Yesterday we went blueberry picking in a local organic field. Have you ever seen freshly picked blueberries? They look very different from what you usually see at the grocery stores. They have a waxy white coat which is the natural bloom. After a good rinse to remove any debris and dirt they’re ready for eating! Here are a few recipes and serving suggestions:
Here’s my adaptation of a vintage recipe for Margaret Chase Smith’s blueberry cake.
We love adding blueberries to our morning oatmeal and of course, in pancakes!
Here’s a very simple vintage recipe for blueberry bread pudding adapted from The Boston Cooking School Cook Book, 1936:
Blueberry Bread Pudding
6 slices of stale bread
1 pint of fresh blueberries
1/4 cup maple syrup
1/4 cup organic sugar
1 tbsp butter for bread
You will need two loaf pans for this recipe. Cook the blueberries in a skillet on medium low with the sugar and maple syrup, stirring frequently for ten minutes. Butter the bread, then line the bottom of a bread loaf pan with two slices butter side up. Pour some of the hot blueberry mixture on top, line that with two slices of bread followed by the rest of the mixture. Place the last two slices of bread on top. With another bread pan press down on the bread pudding as far as it will go. Leave that second pan in and let it cool before refrigerating for about two hours. Once cold remove the upper loaf pan. With a spatula gently release the pudding from the pan onto a plate. You can frost with fresh whipped cream and slice like a cake which looks lovely.
They’re also beautiful in a bowl for snacking!