Blueberry Pie Pockets

Blueberry Pie Pockets

April 28:
National Blueberry Pie Day

We posted a recipe for cherry pie pockets for National Cherry Pie Day. Now we are blogging about blueberry pie pockets for National Blueberry Pie Day. The portable, petite pies seem to follow the mini-treats trend. Islander used her $10 toy, a lattice pocket pie mold, that Highlander got for her from the Williams-Sonoma store. The mold makes it quick and easy to prepare the pies. The blueberry filling may be substituted for any other favorite flavor (fresh fruits or canned pie filling) and the lattice crust may be made from scratch or rolled out from refrigerated pie dough. For a sweet snack, prepare something “as easy as pie” and bake blueberry pie pockets for National Blueberry Pie Day.

Recipe

(Inspired by Williams-Sonoma)

  • 1 package refrigerated pie dough, thawed
  • 1 can blueberry pie filling, partially drained (see Notes)
  • 1 egg, beaten with a tablespoon of water
  • sanding or turbinado sugar (we used Wilton brand white sparkling sugar) 

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Partially drain the blueberry filling (optional).

Blueberry Pie Pockets

Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the blueberry pie filling in the middle of the dough.  Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Blueberry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and blueberry pie filling. Freeze all pocket pies for at least an hour. Remove from the freezer and transfer to a lightly greased, foil-lined baking sheet. Brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the blueberry pie pockets cool completely on a wire rack.

Blueberry Pie Pockets

Notes

  • Drain half of the liquid syrup from the can of blueberries so the filling is not so runny.
  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, seal the edges by pressing down with the tines of a fork and brush the sides and tops with egg wash. Cut a few slits on the top as vents. Freeze until firm. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • July is National Blueberry Month. Search our blog for more recipes containing blueberries. 

 

Blueberry Popovers

Blueberry Popovers

March 10: National Blueberry Popover Day

Let us call Yorkshire pudding


A fortunate blunder;


It’s a sort of popover

That tripped and popped under.

Ogden Nash

American Poet

August 19, 1902 – May 19, 1971

Highlander and his family grew up eating Yorkshire pudding (see our blog recipe post). So Islander baked something similar and slightly sweeter for him to try: blueberry popovers. They are like a cross between a blueberry clafoutis and blueberry muffin (both recipes also have been posted previously on our blog). The blueberry popovers are moist, burst with juicy fruit and have a texture of French toast. They are a nice change for breakfast with a little maple syrup or powdered sugar.  Prepare blueberry popovers for National Blueberry Popover Day!

Recipe

(Adapted from Lanier’s Bed and Breakfast)

Ingredients

  • 1 pint fresh blueberries
  • 1 lemon
  • 2 tablespoon brown sugar
  • 2 tablespoons butter
  • ½ cup flour
  • ½ cup whole milk
  • 3 eggs

Directions

Wash the blueberries and then place in a bowl. Squeeze the juice of the lemon over them. Toss with brown sugar and set aside.

Blueberry Popovers

Meanwhile, put a thin slice of butter into the six wells of a popover pan (see Notes). Put in a preheated oven at 400 degrees F and melt but do not brown the butter (about five minutes). Remove from the oven and brush the sides with the melted butter. Keep the pan hot until ready to pour the batter into the wells.

Blueberry Popovers

While the popover pan is heating up in the oven, make the batter. In a mixing bowl, combine the flour, milk and eggs until slightly smooth. Divide the batter evenly into the hot popover pan (1/3 to ½ full). Scatter the blueberries evenly in each well over the top of the batter.

Blueberry Popovers

Place in the oven and continue to bake for 20 minutes. The popovers will rise in the pan and seem to pop over the top! When browned, remove from the oven and carefully take them out of the pan. Serve hot.

Blueberry Popovers

Notes 

  • We purchased our popover pan for less than $10 at World Market. They are also available at Williams-Sonoma and other specialty cookware stores at higher prices.
  • Use a muffin or cupcake tin if a popover pan is not available. Oven-safe ramekins are suitable as well.
  • Bake a batch of cherry popovers for National Cherry Popover Day on September 1.
  • Search our blog for more blueberry recipes.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

January 28: National Blueberry Pancake Day

Pancakes are a basic breakfast and brunch fare. Adding fresh blueberries and buttermilk in the batter make them go from boring to better! These fluffy flapjacks are filling enough even for our dinnertime when we eat a stack of them with sausage or bacon and eggs. Prepare pancakes with blueberries and buttermilk for an easy and hearty meal—they are “berry good” any time of the day and especially on its own food holiday, National Blueberry Pancake Day.

Recipes

(Adapted from Simply Recipes)

Ingredients

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teasppon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup buttermilk
  • 3 tablespoon melted butter
  • 1 cup fresh blueberries, plus extra for garnish
  • oil or butter for cooking

Directions

In a bowl, combine the flour, salt, baking soda, baking powder and sugar. In a larger mixing bowl, beat the eggs with the milk and buttermilk. Stir in the melted butter and mix until the batter is smooth.

Blueberry Buttermilk Pancake

Gently fold in the blueberries. Heat on medium (not high) a flat pan (skillet or griddle) with a little oil or butter. Pour the batter onto the pan to about 5-inches in diameter. After some bubbles appear on the surface, flip it over and cook for a few more minutes, being careful not to burn the pancakes (they should be golden brown and not any darker). Repeat until the batter is used up, adding a little more oil or butter in the pan, if needed. Serve stacked on a plate with syrup and extra blueberries.

Blueberry Buttermilk Pancakes

Notes

  • We halved the the recipe for the two of us. It was enough to make about seven 5-inch sized pancakes.
  • Some cooks like to ladle the pancake batter without the blueberries in the pan.  Once poured onto the pan, arrange some blueberries on top. Flip the pancake over and finish cooking.
  • Search our blog for more recipes containing blueberries.

Blueberry Clafoutis

Blueberry Clafoutis

July: National Blueberry Month

We get rave reviews on the recipe for raspberry-almond clafoutis that we decided to bake another one featuring the fruit of the month: blueberries! This is a simple summery dish from France, also called flaugnarde, which is like a cross between a custard and a cake. Although it does not look as attractive as other dishes, the sweet scent of vanilla and bursts of blueberry make this dessert as delicious as the raspberry-almond clafoutis. Taste why this is a French favorite—and why it has also become one of ours—and bake a blueberry clafoutis for National Blueberry Month.

Recipe

(Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck) 

Ingredients

  • 2-3 cups fresh blueberries
  • 3 eggs
  • 1 ¼ cup milk
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • ½ cup flour
  • powdered sugar (for dusting)

Directions

In a large mixing bowl, beat the eggs. Stir in the milk. Pour in the sugar. Add the vanilla and pinch of salt.

Blueberry Clafoutis

Mix in the flour until the batter is no longer lumpy. Pour the batter about ¼ inch thick into a pie dish. Bake in a preheated oven at 350 degrees F for 5-10 minutes to set the bottom of the clafoutis. Remove from the oven and arrange the blueberries on top.

Blueberry Clafoutis

Pour the remaining batter over the blueberries.  Return to the oven and bake for an hour or until the middle is no longer wet and wiggly. The clafoutis is cooked when it is puffed up and brown and a knife comes out clean after inserting into the middle. Remove from the oven and cool slightly (the dessert will deflate) before slicing into wedges. Sprinkle a little powdered sugar on each serving. The blueberry clafoutis may be served hot or cold.

Blueberry Clafoutis

Notes

  • Try the recipe for raspberry-almond clafoutis for July which is also National Berry Month. 
  • Search our blog for more recipe posts containing blueberries as an ingredient.

Blueberry Muffins

Blueberry Muffins

July 11: National Blueberry Muffin Day

When we traveled to Maine to visit our goddaughter, Keira B., and her family, we had the opportunity to drive around the quiet countryside and see moose on the loose, serene lakes, vibrant lupin fields and wild berries (strawberries, raspberries and blueberries) along the way. In fact, during its annual summer harvest, the state produces more than 90 percent of America’s wild blueberry crops growing naturally in 60,000 acres. As we reminisced about our time spent in the Maine wilderness with Keira and her family, we baked up a batch of classic blueberry muffins for our blog to celebrate National Blueberry Muffin Day.

Recipe

(Adapted from Yankee Magazine)

Ingredients

  • 1-2 cups of fresh blueberries
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, at room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • ½ cup milk

Directions

In a medium sized bowl, sift together the flour, baking powder and salt. In a large mixing bowl, cream the butter with the sugar.  Stir in the milk and egg. Gradually add the flour mixture to the bowl and combine well.

Blueberry Muffins

Gently fold in the blueberries to the batter. Fill a well-greased muffin tin (or use cupcake paper liners) about 2/3 full.  Bake in a preheated oven at 350 degrees for 25-30 minutes. Remove from the oven and transfer the muffins to wire rack to cool.

Blueberry Muffins

Notes

  • Add a few fresh blueberries on top the batter before baking for a burst of flavor.
  • Sprinkle coarse sugar crystals on top of the batter before baking for a crunchy sweetness.
  • Blueberries are a superfruit that is high in antioxidants. Learn more about their health benefits and nutritional value from the Wild Blueberries website.
  • Search our blog for other recipe posts on blueberries.

Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

May 26: National Blueberry Cheesecake Day

This blog recipe post is an adaptation of the mini cherry cheesecakes that we featured on April 23 for National Cherry Cheesecake Day. In this version, instead of topping the mini cheesecakes with canned blueberry pie filling, the drained blueberries are sandwiched between layers of cheesecake batter. Fresh blueberries enhance the taste as well as the presentation of these mini blueberry cheesecakes. The double dose of canned and fresh blueberries is a “berry” good combination for National Blueberry Cheesecake Day.

Recipe

Ingredients

  • 2 packages (8 ounces each) cream cheese
  • ¾ cup sugar (granulated white)
  • 1 teaspoon vanilla
  • 2 large eggs
  • box of vanilla wafers
  • can of blueberry pie filling
  • ½ cup of fresh blueberries

Directions

Line a muffin tin with cupcake papers and place one vanilla wafer in each cup.  Drain the can of blueberry pie filling in a colander, separating the berries from the thickened liquid; reserve the liquid. Beat the cream cheese, sugar, vanilla and eggs until smooth. Cover the vanilla wafers with a small amount of cheesecake batter.

Mini Blueberry Cheesecakes

Add a teaspoonful of drained blueberry pie filling on top of the first layer of cheesecake batter.  Cover the top of the pie filling with a second layer of cheesecake batter, being careful not to mix the colors, about 2/3 full. Tap the bottom of the muffin tin until the batter lies smoothly. Bake the mini cheesecakes in a preheated oven at 350 degrees F for 25-30 minutes.

Mini Blueberry Cheesecakes

Remove the mini cheesecakes from the oven and let stand for 10 minutes in the muffin tins. Transfer the mini cheesecakes to a wire rack to cool completely. Refrigerate for at least one hour to set. Rinse and dry the fresh blueberries. Dip a blueberry in the reserved liquid drained from the canned pie filling and stick it the middle of the cheesecake well. Repeat with two more blueberries and arrange the decoration on top. Refrigerate until ready to serve. Yield: About 1 ½ dozen.

Mini Blueberry Cheesecakes