Recipes

Over the years of owning this farm, and dealing with so many blueberries we have found some delicious recipes to make with our blueberries.

Blueberry Syrup

Makes 2 cups.

Ingredients:

• 1/2 cup sugar
• 2 cups blueberries
• 1/2 teaspoon finely shredded orange peel
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup cold water

How To:

1. In a heavy medium saucepan, combine 1/2 cup sugar, 2 cups blueberries, 1/2 teaspoon finely shredded orange peel, 1/2 cup orange juice, 1 tablespoon cornstarch dissolved in 1/4 cup cold water.
2. Cook and stir over medium heat until thickened and bubbly.
3. Cook and stir 2 minutes more.
4. Remove from heat. Sauce will thicken as it cools.

Blueberry Muffins by Ina Garten, Barefoot Contessa

Recipe is in the attachment.

 

Blueberry-Banana Bread

Original Submitted Linda Tebben, Menlo Park, CA

This version is excellent spread with cream cheese.

Prep and cook time: about 1-1/4 hours, plus 45 minutes to cool

• 1 cup fresh blueberries, rinsed and drained, or frozen blueberries
• 2 cups plus one tablespoon all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup mashed ripe bananas (2 to 3)
• ½ cup low-fat buttermilk
• 6 tablespoons butter, melted and cooled
• 1 large egg
• Oatmeal streusel (recipe follows)

1. Preheat oven to 350 degrees.
2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
4. In a third large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
5. Spread batter level in a buttered 5- x 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Streusel. In a bowl, combine ¼ cup each all-purpose flour, regular rolled oats, and chopped pecans or walnuts; 2 tablespoons firmly packed brown sugar and 2 tablespoons butter, cut into chunks, and ¼ teaspoon ground cinnamon. Mix with your fingers until fine crumbs form.