Yankee Magazine Blueberry Food

YANKEE BLUEBERRY BUCKLE

Steps:

• Pre-heat the oven to 180*C/375*F.
• Grease a 9 inch square pan.
• Cream together the sugar and butter until light and fluffy.
• Beat in the eggs and milk.
• Sift together the flour, baking powder, salt, nutmeg and cloves.
• Stir into the creamed mixture.
• Carefully fold in the blueberries.
• Spread the batter in the prepared pan.
• Rub the topping ingredients together until crumbly and sprinkle over top.
• Bake in the preheated oven for about 45 minutes or until the top springs back when lightly touched.
• Serve warm, cut into squares with some ice cream, custard or pouring cream.

BLUEBERRY BOY BAIT

Steps:

• 1. Preheat oven to 350 degree F. and butter a 9x13-inch baking pan.
• 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, milk, and eggs. Mix with an electric mixer for 3 minutes.
• 3. Pour the batter into the prepared pan, then evenly sprinkle the blueberries on top.
• 4. In a small bowl, mix sugar and cinnamon. Sprinkle evenly over cake.
• 5. Bake for 50 minutes or until tester comes out clean. I serve warm with whipped cream. Enjoy!!

BLUEBERRY - CREAM CHEESE SQUARES

Steps:

• Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.