Blueberry-Corn Muffins - Blue Monday

From the kitchen of One Perfect Bite...They're back. My Texas grandsons have grown like weeds and in six short months have crossed that invisible line that separates little boys from more serious works in progress. I'm a bit sad, but also thrilled and proud. Their years become them. On a more practical note, I have to feed these gangly guys and my dainty breakfast muffins will no longer suit this crew. So, I surrendered and bought a pair of jumbo muffin pans, and began a search for a batter with which to fill them. Martha Stewart had just what I was looking for. She developed a muffin that contains corn meal and blueberries. The proportion of corn meal to flour in her recipe is slight, so the end product tastes like a muffin with a really interesting texture rather than cornbread. I didn't make the paper molds she suggested and while my muffins lacked her striking presentation, the jumbo muffin pans worked well. I do have one suggestion to make to you. Use frozen blueberries. This recipe makes a really stiff batter and fresh berries will be mangled when you fold them into the dough. This is a really nice recipe that's a bit unique. You'll also love the aroma of the muffins as they bake. The only downside to this recipe is that the muffins don't keep well. They are, of course, best eaten warm. I hope you'll try these. They really are good. Here's the recipe.

Blueberry-Corn Muffins...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
1 cup (2 sticks) + 2 tablespoons unsalted butter, room temperature
3/4 cup sugar, plus 2 tablespoons for sprinkling
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal
3-1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries

Directions:
1) Heat oven to 375 degrees. Spray one jumbo muffin pan with nonstick spray. Set aside.
2) Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
3) Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among muffin cups. Brush tops with cold water; sprinkle 1 teaspoon of reserved sugar over each.
4) Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Serve at once. Yield: 6 jumbo muffins.

You might also like the recipes:
Raspberry Streusel Muffins - One Perfect Bite
Morning Glory Muffins - One Perfect Bite
French Breakfast Puffs - One Perfect Bite
Chocolate Chip Muffins - The Purple Foodie
Blueberry Lime Muffins with Ricotta - Savour Fare
Pumpkin Muffins - Whisk: A food Blog
Cinnamon Apple Yogurt Muffins - Food Gal
Very Berry Muffins - Kristen's Kitchen
Orange Marmalade Muffins - The Food Addicts

This post is being linked to:
Smiling Sally - Blue Monday

Blueberry Glacé Pie - Blue Monday

From the kitchen of One Perfect Bite...I am readying myself for a feast of epic proportions. Tomorrow is Bob's birthday and I've spent a good part of the day preparing for the celebration. Bob is a pie person, so, while there will be a token cake holding a passel of candles, the real emphasis will be on some of his favorite pies. The pie I'm featuring today has been around for quite awhile. Before image consultants took it uptown, it was called an icebox pie. For better or for worse, it's now referred to as a glacéd pie. Fortunately, it has remained easy to do and it's a wonderful recipe to have on hand for berry season. It is a pure berry tart and, unlike many icebox pies, this one has no custard filling. While I used a crumb crust for this occasion, short crusts are also wonderful with this tart. Be sure to use fresh berries when making this pie. Frozen berries exude too much liquid and will keep the filling from setting properly. Those of you who love fruit will love the zen-like simplicity of this pie. Here's the recipe.

Blueberry Glacé Pie...from the kitchen of One Perfect Bite

Ingredients:
1/2 to 3/4 cup sugar
2-1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
3 to 4 cups fresh blueberries
2 tablespoons unsalted butter
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons orange liqueur
1 8 or 9-inch pastry shell, baked
Optional: whipped cream for garnish

Directions:
1) Combine sugar, cornstarch and salt in a saucepan. Whisk in water. Stir in 1 cup blueberries. Bring to a boil, stirring constantly, and cook until very thick, about 15 minutes. Remove from heat. Stir in butter, lemon juice and orange liqueur. Let cool.
2) Fold reserved blueberries into blueberry sauce. Refrigerate for 1 hour. When chilled, spoon into cooked pastry shell and refrigerate for 1 hour longer. Garnish with whipped cream if desired. Yield: 6-8 servings.

You might also enjoy these recipes:
Strawberry Glace Tart - One Perfect Bite
Chocolate and Hazelnut Pie with Vanilla Cream - One Perfect Bite
Apple Custard Pie with Streusel Topping

This post is being linked to:
Smiling Sally - Blue Monday

Dandelion Blueberry Bars

These cookies are a "remembrance of things past." The recipe comes from the Quaker Oats test kitchen and you probably know the cookies as Berry Berry Streusel Bars. I renamed them when I realized that each time I made them I received a bouquet of dandelions or a daisy chain. Not bad for a cookie, huh? With very small changes these cookie bars can be enjoyed by vegans and the gluten intolerant. The recipe is extraordinarily easy to make and the only complaint I've ever heard is that the cookies are too crumbly. Firmly pressing down the base and crumb layer should take care of the problem. These are simple and wholesome, so get a jelly jar ready for your bouquet and that unbeatable "for you, Mommy." No tears, please.

Dandelion Blueberry Bars - Berry Berry Streusel Bars

Ingredients:
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
12 tablespoons (1-1/2 sticks) butter or margarine, melted
1 cup fresh or frozen blueberries (do not thaw)
1/3 cup raspberry or strawberry preserves
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel (optional)

Directions:
1) Heat oven to 350 degrees F. In a large bowl, combine oats, 1-1/4 cups flour, sugar and butter; mix until crumbly. Reserve 1 cup oat mixture for topping. Press remaining oat mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly on wire rack.
2) In medium bowl, combine blueberries, preserves, 1 teaspoon flour and lemon peel, if using; mix gently. Spread evenly over crust to within 1/2 inch of edges. Sprinkle with reserved oat mixture, patting gently.
3) Bake 20 to 22 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Yield: 16 bars.

Blueberry and Lemon Tea Biscuits

What to serve with tea for two or three or more? Tea biscuits are highly recommend. Ours, while just barely sweet, are kissed with lemon sugar and packed with blueberries. Making them requires a little forethought. You'll need lemon sugar but it's easy enough to make and can be used to flavor both the tea and the biscuits. I keep a small stash of the sugar in the refrigerator, so I can whip these up in no time at all. The biscuits keep for several days but they should be warmed and crisped before eating. They can be served for breakfast, brunch or my favorite meal "munch." We'll start with the lemon sugar and then move on to the tea biscuits which are adapted from Ina Garten's recipe for scones.

Lemon Sugar

Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar

Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need

Blueberry and Lemon Tea Biscuits

Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.

Blueberry Fool

This luscious summer dessert - a blueberry fool - is similar to one I made as a child in the kitchen of a Swedish neighbor. A fruit fool is a dessert made with stewed or puréed fruit that is folded into a beaten cream or custard and served icy cold. It's a classic British dessert that was first made in the 16th century. It is usually served when fresh fruits are abundant. The fruit most favored to use in this dessert is the gooseberry, but, as they are not easy to come by, I use blueberries. Actually, any stewed fruit can be used. Times and taste have altered the way old desserts are made and this one is no exception. Today's version comes from Fine Cooking magazine. Strangely enough, it's higher in calories than many of the older recipes. I must be honest here. The magazine's version of the recipe is absolutely delicious, but when I make it for Bob I've been known to use a vanilla pudding that's been lightened with a nondairy whipped topping. It, too, is a lovely dessert but it's far less caloric than one that uses crème pâtissière or whipped cream as its base. This is extremely easy to make and it can assembled in less than thirty minutes. It does, however, require time to chill, so be sure to plan accordingly. The stewed blueberries would be absolutely delicious as a standalone or as a sauce for ice cream. I think you'll like the simplicity of this dessert.

Blueberry Fool

Ingredients:
4 cups blueberries, rinsed, picked over, and drained
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
Scant 1/8 teaspoon salt
Scant 1/8 teaspoon nutmeg
1-1/4 cups cold heavy cream

Directions:
1) In a medium saucepan, combine blueberries, brown sugar, lemon juice, salt, and nutmeg. Simmer over medium-high heat, stirring occasionally, until berries have released their juice and burst when lightly pressed with a spoon, about 6 minutes. . Increase the heat to high and reduce mixture by half, stirring frequently to prevent scorching, 6-7 minutes. Pour the compote into a bowl and refrigerate until very cold, about 4 hours. The stewed blueberries will keep for up to 3 days in the refrigerator. Taste and adjust flavorings if you like, but remember that flavors will be muted when mixed with cream.
2) In a chilled bowl, whip cream to form firm but not stiff peaks. With a rubber spatula, gently fold half of the chilled compote into the cream just until incorporated. Serve immediately or refrigerate for up to 24 hours. Just before serving, spoon remaining compote over the fool. Yield: 4 servings.




I'm sending this to Gollum at Designs By Gollum who is hostess for "Foodie Friday."

Blueberry and Lemon Cake-Style Muffins

I've made these muffins for more years than I care to admit. My favorite way to entertain is with a Sunday brunch and these muffins fall right into place with that easy, no stress, style of entertaining. Unlike their bread-type cousins that quickly stale, these cake-type muffins can be made ahead and sit for 24 hours or so and still be moist and tender. They can also be frozen. The recipe on which these muffins are based came from the old New McCall's Cookbook - sorry for that unintended oxymoron. The cookbook was a bible of sorts in the early 70's and I suspect that anyone even near my age has made at least one dish from its pages. McCall's crepe manicotti with tomato sauce was legend and I probably had it a thousand time before it died a natural death. I digress. The blueberry muffins are inexpensive and really easy to make. This is definitely a "what's not to like" kind of recipe. It's worth a try.

Blueberry and Lemon Cake-Style Muffins

Ingredients:
3 cups all-purpose flour
2-1/4 teaspoons baking powder
3/8 teaspoons salt
3/4 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs, unbeaten
1-1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
3/4 cup milk
2 cups fresh or frozen, unthawed blueberries
Confectioners' sugar

Directions:
1) Preheat oven to 375 drgrees F. Spray 2 six-cup muffin tins with nonstick spray. Set aside.
2) Place flour, baking powder and salt in a large bowl. Whisk to combine. Set aside.
3) Place butter, sugar, eggs, vanilla and lemon zest in bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as required.
4) Turn speed to low. Beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.
5) Fold in blueberries, just until combined.
6) Use an ice cream scoop to fill each cup two-thirds full.
7) Bake until golden brown and cake tester inserted in center comes out clean, about 25 to 30 minutes. Transfer pans to wire racks; let cool for ten minutes. Remove muffins from pans. Serve warm or cold. Sprinkle with confectioners' sugar before serving. Yield: 12 large muffins.

Old-Fashioned Blueberry Crumb Bars

This recipe has been floating in the ether for years. I first saw these bars on the wonderful blog Nook and Cranny and determined I would make them as soon as possible. That was several months ago. Timely I'm not. Determined I am. I've made a single change to the base recipe which I'm told first appeared on All Recipes. You'll see that I've substituted some brown sugar for a portion of the white in an effort to make the bars more flavorful. I think it worked. If you use frozen berries do not thaw before using. Here's the recipe.

Blueberry Crumb Bars

Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting

Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.
2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla extract. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.
3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.
4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days. Yield: 15 bars.

Very Berry Lemon and Blueberry Sweet Bread

Our friend, Susan, is celebrating the first anniversary of her event, YeastSpotting, today. Stop by and see all the glorious breads that have been made for the occasion.

No visit to Cape Cod would be complete without sampling Portuguese sweet bread. It was brought to the cape by the wives of Portuguese fisherman and the eggy, sweet bread quickly became a favorite of locals and visitors alike. Fortunately, the Portuguese established enclaves outside of Provincetown so the bread is also available to those who are not on vacation. Bob and I spent several decades on the east coast and did a lot exploring in ethnic communities of the area. One of our favorites was a stretch of sidewalk that twisted its way through several blocks of the Ironbound section of Newark, New Jersey. The area was an almost imperceptible blend of Italian and Portuguese families who refused to leave the area. Ferry Street was lined with restaurants and bakeries, some of which were truly wonderful. Bob and I would meet for lunch here several times a month. The area had an old world charm about it and I loved to market here. Round loaves of peasant bread with crackly crusts and soft crumb were stacked in bins next to discs of the the sweet bread we so enjoyed. We retired to an area in which the Portuguese population is minuscule, so I had to learn how to make the sweet bread or do without it. I used an old James Beard recipe as my starting point, but it's evolved over the years. My bread now contains lemon and blueberries and the traditional shot put has become a loaf. The loaf is easier to manage when there are only two people in the house. I slice and freeze the bread in slices that can be pulled from the freezer when they're needed. This bread makes wonderful toast and I like to keep some in the freezer for guest breakfasts and afternoon tea. The bread is easy to make and the marriage of lemon and blueberry takes an already lovely sweet bread to another level..

Lemon and Blueberry Sweet Bread

Ingredients:
5 teaspoons active dry yeast
1 cup + 1 teaspoon granulated sugar
1/2 cup warm water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup warm milk
1 teaspoon finely grated lemon zest
4 large eggs, divided use
1 tablespoon salt
1 cups dried sweetened blueberries
4 to 4-1/2 cups all-purpose flour

Directions:
1) Place yeast, 1 teaspoons sugar and warm water in a large bowl. Let sit until foamy. Combine butter, warm milk, reserved cup sugar and lemon zest in a small bowl. Add to the yeast mixture and stir to combine. Add 3 eggs, lightly beaten. Whisk in salt. Add blueberries. Using your hands, knead in flour, a cup at a time, to make a soft dough. Turn onto a floured board and knead until dough is smooth and elastic, about 10 minutes. Shape into a ball. Place into a greased bowl, turning to coat surface. Cover with plastic wrap and allow to rise until doubled in bulk. This is a slow rising bread.
2) Punch down dough and divide into two pieces. If making round loaves shape into balls and place in two greased 9-inch cake pans. If making loaves, shape into loaves and place in two 8-1/2 X 4-1/2 X 2-1/2-inch bread pans. Cover with plastic wrap and allow to rise until doubles in bulk. Remember this is slow rising bread. While bread is rising, preheat oven to 350 degrees F. Beat reserved egg; glaze loaves with egg. Bake for 40 to 45 minutes, or until bread is a dark, shining color and sounds hollow when rapped. Cool on racks. Yield: 2 loaves.

Blueberry Crumb Cake, Fats Domino and Blue Monday

Blueberries - partie un: What sparked this meme? I knew I was under fire when the second volley of berries hit me. He was a two-something minx who'd been left sitting in the grocery cart and was using the alone time to raid the berry basket and have a little target practice. That would be me. He was awfully cute; chances are he'll grow up to become a gunnery sergeant - if his mother doesn't kill him first. I held my ground lest he try to stand in the cart before she returned. My 40 yard dash was once the envy of the neighborhood and I stood at the ready should my prowess be needed to prevent bashed brains or sundry injuries. The adrenalin coursed until Mom returned, confirming to me yet again that God takes care of fools, drunks and mischievous baby boys.

Blueberries - partie deux: Ah, the music. Saddle shoes. Poodle skirts. Sock hops. I was 14 when he - all 15 years of him - asked me to dance. This was the song. The path to the altar was neither smooth or straight but we eventually got there. By that time, folk music, protest movements and coffee houses had replaced rock and roll and sock hops had gone the way of the dinosaur. The Weaver's trumped Fats Domino and folks stopped dancing altogether, but it's lovely to sit here in my December and remember the world when it was very young.

Blueberries - partie trois: Finally, it's time to eat, so grab a fork and belly up to the bar. I'm trying to reach the bottom of the freezer before the start of the new berry season. In order to do that, I've decided to have a blueberry bonanza - the first ever theme week on One Perfect Bite. Over the course of the next 7 days you're bound to find something you'll like. So, I hope you share my love of berries and will visit everyday to see what we're up to. First up is a crumb cake based on one developed by Ina Garten. Let's get the berrython started.

Blueberry Crumb Cake
Ingredients:
Streusel Topping:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1-1/3 cups all-purpose flour
Cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
Grated zest of 1 large lemon
2/3 cup reduced-fat plain or vanilla Greek yogurt
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup blueberries (if using frozen do not thaw)
Confectioners' sugar for sprinkling

Directions:
1) Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
2) To make streusel, place granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Whisk to combine. Stir in melted butter. Add flour. Mix well. Set Aside.with fork to combine and then the flour. Mix well and set aside.
3) To make the cake, cream butter and sugar in bowl of an electric mixer fitted with a paddle attachment until light and creamy, about 4 to 5 minutes. Reduce speed to low and add eggs, one at a time, just until incorporated. Add vanilla, lemon zest and yogurt. Place flour, baking powder,, baking soda and salt in a separate bowl. Whisk to combine. Slowly add flour mixture and beat on low speed just till combined. Fold in blueberries. Spoon batter into prepared pan, smoothing top with a knife or offset spatula. Crumble streusel topping over batter. Bake until a cake tester comes out clean, about 40 to 50 minutes. Transfer cake to a rack to cool. Let sit for 20 minutes. Remove from cake pan and cool to room temperature. Sprinkle with confectioners' sugar. Transfer to cale plate. Yield: 8 servings.

I'm send this to Smiling Sally for her Blue Monday event.

Blueberry Salsa and Blueberry Barbecue Sauce

This is an unplanned post, but yesterday's barbecue produced some nice surprises. I was experimenting with a mop sauce and salsa to go with grilled lamb. I wanted something a little out of the ordinary and I had blueberries that were rapidly aging and would soon be fit only for the compost pile. The prime directive of old cooks is use it or lose it, so it was only natural to work with the berries. Thirty minutes later I had another variation of sauce and salsa for summer barbecues. Not only did they work, they worked well. So, I have a couple of more recipes for you. I hope you'll try these afterthoughts. They're PDG.

Blueberry Salsa
Ingredients:
1-1/2 cups blueberries, stemmed and washed
1 large Bartlet pear, peeled, cored and cut in 1/4-inch dice
1/4 cup finely minced red onion
1/4 cup diced red bell pepper
1 Jalapeno pepper, stemmed, seeded and finely mined
Juice of 1 lime
1 teaspoon honey
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic salt
2 tablespoons chopped fresh cilantro

Directions:
Coarsely chop 1 cup blueberries ( food processor may be used). Combine chopped blueberries, 1/2 cup whole blueberries, pear, onion, bell pepper, Jalapeno, lime juice, honey, oregano, garlic salt and cilantro in a small bowl. Serve shilled or at room temperatur. Yield: 1-1/2 cups.



Blueberry Barbecue Sauce

Ingredients:
1/2 cup tomato catsup
1/4 cup blueberry sauce or melted blueberry jelly
1 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon sriracha
1/2 teaspoon liquid smoke
1/4 teaspoon Dijon mustard
Salt and pepper

Directions:
Combine catsup, sauce, vinegar, worcestershire, sriracha, liquid smoke and mustard in a small bowl. Whisk to combine. Season to taste with salt and pepper. Yield: 3/4 cup sauce.

Baked Swedish Pancake - Breakfast

One more long day, then it's all over but the shouting. We're going to start the day with a substantial baked pancake that comes from Sweden. Pancake is really a misnomer; this is more like a baked custard or an Italian cheesecake sans cheese. I first made this years ago in an attempt to get extra calories and protein into the diet of an ill child. It's not terribly sweet, so I suggest you adjust the sugar to taste or serve it with macerated fruit or a fruit syrup. It's very easy to do. A cast-iron skillet is recommended and any type of berry can be used.

Baked Swedish Pancake

Ingredients:
2 tablespoons butter
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
6 large eggs
4 cups milk
2 teaspoons vanilla extract
1 cup blueberries
Garnish: blueberries, powdered sugar

Directions:
1) Butter a cast iron skillet and place in oven. Preheat oven to 375 degrees F.
2) Place flour, sugar, salt, eggs, milk and vanilla extract in a 2 quart bowl. Beat with an electric mixer until combined. Fold in blueberries.
3) Pour batter into hot pan. Bake for 50 minutes or until center of pancake is set.
4) Remove from oven and let rest for 5 minutes. Serve warm with berries and syrup. Yield: 8 servings.

Cook's Note: Warmed jelly or jam makes an excellent syrup for the pancake.

Blueberry and Lemon Batter Bread

My maternal grandmother, Margaret, was a frequent letter writer whose expectations included a prompt response from her grandchildren. She stood proudly with the last of the Victorians and her letters were always proper, chatty and Aesop-like in their desire to instruct and uplift - there was always a message tucked into her lines that would make me stronger, smarter and better equipped to face the world. I adored her, so I had no problems with her hidden agenda, though there was one admonition that became the bane of my childhood. I was bragging - she would call it being prideful - and she thought I should know that "preening pigeons necks are broken fluffing feathers." God knows where that came from or even what it meant, but, having failed muster, I immediately stopped fluffing only to find the damage had been done. I was, thereafter, stuck with the nickname Pige. Her letters always began with "Pige, I had tea, toast and orange for breakfast this morning." I'm convinced that Grandma's days would have been brighter and her spine less rigid had her mornings been less Spartan. Today's batter bread would take her morning toast to a whole new level. This cake-like bread can be flavored with a lemon-blueberry or orange-cranberry combination; it's really simple to make, freezes well and toasts beautifully. She'd love it. So, here's to better breakfasts, special grandmas and preening powder pigeons......

Blueberry and Lemon Batter Bread

Ingredients:
1/2 cup sugar
Zest of 1 small lemon
1 cup milk
1/2 cup butter
1 scant tablespoon active dry yeast
2 tablespoons warm water
4 large eggs, well beaten
4-1/2 cups whole wheat pastry or unbleached flour
1 tablespoon salt
3/4 cup dried blueberries

Directions:
1) Grease a 10-inch tube or Bundt pan. Set aside.
2) Add lemon zest to sugar in a medium saucepan. Work with fingers or a fork to evenly distribute zest in sugar. Add butter and milk. Heat, stirring, until butter melts and sugar dissolves. Cool to lukewarm.
3) Sprinkle yeast over water. When softened add to milk mixture and let sit until frothy.
4) Pour milk mixture into a bowl. Add eggs, flour, salt and blueberries. Beat, by hand or with an electric mixer, until dough is smooth and shiny. Turn into a clean greased bowl and let rise until doubled, about 1 to 2 hours. Beat down and turn into prepared Bundt pan. Let rise again until doubled in volume, about 1 hour. Preheat oven to 375 degrees F.
5) Bake for 40 to 50 minutes, or until golden. Let rest 5 minutes. Remove from pan and continue cooling on a cake rack. Yield: 1 loaf.