Terrific fresh, blueberry is also great when baked in a pie, cobbler, muffin. There is nothing like that purple juice oozing out of a just baked treat.
By GOURMETKOSHERCOOKING.COM
It’s blueberry season and the markets are full of this luscious berry. Terrific fresh, it is also great when baked in a pie, cobbler, muffin…you name it. There is nothing like that purple juice oozing out of a just baked treat. Here are a few easy ways to enjoy this offering of summer.Blueberry Streusel Muffins (dairy)These are great to grab for breakfast.1-1/2 cups flour1 cup whole wheat flour1 cup old-fashioned oats1 tablespoon baking powder1 teaspoon baking soda1 cup honey1-1/2 cups plain yogurt1 (6 ounce) container blueberry yogurt½ cup milk3 tablespoons oil2 teaspoons vanilla1 egg2 cups blueberriesStreusel:¼ cup flour3 tablespoons brown sugar¼ cup chopped toasted nuts (walnuts or pecans are best)1-1/2 tablespoons butter or margarine, meltedPreheat oven to 400 degrees. In a large bowl, stir together flours, oats, baking powder and baking soda.In a separate bowl, beat together the yogurts, milk, oil, vanilla and egg. Add to dry ingredients and mix until moistened. Fold in berries.Spoon batter into paper-lined muffin tins (about 30). Mix together streusel ingredients with a fork until coarse crumbs form. Sprinkle on top of muffins. Bake for about 15 minutes. Cool in pan for 15 minutes before removing to wire rack to finish cooling.Easy Blueberry Cobbler¾ cup sugar½ cup flour½ cup margarine, melted2 teaspoons vanilla2 (12 ounce) bags frozen blueberries, unthawed1 frozen pie crust, defrosted1 tablespoon sugarPreheat oven to 425 degrees. Stir together sugar, flour, melted margarine and vanilla.Gently fold in blueberries. Spoon into greased 11 x 7-inch baking dish. Roll out pie crust until flat and even. Cut into ½-inch wide strips and arrange diagonally over blueberry mixture. Sprinkle with sugar. Bake for about 45 minutes.Blueberry Tarts16 frozen tart shells2 quarts blueberries1-3/4 cups sugar, divided½ cup self-rising flour¼ cup margarine, cut into pieces2 teaspoons vanilla1 cup parve whipBake shells according to package directions. Cool completely. Place blueberries and 1 cup water in a large saucepan over medium heat. Bring to boil; reduce heat and simmer for about 5 minutes – until blueberries are soft. Whisk in 1-1/2 cups sugar and ½ cup flour, stirring constantly until smooth. Simmer until thickened – about 3 minutes and remove from heat.Stir in margarine and vanilla. Pour filling into prepared tart shells. Cool. Beat parve whip until stiff peaks form, gradually adding remaining ¼ cup sugar. Gently drop a dollop of the whipped cream over tarts.
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