10 lbs of blueberries

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About a year ago, Aaron brought home 5 pounds of blueberries from work. I made blueberry ice cream, a blueberry pie, and several other things. I had to do some recipe searches, but I was able to use the entire 5 pounds before they spoiled.

When the blueberry purchasing time rolled around this year, Aaron decided (without my consent) that we needed 10 pounds of blueberries…Needless to say, I did a little more searching for blueberry recipes. Unfortunately, I didn’t take pictures along the way. I’ll share some of the recipes here. (If you follow pinterest, you can see some of the recipes with pictures there.)

Double Blueberry Scones with Lemon Glaze

(adapted a little from cookeatdelicious.com They are amazing!!)

Ingredients:

2 1/2 cups flour

1 Tbsp baking powder

1 tsp salt

4 Tbsp sugar

6 Tbsp cold butter

1 cup milk

2 cups fresh blueberris

Glaze:

1/4 cup lemon juice

zest of one lemon

1 cup sugar

1 Tbsp butter

Instructions:

Preheat oven to 400. Combine first 4 ingredients. Cut in the cold butter. Fold in the blueberries and milk. On a floured surface, shape dough into a 12x3x1 rectangle. Cut into 4 equal squares. Then, cut each square into 2 triangles. Place on baking sheet and bake for 18 minutes. Allow to cool on baking rack.

To make glaze, heat lemon juice and sugar in a saucepan over medium heat until sugar is dissolved. Whisk in zest and butter until smooth. Drizzle over scones just before serving.

Blueberry Pops

(This is a marthastewart.com recipe. These are so easy and so yummy!)

5 cups blueberries

1/2 cup water

1/2 cup sugar

1 Tbsp lemon juice

In a blender, puree all ingredients until smooth. Strain. Discard solids. Add water, if needed, to make 3 cups liquid. Divide into popsicle molds. Freeze until solid. Enjoy!

Blueberry Ice Cream

(This is a tasteofhome.com recipe. It is so good that we made it both years.)

4 cups blueberries

2 cups sugar

2 Tbsp water

4 cups half-and-half cream

In a large saucepan, combine blueberries, sugar and water. Bring to a boil. Reduce heat and simmer until sugar is dissolves and berries are soft. Strain; discard solids. Stir in cream. Refrigerate overnight.

Freeze according to ice cream maker’s manufacturer directions. Allow to ripen in freezer 2-4 hours before serving.

 

I also made blueberry pancakes, froze some berries for later use, froze some berries in white cranberry juice for ‘fancy’ ice cubes (as my boys call them) and baked a blueberry orange loaf of bread. Tomorrow I will bake a blueberry pie, and all of the 10 lbs of blueberries will be accounted for…So, the next time you find yourself with a surplus of blueberries just try one of these tried-and-true recipes. Yum!

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