Blueberry Pie with Greek Yogurt Ice Cream

by Jennifer

I love fruit pies, but sometimes the ice cream on top (which in my mind is an absolute necessity) adds too much sweetness to the already sweet fruit.  This ice cream recipe, from Gourmet magazine, is fantastic, a little sweet but also tangy, and a perfect foil to the pie.  You can substitute sour cream for the Greek yogurt.

Blueberry Pie – adapted from Abby Mandel’s recipe, Chicago Tribune

  • Fool-Proof Pie Dough, doubled, or store-bought pie crust
  • 4 pints blueberries
  • juice of 1/2 lemon
  • grated lemon zest from 1 lemon
  • 2/3 cup sugar
  • 1/4 cup instant tapioca
  • 1 TBS flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/8 tsp salt
  • 2 TBS unsalted butter, cut into small pieces

Preheat oven to 400 degrees with a rimmed baking sheet inside.

Combine blueberries, lemon juice and lemon zest in a large bowl.

In a smaller bowl, combine sugar through salt.

Add sugar mixture to blueberries and stir gently to coat.

Roll out pie dough for the bottom crust and transfer to a 9” pie plate.

Pour blueberry mixture into the pie plate and dot with butter.

Roll out dough for top crust and place on top of the pie, crimping the edges.  Cut slits for steam to escape.

Bake pie on the baking sheet for 50 – 60 minutes, or until crust is a deep golden and the fruit is bubbling;  you may need to cover the edges with aluminum foil or a pie ring if they get too brown.

Greek Yogurt Ice Cream – adapted from Gourmet magazine

The ice cream can be made up to 3 days ahead;  if you make it the day you’re serving it, it needs 4 – 6 hours to harden in the freezer before serving.

  • 16 oz container 2% plain Greek yogurt
  • 1 cup heavy cream
  • 1/2 cup 1% milk
  • 3/4 cup sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla

Combine all ingredients in a blender and puree until smooth and the sugar has dissolved.  Refrigerate mixture (in blender) until quite cold.

Freeze in an ice cream maker according to directions, then transfer to a freezer-safe container to harden.  Let soften at room temperature for about 20 minutes before serving.

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Lemon-Blueberry Scones

by Jennifer

This is my adaptation of a Cooking Light recipe;  they freeze well, too.  Use fresh blueberries when they’re available in season.

  • 3 cups cake flour
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup well-shaken buttermilk
  • grated zest of a large lemon
  • 1 TBS fresh lemon juice
  • 3/4 cup frozen blueberries
  • 1 egg white, lightly beaten
  • about 1 tsp sparkling white sugar or granulated sugar

Preheat oven to 350 degrees.

Combine flour through salt in a food processor and pulse a couple times.

Add butter and pulse a few times,

until the mixture looks like coarse meal.

Add the zest, lemon juice and buttermilk,

and pulse until the dough just begins to come together.

Turn out the dough onto a lightly floured surface and bring the dough together to form a roughly 8” long oval.  Gently press frozen blueberries over surface of dough.

Fold dough in on the left and right, like you’re folding a piece of paper to go into an envelope.  Gently fold dough over in half.  Press dough into a roughly 7” circle.

Transfer circle to a parchment paper-lined baking sheet.  Cut circle into 8 equal triangles, and separate them from each other slightly.  Brush scones with egg white and sprinkle with sparkling sugar.

Bake for 25 minutes or until lightly golden brown.

Blueberry Crisp

by Jennifer

I prefer crisps that aren’t too sweet, as I also prefer them topped with vanilla frozen yogurt or ice cream.  Most crisp recipes seem to serve 6 – 8, which means if I make if for just my family, I end up eating crisp for days (sadly, my kids love the smell of the crisp baking but don’t so much love eating it).  This crisp serves 3 – 4.

  • 2 cups frozen blueberries (use fresh in summer)
  • 1 1/2 TBS whole wheat flour
  • 1 TBS maple syrup
  • 2 TBS roasted, unsalted pistachios (feel free to substitute other nuts)
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 4 TBS cold unsalted butter, cut into small pieces

Preheat oven to 375, with rack in upper third of oven.  Coat a shallow 1-quart dish with cooking spray.

Combine blueberries, flour and syrup in a bowl;  transfer to the baking dish.

Combine nuts, flour, sugar and oats in a bowl;

add in butter,

using your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Squeeze chunks of topping and drop them on top of the berries.

Bake for 35 minutes or until topping is golden brown and berries are bubbling.

Serve warm topped with vanilla frozen yogurt or ice cream.

Blueberry Muffins (with three variations)

by Jennifer

  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 oz. reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup Stevia
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (fresh or frozen)
  • Sparkling white sugar (optional)

Preheat oven to 400 degrees and coat a muffin tin with cooking spray.

Using an electric mixer, cream together the butter, cream cheese, sugar and Stevia.

Beat in the eggs and vanilla.

In another bowl, whisk together the flours, flaxseed, baking powder and salt.

Add flour mixture to the butter mixture and beat on low speed until just combined.

Stir in blueberries.

Divide batter among muffin tins and sprinkle with sparkling white sugar.  Place muffin tin in oven and immediately reduce oven temperature to 375.  Bake for 25 – 28 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.  Muffins freeze well.

Three variations:

  • Cinnamon apple muffins – Substitute two peeled and diced apples, tossed with a little cinnamon sugar, for the blueberries, and sprinkle muffins with cinnamon sugar before baking.
  • Raspberry orange muffins – Add the zest of one orange to the dry ingredients.  Substitute 1 1/2 cups fresh or frozen raspberries for the blueberries.  Sprinkle with sparkling white sugar before baking.
  • Cinnamon muffins – Substitute 1 cup cinnamon chips (you can find them, and the sparkling white sugar, and lots of other great stuff, at www.kingarthurflour.com) for the fruit, and sprinkle with cinnamon sugar before baking.