Blueberries are Ripe for the Picking in the Carolina’s
Blueberry Pie
I recently found fat, fresh, and delicious blueberries from Rocky Point, NC in a Food Lion grocery store in South Carolina and couldn’t resist bringing them home. They made terrific fruit pancakes for a big breakfast weekend with the family. Thick slices of applewood smoked bacon, turkey bacon, Canadian bacon, or meatless sausages are great side dishes when these pancakes are the brunch star. Hard-boiled eggs, grapefruit halves, melon slices, and breakfast sausage links are also tasty side dishes. We had a combination of Eggs and Bacon with butter and Berry Syrup topped Blueberry Pancakes.
When it comes to feeding and taking care of our family and ourselves, it’s all about NOURISH and NURTURE. That’s my mommy motto, and I have a happy family!
Blueberry Pancakes
Pancake mix is sizzling in 1 teaspoon light or Extra Virgin Olive Oil (EVOO) on medium heat. As you see here, a nonstick pan works well on gas, flat-top range, or electric coil burner stove. This 6″ pancake fills the pan nicely and you can cook two 4″ cakes at a time. Flip them once they are covered in tiny bubbles as in this photo. Notice the berries have been slightly pushed down into the batter. Sprinkle with cinnamon powder just before flipping the cake. Bites of juicy berries in the slightly crispy pancake are like little gems of antioxidants with health benefits too. Always wash fruit and lay on paper towel before using.
2 Cups of simple syrup and fresh or frozen berries make 1 1/4 Cup of richly flavored syrup for vanilla ice cream, cakes, desserts, pancakes, waffles, crepes, and more. Store tightly covered in a glass container with a pour spout if available. Allow the syrup to cool completely before refrigerating for up to 2 weeks. Share & Enjoy!
I encourage you to try cooking with berries this beautiful summer season. For as hot as it is outside now, there will be days of longing for sun-drenched afternoons in the Southern growing season.
Organic Blueberry Syrup
Yields 1 1/4 Cup syrup, about 10 servings
2 Cups Cold Water
2 Cups White Sugar
1/2 Stick Fresh Cinnamon
2-3 Lemon Zest Strips
1/2 Cup Blueberries, 1/2 Cup Raspberries, 1/2 Cup Strawberries, or 1/2 Cup Blackberries. Use 1 Cup of organic berries total. Rinse and remove any stems first.
PROCESS:
In a medium to heavy bottom pan add sugar, then water. Turn on heat to medium low and stir until sugar is dissolved. Add remaining ingredients and cook uncovered until reduced by one-fourth or so, stirring occasionally. The mixture should be reduced to a thickness that coats the back of a spoon. Turn off heat. Use a potholder to move the pan to a cool part of stove top. Remove cinnamon stick and zest with a slotted spoon and discard. Allow syrup to cool slightly before straining. Store refrigerated in a glass container with a date sticker added.
TASTY TIPS :
* Mash up some cooked fruit with a fork or use a stick mixer to puree the fruit and add some back to the syrup for a chunky rustic syrup.
* Use the drained fruit as a cold or warm berry compote over sliced pound cake with whipped cream and a drizzle of berry syrup as a delicious dessert. This syrup is versatile.
Blueberry Buckle Dessert
Yields 6 to 8 servings. Any way you slice it, this pie recipe is a keeper!
INGREDIENTS:
3 Cups fresh Blueberries, rinse and remove stems first
1 Cup White Sugar, plus more to tastes if berries aren’t sweet
1 1/2 Cup All-Purpose White or Wheat Flour
1/4 Cup Lemon Juice, fresh squeezed if possible, plus 1 Teaspoon fresh Lemon Zest
1/2 Teaspoon Salt
1 1/2 Teaspoon Baking Powder
2/3 Cup Butter, softened
1 Egg, beaten well
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract, if desired
PROCESS: Preheat oven to 350 degrees F.
In a large bowl add berries, 1/2 Cup sugar, lemon zest, lemon juice, and stir gently to blend. In a separate bowl, add the remaining dry ingredients, vanilla, and pour egg over top. Stir to blend. Pour berry mixture into a glass 9″ baking dish. Top with flour and egg mixture and spread over the top of dish. Bake uncovered for about 40 to 50 minutes or until topping is golden and crisp. Serve warm or cold. Store refrigerated for up to 4 days. You can make this recipe a day ahead and refrigerate it. This lets you take it somewhere and bake it “fresh”.
Blueberry Pie
Yields 6-8 servings. Any way you slice it, this pie is delicious!
INGREDIENTS:
4 Cups fresh Blueberries, rinse and drain on clean kitchen towel
1/2 Cup White Sugar
1/2 Cup All-Purpose Flour
1/4 Cup Fresh Lemon Juice, plus 1 Teaspoon of Zest
2 frozen Perfect Pie Crust, thawed and prebaked 7-12 minutes or make from scratch
1 Egg, beaten well with 1 Teaspoon cold water for egg wash
PROCESS:
Preheat oven to 400F. Prepare and bake pie on a sheet pan to catch any overflowing filling.
In a big bowl combine berries, lemon juice, zest, sugar, and flour. Use clean hands or spatula to gently combine all ingredients until berries are coated. Carefully pour mixture into the bottom shell of a precooked pie crust and scrape out all of the juices from bowl. Brush the edges of dough with egg wash, carefully lay top crust-easing, not stretching dough across the bottom crust. Cut off excess dough with a knife at edge of pie pan. Press edges together and pinch dough down to seal the crust shut. Use a small pairing knife to cut slits on the top pie crust to vent the filling. Use a basting or pastry brush dipped in egg wash to lightly coat the entire top crust. Lightly sprinkle white or cinnamon sugar across the pie top. Bake pie in a lined baking pan for 45-50 minutes or until filling is bubbly and crust is golden. Allow to cool and serve warm or room temperature. Refrigerate leftovers up to 4 days.
Allergy Info:
Contain egg in the egg wash to help the crust brown and shine. Omit if allergic.
