Wednesday, June 17, 2009

Blueberries, Blueberries!!!


It is not quite blueberry season in my neck of the woods, we just are starting strawberries!!!

Blueberries are an excellent source of antioxidants and just overall great to eat!! As a child, I remember going with my mom and siblings to the blueberry patch every year!! We would go and get what seemed like TONS of blueberries in just a couple of hours. Yes, there was times when I would eat more than what I put in my bucket but hey isn't that what going to the blueberry patch is all about at least for kid anyway!

Once we got our blueberries home, my mom and I would spend time washing some and picking out the bad ones before putting them in freezer bags or 5 qt ice cream pails(which we would put a couple of pieces of paper towel in the bottom to help soak up the moisture).

Once we got some in the freezer to use later on in the year we would set out to start the process of making blueberry jam!! Ohhhh was that yummy!! I miss those days of canning and perserving fruits and veggies with my mom.

We would eat them over ice cream or make baked goods with the blueberries that we picked each year!!

Here are couple of the tried and true recipes that we did with our "in season"/fresh blueberries!

Blueberry Muffins

1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries(fresh or frozen)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.





Blueberry Buckle Coffee Cake

3/4 cup sugar
1/4 cup shortening(or butter)
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries(fresh or frozen)

Topping:
1/2 cup sugar
1/2 tsp. cinnamon
1/4 cup butter
Mix topping ingredients separately from batter.

Preheat oven to 375°. Mix all cake ingredients together in order given. Pour batter in 13x9 pan Sprinkle topping on batter. Bake 45 to 50 minutes.

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6 comments:

Jolene said...

Well i know I am a pain in the butt! BUT I switched back to my blogger blog. I really didnt like wordpress at all and couldnt figure it out! LOL

Oh BTW....YUMMY! Its blueberry season here too and we are going picking on tuesday!

Mom2fur said...

IMHO, blueberry season is way too short! I just love them in any way. I'm going to try your coffee cake recipe soon. Thanks!

Amy @ Finer Things said...

So jealous of your fresh blueberries! Only store-bought around here...

Snow White said...

awesome! I'm with you -- nothing beats eating blueberries right out of the bog!!

The buckle recipe looks delicious.

Kristen said...

Blueberry buckle is one of my family's favorite cakes. It smells so good while it's baking and is eaten in a flash. YUM!

Sherry said...

I'm jealous, too! I love me some blueberries!