What A Crock Homemade Soups Recipe Segment – Yummy Blueberry
July 25, 2015
Make this in the summer and give to family and friends for Christmas.
1 quart (4 cups) blueberries, rinsed & picked over
4 cups white wine vinegar
about 1 cup basil leaves, tightly packed (1 small bunch basil)
zest of one lemon
1. In a medium glass or ceramic bowl (non-metallic), add 2 cups of blueberries and 1 cup of vinegar. Mash blueberries with a potato masher (or the bottom of a wine bottle) until all berries are split. Add remaining blueberries and continue to mash.
2.Bruise basil leaves by spreading them out on a cutting board and, with a rolling pin, wine bottle, or meat tenderizer, lightly pounding on the leaves until you see dark green ‘bruising’ on each leaf. Add to the blueberries. If the basil stems are fresh (not dried, limp or browning), forego removing the leaves and just bruise and toss the whole bunch into the bowl; the stems contain a lot of flavor.
3. Add lemon zest and remaining vinegar. Stir, cover tightly, and let sit, in a dark, room temperature (70 – 75 degrees F) spot for about 1 month, to allow the flavors to infuse the vinegar. Shake every few days (or when you think of it) and start testing for flavor after about 2 weeks.
4. When the strength and flavor are to your liking, strain for several hours, without squeezing, through a jelly bag or a fine sieve lined with several layers of cheesecloth. Funnel into sterilized decorative bottles.
Prep time: 20 minutes, Cook time: 40 – 45 minutes
½ cup soft butter
1 cup sugar
1 large egg
½ teaspoon vanilla
1/3 cup whole milk
1 1/3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups blueberries (fresh or frozen)
½ teaspoon cardamom
¼ teaspoon nutmeg
1. Preheat the oven to 375 degrees.
2. In a mixing bowl, cream together the ½ cup sugar and ¼ cup butter until light and fluffy. Add the egg and vanilla mix until blended.
3. In a separate bowl, sift together the 1 cup flour, baking powder and salt. Fold the dry mixture into the butter mixture, alternating with the milk until blended.
4. Pour into a greased 9 x 9 pan. Pour blueberries over the batter.
5. In a small bowl, combine ½ cup sugar, 1/3 cup flour, cardamom and nutmeg. With a pastry blender or two knives, cut ¼ cup butter into the mixture until crumbly. Sprinkle over the cake mixture in the pan.
6. Bake at 375 degrees for 40 – 45 minutes (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.
Blueberry Zucchini Bread
Prep Time: 15 Minutes, Cook Time: 50 Minutes
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.