Almond Blueberry Cakes

I love the combination of blueberries and almond. Here is a recipe that uses almond flour to make a flavorful cake. I didn’t have the small pans so I used two 8-inch cake pans.

Almond Blueberry Cakes

2 cups almond flour (7 ounces)*
2 cups confectioners' sugar
2/3 cup all-purpose flour
1 stick (4 ounces) unsalted butter, softened
5 large eggs, at room temperature
2 tablespoons dark rum
2 cups fresh blueberries

1. Preheat the oven to 350°. Grease eight shallow 4 1/2 -inch ramekins or foil tart pans. Set them on 2 baking sheets. In a bowl, sift the almond flour with the confectioners' sugar and all-purpose flour.

2. In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients. Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated. Add the rum and beat at medium speed for 2 minutes. Spoon the batter into the prepared ramekins, spreading it evenly. Sprinkle the berries on top.

3. Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm. Let the cakes cool slightly. Unmold and serve warm or at room temperature.  Makes 8 small cakes.

Harriet Bepler's Mystery Chef Blueberry Pie

The customer who submitted this recipe tells me: This is our family's favorite (and very easy) blueberry pie. We love the name too. Harriet Bepler was a woman who submitted the recipe to a newspaper some decades ago. The Mystery Chef was a man who published a cookbook back in the 1940s and this recipe was in it.

Harriet Bepler's Mystery Chef Blueberry Pie
 
4 cups fresh blueberries
1/2 cup sugar
2 T corn starch
1/4 cup water
1 tsp grated lemon rind (or 2 Tbsp lemon juice)
1 cup heavy cream
9" baked pie crust (I use graham cracker crust)

Mash 1 cup blueberries. In 2 qt saucepan, stir together the sugar and cornstarch. Gradually stir in water until smooth. Stir in mashed blueberries and lemon rind. Over medium heat, stirring constantly, cook until thickened and boiling and boil 1 minute. Turn into bowl, cover and cool. Fold in remaining blueberries. Whip cream until double in volume. Spread 1-1/3 cups over the bottom and sides of the pie crust. Fill with blueberry mixture. Garnish with remaining 1/2 cup whipped cream. Chill until set, about 3 hours.

Blueberry Bambino Cocktail

Fill a cocktail glass with ice. Mix 1.5 oz gin or vodka, with 1.5 oz blueberry lemon lavender simple syrup and about 2.5 - 3.0 oz of club soda. Stir and garnish with fresh blueberries.

Blueberry Lemon Lavender Simple Syrup

1 cup water

1 cup sugar

1 cup blueberries

1 1/2 teaspoons dried lavender

juice of 1/2 lemon

Bring the water, sugar and blueberries to a boil. Reduce to a low simmer, add lavender. After 10 minutes remove from heat. Cool and strain through a mesh sieve.

Blueberry Scones

The recipe I used for the blueberry scones served during Open Farm Days on August 11 is available here: https://sallysbakingaddiction.com/my-favorite-blueberry-scones/

Blueberry Upside-Down Cake

Here is another contribution from Gretchen McDaniel.  Have a recipe you'd like to share? Submit it to us at info@glenhavenfarm.com and we will add it to the blog.

½ c plus 2 T butter, softened
1 cup brown sugar
2 cups blueberries
1 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sugar
2 eggs
¼ cup lemon juice
1/3 cup milk
½ tsp vanilla
1 T lemon zest

Combine 2 T butter and brown sugar and spread mixture evenly in bottom of 9” round pan.  Spread berries over mixture, set aside.  In separate bowl, combine the remaining ½ cup butter, sugar, eggs and beat smooth.  Add flour, baking powder, salt, lemon juice, milk, and zest and beat until well blended.  Pour batter over berries and cook at 350 degrees about 50 – 55 minutes.  Invert cake onto plate, fruit side up.  Especially delicious when served warm with cream or custard sauce. 

Lemon Blueberry Cheesecake Bars

Gretchen McDaniel, a long-time customer of Glenhaven Farm, submitted this recipe.

Crust

9 graham cracker rectangles, crushed
2 T sugar
1 tsp grated lemon peel
¼ cup melted butter

Combine, press into sprayed 9” square (I use 9 x 13) pan.  Bake at 325 degrees for 10 minutes.  Cool.

Filling

2 8 oz packages softened cream cheese
2 eggs
2 T grated lemon peel
¼ c lemon juice
½ c sugar
1 ½ cups blueberries (thaw, if frozen)

Blend everything except blueberries; pour over crust.  Top with blueberries.

Streusel topping

1 cup brown sugar
¾ cup flour
6 T butter

Mix until crumbly and sprinkle over filling.

Bake at 325 degrees 35-40 minutes. 

Blueberry Lavender Fool

I made this dessert yesterday. It was quite lovely and refreshing with both cooked and fresh blueberries. It was from the most recent issue of Fine Cooking, my favorite cooking magazine for many years now. I'm including the link as opposed to copying the recipe verbatim. You can buy the lavender at GreenStar in Ithaca in the dried herb section. Very inexpensive for the amount required. Here is the recipe:

https://www.finecooking.com/recipe/blueberry-lavender-fool

Old-Fashioned Blueberry Muffins

A couple days ago one of our customers asked about a good blueberry muffin recipe. This one has become my standard over the years. Do you have a favorite muffin recipe you would be willing to share?

Old-Fashioned Blueberry Muffins

Makes 12

1 cup milk
½ cup (1 stick) unsalted butter
1 ½ teaspoons grated orange peel
1 teaspoon vanilla
2 large eggs

2 cups unbleached all purpose flour
¾ cup sugar
2 ½ teaspoons baking powder
¾ teaspoons salt
1 ½ cups fresh blueberries or frozen, unthawed

Preheat oven to 400°. Lightly grease a 12-cup muffin tin or line with cups with paper liners.

Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until butter melts. Cool until mixture is warm to touch. Beat in eggs.

Sift flour, sugar, baking powder and salt into large bowl. Add milk mixture and stir just until blended. Fold in blueberries. Divide batter equally among prepared muffin cups. Bake until golden and tester comes out clean, about 15-20 minutes. Transfer to rack to cool. (Bon Appetit, July 1994)

Favorite Blueberry Pie

Someone asked me recently what my favorite blueberry recipe is. It's hard to pick just one, but I do come back to this simple recipe for blueberry pie every year. It is from The New McCall's Cookbook. Enjoy!

Pastry for 2-crust pie
2 pints fresh blueberries
1 tbs lemon juice
1 cup sugar
¼ cup all-purpose flour
¼ tsp cinnamon
1/8 tsp nutmeg
Dash ground cloves
2 tbs butter

1.      Line a 9-inch pie plate with pastry.

2.     Preheat oven to 400F. (I have a convection oven and use the convection back setting at 375F)

3.     Wash berries and drain well. Place in large bowl; sprinkle with lemon juice

4.     Combine sugar, flour, cinnamon, nutmeg, and cloves in small bowl. Add to berries, tossing lightly to combine. Turn into pastry-line pie plate, mounding in center. Dot with butter.

5.     Roll out pastry top. Make several slits near center. Adjust over filling, folding edge of top crust under bottom crust. Press together and crimp.

6.     Back 45 to 50 minutes or until juices start to bubble through steam vents and crust is golden brown.

7.     Cool for at least 1 hour.

Blueberry Recipe Blog

Some of our customers will remember our recipe brochures from years past. We would try new blueberry recipes throughout the year and include the ones we liked most in our brochure. Every year we would have a new set of recipes. After the Internet age took off, the idea of a paper brochure seems a little outdated so we're starting this blog to take its place. Our hope is that you will share your favorite blueberry recipes on this site so others can enjoy them too. Thank you for participating either as a reader or a contributor. And thank you for supporting Glenhaven Farm when you visit.