the blueberry sour cream ice cream in my blog was soooo good (and you don't need an ice cream maker!)
the orange berry muffins in my blog are basically blueberry muffins w/a hint of orange - if you like stuff that isn't too sweet - you should try it. i like more sugar in my muffins though
this crumb cake is really good, too!
Blueberry Crumb Cake
For the Crumbs:
5 TBSP unsalted butter, at room temperature
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts (I omitted these)
For the Cake:
2 cups blueberries, fresh (or frozen/not thawed)
2 cups plus 2 tsp all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick unsalted butter, at room temperature
2 eggs
1 tsp pure vanilla extract
1/2 cup buttermilk
Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.
To
make the crumbs: Put all the ingredients except the nuts in a food
processor and pulse just until the mixture forms clumps and curd and
holds together when pressed. Scrape the topping into a bowl, stir r the
nits and press a piece of plastic against the surface. Refrigerate
until needed.
To make the cake: Using your fingertips, toss the blueberries and 2 tsp of flour together in a small bowl just to coat
the berries; set aside. Whisk together the remaining 2 cups of flour,
baking powder, baking soda, salt, cinnamon and nutmeg.
Working
in the bowl of a stand mixer, rub together the sugar and zest together
with your fingertips until the sugar is moist and aromatic. Add the
butter and, with the paddle or whisk attachment, or with a hand mixer,
beat the sugar with the butter at medium speed until light, about 3
minutes. Add th eggs one by one, beat for about 1 minutes after each
addition, then beat in the vanilla extract. Don’t be concerned if the
batter looks curdled-it will soon smooth out. Reduce the mixer speed to
low and add the flour mixture and the buttermilk alternately, the flour
in 3 parts and the buttermilk in 2 (begin with the dry ingredients).
You will have a thick, cream batter. With a rubber spatula, gently stir
in the berries.
Scrape the batter into the buttered pan and
smooth the top gently with the spatula. Pull the crumb mix from the
refrigerator and, with your fingertips, break it into pieces. There’s
no need to try to get even pieces-these are crumbs, they’re supposed to
be lumpy and bumpy and every shape and size. Scatter the crumbs over
the batter,. Pressing them down ever so slightly.
Bake for 55 to
65 minutes, or until the crumbs are golden and thin knife inserted into
the center of the cake comes out clean. Transfer the cake to a rack and
cool just until it is warm or until it reaches room temperature.