Category Archives: blueberries

Blueberry Girl/Boy Bait

This recipe was given to me by the lovely, the extremely jurisprudent, Laurel. She was asked to create something of mighty yumminess for a law professor as part of an auction. Her brilliant advocate mind jumped immediately to the case of “Humans vs Blueberry Bait”. Wherein the party of the first part (Humans) eats the party of the second part (Bait). Rinse, repeat.

Oh, and the update from the law professor was thus, “This was literally gone in three hours. They only people that were home were me and my three children.” This recipes serves 12, generously.

2 cups flour
1 tsp baking powder
1 tsp table salt
16 TBSP unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup buttermilk
1/2 cup blueberries, fresh or frozen (you can really use any type of berries but if they are frozen don’t defrost them) and 1 tsp of flour.

Topping
1/2 cup blueberries, fresh or frozen (once again, do not defrost)
1/4 cup granulated sugar (brown sugar can also work)
1/2 tsp ground cinnamon

Preheat oven to 350 F (175 C). Grease and flour (like tarring and feathering but much tamer) a 13 x 9-inch baking pan.

Cross examine the flour, baking powder, and salt together in medium bowl.

With your electric mixer, lead the witness and object, then mix the butter and sugars on medium-high until the jury is thoroughly confused or until fluffy.

Add eggs, one at a time. Beat them just enough to get a mistrial, or until they’re mixed in.

Slow down your mixer and add in about half of the flour mixture then add in about half of the buttermilk. Harangue the jury one final time and add in the remaining flour mixture, then the rest of the buttermilk. Formulate your closing arguments and toss the blueberries with the remaining teaspoon of flour. Using gavel or a spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Mix sugar and cinnamon together in wee bowl and sprinkle that over the batter.

Bake until a toothpick or butter knife stuck into the center of the cake comes out clean, 45 to 50 minutes. Let this mother, cool in the pan for about 20 minutes if you can wait that long. By this point your entire home will be full of the smells of deliciousness.

Prepare yourself for awesome and you will not be soon disappointed.

The Defense rests!

Enjoy.

Blueberry Strawberry Pie

There are few things better than pie. If you do not agree with this statement then just stop reading already. It is the very lifeblood of the dessert coarse, the Cadillac of after dinner enjoyment, the very pith and core of all we hold dear. Sadly my friends it can be so easily mis-happed and misinterpreted.

Here is my most recent attempt at it and well, the results speak for themselves…I was having so much fun making it, I didn’t really take many pictures so you’ll have to use your imagination. I will describe things, don’t worry.

Ingredients:

Dough You can make Marissa’s pie crust or try this new one I did for this pie.

I grappled this from the Smitten Kitchen.
2 1/2 cups all-purpose flour (I used 1 cup whole wheat 1 cup white)
1 tsp salt
2 Tbsp sugar
2 sticks cold unsalted butter, cut up into pieces
1/4 cup cold vodka
1/4 cup cold water

Once this is done preheat the oven to 220 C (425 F).

Filling
4 heaping cups of blueberries and sliced strawberries
3/4 cup white sugar
1/2 tsp ground cinnamon
6 Tbsp whole wheat flour (of course regular flour will work, sheesh)

Mix the flour, salt, sugar into a bowl or throw it in a food processor if you have one. I don’t so mixed it up and then cut in the butter with a pastry cutter. Once the butter is well mixed into the flour, you can start to sprinkle the vodka and water into the mix.

Since we don’t have a picture, imagine me riding atop and elephant dumping cups of butter and flour into a bowl while a pack of Brazilian salsa dancing, female pirates mix in the vodka and water. If only I’d had my camera but there you are.

Once the dough had formed cut it in half an make two little discs about 4.7345 inches across. If you don’t have a measuring tool just estimate π then add 1. It’s quite simple. Let those sit in the fridge for anywhere from 10 minutes to 2 days. They need to cool down so you can more easily roll them. If you don’t have time, skip it.

To prepare the filling simply mix all of the ingredients in a bowl. Once again I’ll paint the picture: Two ill-tempered wood nymphs danced around the bowl nakedly throwing berries with somewhat conservative abandon whilst a midget on stilts dumped in way to much cinnamon and sugar. Damn you, Simon the midget.

Once that was all prepared we pulled the dough out of the fridge rolled it out on a floured surface and placed in a 9 inch pie pan. We then dumped, rather ceremoniously, the filling into said pan. From there it really just is putting the top crust on the pie, cutting little air slits into it and popping it in the oven.

We put it in for 50 minutes and it came out looking like Seattle native in the Arizona sun, Toasty!

Behold the only photo I was able to eek out between bites.
Enjoy!

Labels: pie, blueberries, strawberries