I love this little story about Sal and her mom hunting for blueberries along with a momma bear and her cub...one of my favorites! We love how the little girl just lives it up eating blueberries never even realizing she's with a bear!
We are livin' it up with the blueberries at our house! Did you catch the stellar deal on blueberries last week? I promise I really did leave a few containers at the store!
After drooling over these recipes all week, I finally settled on making this blueberry tart. Unfortunately, I forgot to take a picture of mine, so here's Martha's!
This was surprisingly easy--although it took me two tries on the tart to get it right. Guess I really really need a real food processor!
- FOR THE CRUST
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- FOR THE FILLING
- 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3 tablespoon fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
- Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
- Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
Then, of course, blueberry muffins for breakfast are a must!
Oatmeal Blueberry Applesauce Muffins
These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. They’re whole grain, oat filled and fruit studded. Dreamy!
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1/4 cup flax seed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 1 cup blueberries
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.