Take to the Table Tuesday: Not blue over berries…

by Mindy Lockard on July 20, 2010

Since childhood there is one aspect of summer that I love, that I look forward to, and that is berry season. Lately we have been smitten over blueberries. You may remember this… well that was just the beginning.

Last weekend the girls and I went picking.

Elle and I picked 9 pounds of berries…


and Maggie, well, Maggie ate about nine pounds of berries.  She nearly resembled another girl who over did it on blueberry…


For the record I did offer to have them weigh her along with the other berries.

When we returned from the farm we got busy baking a few favorite recipes: blueberry buckle and blueberry muffins. Two recipes from our favorite Southern Living Cookbook. These sweet treats at breakfast combined with bacon had my house smelling like a state fair and honestly, I liked it. A lot!   What’s your favorite blueberry recipe?

This is our favorite blueberry streusel muffin recipe from The Ultimate Southern Living Cookbook… a must have:

  • 1 3/4 cups all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 large egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1/4 cup sugar
  • 2 1/2 tablespoons all purpose flour
  • 1/2 teaspoon gorund cinnamon
  • 1 1/2 tablespoons butter or margarine

Combine first 5 ingredients in a large bowl; make a well in center of mixture.  Combine egg, milk, and oil; stir well.  Add to dry ingredients, stirring just until moistened. 

Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat.  Fold blueberry mixture into batter.  Spoon batter into greased muffin pans, filling two thirds full.

Combine 1/4 cup sugar, 2/1/2 tablespoons flour, and cinnamon; cut in butter with a pastry blender until mixture is crumbly.  Sprinkle over batter.  Bake at 400 degrees for 18 minutes or until golden.  Remoe from pans immediately.  Yield: 1 dozen.

*If using frozen blueberries, thaw and drain them, and pat dry with paper towels.  This will prevent discoloration of batter.

{ 4 comments… read them below or add one }

pve 07.20.10 at 11:40 am

If I went picking, I too would resemble a blueberry! I do love them during the summer.

Jennifer 07.20.10 at 12:52 pm

I printed off the recipe and can’t wait to make them tomorrow. Thank you!!

jennifer mcintyre 07.20.10 at 1:54 pm

Love freshly picked blueberries – might have to swing by the farmer’s market and pick up a few baskets!!

Joanna 07.20.10 at 3:38 pm

I don’t really have an actual recipe for the blueberry nectarine crumble I made last night. But it went something like this:

1 pint organic blueberries
4 organic nectarines
1 cup quick oats
1/2 cup brown rice flour (I’m gluten-free, you could use regular white or whole wheat flour)
1/2 cup sugar
4 Tbsp butter, softened
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup chopped walnuts (optional)

Peel nectarines and chop up. Put nectarines and blueberries in a baking dish.
Combine dry ingredients. Rub in butter until mixture resembles coarse crumbs.
Sprinkle evenly over fruit.
Put in oven at 350F for about 30-40 minutes until top browns a little and fruit is soft and bubbly.

Serve with custard, cream, ice cream or a cold glass of milk.

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