Foodie news | Back and forth blueberries | SierraSun.com

Foodie news | Back and forth blueberries

Simone Grandmain
Special to the Sun

Courtesy Simone Grandmain

Boy oh boy, this weather is just not cooperating with your blueberry plans. I know. You were up all night thinking about it. I mean, if you are anything like me, lately you have been buying them in the big cartons, two at a time, because they have been on sale at ridiculously low prices. And, hopefully, like me, you just froze them; just went straight from car to freezer, without even a stop to wash them (sorry kids.) You had intended to do some baking and#8212; then the sun came out. Then you decided to make a fruit salad and#8212; then it snowed. Relax. Those blueberries in the freezer will be good for few more months and they are so easy to just pull out and use in a weather-appropriate manner. Following are a couple of the recipes to which I default when blueberry prices hit the skids and leave me overwhelmed with possibilities.

Snow Day Blueberry

and Meyer Lemon Crumble/Streusel Cake

This cake blends fruit with a custard-like batter and ends with a streusel topping. If you donand#8217;t have Myer lemons (and there is a difference) you can use orange juice and zest.

Crumble/streusel topping ingredients

1/4 cup + 2 tablespoons all-purpose flour

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1/4 cup + 2 tablespoons sugar

1/4 teaspoon kosher salt

4 tablespoons cold unsalted butter

Cake ingredients

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks ( 3/4 cup) unsalted butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla

Juice of 1 Meyer lemon (about 2 tablespoons)

Zest of 1 Meyer lemon

3/4 cup plain, whole-milk yogurt

1 cup blueberries, fresh or frozen

Instructions

Preheat the oven to 350°. Butter a 9-inch round cake pan; set aside.

To make the streusel, mix together the flour, sugar and salt. Using your hands, rub the butter into the dry ingredients until the mixture becomes crumbly. Refrigerate until ready to use. For the cake, start by sifting together the flour, baking powder, baking soda and salt; set aside. Beat the butter and sugar until well-combined, about 2 minutes. Add the eggs, one at a time, mixing to blend. Add the vanilla, lemon juice, zest and yogurt; beat on low speed until the ingredients come together. Itand#8217;s OK if it looks a little lumpy. Add the dry ingredients all at once, and mix slowly until just combined, taking care not to overmix. Gently fold in the blueberries.

Spread the batter into the prepared pan; sprinkle the streusel/crumble evenly over the top. Bake until the top is golden and the center no longer feels jiggly, about 55-65 minutes. This is a very moist cake, so a toothpick test may not work. Remove from the oven; let cool at least 15 minutes. Invert onto a plate, then turn right side up on a serving plate; or cut into wedges and serve directly from the pan.

Sunny Day Spinach and Blueberry Smoothie

The spinach is just great in this and it also has been coming in cheap at the local grocers. I know, I know and#8212; the asparagus are the real deal right now. I think they have started giving them away in lieu of gas points. But they do not, I repeat, do not go well in this drink.

Ingredients

Handful of blueberries

1/2 of a pear, chopped

Handful of raw spinach

1 cup Almond Breeze 40 Calorie Vanilla

Put all in blender, process on high speed, all enjoy.