Tag Archives: blueberries

blueberry scones

Yes, I know it’s not blueberry season, and that I ought to be writing about the beef stew or the pumpkin pancakes I enjoyed last week. But something about scones (and muffins, come to think of it) reminds me of autumn. They’re a perfect treat to whip up while the coffee is brewing, to bake while getting ready for the day, and to grab on the way out the door in a sweater and scarf.

There’s some extra rolling-and-folding with this particular recipe, but I think it makes the scones extra flaky and really ensures that the blueberries are spaced throughout the scone without touching each other or clumping up.

Blueberry Scones
adapted from America’s Test Kitchen and Sweet Savory Southern

8 Tablespoons cold butter, plus 2 T. more for brushing
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh blueberries, frozen
sanding sugar or regular white sugar for sprinkling

Grate the butter on the large holes of a box grater; scoop into a small bowl and place in the freezer for 5 minutes while prepping.

Preheat oven to 425. Combine the dry ingredients in a medium-large bowl.  Incorporate the frozen butter with a spoon (if you use your fingers, the heat from them may cause the butter to melt slightly).  In a separate bowl, whisk together the sour cream and whole milk, and stir into the dry ingredients with a wooden spoon until just combined.

Turn out onto a well-floured surface, and knead a few times.  Roll out into a 12×12 inch square.  Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square.  Roll the dough out into a 12×12 inch square again and refold.  Place on a plate and freeze for 5 minutes.

Roll out to a 12×12 inch square for a final time. Press the blueberries into the dough in a single layer, getting all the way to the edges.  Carefully roll up as you would a jelly roll.  Flatten and carefully press the roll into a 4-inch wide rectangle.  Using the bench scraper, cut into 4 rectangles.  Then cut each rectangle diagonally to make 2 triangles.

Place on a baking sheet lined with parchment paper.  At this point the scones can be baked or refrigerated overnight.  Brush with melted butter and sprinkle with sugar.  Bake 18-25 minutes, or until golden-brown.  Serve warm, with or without butter.

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Filed under Breakfast, Cookies, Summer

Blueberry-Lemon Crumb Bars

I found these listed merely as blueberry crumb bars, but when made with an entire lemon, I think the lemon deserves to be included in the title!

What a great “crumb” recipe. Really. The blueberry filling is simple and straightforward: tart, fresh, and nothing earth-shattering. But the crust… ay de mi. Even with all the lemon zest, it’s not “too” lemony, particularly once cooled to room temperature. It’s just right. Perfect, even. :)

Because I can’t ever leave anything alone, I will be making these again, but probably with strawberry and rhubarb and reducing the lemon juice in the filling. Despite the numerous bags of rhubarb in the freezer, it’s still growing out behind the garden- lucky me!

Blueberry-Lemon Crumb Bars
from Smitten Kitchen

Deb’s note- These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!

1 c. white sugar
1 t. baking powder
3 c. all-purpose flour
1 c. cold butter (2 sticks)
1 egg
1/4 t. salt
Zest and juice of one lemon
4 c. fresh blueberries (2 pints containers)
1/2 c. white sugar
4 t. cornstarch

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the 1/2 c. sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

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Filed under Cookies, Desserts, Summer

Blueberry muffins [a repeat of a good thing]

Remember these muffins?

Imagine them with blueberries. Now wipe the drool from your face.

Follow the recipe except use blueberry yogurt and a pint of blueberries. Do not skip the butter/sugar topping if you know what is best for you. Eat and be happy. :)

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Filed under 30 min. or less, Breakfast, Summer