, skip the coconut and top with either streusel or white sugar -- using white sugar glazes the top of the cake and adds just a bit of spark to it.
It's really good in the winter, made with frozen berries (you are going to freeze some of those berries for midwinter, right?) Put a single layer of berries on a jellyroll pan (or a cookie sheet with sides) and put in the freezer until the berries are frozen, then bag them in freezer bags. Heaven in February.
posted by jlkr at 10:02 AM on July 5, 2008
I've never been a fan of blueberry pie, always finding it pretty tasteless, until I made the Cooks Illustrated recipe from The Best Recipe cookbook. Fabulous, very easy. Their crust is also insanely good and much easier to work with than most pie crust recipes.
posted by purenitrous at 10:28 AM on July 5, 2008
posted by purenitrous at 10:28 AM on July 5, 2008
Response by poster: Cook's Illustrated doesn't freely share their recipes, so that one will have to remain a mystery.
The rookie chef, my 9 yr old neighbor, has decided on Paula Deen's Peach Cobbler compliments of Cool Papa Bell, the 5-Minute Blueberry Pie suggested by spamguy, and the Double Blueberry Muffins brought by ellenaim. We have some homegrown peaches that were canned last year so I have very high hopes for the cobbler.
jlkr: you betcha, if there are any left by the time the rookie chef goes to bed tonight. I'm also going to make a clafouti out of the cranberries I've had in the freezer since last autumn.
Thanks everyone, this has been a mouth-watering adventure!
posted by acorncup at 3:29 PM on July 5, 2008
The rookie chef, my 9 yr old neighbor, has decided on Paula Deen's Peach Cobbler compliments of Cool Papa Bell, the 5-Minute Blueberry Pie suggested by spamguy, and the Double Blueberry Muffins brought by ellenaim. We have some homegrown peaches that were canned last year so I have very high hopes for the cobbler.
jlkr: you betcha, if there are any left by the time the rookie chef goes to bed tonight. I'm also going to make a clafouti out of the cranberries I've had in the freezer since last autumn.
Thanks everyone, this has been a mouth-watering adventure!
posted by acorncup at 3:29 PM on July 5, 2008
Best answer: If you're going for cranberries in clafouti, you should add some more sugar directly over them before you pour on the batter. I've found that apple and cranberry make a nice crumble, so that combo may be good for clafouti, too.
posted by maudlin at 4:17 PM on July 6, 2008
posted by maudlin at 4:17 PM on July 6, 2008
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posted by the littlest brussels sprout at 5:00 PM on July 3, 2008 [1 favorite]