July is known mostly as the Independence Day holiday month. But it is also — tah dah — National Blueberry Month.
Blueberries are popular for their delicate flavor and their abundant antioxidant content, which may help boost the immune system. This month they are at their best in plump deliciousness and better-than-usual price. But they still have a relatively short shelf life. Store them in the refrigerator, unwashed and covered until ready to use (within three days is best).
The blueberry’s mild flavor is especially suited for pies, jams, muffins, toppings, smoothies and just eating out of hand.
Here are a few blueberry dessert recipes that really let the fruit flavor come through. Perhaps we should rename July the Red-White-and-Blueberry month.
Instant berry granita
Similar to a shave ice, this is an easy make-ahead treat to eat alone or as a light dessert that requires no cooking. Recipe from “Great Food Without Fuss” by Frances McCullough and Barbara Witt. Makes four servings.
2 pints blueberries, picked over and rinsed, then frozen in a single layer on a baking sheet
1/2 to 3/4 cup superfine sugar
Lemon juice to taste (about 1/2 lemon)
1 tablespoon Grand Marnier liqueur (optional)
A few minutes before serving, put the frozen blueberries in a food processor with remaining ingredients. Process until smooth; serve immediately. Leftovers can be frozen and allowed to thaw slightly before re-processing and serving.
Blueberry clafouti
Pronounced “cluh-FOO-tee”, this half cake/half custard dessert can be put together in about 10 minutes, then baked and served warm. Recipe from “Almost Vegetarian” by Diana Shaw. Makes four to six servings.
1/2 cup low-fat or nonfat milk
1/2 cup nonfat or part-skim ricotta cheese
2 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
2 cups blueberries, rinsed and drained
Preheat oven to 425 degrees. In a food processor or blender, combine milk, ricotta, eggs, sugar, flour and vanilla; process until smooth. Spread the blueberries evenly over the bottom of an 8-inch ovenproof baking dish. Pour batter evenly over fruit. Bake until puffed and golden brown, about 30 to 35 minutes. Serve warm or at room temperature, cut into wedges.
Strawberry and blueberry tart
If we truly “eat first with our eyes,” the sight of this beautiful tart will make all who see it drool. Use the best looking berries you can find; add a dollop of whipped cream for an all-American red-white-and-blue dessert. Recipe from “ Berries: A Book of Recipes” by Lorenz Books. Makes six to eight servings.
Crust:
2 cups flour
Pinch of salt
9 tablespoons confectioner’s sugar
10 tablespoons sweet butter, diced
1 egg yolk
Sift flour, salt and sugar into a bowl. Rub in the butter until mixture resembles coarse crumbs. Using a round-bladed knife, mix in the egg yolk and 2 teaspoons cold water. Gather dough together, then turn out onto a floured surface. Knead lightly until smooth. Wrap in plastic wrap; chill for one hour. Preheat oven to 375 degrees. Roll out pastry; line a 10-inch fluted quiche pan with the dough. Prick the base and chill for 15 minutes. Line the chilled pastry shell with waxpaper and baking beans, then bake for 15 minutes, until crisp and golden. Remove from oven and cool in the pan.
Filling:
1 1/4 cups mascarpone*
2 tablespoons confectioner’s sugar
A few drops vanilla extract
Finely grated rind of one orange
3 to 5 cups fresh mixed strawberries and blueberries
6 tablespoons red currant jelly (or similar)
2 tablespoons orange juice
In a bowl, beat together the mascarpone, sugar, vanilla and orange rind until mixture is smooth. Remove the pastry shell to a serving platter, spoon in the filling and pile the berries on top. Heat the red currant jelly with the orange juice until runny, then brush over the fruit to glaze. Chill until ready to serve. (Note: Serve same day so that crust does not get soggy.)
*Mascarpone is a rich, soft, double-cream cheese made from cow’s milk. It is delicate in flavor; look for it in your grocer’s refrigerated cheeses section in small tubs.
Blueberry gingerbread buckle
A buckle is similar to a coffee cake, traditionally made with berries folded into the batter or strewn on top before baking. This one has a layer of caramelized blueberries on top and whole blueberries inside. Recipe from “Cobblers, Crumbles & Crisps and Other Old-Fashioned Fruit Desserts” by Linda Zimmerman and Peggy Mellody. Makes eight servings.
3/4 cup (1 1/2 sticks) unsalted butter
1 cup firmly packed brown sugar
3 cups fresh blueberries
1 large egg
1/2 cup cold strong fresh-brewed coffee
1/2 cup dark molasses
1 1/4 cups plus 2 tablespoons cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped crystallized ginger
Preheat oven to 350 degrees. Melt 1/4 cup of the butter; pour into an 8-inch square baking pan. Add 1/2 cup of the brown sugar; stir until smooth. Spread mixture evenly over the bottom of the pan. Arrange 2 cups of the berries over the sugar; set aside. Cream remaining butter and sugar in a large bowl until light and fluffy. Beat in the egg, then the coffee and molasses. In a separate bowl, combine 1 1/4 cups of the cake flour, soda, salt, spices and zest. Stir into molasses mixture. Toss remaining 1 cup berries and the ginger with remaining flour in a small bowl. Gently fold into the batter. Spread batter evenly over blueberries in the pan. Bake 35 to 45 minutes or until cake springs back when lightly touched. Loosen cake around edges with a knife; immediately invert onto serving platter. Serve warm, topped with vanilla ice cream if desired.