By Ann Cipperly
During summer, fresh blueberries are abundant at farmers markets and grocery stores. They can be used in numerous ways to enhance the flavor of breads, muffins, and a wide assortment of desserts, including cakes, pies, cobblers, and many other dishes. Along with sublime flavor, they offer antioxidants and various nutrients.
While blueberries were not cultivated until 1912, they were a food source for Native Americans for thousands of years as they flourished in the wild. The berries were eaten fresh or dried and stored for winter. The leaves, stems, roots, and flowers were used for medical remedies along with the berries.
Blueberry cultivation began in the early 1900s when botanist Frederick Vernon Coville studied blueberry species. In 1911, he published a book, “Experiments in Blueberry Culture.” When Elizabeth White, interested in blueberry plants, read the book, she contacted him. Elizabeth offered acreage on her cranberry farm for research, which led to modern blueberry varieties.
Today, research has shown the health benefits of blueberries as a “superfood.” Blueberries have higher levels of antioxidants than other fruits and vegetables and are low in calories.
They are also known to lower cholesterol levels and blood pressure, as well as helping to manage sugar levels in those with diabetes. The berries also contain fiber to improve digestive health.
When purchasing blueberries, store them in the refrigerator. Do not rinse them until ready to serve or use in a recipe. To freeze berries, spread them on a cookie sheet and place them in the freezer. After frozen, place the berries in containers or freezer bags for up to 10 months.
Among the various blueberry recipes featured, the Blueberry Muffins recipe belonged to Ginger Stern’s mother, the late Roslyn Stern, who was an excellent cook. She also enjoyed having a garden and canning vegetables.
Roslyn was a wonderful lady who did much for our community, including forming the Opelika Arts Association, now the Arts of East Alabama. Her husband, Henry, was also well-loved and served as the chamber director for years.
Now, their daughter, Ginger, and son, J., have carried on their work with the Arthaus, a dog park, and other community projects.
Another good muffin recipe is Susan Forbes’ Blueberry Muffins with Crumb Topping. Susan’s husband, Sean, founded OGrows and their farmers’ market in Opelika. Susan managed the market for several years.
Two good bread recipes are Lynne Hammond’s Lemon Blueberry Bread and Margaret Walker’s Blueberry and Applesauce Bread. Both of these are delectable to serve with breakfast or to have on hand for snacks with a glass of iced tea during the summer months.
Other good options for breakfast or brunch are Dr. Sara SmithT’s family favorite Weekend Blueberry Sour Cream Coffeecake or Mary Kathryn Whatley’s Blueberry Lemon Coffee Cake. Mary Kathryn loves baking and fills her bakery, Tart and Tartan, with various desserts and other items.
Laura Fuller, the wife of Opelika Mayor Gary Fuller, bakes Blueberry and Almond Pound Cake to give as gifts. She will bake the cakes in three smaller-sized loaf pans to have more to share, or the cake can be baked in one large pan.
Look over these recipes and other delicious choices for creating scrumptious blueberry confections this summer.
Mom’s Blueberry Buckle
Chef Graham Hage of Zazu Gastropub and Dough Pizzeria
1 Tbsp. baking powder
1 tsp. salt
2 cups all-purpose flour
¼ cup sugar
½ cup butter
½ cup milk
1 egg. slightly beaten
1 pint fresh or frozen blueberries
Crumb Topping:
½ cup flour
½ cup sugar
4 Tbsp. butter
1 tsp. cinnamon
Preheat oven to 375 degrees. Mix baking powder, salt, flour, and sugar in a large bowl. Cut in butter until coarse crumbs form. Add milk and egg. With a fork, quickly stir just until mixture forms a soft dough and pulls from the side of the bowl.
Put mixture into a greased 9 x 9 x 3-inch baking dish. Sprinkle frozen blueberries over mixture.
For Crumb Topping:
Combine cinnamon, flour, sugar and butter. With your hands, quickly knead ingredients together until large crumbles form. Sprinkle over berries.
Bake for 45 minutes or until a toothpick inserted comes out clean and top is golden brown.
Blueberry Lemon Coffee Cake
Mary Kathryn Whatley of Tart and Tartan Bakery
This recipe can be made in advance. Before sprinkling with 1 Tbsp. sugar, simply cover the square pan with plastic wrap and store in the refrigerator overnight. Then uncover and sprinkle with sugar the next morning. Either bring to room temperature or bake additional time to allow for the colder batter.
2 cups fresh blueberries
¼ cup flour
½ cup butter, room temperature
Zest of one large lemon
1 cup sugar
1 egg
1 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
1 ¾ cups all-purpose flour
½ cup buttermilk*
1 Tbsp. sugar
Rinse blueberries and pat dry. Toss the blueberries in ¼ cup of flour. Set aside.
Preheat oven to 350 degrees.
In a mixer, cream the butter with lemon zest and sugar on medium speed until light and fluffy.
Add the egg and vanilla and mix on medium until combined.
Add baking powder, salt and half of the remaining flour. Stir with a spatula to gently incorporate.
Add the buttermilk and stir.
Then add the remaining flour and stir until flour is just mixed in.
Fold in the blueberries. (Leave any excess flour from the blueberry bowl behind.)
Grease an 8-inch or 9-inch square baking pan with butter or non-stick spray. (If you have parchment paper, line the pan with parchment after greasing.)
Spread the batter in the pan. Then sprinkle the remaining 1 Tbsp. sugar over top.
Bake for 35 to 50 minutes, less for a 9-inch pan and more for 8-inch pan. Check with a toothpick for doneness.
Let cool at least 15 minutes before serving.
*If you don’t have buttermilk on hand (or need to use lactose-free milk), you can make your own. In a liquid measuring cup, add 2 tsp vinegar. Then add milk to the ½ cup line. Let stand 5 minutes; then stir.
Weekend Blueberry Sour Cream Coffeecake
Dr. Sara SmithT
A family favorite!
1 stick butter, room temperature
1 cup sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 cups blueberries
Topping:
1/3 cup sugar
½ cup pecans, chopped
3 tsp. cinnamon
Preheat oven to 350. Combine topping ingredients; set aside.
Cream butter and sugar; add eggs, sour cream and vanilla. Add dry ingredients and blueberries.
Grease and flour a tube pan. Add half the batter. Then add half the topping. Repeat layers and swirl topping with a knife. Bake for 50 minutes.
Blueberry and Almond Pound Cake
Laura Fuller, wife of Opelika Mayor Gary Fuller, bakes these pound cakes for gifts.
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 cups all-purpose flour, divided
1 tsp. salt
1 tsp. baking powder
1 pkg. sliced almonds
2 cups blueberries
Heat oven to 325 degrees. Cream butter and sugar; add eggs one at a time, beating until fluffy. Add vanilla and almond extracts.
Sift 2 cups flour, salt and baking powder. Add dry ingredients to cream mixture and beat well. Dredge blueberries in remaining 1 cup flour and fold into mixture along with almonds.
Butter and coat pan with sugar.
To bake in three small loaf pans, bake for about 45 minutes.
To bake in one large pan, bake for about 1 hour 15 minutes.
Test cake for doneness by inserting a toothpick near the center until it comes out clean. Let cakes cool in pans for 10 minutes before removing.
Easy Southern Blueberry Cobbler
1 stick butter, melted
1 cup self-rising flour*
1 cup sugar
1 cup buttermilk or whole milk
2 cups or more sweeten to taste blueberries
Ice cream or whipped cream, optional
Preheat oven to 375 degrees. Melt butter in 9 by 12-inch baking pan. While butter is melting, mix flour, sugar and buttermilk or milk. Pour over melted butter; do not stir.
Spoon berries into mixture; do not stir. Bake 30 minutes or until crust is brown. If desired, serve with vanilla ice cream.
*Note: If you do not have self-rising flour, add 1½ tsp. baking powder and 1/4 tsp. salt to 1 cup all-purpose flour.
Blueberry Muffins
Roslyn Stern, Ginger and J. Stern’s mother’s recipe
½ cup sugar
1/3 cup butter, softened
1 egg
½ cup milk
1½ cups flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. soda
1 ½ cup blueberries, coated with 3 Tbsp. flour
Combine sugar and butter. In separate small bowl, beat egg; add milk.
Combine flour, baking powder, salt and soda. Add flour mixture alternately with milk and egg mixture to sugar and butter.
Fold in floured blueberries.
Pour into greased muffin tins.
Bake at 375 degrees for about 25 or until done.
Lemon Blueberry Bread
Lynne Hammond
1/3 cup butter, melted
1 cup sugar
3 Tbsp. lemon juice
2 eggs
1 ½ cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 cup blueberries
½ cup chopped nuts, optional
2 Tbsp. grated lemon peel
Glaze:
2 Tbsp. lemon juice
1/4 cup sugar
In a large bowl, beat butter, sugar, lemon juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in blueberries, nuts and lemon peel.
Transfer to a greased 8 x 4-inch loaf pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Blueberry Smoothie
Fran McCurry Plott
2 cups frozen blueberries
6 oz. milk unsweetened vanilla almond milk
3 Tbsp. Splenda (or to taste)
1/2 cup vanilla Greek yogurt
Add the last 3 ingredients to the blender first and mix.
Add blueberries and blend just until berries are ground up.
Makes one icy cold smoothie.
Blueberry and Applesauce Bread
Margaret Walker
A former faculty member in the Department of Nutrition and Foods at Auburn University.
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 Tbsp. ground cinnamon
2 cups sugar
3 eggs, well beaten
½ cup applesauce
¾ cup vegetable oil
2 cups blueberries, fresh or frozen
1¼ cup chopped pecans
Preheat oven to 350 degrees. Combine all dry ingredients. Make a well in center of them. Add eggs, applesauce and oil. Stir only until well moistened. Stir in blueberries and nuts.
Spoon batter into two lightly greased 8 x 4 inch loaf pans. Bake 1 hour or until bread test done.. Let cool in pans 10 minutes before removing.
Blueberry Cream Pie
Pat Randal
At one time, Randall Farms had an abundance of fresh blueberries. At the time, Pat Randall had special recipes to share for making wonderful desserts.
¾ cup sugar
¼ cup cornstarch
½ tsp. salt
3 egg yolks
2 ½ cups milk
1 tsp. margarine or butter
2 cups fresh or frozen blueberries
1 tsp. vanilla
9-inch baked pie shell
1 cup whipping cream
¼ cup confectioner’s sugar
Mix sugar, cornstarch and salt in saucepan. Beat egg yolks; add milk. Pour milk mixture into sugar mixture. Cook over medium heat, stirring until thick. Remove from heat; add margarine and vanilla. Add blueberries. Cool, stirring occasionally. Pour into pie shell.
Whip cream; add confectioner’s sugar. Spread over pie. Store in refrigerator until ready to serve.
Blueberry Muffins with Crumb Topping
Susan Forbes
Muffins:
1½ cups all-purpose flour
¾ cup white sugar
2 tsp. baking powder
½ tsp. salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ tsp. ground cinnamon
Preheat oven to 400 degrees.
Grease 8 muffin cups or line with muffin liners.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
Combine sugar, flour, butter and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
Spoon batter into prepared muffin cups, filling to the top. Sprinkle crumb topping over muffins.
Bake in preheated oven until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
Note: If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 Tbsp. water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups.
Blueberry Cheesecake with Pecan Crust
Ann Cipperly
Pecan Crust:
1 cup all-purpose flour
1/4 cup brown sugar
1/2 butter
1/2 cup chopped pecans
Preheat oven to 350 degrees. Combine all crust ingredients and press into the bottom of a 9-inch spring foam pan. Bake for 18 minutes or until lightly brown. Set aside.
Cheesecake Layer:
24 oz. cream cheese, room temperature
1 cup sugar
4 eggs
1 tsp. vanilla
In an electric mixer, beat cream cheese with remaining ingredients until smooth, about five minutes; pour over crust. Bake for 40 minutes or until set. Pour sour cream layer over top.
Sour Cream Layer:
1 cup sour cream
2 Tbsp. sugar
1 tsp. vanilla
Combine all ingredients and spread over cheesecake. Bake for 5 minutes. Cool; top with Blueberry Glaze.
Blueberry Glaze:
3 Tbsp. cold water
1 Tbsp. cornstarch
2 cups blueberries
Combine water and cornstarch, mixing until smooth. Add blueberries and cook until thick. Cool. Spread glaze over cheesecake. Chill until ready to serve.
Blueberry Stuffed French Toast with Blueberry Sauce
This was served years ago at the Gorham Bluff’s Lodge in north Alabama and is very good.
12 slices hearty white bread, cubed
Two 8 oz. cream cheese, room temperature
1 cup fresh or frozen blueberries
1 dozen eggs
1/3 cup maple syrup
2 cups milk
Blueberry Topping:
1 cup sugar
3 Tbsp
