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Blueberry Crumb Bars Recipe

Jun27

Wendy Hazen made these blueberry bars as a dessert over Father’s Day weekend and they were a huge hit. Yummy stuff. This is our second week of U-Pick and the berries look fantastic. I don’t know what kind of winter pruning magic Wendy and Wally have done this time, but the berries are larger, more abundant and scrumptious than I have yet seen. You gotta get out here and pick some of these berries. It’s quick and easy to fill several buckets and the berries are huge! Come on out! We also have pre-picked fresh raspberries in flats ready to take home and have fun with in the kitchen!

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Prep time: 20 minutes | Total Time: 1 hour 30 minutes

1 lemon

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

1 cup [ 2 sticks ] butter, cut up and cold

2 tsp vanilla extract

4 cups fresh picked Hazen’s blueberries [ of course! ]

1/2 cup brown sugar

2 tbsp cornstarch

1: Preheat oven to 375 degrees. Line a 9 x 13″ baking pan with foil; grease the foil. From your lemon grate 1tsp of zest; squeeze 2 tbsp of lemon juice

2: In food processor, pulse flour, the granulated sugar, cinnamon, zest, and salt until combined.  ADD butter and vanilla. Pulse again until dough just resembles crumbs. Transfer 1/2 of the prepared dough to prepared pan. Place remaining dough in the fridge. Firmly press dough in your pan into a nice even layer.

3: In large bowl: toss your fresh blueberries, brown sugar, cornstarch and lemon juice. Spread berry mixture over crust in pan. Firmly squeeze chilled dough into small clumps and scatter over all the berries.

4: Bake 50 minutes to 1 hour or until topping is golden brown. Cool completely on a wire rack. Cut into squares. Makes about 18-24 bars, depending on size.

Calories: 235 calories per bar: 2 grams protein, 34 grams carbs, 11 grams fat, 1 gram fiber, 140 mg of sodium.

 

How to Make Homemade Blueberry Cobbler

Apr11

It goes without saying that we would [ of course! ] prefer that you use your delicious U-picked Hazen’s berries for any recipe which calls for blueberries, rather than the somewhat bland tasting “grocery store bought” berries.  I thought I ought to say this, as I noticed that Betty [ below ] in her video had used grocery store berries. She obviously hasn’t been out to the Hazen farm to U-Pick yet, has she?

Once you taste our huge delicious blueberries, you most likely will never want to buy “grocery store’ blueberries again! Here’s Betty’s cobbler how-to:

Tags: blueberries, cooking with blueberries, blueberry desserts, homemade blueberry cobbler, baking with blueberries

How To Make Homemade Blueberry Turnovers

Apr11

I’m posting several videos of fun blueberry recipes today. Here’s the first:

Tags: blueberries, cooking with blueberries, blueberry desserts, blueberry turnovers, baking with blueberries

Blueberry Pie Recipe from “My Mother’s Footsteps” Blog

Sep7

I found this really cool blueberry pie recipe posted on My Mother’s Footsteps blog and decided to re-post it for all of us blueberry lovers everywhere. I think the author of the blog is perhaps from the UK. She expressed how fascinated she has always been with the idea of blueberry pie, and stated they didn’t have things like that where she is from.  But I couldn’t find out exactly where she is blogging from.  I’m guessing the UK from photos I saw on her blog. At any rate, she posted a very thorough pie recipe. Enjoy!

Leigh, webmistress, for Hazen’s Riverside Blueberries

Blue Berry Pie

blue berry pieI’ve heard that America is just how we imagine it. With large McDonalds, Wendy’s and krisy cream doughnuts. I heard that diners actually exist, and so does blueberry pie. I have always been fascinated by blue berry pie. We just don’t have anything that is really similar. Blueberry pie, chocolate pie… I know about savory pie, with flaky pastry.

Normally when I make something, or bake something, I never really eat much of it.  But I ate three slices of this for pudding. Then ate some more the next day. And some more. It was tart, sweet, sour, amazing. The pastry was like a fuit mince pie type pastry. I can’t explain that shortcrust taste.

I am not going to try and duplicate the method here. Both the pie and crust I got from Simply Recipe. Going to copy and paste here:

Ingredients

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 Tbsp ice water, very cold

Method

1 The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you’ll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)

2 Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

3 Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

4 Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called “fraisage”. Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

blue berry pie5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Yield: Makes 1 pâte brisée crust, enough for one tart.

Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1/2 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) all-purpose flour (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

Method

blue berry pie1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

Yield: Makes one pie with 8 servings.

Recipe: Delicious Lemon-Blueberry Pound Cake

May21

Lemon-Blueberry Pound Cake Recipe

Wendy said she tried this one recently and everybody loved it, so here it is. It sounds yummy. Nutritional info at the bottom of the recipe if you want it. I included a regular blueberry pound cake recipe too.

Lemon-Blueberry Pound Cake

  • Prep: 25 min. Bake: 55 min. + cooling
  • Yield: 12 Servings

Ingredients:

Directions:

  • Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  • Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  • Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
  • In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.Editor’s Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

Nutritional Facts 1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Lemon-Blueberry Pound Cake in Taste of Home February/March 2013

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If you would prefer just a blueberry pound cake without the lemon zing, here’s the recipe for that one:

Blueberry Pound Cake Recipe

Blueberry Pound Cake Recipe

  • Prep: 20 min. Bake: 1 hour + cooling
  • Yield: 32 Servings

Ingredients:

Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
  • Spoon into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar.
  • In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake. Yield: 2 loaf cakes.