Bites from other Blogs

Blueberries are starting to come into season and that means that I’m starting to see blueberry recipes everywhere – including here, with my Blueberry Lavender Muffins. Blueberries are typically a great choice for year-round baking because they work well fresh or frozen, but fresh blueberries are always fantastic to work with and these recipes should give you some berry-filled inspiration for putting them to good use.

• Hand pies are easy to make, easy to serve and very easy to eat, so they’re a great dish to make during the summer when you want to cut down on the time you spend in the kitchen. Blogging over Thyme baked up some Blueberry Cinnamon Hand Pies that are a great way to enjoy fresh blueberries. The filling is made with blueberries, lemon, cinnamon and a touch of sugar, and it is wrapped inside a buttery pie dough that bakes up to be crisp and golden in the oven. Don’t worry if some of that blueberry juice escapes from your pies as they bake. Extra-juicy berries will give your pies the best flavor – and the rustic look makes them look even more tempting before you eat them.
• A cobbler is always a good way to use fresh berries, regardless of what type of berry you have in your kitchen. The Blueberry Cobbler from Bake Bellissima is one version of this dessert that might become a favorite in your house because it is so easy to make. This cobbler is somewhere between a cobbler and a cake, since it is packed with plenty of berries, but baked with enough batter that the dish will hold its shape for slicing, rather than needing to be served with a spoon. The cake should be served slightly warm, like any cobbler, so you get the full effect of the juicy berries in each bite – and a scoop of ice cream could be a perfect match for a slice.
• Barbara Cooks Whole Wheat Crepe Stack with Blueberry Sauce is a breakfast treat that is ideal when you want to serve something impressive for Sunday brunch, though it is not difficult to make. Homemade whole wheat crepes are stacked with ricotta cheese and topped generously with lemon and vanilla-kissed blueberry sauce, where you might otherwise find syrup. The fresh berries add a lot of color to the dish and plenty of sweetness for the ricotta filling, giving this dish a hint of cheesecake-like indulgence.
• An even simpler breakfast option can be found in My Baking Addiction‘s Blueberry Scones. These scones are flaky and tender, since they’re made with butter and sour cream. It’s a scone base that could be adapted to all kinds of mix ins, but this one uses a lemon blueberry combination that is a classic for good reason! The scones are drizzled with a fresh lemon juice glaze after baking, to highlight the lemon zest in the scones, contrast with the sweet blueberries and give the treats a lovely finished look.
• The Cinnamon Blueberry Overnight French Toast from Kitchen Treaty is a bread pudding that is meant to be eaten as a breakfast dish. The french toast, unlike regular french toast recipes, is prepared in a casserole dish with bread that is cubed. The bread is mixed with a sweetened mixture of eggs and milk, as well as lots of blueberries, then stored overnight in the refrigerator. This resting time allows the bread to really soak up the flavors from the custard mixture, and it also means that you will have no prep to do in the morning before serving this besides turning on the oven and taking out the syrup. You can also serve this with whipped cream and fresh blueberries – and the leftovers can be eaten for dessert!