Category Archives: berry

Black & Blueberry Galette

Black & Blueberry GaletteWhile there is a time and place for a traditional crimped and latticed pie, my kitchen in the middle of a heatwave is not it. That said, there are a ton of berries at the markets right now, and it would be a real shame to miss tucking them all into a flaky shell, now wouldn’t it?Black & Blueberry GaletteBlack & Blueberry GaletteGalettes to the rescue! They’re pie’s no-nonsense, rustic sisters–we’re talking all the flavor and beauty of pie with less than half the work. You don’t even need a pie plate! Simply roll out some pie dough, mound a fruit filling in the middle, fold up the edges and bake ‘til golden and bubbly. Boom, done, galette.Black & Blueberry GaletteI used my All-Butter Pie Dough for this glossy beauty, but I know pie dough scares the bejeezus out of some of you. Also, I can’t blame anyone for not wanting to mess with temperature-dependent dough in the middle of summer. I’ll admit that trying to keep tiny bits of butter from melting is not my favorite warm-weather activity either, but when all is said, done, sliced & served, it sure is worth the effort.Black & Blueberry GaletteGenerally speaking, I think baking should be an enjoyable process, so if making dough from scratch is going to ruin the fun of making a galette, by all means, take the easy way out. Use whatever pie dough you like here, even the refrigerated store-bought stuff. I am pretty sure a sheet of puff pastry would work, too. Whatever your dough of choice, just remember to keep your surfaces floured and your dough cold.

Cold dough = cold butter = super flaky crust.Black & Blueberry Galette I used blackberries and blueberries in this galette for a multitude of reasons, chief amongst them that these varieties looked the best at my local green market a few weeks ago. They also happen to remind me of Maine—I love when food and nostalgia line up. I went with a 50:50 ratio of blackberries to blueberries, but you should feel free to play around with the amounts, use all of one berry or the other, or swap in some raspberries. When it comes to galettes and summer berries, there are no bad ideas.Black & Blueberry Galette

Black & Blueberry Galette
makes 1 galette, about 8 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe All-Butter Pie Dough, or other good single-crust pie dough
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
whipped cream, for serving (optional)
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Scatter butter over exposed filling.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.Black & Blueberry GaletteBlack & Blueberry Galette

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt CakeThere is just something about bundt cakes. They’re one of my absolute favorite things to bake—they’re low-maintenance crowd pleasers *and* I get to feel like the queen of the universe every time I get one to release cleanly from the pan. That kind of glory is hard to come by these days.Blueberry Lemon Bundt CakeThis Blueberry Lemon Bundt Cake is utterly spectacular, if I do say so myself. Lemon-scented and studded with a bevy of blueberries, it’s the perfect summertime cake. Oh, and it’s gorgeous too.Blueberry Lemon Bundt CakeThe base is a sour cream spin on my favorite bundt cake formula. While that cake batter is rich and delicious, it’s not quite thick enough to suspend whole blueberries, leaving them all to sink to the bottom of the pan/top of the baked cake. The final product still tastes right, but if you’re going to make a blueberry cake, you want the blueberries strewn throughout, ya know?

By swapping the usual milk for sour cream, the batter becomes just thick enough to support the blueberries, and you also get a super velvety crumb out of the deal. #score The blueberries are also given support via a light dusting of dry ingredients before being folded into the batter. This “trick” allows a little bit of the leavener to react directly against the blueberries, helping them to stay buoyant instead of sinking.Blueberry Lemon Bundt CakeAs for the lemon portion of this Blueberry Lemon Bundt Cake, it’s as simple as rubbing zest into sugar to release those good lemony oils and finishing the cake with a simple lemon icing. Easy peasy.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake is perfect for any summer occasion, including the Fourth of July. There’s no melting frosting or chocolate to worry about, and just about everyone loves the combination of blueberries and lemon.Blueberry Lemon Bundt CakeI know a lot of us aren’t having or attending gatherings large enough to finish this cake in one go, so feel free to halve it and put it in a loaf pan. I, however, have never seen leftover cake as a problem.Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake
makes one 10-cup capacity bundt

Cake:
2 cups granulated sugar
zest of 1 medium lemon
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 pint fresh blueberries (about 12 ounces)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream, room temperature

Icing:
1 cups confectioner’s sugar
2 tablespoons fresh lemon juice
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine sugar and lemon zest in a small bowl and use your fingertips to rub them together. Set aside.

Combine flour, baking powder and salt in a large mixing bowl. Use an electric mixer to mix on the lowest setting for 20 seconds.

Remove 1/4 cup of the flour mixture to a small mixing bowl. Add blueberries and toss together. Set aside.

Add butter, eggs, vanilla and sour cream to the flour mixture. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Use a silicone spatula or wooden spoon to fold floured blueberries (including any unincorporated flour) into batter.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, lemon juice and salt. Mixture should be very thick, but pourable. If it’s too thick, add more lemon juice by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake

Blueberry Popsicles

Blueberry PopsiclesHi there! Long time, no blog.

After last Wednesday’s post, I began writing a Friday Favorites round-up, but then I remembered I was on vacation and so I bailed and went to a watercolor class instead. Blogging is great and all, but I felt the need to Maine* while in Maine, you know?

*Yes, I used “Maine” as a verb.Blueberry PopsiclesThat doesn’t mean I didn’t cook though. Vacationing on a remote island means spending time in the kitchen is a necessity, and for me, a luxurious one. The menu for our trip is meticulously planned every year, but I always make room for playing around. It never amounts to anything anything particularly elaborate (except for pie), but I always add ingredients to the list specifically so I can mess around with them.Blueberry PopsiclesBlueberry PopsiclesThis time around, we already had blueberries (because Maine), maple syrup (because waffles), and vanilla (because I’m a baker) on the list, and I had packed a blender (because salsa), so adding a can of coconut milk, Dixie cups,* and popsicle sticks seemed like logical steps. Because Blueberry Popsicles.

*When at home, I use these popsicle molds.Blueberry PopsiclesThese are the perfect easy summer dessert! They require the bare minimum of effort and ingredients, but deliver big-time on icy texture and creamy blueberry flavor. Oh, and they’re vegan, so your gluten-free vegan co-traveler can enjoy them too.

The batch pictured was made on a Wednesday morning before we went to the beach. They were enjoyed at a dinner party that night, and then at every subsequent meal until we left on Saturday morning. VJ and I both agree that they are good on the first day, but that their blueberry flavor deepens drastically as time goes on.Blueberry PopsiclesThere are four steps to making Blueberry Popsicles:

-blend all ingredients until smooth.
-divide the mixture into cups/molds. It’ll be thick and may seem lumpy, but rest assured that this is normal. Chemistry is weird.
-wait 45-60 minutes before adding sticks.
-freeze until solid.
Blueberry PopsiclesBlueberry PopsiclesAll that’s left to do is unmold and enjoy them on a patio in Maine. Or in your New York City apartment while daydreaming about being on a patio in Maine.

Maine Maine Maine Maine Maine.

Um. Sorry. I’ll try to contain myself.Blueberry Popsicles

Blueberry Popsicles
makes about 8-10 pops

12 ounces (1 dry pint) fresh blueberries
1 13.5-ounce can full-fat coconut milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract

Combine all ingredients in a high-powered blender. Blitz until smooth. Mixture may seem thick and lumpy—this is normal and will not negatively affect final texture.

Divide mixture among ice pop molds (I used 3-ounce Dixie Cups). Do not add sticks.

Freeze one hour. Insert sticks. Freeze at least 5 more hours before enjoying.

To release from ice pop molds, place mold in a glass of warm tap water for 30-45 seconds. Popsicles should release easily. If they don’t, place them back in the warm water for 15 seconds before making another attempt.

Store in the freezer.Blueberry PopsiclesBlueberry PopsiclesBlueberry Popsicles

Easy Raspberry Jam Squares

Easy Raspberry Jam SquaresY’all. Y’ALL. Why did I wait so long to make jam squares?Easy Raspberry Jam SquaresI mean, they’re so…easy. Seven ingredients, one bowl, no mixer—my favorite sort of recipe.Easy Raspberry Jam SquaresEasy Raspberry Jam SquaresEasy Raspberry Jam SquaresFive minutes for mixing, five more for assembly. Just shy of thirty for them to bake up.Easy Raspberry Jam SquaresOnce they’re cool, they slice like a dream.Easy Raspberry Jam SquaresYou’ll like the crisp cookie layers, chewy oats, and sweet-tart jam centers on day one, but some magic flavor-melding happens in that first 24 hours and they are eyes-rolling-back-in-your-head good on day two. And they just get better from there.Easy Raspberry Jam SquaresEasy Raspberry Jam Squares are far more than the sum of their parts. I went into testing thinking these might need cinnamon or nuts, but I was wrong—simplicity is key for optimal jam flavor.Easy Raspberry Jam SquaresAnd speaking of jam, I went with raspberry because that’s what I like, but feel free to use any preserves you like. I think blueberry sounds particularly good right now, but that may only be because we just booked our annual trip to Maine. In fact, these are so simple that they’d be perfect for a little late-afternoon vacation baking.Easy Raspberry Jam SquaresLike I said, my favorite sort of recipe.Easy Raspberry Jam Squares

Easy Raspberry Jam Squares
makes one 9-inch pan, about 16 squares

1 1/4 cup all-purpose flour
3/4 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 cups old fashioned oats
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly
2/3 cup raspberry jam

Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and grease with butter. Set aside.

In a medium mixing bowl, whisk together flour, brown sugar, baking soda, salt, and oats. Use a silicone spatula or wooden spoon to fold in melted butter—mixture may be crumbly, but should hold together when pinched.

Firmly press half the dough (about 2 cups) into an even layer at the bottom of the prepared pan. Spread jam over packed dough, leaving a 1/2-inch border on all sides.

Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the jam.

Bake full pan for 25-27 minutes, or until golden and set on top. Let cool completely in the pan on a rack.

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.Easy Raspberry Jam SquaresEasy Raspberry Jam SquaresEasy Raspberry Jam Squares

Blueberry Torte

Blueberry TorteI love an everyday cake, although I guess that’s technically a misnomer here. This blueberry beauty is a torte, which essentially means that it’s a cake made with little (or sometimes no) flour.Blueberry TorteSo…I guess it is a cake? Not all cakes are tortes, but all tortes are cakes. So yes, Blueberry Torte is a cake. Glad we got that sorted.

(Sorry.)Blueberry TorteAnyway…this Blueberry Torte is easy peasy and so good, you’re going to want to make it all summer long. And you absolutely should! It’s got a soft center, slightly chewy edges, and is literally bursting with fresh blueberries—what’s not to love?!Blueberry TorteThis is a spin on one of my favorite holiday desserts, Pear & Cranberry Torte. It’s so super delicious that I wanted to make a spring/summer appropriate version and, well, here we are.Blueberry TorteThe recipe begins with a simple cake batter. You’ll find many of the usual suspects here (softened butter, flour, sugar, baking powder, salt, eggs), plus light brown sugar and the tiniest bit of lemon zest.Blueberry TorteBlueberry TorteBlueberry TorteOne ingredient you won’t find? Milk. There’s none in this recipe, so the batter is pretty thick for a cake…er, torte. This lack of liquid is also what gives us the almost cookie-like edges. Yesssss. If you’re worrying about this leading to a dry product, never fear—this torte stays plenty moist thanks to the butter and eggs, small amount of flour, and two full cups (12 ounces!) of blueberries that are pressed into the top before baking. They soften and sink into the batter while the torte bakes and become jammy and fragrant and it is stupid good and why aren’t you actively walking to the kitchen right now???

(Sorry again.)Blueberry TorteBlueberry TorteBlueberry Torte doesn’t require any frosting or other flourishes and can be served up while it’s still warm. If, however, you want to jazz it up for a dinner party or you’re feeling fancy, you can give it a dusting of confectioner’s sugar, a dollop of whipped cream or a smattering of fresh blueberries. If you’re anything like me, you’ll need all three.Blueberry TorteSorry, not sorry.Blueberry Torte

Blueberry Torte
one 9-inch cake, about 8 servings

2 teaspoons fresh lemon zest (about 1 medium lemon)
1/2 cup granulated sugar + 1 tablespoon, for sprinkling
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
12 ounces (about 2 cups) fresh blueberries

For serving (optional):
confectioners sugar
whipped cream
fresh blueberries

Preheat oven to 350F. Grease a 9-inch springform pan. Set aside.

Combine lemon zest, 1/2 cup granulated sugar, and light brown sugar in a small bowl. Use your fingertips to rub the zest into the sugar to release the oils. Set aside.

In a small-medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in sugar mixture. Mix in eggs one at a time, followed by vanilla. With the mixer on low, mix in dry ingredients. Batter will be thick.

Spread batter into the prepared pan. Scatter blueberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 50-55 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with a dusting of confectioner’s sugar, whipped cream and/or fresh blueberries, if desired. Leftovers will keep covered in the refrigerator for a few days.Blueberry TorteBlueberry Torte