Locally blueberries have begun to ripen and are ready to be picked at spots including Rocky Point Blueberry Farm which opened their season Monday at 130 Rocky Point Ave., Warwick.
There you can pick for the next six weeks from 7 a.m. to noon on Monday through Thursday, 4-8 p.m. on Thursday and 7 a.m. to noon on Saturday and Sunday. Closed on Friday.
Check in Sunday’s Journal as the rest of the farms report their schedules.
But for today, let’s talk baking and those recipes we love to recall each July and August.
It was 1991 when the vice president of food service for Jordan Marsh shared its famous blueberry muffin recipe specifically developed by the store’s head baker just for baking at home. They are outstanding but don’t scrimp on the topping sugar and go for a more airy muffin with Crisco as the fat.
Davenport’s Restaurant, still open and operating at 1925 Pawtucket Ave., East Providence, and at 1070 Mendon Rd. in Cumberland, shared their blueberry pie recipe back in 2007. The secret of the recipe is to use pastry flour to mix with the berries rather than heavier, all purpose flour.
There are more, so read on and get ready to dive in to these great, tried and true recipes including a gluten-free one.
The Official Jordan Marsh Blueberry Muffin Recipe
½ cup shortening (see note)
1 cup granulated sugar
1 teaspoon vanilla
½ teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
½ cup milk
1 pint blueberries (about 2¼ cups)
Sugar for top
Note: Shortening may be all vegetable solid shortening, all butter, all margarine or a 50-50 blend.
Preheat oven to 450 degrees. Clean and rinse blueberries.
Beat shortening with sugar and vanilla until well mixed. Beat in eggs. Mix dry ingredients and mix in alternately with the milk. Fold in blueberries. Batter will be very heavy.
Grease muffin pans well and lightly flour them. Grease the top of pan, too, as muffins will peak and cause a mushroom effect on top. If pan top is not greased, muffins will stick.
Fill muffin cups to top. Sprinkle sugar on top of each batter.
Bake at 450 degrees for 5 minutes. Lower heat to 375 degrees and bake an additional time, until golden brown. The recipe calls for 30 minutes but it is far less than that for most ovens. Cool and remove from pans.
Makes 1 dozen
Blueberry Lemon Bundt Cake
Floured baking spray
1 box (18.25-ounce) trans fat-free lemon or yellow cake mix
1 box (2.9-ounce) lemon or vanilla cook-and-serve pudding and pie filling
¾ cup skim milk
1 container (6-ounce) low-fat lemon yogurt
2 egg whites
2 tablespoons canola oil
1½ cups fresh blueberries
2 teaspoons all-purpose flour
Powdered sugar for dusting top of cake
Coat a 12-cup bundt pan with floured baking spray.
Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg and oil; beat according to package directions.
In a small bowl, toss the blueberries with the flour (this helps them to not sink to the bottom) and fold into the cake batter.
Pour batter into the bundt pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Let stand 30 to 40 minutes before inverting the pan to release the cake. Cool completely. Dust with powdered sugar before serving.
From the Detroit Free Press
Blueberry Hazelnut Coffee Cake
For the filling
⅔ cup chopped toasted hazelnuts
¼ cup packed dark brown sugar
1½ teaspoons ground cinnamon
For the cake
1½ cups amaranth flour
½ cup potato starch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
⅔ cup fine crystal cane sugar
2 large eggs
½ cup unsalted butter, melted
2 teaspoons gluten-free vanilla extract
1⅓ cups buttermilk
1½ cups blueberries
Preheat oven to 350 degrees.
Spray a 9-inch square metal baking pan with nonstick cooking spray
For the filling, combine hazelnuts, brown sugar and cinnamon in a small bowl.
For the cake, whisk together amaranth flour, potato starch, baking powder, baking soda and salt in a large bowl.
In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
Spread half the batter evenly in prepared pan and sprinkle with filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).
Bake in preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
Makes 12 servings
Tips: Other berries, such as raspberries, blackberries or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to ¾ cup. Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.
Storage Tip: Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days.
From “Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes” by Camilla Saulsbury (Robert Rose).
Sandwich Junction Blueberry Dream Bar
1 pound blueberries, fresh or frozen
1 pound butter
½ pound sugar
1 pound, 2 ounces flour
6 eggs, slightly beaten
1 pound, 2 ounces brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
Flour as needed to coat blueberries
12 ounces walnuts, chopped
½ quart cream cheese frosting, prepared
Rinse and drain blueberries; reserve.
Combine butter, sugar and flour; mix until blended. Press into a pan. At Sandwich Junction, the pan measures approximately 12-inches-by-17½-inches. Bake at 350 degrees for 10 minutes or until light brown.
Combine eggs, brown sugar, vanilla and salt; mix until blended. Dust blueberries with flour. Fold blueberries and nuts into egg mixture. Pour blueberry mixture over crust in the pans.
Bake at 350 degrees for 25 minutes or until center tests done.
Cool; frost with cream cheese frosting.
Shared by Sandwich Junction, 86 Kilvert St., Warwick, and Kathy and Craig Ruginski in 2003
Aunt Molly’s Blueberry Pie
1 quart blueberries, divided use
¾ cup water
2 tablespoons flour
½ cup sugar
⅛ teaspoon salt
9-inch baked pie shell or prepared graham cracker crust
Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.
Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let sit for a few minutes.
Pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.
Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.
Shared by Diana Travisono from her Aunt Molly, the late Amalia Femino
Davenport’s Blueberry Pie
3½ cups pastry flour
¾ cup shortening
5½ tablespoons butter
1 teaspoon salt
⅓ to ½ cup cold water
Mix the salt and flour together. Break the shortening and butter up into small pieces and work them into the flour with your fingers until the mixture resembles a coarse meal. Slowly add the cold water in stages and mix it by hand until the dough just comes together. You may not need to add all the water. Divide the dough into two equal pieces, shape them into flat disks and wrap them tightly, and refrigerate until firm. Roll out one for bottom and one for top crust.
2 pounds blueberries
¼ cup pastry flour
1 cup sugar
⅛ teaspoon cinnamon
One egg, lightly beaten, diluted with a little water
Preheat oven to 400 degrees.
Rinse the blueberries and drain them well. In a bowl, add the flour to the blueberries and mix until the berries are coated. Add the sugar and cinnamon and mix well to coat the blueberries evenly.
On a floured surface, roll out each piece of dough to fit a 10 inch, deep pie dish. Transfer one crust into the bottom of the pan and trim edges to 6¼ inch of the edge of the dish. Pour the berry filling into the crust and distribute evenly. Place the other piece of dough on top and trim the edges to 6¼ inch of the edge of the dish. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge. Cut slits in the top crust.
Brush the crust with a light coat of egg wash, and sprinkle the coarse sugar on top. Place in oven and bake until crust is golden brown and filling has thickened and begins to bubble, 30 to 45 minutes. Allow pie to cool completely before serving, about 2 hours.
Milano’s Blueberry Sour Cream Cake
1 cup butter (2 sticks)
2 cups sugar
2 cups flour
1 teaspoon baking powder
⅛ teaspoon salt
1½ cups sour cream
½ teaspoon almond extract
1½ pints blueberries
¼ cup sugar, optional (for sanding)
Preheat oven to 350 degrees.
Cream butter and sugar. Beat in eggs.
In separate bowl, mix flour, baking powder and salt.
Add flour mixture gradually to butter mixture. When completely blended, add sour cream and almond extract. Add blueberries. Fold together gently.
Pour into a greased (with butter) and floured pan measuring 9 inches by 12 inches. Sprinkle with the extra ¼ cup sugar.
Bake for 50 to 55 minutes.
Serve warm with blueberry compote (recipe follows) and a touch of whipped cream.
½ pint blueberries
¼ cup sugar
1/4 cup Amaretto
In a saucepan, mix the three ingredients. Cook over medium heat for 3 to 6 minutes, just until the blueberries begin to soften and the alcohol in the Amaretto burns off.
A Chef’s Secret from Milano’s restaurant in Rehoboth, shared in 2003 by Kerri Kent.