Showing posts with label blueberry desserts. Show all posts
Showing posts with label blueberry desserts. Show all posts

28 July 2014

Meatless Monday: Blueberry Crisp with Salted Almond Topping

Here it is nearly the end of July and we've had only a handful of truly hot days here in northeastern Wisconsin. That means I've had plenty of opportunities to bake fruit crisps, hands down the favorite dessert at our house.

This year, my stepdaughter surprised me with the gift of a blueberry bush, and there is a small clutch of blueberries which should ripen in a few weeks. According to this account, I'm better off pinching back growth for the first few summers to encourage future growth, but we'll see what happens.

Blueberries remind me of Grandma Annie (check out her blueberry pudding) and my childhood, and I am always happy to have them on hand for cereal or for baking desserts like this one and the one featured today.

I don't work with recipes when I make this favorite dessert, which pairs blueberries with salted almonds. But I'be done my best to document the process below.

For the fruit:
  • 1-2 pints fresh blueberries, washed
  • 1/3 cup sugar
  • splash lime juice
  • 1 tablespoon cornstarch
  • healthy dash cinnamon (optional)

For the topping:
  • 1/2 cup all-purpose flour, sifted
  • 1/3 cup sugar
  • 5-6 tablespoons cold butter, cut into small pieces
  • 2/3 cup salted almonds, roughly ground
  • pinch sea salt

Preheat oven to 350 degres. Grease an 8-by-8-in baking pan.

After blueberries are washed and checked for stems, place them in the pan. Sprinkle with sugar and cornstarch or flour. Cinnamon is optional, but I think it adds depth. Set aside.

Pour flour, sugar and ground almonds into small bowl. Cut in pea-sized pieces of butter and a pinch of sea salt and blend until mixture has the consistency of streusel topping. Sprinkle evenly atop the blueberries. Add a pinch of sea salt to topping to both counter and enhance the sweetness.

Bake for about 40 minutes. Serve warm or chilled. My husband likes ice cream topping; I prefer yogurt. 

31 July 2006

Grandma Annie's Blueberry Pudding

It happens without fail.

A while back I said we’d been having a moderate summer in Wisconsin. That, of course, precipitated a heat wave.

We had a break yesterday. It was gray and much cooler than the swelter predicted for today.

It was a blueberry pudding day.

August is prime time for blueberries here in Wisconsin. Most years there is a three-to-five-day stretch of cooler weather in the first part of the month — a great time to satisfy the need to bake without overheating.

The August cool spell always sent Grandma Annie into the kitchen. Scrumptious blueberry pudding replaced the Lady Baltimore cake that was her specialty.

Annie’s kitchen was always redolent of vanilla. When she worked with blueberries that calming aroma was accented with a faintly tart scent.

Her kitchen was, as many kitchens are, a haven from the world. Here was a loving grandmother and good food. Comfort food.

Annie’s cake-y blueberry pudding is best eaten chilled when its subtle flavors have married. It was always hard for me to wait for it to cool.

Blueberry pudding has an old-fashioned, country kitchen flavor. Enjoy!

Annie’s Blueberry Pudding

  • 1 cup all-purpose flour, sifted
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 egg
  • 1/4 cup butter, softened
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 ½ to 2 cups blueberries
  • 1/2 cup sugar

Mix dry ingredients in large bowl. In smaller bowl, mix egg, butter or margarine, milk, and vanilla. Add to dry mixture; blend. Batter will be thin. Pour batter into greased casserole or large soufflé dish. Add blueberries; do not stir. Berries should remain in the center of the casserole dish. Sprinkle with sugar. Drizzle remaining batter along inner sides of casserole, leaving some fruit exposed in center of dish. Bake in preheated oven at 350 degrees for 45 minutes or until the top is a golden brown and the middle is somewhat firm. Sold warm or cold. Great with ice cream, whipped cream, or by itself.