What to do with summer’s blueberries

Published 12:00 am Tuesday, August 8, 2017

If you’ve recently come into some fresh blueberries, or you’ve got some in the freezer waiting for the right recipe, here are a few ideas.

Blueberry Crumble Bars

• 3/4 cup rolled oats

• 3/4 cup white whole wheat flour

• 1 teaspoon ground ginger (optional)

1/3 cup packed brown sugar

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 6 tablespoons cold butter, diced

• 21/2 cups blueberries (fresh or thawed, frozen)

• 2 tablespoons honey

• 2 teaspoons cornstarch

• 1 teaspoon lemon zest

Preheat oven to 350 degrees and line an 8-by-8-inch baking pan with foil, extending foil just over the sides of the pan and spray with cooking spray.

Place the oats in the bowl of a food processor and process until it looks like coarse flour, about 10 seconds. Add the flour, ground ginger, brown sugar, salt and baking powder to the oats in the food processor and pulse to combine. Add the butter and process until mixture resembles wet sand, about 20-25 seconds. Set 3/4 cup of the mixture aside and press the remaining mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.

While crust is baking, prepare the filling. In a mixing bowl, combine the blueberries, honey, cornstarch and lemon zest and toss to combine. Spoon mixture evenly over the baked crust then sprinkle the top with reserved crumb mixture.

Bake in preheated oven for 35 minutes or until top is golden. Cool completely before slicing.

Serving Size: 16; calories: 114; sugar: 9; sodium: 40; fat: 5; saturated fat: 3; unsaturated fat: 2; trans fat: 0; carbohydrates: 18; protein: 1; cholesterol: 11.

— Sarahassrdn.com

Pork Loin with Blueberry Sauce

• 1 pound pork tenderloin

• 1 heaping tablespoon fresh minced thyme

• 1/2 teaspoon garlic powdered

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

For sauce:

• 6 oz. fresh blueberries (about 3/4 cup)

• 2 cloves garlic, minced

• 3 tablespoons sugar (to taste)

• 1/4 cup balsamic vinegar

Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel.

On a large plate combine thyme, garlic powder, salt and pepper. Roll tenderloin in the mixture until well coated.

Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal temperature reads 145 degrees.

Remove from oven and tent with foil; rest for 10 minutes before slicing meat.

To prepare sauce: Combine blueberries, garlic and sugar in a large saucepan. Turn heat to medium. Mash blueberries with back of wooden spoon to let juices release. Simmer for 3-4 minutes, until blueberries are softened.

Add balsamic vinegar and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened.

Serve sauce spooned over sliced pork medallions.

— The Gourmet Gourmand

Blueberry Cheesecake
Ice Cream

This extra rich and decadent ice cream is studded with fresh blueberries and does not require an ice cream maker.

• 2 cups heavy cream

• 1 8-oz. package cream cheese, softened to room temp.

• 1 14-oz. can sweetened condensed milk

• 1/2 tsp lemon zest, optional

For the Blueberry Mixture

1½ cup fresh blueberries

3 tbsp vanilla sugar

2 tbsp water

1/2 tsp. cornstarch plus 1 Tbsp. water

In a large bowl using a handheld electric whisk (or in a stand mixer with whisk attachment), whisk heavy cream until it forms stiff peaks and set aside.

In a separate bowl, combine cream cheese, condensed milk, and lemon zest and whisk until completely smooth and free of any lumps.

Gently fold whipped cream into cream cheese mixture and transfer to a loaf pan or other container. Cover with lid or cling wrap.

Place into freezer and freeze for about 4 hours.

In the meantime, make the blueberry mixture. In a medium saucepan, combine blueberries, vanilla sugar, and water.

Let cook over medium heat for about 5-7 minutes. You want most of the blueberries to have burst and the mixture to be runny.

In a small bowl, mix together the cornstarch and 1 tbsp of water to make a slurry. Add it to the blueberry mixture and let cook for another minute.

Remove blueberry mixture from heat and transfer into a container to put in the refrigerator to cool.

Once ice cream has rested in freezer for 4 hours, pour blueberry mixture over semi-set ice cream and gently swirl blueberry mixture into ice cream.

Be careful not to swirl too much or you’ll end up with blue ice cream.

Pop container back into freezer to let sit overnight.

When ready to serve, let ice cream sit out for about 10 minutes to soften.

Enjoy with sugar/waffle ice cream cones and graham crackers.

— Butter Be Ready

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