Wednesday, July 11, 2012

July is Blueberry Month!

Did you know that July is 
National Blueberry Month?
(and my birthday month! but that's besides the point.)

Blueberries are a New England staple. Let's face it -
they grow in abundance here! The very first successful
domestication of this fruit was achieved in none other than
Greenfield, New Hampshire! I don't think you can find a 
single New England cookbook that doesn't contain at least
three blueberry recipes. And as a way to affirm this proclamation, 
I've come prepared to share three of them right now!

(Tips: when acquiring blueberries for any of these recipes,
keep in mind, the tastiest blueberries are the darker, plumper kind! 
Any blueberry displaying a hint of red indicates they've not quite
ripened yet. And please, stay away from any shriveled or wrinkled 
looking ones- that likely means they've passed their peak.)

image courtesy of The Mess Pot
Blueberry Boy Bait
(this recipe is certified to hook a guy with one bite!)

Ingredients

    2 cups flour
    1-1/2 cups sugar [you can use as little as 1]
    2 teaspoons baking powder
    pinch of salt
    2/3 cup vegetable oil
    1 cup milk
    2 eggs
    2 to 3 cups blueberries, fresh or frozen
    1 cup (or less) sugar [you can use as little as 2 or 3 tablespoons]
    1 teaspoon cinnamon

Directions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix the first 7 ingredients with an electric mixer for 3 minutes.
  3. Pour the mixture into a greased and floured 9x13-inch baking pan if using wild blueberries, 9x9-inch if using large blueberries.
  4. Arrange the blueberries on top (up to 3 cups for wild berries or 2 cups for large), then mix together the sugar and cinnamon and sprinkle evenly over the batter.
  5. Bake 45-50 minutes for 9x13-inch baking pan, or an hour for 9x9-inch pan. Baking times may vary, so check the cake for when it is golden in color and a toothpick inserted into the cake comes out clean.




Blueberry-Stuffed French Toast
(recipe courtesy of the Inn on Golden Pond
in Holderness, New Hampshire)

Ingredients

8 ounces cream cheese
    12 slices white bread
    1-1/2 cups frozen blueberries
    12 eggs
    2 cups milk
    1/3 cup maple syrup

Directions
  1. Thickly spread cream cheese on 6 slices of white bread. 
  2. Place bread (cream cheese side up) on the bottom of a greased 9 x 13 inch baking dish. 
  3. Evenly distribute blueberries on top of the bread. 
  4. Cube the remaining 6 slices of white bread and sprinkle over the blueberries. 
  5. Combine eggs, milk, and maple syrup and mix well. Pour this mixture over bread cubes. 
  6. Refrigerate overnight.
  7. Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil, 1/2 hour uncovered). 
  8. Serve with maple syrup.

- - - - - - - - - -

Looking to pick your own wild New England blueberries?
Check out these links here:

Maine Blueberry Picking

 New Hampshire Blueberry Picking

Vermont Blueberry Picking

5 comments:

  1. Our blueberries ripened earlier this season due to our very warm spring and hot summer! We enjoy them in many different ways, and I truly appreciate your recipes.:)

    ReplyDelete
  2. That blueberry French toast looks amazing! I have to try it ASAP!!

    ReplyDelete
  3. I love blueberries, unfortunately we live in 'Old england' instead of your neck of the woods and since we have had so much rain this year ours havent yet ripened!! We are patiently waiting though!

    ReplyDelete
  4. Your blueberry boy bait is adorable! I'm going to give it to a friend of mine! Love all your blueberry recipes! Stop by and check out my recent post, you'll really enjoy it!

    ReplyDelete
  5. Happy Birthday Erin!
    Your friend,
    Marilena

    ReplyDelete

Thanks for your thoughts!

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