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Posts Tagged ‘blueberries’

Bake a Lattice-Top Blueberry Pie

Blueberry pie

I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.

Blueberry Pie
Prep: 45 minutes
Cook: 60 minutes
Yield: One 12-inch pie

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25 Ways to Use Blueberries

Blueberries are at the height of their season on the East Coast, which means whether you’re picking them from your backyard or the local farmer’s market, it’s time to stock up.

Small but mighty, blueberries are packed with antioxidants, and vitamins C and K. Utilize these sweet treats year-round by freezing them or by canning homemade blueberry jam (pictured above). For more information on your favorite summertime berry check out this Cooking Channel video on blueberries or just get straight to cooking with these 25 ways.

  1. Blueberry pancake options for everyone: Blueberry Pancakes, Whole Wheat Blueberry Pancakes with Blueberry Sauce, and Blueberry Buckwheat Pancakes.
  2. If you’re making blueberry pancakes, it just makes sense to serve them with two-ingredient Blueberry Syrup for Pancakes.
  3. Blueberry Breakfast Bars are the kind of breakfast you dream about, tons of flavor, whole grains and you can even take them on the go! Rye flakes are a breakfast cereal made by rolling whole-grain rye flat. If you can’t find rye flakes in the health food section of your grocery store, replace them with more oats.
  4. For when you’ve stockpiled an absurd amount of blueberries at the farmer’s market, Blueberry Pie can help.
  5. Or if you prefer your baked goods to only have a bottom crust, there is Fresh Blueberry Tart.

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Debating: What to Make With Fresh Blueberries?

blueberries

Just in from the orchard.

Something amazing happened today. Stemilt World Famous Fruit sent us a whole bunch of sweet, plump blueberries fresh from their farm in Washington State. As you may know, farm-fresh fruit never lasts in my house, I prefer to eat it over the sink, sometimes washed, sometimes not. But I’m determined to make something great with these berries; after all, we’re nearing the end of berry season, and I won’t have a chance for another year. But what to make? I’m torn and overwhelmed . . . you guys decide.

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