similar to myself, our pr & marketing director, sara, has a major sweet tooth and is always looking for a good excuse to bake. please enjoy the below post with two delicious recipes that she has made recently using freshly picked blueberries in vermont! they sound so amazing, i might spend this entire weekend in the kitchen trying them out! hope you enjoy and happy baking!
every summer, my family is fortunate to spend a few weeks working remotely and vacationing up in northern vermont, where i grew up spending my childhood summers at a place called willoughby lake. vermont is known as the green mountain state and our time up here is always filled with a lot of fun quality time with extended family all staying under one roof (cousins, siblings, aunts, uncles, nieces, nephews, parents, grandparents, etc.). besides soaking up time enjoying all of the super awesome outdoor and water activities including waterskiing, water-biking, tubing, boating, swimming, fishing etc. - we also tend to do a lot of cooking and baking! this year, we went blueberry picking a few times at a nearby organic blueberry patch, and we picked over 20 pounds of blueberries that inspired the baking of some wonderful recipes like blueberry buckle along with the classic all-time favorite, blueberry pie! the key to making the blueberry piece extra mouth-watering delicious is my grandmother's special recipe for homemade crust. please see below for these two delightful dessert recipes that can be made with fresh blueberries whether store-bought or hand-picked!
1. blueberry pie
- pie crust recipe courtesy of sara's grandmother (marion handy) and passed down and made in these photos by sara's aunt (andrea handy)
- pie filling recipe courtesy of: https://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/
- total time: 1 hour 45 minutes
- yield: 9-inch pie, 8 portions
- 2 1/4 cup flour
- 1 tsp salt
- 3/4 cup shortening
- 2/3 cup to 3/4 cup (130 - 150 grams) granulated sugar, adjusted according to sweetness of berries
- 1/4 cup (30 grams) cornstarch
- 2 tsp freshly grated lemon zest
- 1/8 tsp ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 pounds (900 grams) fresh blueberries (about 6 cups)
- 1 tablespoon butter, cut into small squares
- 1 egg yolk
- 1 tbsp heavy cream
- 1 tbsp coarse sugar, for garnish
- recipe courtesy of: https://www.afamilyfeast.com/blueberry-buckle/
- total time to make: 1 hour 10 minutes
- yield: 8 portions
- 3/4 cup sugar
- 1/4 cup shortening
- 1 large egg
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries (fresh or frozen)
- additional shortening and flour to prepare the baking pan
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 1/4 cup butter
- 1 cup powdered sugar
- zest of 1 lemon
- juice of 1/2 lemon add more if needed
- 2 tbsp honey or vanilla-flavored greek yogurt optional
- 1/4 tsp vanilla extract
- preheat the oven to 375 degrees.
- in a mixing bowl, cream together the sugar and shortening until light and fluffy. add the egg and mix until blended. then add the milk and mix again until blended.
- in a separate bowl, sift together the 2 cups flour, baking powder and salt. fold the dry mixture into the wet mixture slowly until blended. fold in the blueberries.
- grease and flour a 9x9 or 8x10 pan. spread the blueberry batter evenly into the prepared pan.
- to make the topping, combine the sugar, flour, and cinnamon. with a pastry blender or two knives, cut in butter until mixture is crumbly. sprinkle over the cake mixture in the pan.
- bake at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for a 9x9 pan (until cake tested comes out clean). other size baking pans may be used - just adjust the cooking time accordingly.
- make the lemon glaze while the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla.
- cut the buckle into squares and drizzle with the lemon glaze.
- serve warm or cold, plain or with vanilla ice cream or whipped cream.