A FLAT OF BLUEBERRIES came home with us last week. That’s more blueberries than two people can reasonably eat before they turn, and I knew it when I bought them.
I do this every July. The first really good local berries show up, sweet and irresistible, and all sense leaves me at the market.
But a flat of blueberries? Not a problem. It’s a week of breakfasts, a pie (or three), a jar of jam for the back of the fridge, and a cake that makes Monday feel like a reason to bake.
It reminds me of the summer our niece and nephew, Megan and Michael, spent a week with us in Connecticut. We took them to an all-you-can-pick (read: eat) blueberry farm. Even though they were seven and nine years old, they managed to pick over 6 pounds of blueberries.
You don't need a flat to enjoy the season’s sassiest debutantes. A pint or two is all you need.
And, yeah, I know. I was uncharacteristically quiet during the past week or so. The last thing I thought you needed was more July Fourth recipes. On top of it, considering the state of things, celebrating just didn't feel right. Instead, The One and I made steaks, grilled potatoes, and asparagus, and toasted the future.
Chow,
I think I’m turning into my grandmother… #VovóBrain
Buy them dry and dull, not shiny-wet. A dusty bloom on the skin means they have not been washed and bruised yet. Wash only what you are about to use.
Freeze a tray before you do anything else. Spread them on a sheet pan, freeze, then bag. You will want them in January more than you want them now.
Use the firm ones raw, the soft ones cooked. Save the perfect berries for the top of something; send the bruised ones into jam, buckle, or cobbler where looks do not matter.
Reach for lemon with blueberry, every time. A little zest and juice brighten the berry and keep the sweetness from going flat.
Bake the one that turns Monday around. Pick the coffee cake or the buckle from the recipes that follow, then send the rest of the flat everywhere else.
Well, I can never NOT make this incredibly easy blueberry crumble. If you want to talk about the power of real, human-generated photography? This photo was taken by my friend and photography teacher Clare Barboza. This recipe was languishing online. Only after we shot this image and I added it to the post did it explode and become one of the most popular recipes on my site.
Again, another really simple recipe. Yes, the parchment paper liners are a pain in the ass to make, but when I'm in a rush, I simply cut the squares and use a drinking glass to twist them in place. To hell with folding. Total winner!
Oh, and the famous Jordan Marsh Blueberry Muffins are outstanding. #IYKYK. For those who don’t know, I’m including Nick Malgieri’s recipe here. Consider buying his cookbook How to Bake, where I first encountered this recipe. Nick was my baking teacher a million years ago, when I was young, thin, and beautiful. 😜 Nick is the GOAT.
Be sure to serve this blueberry buckle while still warm with a scoop of vanilla ice cream—the perfect creamy, cold complement to the syrupy, juicy berries.
This easy blueberry custard pie combines a creamy, custardy filling with ripe, juicy blueberries. The sweet filling is baked in a pie crust and you can even swap in a store-bought one if you’d like.
Small batch blueberry jam is the answer to all your fleeting-summer woes. A full day of canning is messy but this 45-minute recipe will give you just enough jam to see you through an extra few weeks, or if a craving hits mid-winter, you can toss this together with frozen berries. You'll end up with precious, jewel-like jars of blueberry-flavored sunshine. And it's easy-peasy.
Blueberry hand pies are a fruit dessert traced back to the South and adored everywhere. Don't let the deep-fried part scare you off. It's the classic blueberry pie filling plus a splash of rum enveloped in an easy, flaky pastry dough. As for the frying? Takes less time than waiting for a pie to bake.
Blueberry lemon bars have a creamy filling of fresh berries and tangy lemon, layered between pie crust and a crumb topping. Made to slice and share, they’re like little pieces of pie that you can eat out-of-hand. Both hands, if you like.
This blueberry lemon layer cake, made with triple layers of yellow cake with fresh blueberries and enveloped in the perfect lemon cream cheese frosting, is impressive in every way.
This blueberry mascarpone tart from Donna Hay screams sunshine. A sweet pastry crust is filled with sweetened lemony mascarpone cheese and topped with fresh blueberries.
These American-style lemon blueberry scones are topped with a sweet lemon glaze. They’re just sweet enough to enjoy any time of the day.
Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm. There’s also a pretty great variation using cranberry and raspberry, at the bottom of the recipe. Give them both a try.
P.S. Won’t you consider tapping the ♥️, restacking this post, and/or leaving a comment? It takes but a moment, but its impact is enormous! 💋
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