Wednesday, July 23, 2008

I Really Don't Know What I Was Thinking



We had been blueberry picking once already and come home with five gallons, but the bushes were still loaded and I couldn't stand the thought of leaving so many on the bush.

Soooooooooo, back we go and home again with five more gallons. My thought being they are so delicious, so easy to freeze, so wonderful to cook with and on and on.


Anyway, if you have a surplus too, here are some more ideas-

Blueberry smoothie-

Fresh blueberries, frozen bananas, and yogurt

Wonderful Blueberry Oat Coffee Cake
Preheat oven to 325 degrees

Topping
4 Tablespoons butter melted
1 cup oats

Cake
Wet ingredients:
1 cup milk or buttermilk
2/3 cup honey
4 eggs


Dry ingredients:
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
5 teaspoons baking powder
2 teaspoons cinnamon

2 cups fresh or frozen blueberries

Directions
Mix the topping ingredients together and set aside. Combine the next four wet ingredients and mix well. In a separate bowl combine the next five ingredients dry ingredients and mix together. Add the wet ingredients to the dry, mix briefly, and pour into a greased 9x13x2 glass pan.

Sprinkle the blueberries and topping on top. Bake in preheated oven for 30-40 minutes.

Does anyone have a recipe for blueberry jam?

Has anyone dehydrated blueberries?

8 comments:

Laura @ Laura Williams' Musings said...

Oh Yum!!

It's almost blueberry picking time at the u-Pick farms here. I can't wait! I need to stock our freezer for a year again so we can make delicious treats (blueberry buckle, blueberry muffins, smoothies)... my mouth is watering.

Jen in Al said...

i love that coffee cake recipe! Our blueberries came and went so quickly this year i did not get to make as many things with them. Where are you picking blueberries? looking at the pictures makes me want to go picking! :)jen in al

rcsnickers said...

We just picked two gallons last week. It was hard to leave with all those blueberries still to pick! I feel greedy for wanting to pick more. hee hee They are great to freeze and taste delicious on about everything!

Do you freeze enough for the whole year? About how much is that? We got 28 cups worth. Now minus the few cups we have eaten already! :)

OH yeah, I just started reading your blog! It is beautiful. Thanks!

angel said...

We have boughten dehydrated blueberries so it is definitely possible. My son eats them like raisins! I'm anxiously awaiting blueberry season here. And glad I can Moby my little one instead of the harder strawberry picking we just finished!


http://www.homeschoolblogger.com/angelnavywife

The Shindels said...

Please let me know where (in the country) you are! We're planning for our first garden for next summer and we LOVE blueberries. I'm curious how they'd do here, in St. Louis, MO.

One of our favorite blueberry recipes is blueberry scones! This will be perfect for you once you've figured out how to dehydrate the blueberries. I've made them with white whole wheat flour and they turned out fabulous. We've recently converted to regular whole wheat flour and haven't made them again since, so I'm not sure how the regular whole wheat would work. Anyway, here's the recipe we use.

2 cups all-purpose flour
3 Tblsp. granulated sugar
1.5 tsp. baking powder
0.5 tsp. salt
5 Tblsp. chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 tsp. vanilla extract
1 large egg white, lightly beaten
1/3 cup dried blueberries (or any dried fruit)
2 tsp. fat-free milk
2 tsp. turbinado or granulated sugar

1. Preheat oven to 425*.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar (3 Tblsp. only), baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle dough with blueberries. With floured hands, knead 4 times or just until blueberries are incorporated.
4. Pat dough into an 8-inch circle on a baking sheet lines with parchment paper. (We lightly oil and use our round pizza stone instead.) Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over dough; sprinkle with turbinado sugar. Bake at 425* for 17 minutes or until golden. Serve warm or cool on a wire rack. Yield: 12 servings (serving size: 1 scone).

Again, please let me know where you are growing your blueberries! Thanks!

The Shindels said...

Sorry for the second comment. I just wanted to subscribe to any follow-up comments.

Jane said...

Jen-
We are picking in our neighborhood- about 1 1/2 down the road on the right. They had a "blueberry you pick" sign out. Some friends of ours went last week and there were still plenty. This year has been good for blueberries in our area. Blessings, Jane

Jane said...

the shindels-
We live in Alabama and I wished I could say we grow our own blueberries. We pick at our neighbor's farm about 1 1/2 miles down the road. We have a few plants, but ours aren't producing.

I'm not sure how they'd do in St. Louis. Do any of your neighbors grow them? We are going to get more diligent in working with ours. I'd check with your neighbors and see if you can buy some local plants. They self propagate very easily. So apparently if you can grow them you can have dozens.

Thanks for the blueberry scone recipe- we love scones here!

Blessings,
Jane