Blueberries sparkle in jams, pies, pancakes, salads and — my favorite — out of hand. They also give a distinctive flavor and color to baked goods. Dotti Milner shares two of her favorites.
Blueberries sparkle in jams, pies, pancakes, salads and — my favorite — out of hand. They also give a distinctive flavor and color to baked goods.
Dotti Milner of Springfield, Ill., shares two of her favorites.
The blueberry lemon bread won a blue ribbon at the Illinois State Fair several years ago, she said. The coffeecake recipe she describes as “so yum.”
It’s hard to resist that.
Blueberry Lemon Bread
1 cup fresh blueberries, rinsed and drained
2 teaspoons all-purpose flour
1/3 cup butter, softened
1 cup granulated sugar
2 teaspoons grated lemon zest
1 ½ cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
½ cup milk
2 tablespoons lemon juice
¼ cup granulated sugar
Preheat oven to 350 degrees. Lightly grease 9-by-5-inch loaf pan.
Dredge the blueberries in the 2 teaspoons of flour; set aside.
In large bowl, cream together the butter and sugar until light and fluffy. Stir in eggs one at a time, beating well after each addition. Mix in the lemon zest.
In a separate bowl, combine the flour, baking powder and salt.
Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries gently. Pour batter into prepared loaf pan. Bake in preheated oven 50 to 60 minutes until a toothpick inserted into center of the loaf comes out clean. Allow the bread to cool 10 minutes before removing from pan to wire rack.
Combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on rack.
Makes 1 loaf.
Blueberry Sour Cream Coffeecake
2 sticks margarine, softened
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
1 cup sour cream
1 teaspoon lemon zest
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 ¼ cups fresh blueberries
¾ cup chopped pecans or walnuts
3 tablespoons brown sugar
1 ½ teaspoons cinnamon
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Cream margarine, sugar, vanilla and eggs. Add sour cream and lemon zest. Beat in flour, baking powder and baking soda.
Pour half of batter into a 13-by-9-inch greased baking dish. Top with 1 ¼ cups of blueberries. Mix the nuts, brown sugar and cinnamon. Sprinkle half of this mixture on top of the blueberries. Add the remainder of the batter and then rest of the nut mixture.
Bake at 350 degrees for 50 to 60 minutes. Test at 50 minutes.
When cake is cool, drizzle with a glaze of the powdered sugar and lemon juice.
Makes about 12 servings.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail email@example.com. Please include your name, city and daytime phone number.