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What is round, sometimes tart, sometimes sweet, loved equally by both young and old, versatile, delicious, really purple but referred to as blue, comes in a very small package and is so great there is a month set aside to commemorate this? I don’t have to tell you that the answer is blueberries. Besides being used in baking, there are so many easy ways to enjoy this little blue fruit. Sprinkle them on cereal, stir into plain, vanilla or blueberry yogurt, spoon over ice cream, add to salads and best of all, eat “as is.”  Don’t forget to rinse before adding to any of the mentioned.

Let’s get to recipes.

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VERY LEMON
BLUEBERRY BREAD
1/3 c. butter, softened
1 c. sugar
3 T. lemon juice (fresh squeezed best)
2 eggs, slightly beaten
1/2 c. milk
2 T. grated lemon rind
1-1/2 c. flour
1 t. each, baking powder and salt
1 c. blueberries

Lemon glaze:
1/4 c. lemon juice
1/2 c. granular sugar

In a large bowl, beat together first three ingredients until creamy. In a medium bowl, whisk  together  next three ingredients;  stir into creamed  mixture, mixing well. Whisk together next three ingredients; add blueberries gently stirring into batter, just until moistened. Turn into a greased or sprayed and lightly floured 9x5-inch baking pan (loaf pan). Bake at 350  degrees for 60-70 minutes. Test with toothpick for doneness. Wait 10 minutes and remove bread to wire rack. For Glaze:  Combine lemon juice and sugar, stirring well. While bread is hot, spread glaze over top.  Cool completely.  Makes 14-16 slices. Note:  Put waxed paper under rack to catch any glaze drippings. This bread is best when refrigerated overnight to meld flavors and to make it easier to slice.

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BLUEBERRY BRUNCH COFFEE CAKE
Cake:
1/2 c. butter, softened
1-8 oz. pkg. cream cheese
2 eggs
1 t. vanilla
1-1/4 c. sugar
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/3 c milk
1 c. fresh blueberries

Topping:
1/2 c. brown sugar
1 t. cinnamon
1/2 c. flour
3 T. firm butter (not hard)

In a large bowl, combine butter and cream cheese, beating until light and fluffy. Add eggs and vanilla; beat well. In a bowl, stir together dry ingredients, adding to creamed mixture alternately with milk, beating until smooth after each addition. Stir in berries. Spread in greased and floured or sprayed 9x13-inch baking pan.  For topping, combine first three ingredients, cut in butter until crumbly. Sprinkle over top. Bake at 350 degrees for 30-35 minutes.  Makes 12-15 servings.

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BLUEBERRY
COCONUT SCONES
1 c. flour
1/2c. quick oats
1/4 c. flaked coconut
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 stick (4 T.) butter, chilled and cut into 1/4 –inch slices
1/4 c. coconut
1/4 c vanilla yogurt
3 T. maple syrup
1/2 c. fresh or frozen blueberries
1 egg, beaten with 1 t. water
2 T. sugar

  In a large bowl, whisk together first six ingredients. Add butter. Using a pastry blender or fork, cut in butter until crumbly. In a small bowl, combine next three ingredients; stir into flour mixture just until moistened. Gently stir in berries.
Heat oven to 475 degrees. (That is correct.) Line a baking sheet with parchment paper.  Pat entire mixture in a circle on parchment paper and flatten to about 1-inch thick. The mixture is very sticky so you might need to keep your palm and fingers damp. Using a sharp knife, dip into warm water; mark  six lines in dough to make six wedges. Don’t cut all the way through.  Again,  it is very sticky so don’t try to  move the dough. You just need a cut line for later.  Brush the tops with egg mixture and sprinkle with sugar.  Bake for 12 minutes. Remove from oven and cut through your score marks completely. It will still be slightly undone in center, so pull wedges just slightly apart.  Return to oven and bake again for about 6-8 minutes. Slide parchment paper onto a wire rack and cool slightly. Separate wedges. Serve warm or heat each wedge in micro for 10-12 seconds.  Makes six  scones.  Note:  Coconut milk can be found in the baking aisle in the grocery store. Non-stick foil can be used if you don’t have parchment paper.

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This gelatin salad makes a nice complement to a cold chicken, tuna, ham or salmon pasta salad. Add French bread, muffins or some variety of dinner rolls and pickled relishes for a delicious summer meal. It’s not only tasty, it’s pretty!

FRESH BLUEBERRY AND LIME SALAD MOLD
 2 envelopes unflavored gelatin
1 c. cold water
1-1/2 c. very hot water
1/2 c. sugar
1/4 t. salt
1/2 c. lime juice (fresh preferred)
3 c. fresh blueberries
Salad greens
Mayonnaise
1 t. lime juice  

In a medium bowl, soften gelatin in cold water.  Let stand five minutes. Add hot water, sugar and salt; mix well to dissolve gelatin. Blend in lime juice. Chill until mixture is about as thick as unbeaten egg white. Fold in berries. Turn into a 5-cup mold and chill until firm, 2 to 3 hours. Turn out onto serving plate. Garnish with salad greens and additional berries if you wish.  In a small bowl, combine mayo and lime juice; serve with salad. Makes 6-8 servings.
Note:  If you don’t have a gelatin mold, turn mixture into a shallow bowl or into a square baking dish, cut in squares and serve as directed.


Thought for the Day: Kind hearts are the gardens, kind thoughts the roots, kind words the flowers, kind deeds the fruits.

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