Work with blueberries in kitchen

Berries are starting to pop up at the Farmer’s market. One of the vendors has some beautiful blackberries. While blackberries brings back memories of picking them from a bush in my grandmothers yard, today I want to focus on another berry, the blueberry. While not among one of the top growing states, you can find locally grown blueberries, throughout the state.

As blueberries are easily adapted into pastries, I want to share two recipes with you. The first is a Blueberry Gateau. The second is Blueberry Spoon Bread. After you pick some berries, Let’s head to the kitchen!

Blueberry Gateau

A Gateau is a French cake. It is usually a single layer cake made with fruit. Here, I am using fresh blueberries.

1/2 cup plus 2 tablespoons butter, softened and divided

3/4 cup plus tablespoons granulated sugar, divided

1 large egg

1/4 teaspoon almond extract

1 1/3 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup whole buttermilk

1 tablespoon lemon zest

1 1/4 cups fresh blueberries, divided

Lemon Cream (recipe follows)

Garnish: confectioners' sugar

Preheat oven to 350℉. line a 9-inch round cake pan with parchment paper. Grease pan with 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar, turning to coat.

In a large bowl, beat remaining 1/2 cup butter and remaining 3/4 cup granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the bowl. Add egg and almond extract, beating well.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in zest. Gently fold in 1/4 cup blueberries.

Spoon batter into prepared pan, smoothing top with an offset spatula. Sprinkle with remaining 1 cup blueberries. Tap pan on counter twice to release air bubbles.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes, Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with lemon cream. Garnish with confectioners' sugar, if desired.

Lemon Cream

1 cup heavy cream

2 tablespoons confectioners' sugar

3 tablespoons prepared lemon curd.

In a medium bowl, beat cream and confectioner’s sugar with a mixer at high speed until thickened and creamy

In a small bowl, stir lemon curd vigorously with a spoon. Add curd to whipped cream, beating just until incorporated. Refrigerate in an airtight container for up to 1 day.

Blueberry Spoon Bread

Here is a versatile recipe. By topping it with ice cream as the recipe suggests, you have a wonderful dessert. You can also top it with powdered sugar for a delicious breakfast.

2 1/2 cups apple juice

1/3 cup brown sugar

1/2 teaspoon salt

3/4 cups quick grits

5 tablespoons butter, divided

6 large eggs, beaten

1 1/2 teaspoons baking powder

2 cups fresh blueberries

Preheat oven to 350℉. Position oven rack in center and place a 10-inch cast iron skillet or a 9x11-inch baking dish inside the oven to preheat.

Combine apple juice, brown sugar and salt in a medium saucepan over medium heat; bring almost to a boil. Gradually add quick grits while stirring vigorously with a wooden spoon. Stir continuously until mixture is thick, about 5 minutes; remove from heat. Stir in 3 tablespoons butter; let mixture sit until cooled to the touch. Add eggs and baking powder; mix well.

Remove cast-iron skillet or baking dish from oven. Add 2 tablespoons butter; carefully swirl melted butter to grease entire inside surface. Spoon batter into hot skillet. Evenly distribute blueberries over top. Return to oven and bake for 55 minutes. Remove from oven and let stand 10 minutes. Serve warm with ice cream.

While blueberries are today’s focus, feel free to substitute your favorite berries. Of course, you can always substitute frozen in place of fresh. Which ever you choose, you will have your family and guest asking for more!