Baking with Betty
This week's column is dedicated to blueberry rakers/ pickers. Back-breaking labor which reaps a delicious result.
From the same place that gave me the "Triple Chocolate Brownie" recipe, comes a new and delicious blueberry recipe.
Blueberry Ripple Cake
3/4 cup flour
3/4 cup packed brown sugar
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup chopped pecans
1 pkg. (18 1/4 ounces) white cake mix. ( I did not have white so I used yellow.)
1 1/4 cups fresh or frozen blueberries (if using frozen, do not thaw first.)
In a large bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, stir in pecans. Sprinkle half the mixture into a greased 13-inch by 9-inch by 2-inch baking pan. Prepare cake mix batter according to package directions, spread over pecan mixture. Top with blueberries and remaining pecan mixture, swirl with a knife. Bake for 45-50 minutes in 350 degree oven or until a toothpick inserted near the center comes out clean.
1 quart fresh or frozen blueberries, dry-packed
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
2 cups cubed plain cake (sponge or chiffon)
1 cup commercial sour cream, cold
Wash, drain and dry blueberries between paper towels, if necessary. Place berries, sugar and salt in a saucepan containing 1 cup water and bring to a boil. Reduce heat to a simmer. Mix cornstarch in 3 tablespoons of water, add to blueberry-sugar mix and cook, stirring until thickened and clear (about 12 minutes.) Stir in lemon juice and cool, then refrigerate. Line bottoms of 4 to 6 dessert dishes with cake cubes. Cover with blueberry mix. Top with sour cream to serve.
Kiss of Kirsch
1 cup fresh blueberries
1 cup fresh pineapple chunks
1 cup seedless grapes
1 cup fresh strawberries
1/2 cup fresh, or drained canned cherries
3 tablespoons sugar
1/2 cup Kirsch (alcohol made of fermented black berry juice)
Cut pineapple chunks, section oranges, removing seeds. Wash and drain blueberries, cherries and grapes, drying on paper towels. Slice strawberries, if large, put fruit in bowl. Sprinkle with sugar. Add Kirsch. Toss lightly to mix, serve as soon as chilled throughout, with ice, if you wish.
1891 Recipe for Blueberry Pickles
"For blueberry pickles, old jars which have lost their covers or whose edges have been broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept airtight. Pick over your berries, using only sound ones, fill your jars or wide mouth bottles to within an inch of the top, then pour in molasses enough to settle down into all spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obligated to stand by and watch its progress. As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in a preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp'." ( I have not tried these - but thought it was interesting, to say the least!).
2013 Pickled Blueberries
1 quart fresh blueberries
1/2 teaspoon nutmeg
2 teaspoons salt
4 cups cider vinegar
3/4 cup honey
3 tablespoons molasses
Wash and drain blueberries. Put berries in a large crock. Mix all other ingredients and pour over berries. Let stand for 3 or more days until drawn juice covers blueberries. Stir to mix, then pour into sterilized jars and seal, label and date. Makes 5 pints.
Our thought for the week: "Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom." — Marcel Proust