#FRIDAYFOOD #Blueberries


Russell Wilson (Mayor of Carrollton) experimenting with two different grills with finger-licking results! YUM! This is the finished product –blueberry cobbler on a Bayou Classic Cypress Grill that cooked up in 35 minutes on 350 degrees.

It is hard to look at Carrollton Mayor Russell Wilson’s blueberry cobbler and not want to dive in face first!

We are close to the end of prime blueberry season, but there are still a lot of fresh blueberry cobblers to make before we wind out this year’s summer crop!

Oven-baked in a small dish given to Russell Wilson by Kim DeLoach and Linda DeLoach Fouche.

The Big Green Egg version took an additional 45 minutes to cook.

I asked Facebook and Twitter friends and followers about their favorite ways to enjoy this much-loved fruit of summer. I will say, I had a lot of friends and family members who love to eat fresh blueberries just buy themselves, and in a few cases, by the handfuls! Like Kevin Curry, who eats a cup of blueberries on his cereal EVERY morning and a cup on his frozen yogurt many nights.

Barbara Todd and Audrey Hood likes fresh blueberries with their oatmeal in the mornings.

Tammie McGarr and Brittany Parker LOVE blueberry pancakes.

Cindy Morrow Alderman said she loves The Biscuit Shop’s blueberry biscuits in Starkville. And her friend, Susan Breining Oven, introduced her to cornmeal pancakes with blueberries.

“I love ’em and I’m not even that big of a pancake fan,” Alderman said.

Mary Boutwell  loves to mix blueberries and strawberries and serve with a piece of cake and top it all off with Cool Whip! YUM!

Roseann Hamby Walker said she had a blueberry fried pie that was delish! I have never had a blueberry fried pie! That sounds WONDERFUL!

But oddly enough, no one mentioned blueberry muffins?

So, Carrollton Mayor Russell Wilson technically responded to next week’s  food question about grilling. But these photos of a blueberry cobbler cooked on the grill looked so GOOD! He said his recipe was simple.  “Any cobbler recipe anywhere,” Wilson said. “Just butter up the Dutch oven and cook it up.”

I think some would call these “Dutch Babies,” but there is no mistaking how wonderful these little cobblers are, cooked on an open fire, and served with a scoop of ice cream.

Matthew Gregory said Russell needed “a side of ice cream and a glass of milk” with these dish. Wilson said, “When I cooked it, it absolutely had some Blue Bell with it!”

Russell said he has cooked a lot of stuff on his Bayou Classic Cypress Grill (poor mans BGE)… but this may have been most unique and tasty! These are the two cobblers side-by-side! A GREAT experiment!

Cerese Teel also loves blueberry cobbler. Joy Knight said she loves blueberry cobbler in a black cast iron skillet, and Vicki Leach said she loves blueberry cobbler, “any berry cobbler.”

 

Jan Bennett said she love Blueberry Crunch Cake, while Audrey Hood had several ways she loves to eat blueberries. I have never heard of Blueberry Buckle until she mentioned it, so I had to look it up. It sounds a lot like the crunch cake.

Blueberry Classic Buckle recipe

1/4 cup butter, softened

3/4 cup sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 cups fresh blueberries

TOPPING:

2/3 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine Flower, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9 in square baking pan.

For topping, in a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake at 375 degrees for 40-45 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack. Yield 4-6 servings.

Audrey Hood also likes Blueberry Pound Cake, and I have a recipe for blueberry lemon pound cake that I am so ready to try out this year.

Blueberry Lemon Bundt Cake

2        12 cups all-purpose flour

1 teaspoon all-purpose flour, for blueberries

2 teaspoons baking powder

12 teaspoon salt

1 cup butter, room temperature

1 cup light brown sugar, packed

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

Lemon Glaze

2 lemons, juice of

2 -3 cups icing sugar

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy. Add eggs, one at a time, beating until completely combined. Beat in vanilla. On low-speed, alternate adding the flour mixture with the sour cream. In a separate bowl, toss blueberries, zest and remaining flour. Fold into batter. Grease and flour a 12 cup bundt pan. Spread batter into pan. Bake cake on bottom rack of oven for 60-70 minutes. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.

For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.

Drizzle glaze over cake. Enjoy!

Another delicious recipe that I think of as Blueberry Salad, Donna Stewart calls Blueberry Yum Yum – and I will say it is appropriately named!

Donna Stewart’s Blueberry Yum Yum

First layer:

1 c. flour

1 c. Pecans, chopped fine

1 stick oleo

Mix together and press into pan. Bake for 15 minutes at 350 degrees.

 

Second layer:

1 8 ounce pkg. cream cheese, softened

12 oz. Cool Whip

1 cup powdered sugar.

Mix together and set aside

 

Third layer:

3 cups fresh blueberries

1 cup sugar

3 Tablespoons corn starch

Cook on stove until thick, then let cool. Add the second layer on top of the crust (first layer), then spread the third layer on top. Chill and enjoy!

 

Do you have a favorite recipe to us with fresh blueberries? Send it to me at gwenwoodssisson@yahoo.com.

 

 

This column was published in the July 13, 2017 edition of The Winona Times.

 

 

 

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