Enjoy the Blueberry Recipes - Northern MInnesota Favorites
Thanks so much to my contributors who always step up to the plate when I have a special request. Now, enjoy!
Buttermilk-Blueberry Breakfast Cake
The cook is: Mary Bayuk Trausch, Angola, IN, via Pinterest
• 1/2 c. unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from
1 large lemon
• 7/8 cup* + 1 Tbsp. sugar**
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 c. flour (set aside 1/4 c. of this to toss
with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 c. fresh blueberries
• 1/2 c. buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place
1 tablespoon of vinegar or lemon juice in a
liquid measuring cup. Fill cup with milk until
it reaches the 1-cup line. Let stand for five
minutes. Use only 1/2 cup of the prepared
mixture for the recipe.
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (glass works best) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Serves 6-8.
Blueberry Crumb Coffee Cake
The cook is: Michelle Prigge Zadra, Virginia, MN
Crumble topping:
• 1/2 c. brown sugar
• 1/2 c. flour
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 c. butter, softened
Cake:
• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3/4 c. sugar
• 1/4 c. butter, softened
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 c. buttermilk
• 3 c. fresh blueberries (or frozen,
but do not thaw!)
Preheat the oven to 375 degrees. Grease a 9-inch square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient!)
Spread the batter into the prepared pan and
sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Blueberry Mojito
The bartendress is: Nancy Hylden, Minneapolis, MN
To make one blueberry mojito:
• 1 lime, juiced
• 10 mint leaves
• 1/4 c. blueberries
• 1 Tbsp. sugar
• 1 shot rum
• 3/4 c. club soda
Shaken, not stirred.
Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette
The cook is: Nancy Sertich, Chisholm, MN
• 8 chicken breast tenders
• 11/2 tsp. pepper
• 1/4 tsp. salt
• 8 c. baby spinach
• Pomegranate vinaigrette
• 1/2 c. red onion, thinly sliced
• 1 c. fresh blueberries
• 1/4 c. blue cheese
Cook or grill the chicken. Combine all ingredients and drizzle in the vinaigrette. I many times double or triple this recipe depending on the crowd. I have also added raspberries to this yummy salad.
Blueberry Bars
The cook is: Lana Lee, Virginia MN
NOTE: Watch the baking time! I halved the recipe using a whole egg with no problem. Bakedinan8x8panfor30minutes.-Lana
Ingredients for about 24 1-inch x 2-inch bars.
The crust:
• 1 c. sugar
• 1 tsp. baking powder
• 3 c. all-purpose flour, scooped
and leveled
• 1/4 tsp. salt
• Zest of 1 lemon
• 8 oz. cold, unsalted butter (2 sticks)
• 1 egg, beaten
The berry mixture:
• 1/2 c. sugar
• 4 tsp. non-GMO cornstarch
• Juice of 1 lemon
• 4 c. fresh blueberries
Special equipment: A well-greased (or vegetable-sprayed) 9 x 13-inch pan Making the crust - Preheat oven to 375F.
Whisk together the sugar, baking powder, flour, salt and lemon zest. Then using your fingers or a pastry-cutter, cut the butter into the dry ingredients until the mixture resembles fine crumbs. (To save time, you can pour the ingredients into a food processor, as I did, and pulse the butter into the mixture). Stir in the beaten egg.
Forming the bottom crust - Turn half the crumbly mix into the greased pan, and pat it down with your fingers to coat the entire bottom of the pan.
The berries – In another bowl, whisk together the sugar and cornstarch. Then stir in the lemon juice. Add the blueberries, and gently move them about with a rubber spatula until all are coated with the sugar solution.
Finishing the bars - Spread the berry mixture over the bottom crust. Then sprinkle with the remaining crust. Bake on the lower-middle rack of the preheated 375F oven for 45 minutes, or until the top crust just begins to color. Don’t let the top crust brown all over, as this will indicate the bottom crust has (probably) burned. (I speak from experience here.)
Allow the pan to cool for 30 minutes on a wire rack. Then place a sheet of plastic wrap over the pan, and refrigerate for at least one hour. Cut into rectangles, and serve cold or at room-temperature.
Lemon Blueberry Bread
The cook is: Carrie Gruenhagen Bristol, Virginia, MN
• 1/3 c. melted butter
• 1 c. white sugar
• 3 Tbsp. lemon juice
• 2 eggs
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 c. milk
• 2 Tbsp. grated lemon zest
• 1/2 c. chopped walnuts
• 1 c. fresh or frozen blueberries
• 2 Tbsp. lemon juice
• 1/4 c. white sugar
Preheat oven to 350 degrees. Lightly grease an 8x4-inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Thanks so much to my contributors who always step up to the plate when I have a special request. Now, enjoy!
Buttermilk-Blueberry Breakfast Cake
The cook is: Mary Bayuk Trausch, Angola, IN, via Pinterest
• 1/2 c. unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from
1 large lemon
• 7/8 cup* + 1 Tbsp. sugar**
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 c. flour (set aside 1/4 c. of this to toss
with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 c. fresh blueberries
• 1/2 c. buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place
1 tablespoon of vinegar or lemon juice in a
liquid measuring cup. Fill cup with milk until
it reaches the 1-cup line. Let stand for five
minutes. Use only 1/2 cup of the prepared
mixture for the recipe.
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (glass works best) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Serves 6-8.
Blueberry Crumb Coffee Cake
The cook is: Michelle Prigge Zadra, Virginia, MN
Crumble topping:
• 1/2 c. brown sugar
• 1/2 c. flour
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 c. butter, softened
Cake:
• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3/4 c. sugar
• 1/4 c. butter, softened
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 c. buttermilk
• 3 c. fresh blueberries (or frozen,
but do not thaw!)
Preheat the oven to 375 degrees. Grease a 9-inch square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient!)
Spread the batter into the prepared pan and
sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Blueberry Mojito
The bartendress is: Nancy Hylden, Minneapolis, MN
To make one blueberry mojito:
• 1 lime, juiced
• 10 mint leaves
• 1/4 c. blueberries
• 1 Tbsp. sugar
• 1 shot rum
• 3/4 c. club soda
Shaken, not stirred.
Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette
The cook is: Nancy Sertich, Chisholm, MN
• 8 chicken breast tenders
• 11/2 tsp. pepper
• 1/4 tsp. salt
• 8 c. baby spinach
• Pomegranate vinaigrette
• 1/2 c. red onion, thinly sliced
• 1 c. fresh blueberries
• 1/4 c. blue cheese
Cook or grill the chicken. Combine all ingredients and drizzle in the vinaigrette. I many times double or triple this recipe depending on the crowd. I have also added raspberries to this yummy salad.
Blueberry Bars
The cook is: Lana Lee, Virginia MN
NOTE: Watch the baking time! I halved the recipe using a whole egg with no problem. Bakedinan8x8panfor30minutes.-Lana
Ingredients for about 24 1-inch x 2-inch bars.
The crust:
• 1 c. sugar
• 1 tsp. baking powder
• 3 c. all-purpose flour, scooped
and leveled
• 1/4 tsp. salt
• Zest of 1 lemon
• 8 oz. cold, unsalted butter (2 sticks)
• 1 egg, beaten
The berry mixture:
• 1/2 c. sugar
• 4 tsp. non-GMO cornstarch
• Juice of 1 lemon
• 4 c. fresh blueberries
Special equipment: A well-greased (or vegetable-sprayed) 9 x 13-inch pan Making the crust - Preheat oven to 375F.
Whisk together the sugar, baking powder, flour, salt and lemon zest. Then using your fingers or a pastry-cutter, cut the butter into the dry ingredients until the mixture resembles fine crumbs. (To save time, you can pour the ingredients into a food processor, as I did, and pulse the butter into the mixture). Stir in the beaten egg.
Forming the bottom crust - Turn half the crumbly mix into the greased pan, and pat it down with your fingers to coat the entire bottom of the pan.
The berries – In another bowl, whisk together the sugar and cornstarch. Then stir in the lemon juice. Add the blueberries, and gently move them about with a rubber spatula until all are coated with the sugar solution.
Finishing the bars - Spread the berry mixture over the bottom crust. Then sprinkle with the remaining crust. Bake on the lower-middle rack of the preheated 375F oven for 45 minutes, or until the top crust just begins to color. Don’t let the top crust brown all over, as this will indicate the bottom crust has (probably) burned. (I speak from experience here.)
Allow the pan to cool for 30 minutes on a wire rack. Then place a sheet of plastic wrap over the pan, and refrigerate for at least one hour. Cut into rectangles, and serve cold or at room-temperature.
Lemon Blueberry Bread
The cook is: Carrie Gruenhagen Bristol, Virginia, MN
• 1/3 c. melted butter
• 1 c. white sugar
• 3 Tbsp. lemon juice
• 2 eggs
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 c. milk
• 2 Tbsp. grated lemon zest
• 1/2 c. chopped walnuts
• 1 c. fresh or frozen blueberries
• 2 Tbsp. lemon juice
• 1/4 c. white sugar
Preheat oven to 350 degrees. Lightly grease an 8x4-inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.