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Entries in blueberries (3)


Blueberry, Lemon, Ricotta Drop Cookies


     Blueberry and lemon is such a classic combo for a dessert and especially for a pound cake. But, what if you don’t want a whole, cake? What if you just want a cookie, or two, or three? Well here you are - half cookie, half cake, and all flavor. It’s sort of like a muffin top, but not as crunchy. It’s sort of like a cake, but not as crumbly. It’s a fluffy, tender, cookie chocked full of tangy blueberries.  


Makes 18-20 medium sized cookies

½ cup butter, softened

1 cup sugar

Grated zest and juice from 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup whole milk or fresh ricotta

8 oz blueberries, washed and picked through

     Preheat oven to 375°F.

     In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Beat in lemon zest and egg.

     Whisk flour, baking powder and salt together in a medium bowl, set aside. Whisk ricotta and lemon juice together in a small bowl. Add ricotta mixture to bowl, beat on low until combined, it will look grainy and broken. Add flour to bowl, and beat on low until combined. Remove bowl and gently fold in blueberries.

     Drop scant 1/8 cup measures of dough (approx ½ of an average ice cream scoop) on parchment lined baking sheets. Press down into a disk about ¼ of an inch thick. Bake for 15-20 minutes until golden around the edges. Cool on wire racks.



Peach & Blueberry Pie


…Was not what I had intended for these fruits. I had that brief moment of insanity when I thought I’d grab a handful of berries or bite into a peach for something healthy during the day. Well that lasted a Nano second. Each time I circled those peaches on the counter and

moved the berries to a different shelf in the fridge I said to myself, “you really should eat these before they go off.” But I didn’t. I kept circling and moving telling myself tomorrow. And when tomorrow finally came, I had pie. A delicious perfect pie made from perfectly ripe peaches and perfectly sweet blueberries.

     Some recipes I’ve come across call for (what I thought) a crazy amount of sugar,  more than a cup, which I think is unnecessary. I want to taste the fruit, not just a bunch of sugar wrapped up in a crust.


For the filling

7 medium peaches – peeled and sliced

1 pint blueberries – picked through

Zest and juice from 1 lemon

½ cup sugar

¼ cup cornstarch

For the crust

2 cups all purpose flour

¾  cup shortening/lard – chilled and cut in cubes

Ice water

A few tablespoons of milk for top of pie

     Process flour and shortening together in the bowl of a food processor for 30 seconds. If the dough does not form a rough shape, add a little ice water by tablespoon. Turn dough out onto a floured work surface, divide in two equal pieces, shape each piece into a disk. Cover one disk with cling film and refrigerate. Roll disk out 2inches larger than pie plate. 

     Toss the blueberries, peaches, sugar, lemon zest, juice and cornstarch together in a large bowl.

     Spoon into crust, top with 2nd crust rolled out crust, crimp edges, brush all over with milk, score the crust in four places with a sharp knife (this allows steam to escape while baking). Place pie on a rimmed baking tray lined with parchment paper to catch any juicy overflow. Bake in the middle of oven at 425F for 15 minutes, then lower the temperature to 350F, bake for another 30-40 minutes until golden brown and juices are bubbling and thickened. Test to make sure the fruit is done by slipping a sharp knife or tester through the vents in top. The filling should be soft and tender, not mushy. If the crust edges begin to brown too much, cover with foil.




Blueberry and Lemon Pound Cake


I’m beginning to think I should rename this website Chicken and Pound Cake.  This is definitely the basic pound cake recipe of choice now - previously seen dressed in carrots.  The sour cream is the way to go giving the cake moist, moist, moistness and the blueberries?  Well, you can’t really go wrong with these gorgeous plump berries this time of year.  Actually, when it comes down to it...I’ll take a blueberry over a raspberry any time.

  The blueberries hold up beautifully during baking.  These sneaky little blueberries release just enough of their tartness to entice you into another guilt free piece.  And I say guilt free since when you cut your third piece, you do so with a smile - realizing you are actually eating a ton of antioxidants.  Go for it! 


Makes 1 Bundt cake – serving 1 or 12- depending if you share

1 cup butter (2 sticks)

6 eggs

1 ½ teaspoons vanilla

1 cup sour cream (only Daisy in this kitchen)

3 cups flour plus 2 tablespoons

½ teaspoon baking powder

¼ teaspoon baking soda

2 cups sugar

Grated peel from 6 lemons

 3 cups blueberries, picked through


Pre-heat oven to 325°F.

Let butter, eggs, and sour cream stand at room temperature for 30 minutes.  Grease and lightly flour one Bundt cake pan.  In a medium bowl, whisk 3 cups of flour, baking powder, and baking soda.  Set aside.  Toss blueberries with 2 tablespoons of flour, set aside.

In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute.  Reduce speed to medium, add lemon peel, and sugar ½ cup at a time.  Beat for 10 minutes until light and fluffy – don’t skimp on the time!

Reduce speed to low. Add vanilla and eggs one at a time, beating until well incorporated.  Scrap the side of mixing bowl frequently.  Keeping the speed on low, alternate, adding the flour mixture and sour cream to bowl.  Mix until just combined and smooth.  Remove paddle and carefully fold in blueberries until distributed throughout the batter.


Pour batter into prepared pan, spreading evenly.  Bake for 60-70 minutes until a tester inserted comes out clean.  Let cool for 10 minutes in pan on wire rack.  Remove and cool completely.  Sprinkle with powdered sugar. 


It’s All Delicious notes:  Tossing the berries in flour will keep them from sinking to the bottom of the cakes when baking.

 Also, with the juice from the leftover lemons – you could make a glaze with confectioner’s sugar and douse the cake in that – just a thought.