Advertisement TIP: Look for large, plump berries — they’ll be sweeter. Wash blueberries just before serving to preserve their flavor and nutrition as long as possible.
Blueberry Granita
3-1/2 cups blueberries
1/2 cup superfine sugar
3/4 cup water
1 teaspoon lemon zest
1 tablespoon lemon juice
Creme fraiche or unsweetened whipped cream, for serving
In a food processor, combine 2-1/2 cups of the blueberries with the sugar. Process until very smooth.
Transfer the puree to a mesh strainer set over a medium bowl. Use a spoon to help press the juices out of the pulp. Discard the pulp.
Mix in the water, lemon zest and juice. Transfer the mixture to a shallow nonreactive baking dish and place in the freezer. Every hour, use a fork to stir the mixture, crushing and scraping it as ice forms.
After about 4 hours, when the mixture is evenly frozen and icy, scrape again with a fork to fluff the crystals. Spoon the granita into chilled serving glasses, then top with remaining blueberries and creme fraiche. Makes 4 to 6 servings.
(Recipe from Jim Denevan’s “Outstanding in the Field: A Farm to Table Cookbook,” Clarkson Potter, 2008)
Blueberry Summer Smoothie
1 cup blueberries
1 frozen banana
1 cup vanilla ice cream
1 tablespoon frozen orange juice concentrate
1/2 cup whole milk
Pinch salt
Pinch cinnamon
1/2 cup club soda
In a blender, combine the blueberries, banana, ice cream, orange juice concentrate, milk, salt and cinnamon. Puree until very smooth. Add the soda water and puree for 1 to 2 seconds, or until just mixed. Serve immediately.
Makes 2 servings.
Glazed Blueberry Pound Cake
13/4 cups all-purpose flour, plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1-1/2 sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons
1-1/2 cups blueberries
2/3 cup powdered sugar
Preheat the oven to 350 degrees. Coat a loaf pan with baking or cooking spray. In a medium bowl, whisk together the 13/4 cups flour, baking powder, salt and cinnamon. Set aside. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well. Add the dry ingredients and mix on low until just mixed. Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly (this keep them centered in the cake, rather than settling to the bottom). Add the berries to the batter, discarding any excess flour that does not adhere to the berries. Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry. Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour. When ready to serve, cut the pound cake into thick slices and arrange on a platter. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle the glaze over the slices.
Makes 8 to 10 servings.
