Blueberry Pie tonight. Blueberry Muffins this past week. The blueberries are "buy one get two free" this week at the supermarket and we love 'em. New ideas anyone?

Here's my current favorite:

Peach & Blueberry Casserole

1 pt Blueberries, fresh
2 lb Peaches, fresh (I used 5 good-sized one)
¾ cup sugar
3 TB sugar
1 cup flour
1 tsp baking powder
½ tsp salt
1 egg
5-1/3 TB butter, melted
1 tsp cinnamon

Preheat oven to 375 degrees F. Place oven rack 1/3 of the way down from the top of the oven. Butter a shallow 2 quart casserole.

Blanche peaches in boiling water about 20-30 seconds. Immediately place in bowl of ice water, then peel. Slice peaches into wedges right into the prepared casserole. Wash and drain berries, and then cover peaches with blueberries. Sprinkle fruit with 2 TB sugar (I actually used vanilla sugar, but the original recipe called for regular granulated).

In mixing bowl, sift together flour, ¾ cup sugar, baking powder, and salt. Add unbeaten egg. Beat with fork, then switch to pastry blender (I just used an electric hand-mixer for all). Mix until well combined (the mix will be granular).

Sprinkle topping evenly over the fruit. Drizzle melted butter over the topping. Mix cinnamon with the remaining TB sugar and sprinkle over the top.

Bake uncovered for 15 minutes. Then increase temperature to 400 degrees F and bake for 12-15 minutes more until topping is lightly browned.

It would probably be best served warm, but I made it the night before and refrigerated it after it had cooled a bit. We’ve just been eating it cold.

Enjoy. In fact, enjoy it with ice cream.

Geralyn

Sounds like a yummy recipe. Almost sounds like a cobbler. I have a similar recipe - it calls for any kinds of fruit ( I use what I can find - like blueberries, strawberries, even mango slices sometimes), but whenever I make it, no matter which fruit I use, it gets very runny. Wonder what I'm doing wrong?

Terry

i went blueberry picking today. I now have sooo many blueberries so any recipes would be appreciated.

-Mary

-I'll post my blueberry cake tomorrow.

Here is my blueberry Cake recipe

2 eggs - Separated
1 C. Sugar
1/2 C. butter - softened
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour
1 Tblsp. flour (to coat blueberries)
1/3 C. milk
1 1/2 C. blueberries

Preheat oven to 350

1. Beat egg whites until stiff; beat in 1/4 C sugar

2. In separate bowl: cream butter, add salt, vanilla, and remaining sugar. Add yolks and beat until creamy.

3. Add flour and baking powder to creamed mixture alternating with milk. Fold in egg whites.

4. Coat blueberries with flour and then fold into mixture

5. Bake in 8x8 greased pan @ 350 degrees for 50 minutes.


Enjoy!

-Mary

No recipe to share, but how about blueberry pancakes? Nothing like fresh blueberries in that batter...

Sandra

Another cake recipe

Blueberry Bake

125g unsalted butter, soft
1 cup white sugar
2 whole eggs
2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
200mL sour cream
1 tbsp lemon juice
250g (1 1/2 punnets) blueberries - or raspberries or, better still, mulberries if you can get them
1/2 cup chopped walnuts

For the icing

3/4 cup icing sugar
1/2 tsp vanilla extract (optional)
About 2 tbsp hot water

Preheat oven to 175C. Beat the butter and sugar together until creamy and pale. Then slowly whisk in the eggs, one at a time until well incorporated. Sift together the flour, bicarb soda and baking powder into a bowl, then fold into the butter mixture, alternating the sour cream and lemon juice until you have a smooth batter.

Pour into a lined lamington tin (30cm x 21cm) and sprinkle over the blueberries and walnuts. They will sit on top for now but as the cake bakes will sink in. Bake for 50-60 minutes, or until golden on top. To check, insert a skewer in the middle; it should come out clean. Cool in tin.

For the icing, put icing sugar in a small bowl. Gradually pour in the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Mix in vanilla if using. Drizzle over cooled cake in tin and allow to set before serving.

or a salad for something different:


Ingredients:
1 punnet blueberries
1/2 rockmelon, sliced
4 spring onions, chopped finely
1/4 cup pine nuts, toasted
4 stalks celery, diced
1/2 cup reduced fat yoghurt
4 tablespoons reduced fat milk
2 tablespoons wholegrain mustard
200 g baby spinach leaves, washed and drained


Method:
1. Mix together blueberries, rockmelon, celery, spring onions and toasted pine nuts.
2. Make a dressing by mixing together the yoghurt, milk and mustard until smooth.
3. Serve fruit mixture on a bed of spinach leaves drizzled with the yoghurt dressing.

Gavin: The salad sounds terrific. I had never heard of "rockmelon" so I googled it. Is a rock melon the same as canteloupe? Anyone?

Geralyn

Hi Geralyn, yes a canteloupe is a rockmelon. We have the same problem here in Oz where southerners call them canteloupe and northerners
rockmelon.