NORTHWOODS COOKS: Blueberries are bursting with flavor
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The village of Lake George celebrates its annual Blueberry Festival this weekend.
Whether using wild blueberries picked in the woods or at a farm or frozen berries, these recipes will turn them into a tasty dessert.
Easy Blueberry Cobbler
1/2 cup butter
1 cup self-rising flour
1 cup white sugar
1 cup milk
4 cups fresh blueberries
Preheat the oven to 350 degrees. Place butter in an 8-inch square baking dish. Melt butter in the preheating oven, about 5 minutes. Remove from the oven.
Mix flour, sugar, and milk in a bowl until combined. Pour batter over melted butter. Scatter blueberries over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Peach Blueberry Crisp
2 cups frozen or fresh blueberries
2 cups frozen or fresh diced peaches
1 tsp. lemon juice
2 Tbsp. melted butter
1/2 cup brown sugar packed
1 Tbsp. cornstarch
1 tsp. ground cinnamon
1-1/2 cups rolled or old fashioned oats
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp. salt
1/2 cup (1 stick) melted unsalted butter
1/2 tsp. ground cinnamon
Preheat your oven to 350° degrees and grease or spray an 8-inch or 9-inch casserole or baking dish. Place the blueberries, peaches, lemon juice, melted butter (2 tablespoons), brown sugar, cornstarch and cinnamon (1 teaspoon) in a large mixing bowl. Stir together to combine & coat the fruit evenly. Pour the fruit filling into the prepared baking dish. Spread evenly and set aside.
To make the crisp topping, place the oats, flour, sugar, cinnamon (1/2 teaspoon) and salt in a bowl. Stir to combine.
Pour the melted butter (1 stick) over the ingredients in the bowl and stir until thoroughly incorporated. Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm. Serve warm, as is, or top with whipped cream or vanilla ice cream
Lemon Blueberry Dump Cake
16-oz. package frozen blueberries, thawed
3 Tbsp. light brown sugar
Zest of 1 lemon
1 box yellow cake mix
3/4 cup low-fat milk
1/4 cup canola oil
4 Tbsp. butter, melted
3 Tbsp. lemon juice
Confectioners' sugar for dusting (optional)
Preheat the oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Combine blueberries, brown sugar and lemon zest in the prepared baking dish.
Stir cake mix, milk, oil, butter and lemon juice together in a medium bowl. Spread the batter over the berry mixture. Bake until golden on top and firm to the touch, about 40 minutes. Let cool for 10 minutes before serving.