BY LYDIA BOLEN
The month of June means the beginning of summer. That tells me it is “berry time.”
Blackberries and blueberries are a staple in our house during these warm months. We enjoy bountiful delicious berries prepared in many different recipes or eaten just plain with sugar on top.
These recipes are our go-to favorites for family and friends as we enjoy the summertime.
- 2 1/2 cups fresh blackberries
- 1 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- (Topping: Whipped cream or vanilla ice cream, if desired)
In medium bowl, stir together blackberries and sugar. Let sit about 20 minutes or until fruit syrup forms.
Heat oven to 375 degrees.
In a large bowl, stir together flour, baking powder, salt, and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon the blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden.
Serve warm with whipped cream or vanilla ice cream.
Blueberry Custard Pie
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 (9-inch) unbaked pie crust
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
Preheat oven to 400 degrees.
In a large bowl, mix the sour cream, sugar, egg, flour, vanilla extract, and salt until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
Bake in the preheated oven for 25 minutes.
While the filling is baking, prepare the streusel topping.
In a medium bowl, combine the brown sugar and flour. Mix the butter in until the mixture resembles coarse sand. Fold in the chopped pecans.
After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set. (Use a crust shield or a loose foil tent towards the end of baking to prevent burning.)
Remove from oven and let pie sit 10-15 minutes. Serve pie warm or chill it and serve cold.
Blueberry Lemon Parfait
- 2 cups fresh blueberries
- 2 (8 ounce) cartons non-fat lemon yogurt
- 10 gingersnaps, crumbled
In each of four parfait glasses or tall wine glasses, put 1 /2-cup blueberries, followed by 1 /2-cup yogurt, then crumbled gingersnaps on top.
Garnish with blueberries.