Tag Archives: Wild Blueberries

Wild Blueberry and Peach Pie

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I have a complicated relationship with pie. It’s not a category of baking I feel especially passionate about. Cookies and buttercream are more my love language. But my husband is a pie person. His mom used to bake him peach pies every summer. The last summer she was alive, she was quite ill, but lovingly baked him several pies, which he tucked away in the freezer, The following spring she died. We still had one peach pie left in the freezer. My husband could not bring himself to eat it. He got comfort from seeing that last peach pie, every time he opened the freezer door. I understood completely.

And then, the unthinkable happened. I accidentally left the freezer door ajar when we went away for a long weekend. We came home to puddles on the floor and a totally defrosted and smelly freezer. I felt terrible. He said all the right things, “It’s ok, it was just an accident, don’t worry about it….” but I felt terrible.

I now make him pies twice a year. An apple crumble pie in the fall for his birthday and a peach or peach and blueberry pie every summer. After 34 years, my pie making skills have improved. He greatly appreciates when I bake pie for him.

Here is how this summer’s version came together. Peaches and blueberries are a beautiful flavour combination. I love to use the tiny wild blueberries for this pie. It will still be perfectly delicious with regular cultivated blueberries if you can’t get wild ones. This year I did not even bother to peel the peaches. Turns out that the skins completely break down when baking, so no need to peel them.

I got extra fancy and made a lattice top and braided crust. You could, of course, omit the lattice and just do a plain lid. It will still be delicious. If you decide you want the braided edge, you’ll need to make an extra 1/2 recipe of pie dough.

My thickener of choice is Minute tapioca (also called instant tapioca). I find that cornstarch or flour make a cloudy filling. Tapioca makes for a thick and glossy filling that slices beautifully.

Please be patient and wait at least 4 hours for the pie to set and cool before slicing. You will be rewarded with picture perfect slices. A scoop of vanilla ice cream would not be overkill.

Click here to print recipe for Wild Blueberry and Peach Pie.

Wild Blueberry Streusel Coffee Cake

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I last blogged about this cake 10 years ago and while the recipe has stood the test of time, my photography has not. Here are a few images from then. Don’t you just love a good makeover?

Chances are, unless you live in the northeastern area of North America, it is unlikely you have ever experienced the wonder of a fresh from the bush wild blueberry. They differ wildly (pun intended!) from their sibling, the cultivated blueberry. They are smaller, sweeter and more flavourful. The majority of them are frozen and used by commercial bakers all over North America. But, if you are lucky to live in The Maritime provinces, Ontario, Quebec or Maine, you will understand why I squeal with joy when they finally arrive in late July each summer.

In our increasingly global economy, where you can get anything at any time of year, fresh wild blueberries remain one of the few holdouts! They are only available late July-September. And for that I am grateful. There is something to be said for delayed gratification. Sure, you can get cultivated blueberries all year long, from other parts of the world, but nothing compares to the sweetness and burst of blueberry flavour that explodes in your mouth when you eat the wild ones.

I have only ever met one person who does not prefer the wild ones over the cultivated…my mom! She says the wild ones are too small. But I still love her anyways!

This cake is moist and dense thanks to the addition of sour cream. It is studded with tons of little blueberries and the topping is a crunchy concoction made from pecans, oats, butter, brown sugar, flour and maple syrup. And the crunch from the topping is still just as crunchy on day 2, should there be any leftovers.

There are those who believe that it is a crime to bake with wild blueberries. They are purists and feel that the wild ones should be saved for eating raw and that coercing them into a baked good is heresy. They postulate that only cultivated blueberries should be used for baking. To that group of extremists I say, “Try the grey stuff, it’s delicious!” If you have ever created a muffin or cake with cultivated blueberries, you know of the baking fiasco I refer to. They burst during baking  turning the whole cake a disgusting shade of greyish blue. Wild blueberries are well behaved. They hold their shape perfectly during baking and do not explode.

While each summer I certainly I eat more than my body weight in raw wild blueberries, mixed with Greek yogurt and Double Coconut Granola, I defend the right to use them in baked goods  as well.

You could also bake these in muffin tins as mini streusel coffee cakes. Just don’t let wild blueberry season pass without making these. If you can’t find fresh wild blueberries, frozen will be fine. No need to defrost. Loblaws (Canada) and Trader Joe’s (USA) both carry frozen wild blueberries.

Click here to print recipe for Wild-Blueberry-Streusel-Coffee-CakeDownload

Blueberry Maple Pie

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There are many reasons to bake a pie.

  • To use up the extra fruit you so greedily bought at the farmer’s market.
  • To carry on family traditions.
  • To make your pie loving husband happy.
  • To fulfill your daily requirement of fruit. (And leftovers are perfect for breakfast)

But none of those reasons are why I baked this Blueberry Maple Pie. I’ll be honest, because we’re amongst friends here, right? I just wanted an excuse to buy a multi-wheel pastry cutter. They are the coolest kitchen tool ever!

The crust for this pie is buttery and supremely flaky. The recipe was created by Paul Arguin, winner of the 2017 National Pie Championship. Lots of butter, as you would expect, but just a small amount of shortening to aid in flakiness. There is also a minute amount of baking powder, contributing to the flaky texture. A few teaspoons of cider vinegar prevent excess gluten formation, assisting in preventing a tough crust. Finally, Paul added a hint of cinnamon and a spoonful of maple sugar to the crust for flavour. I can see why he was the 2017 champion.

The filling is sweetened entirely with maple syrup, no sugar. Lemon juice and zest add balance. If you can find wild blueberries, they would make an exceptional pie. I used frozen wild blueberries. No need to thaw them first.

I learned a great tip from blogger Rebecca Blackwell. She uses a combination of tapioca and cornstarch to thicken the filling. She says that, “Too much cornstarch can make fruit pie filling cloudy and give it a slightly chalky taste. Tapioca creates a berry filling that is bright and clear, but can sometimes result in a gluey consistency. Combining smaller amounts of both cornstarch and tapioca is a great solution, creating a glossy, luxuriously silky filling that holds its shape when sliced.”

If you don’t have the inclination or time to make a lattice crust and braided rim, just top the pie with a plain crust. It will still be delicious. If you want to get all fancy, you’ll need to make a double recipe of the pie crust. For the lattice, I did a combo of wide (2 inch) and narrow (3/4 inch) strips. The braid was made using 1/2 inch wide strips. For braiding, it’s important that your dough not be too cold or it will crack. I slice it while cold and then let it soften up a bit before braiding.

Here’s a video showing you how to form the lattice and beautiful braid.

Brush with egg and sprinkle with coarse sugar before baking. Start with a hot (400°F) oven for the first 30 minutes. Then cover the rim with foil and turn down the heat to 375°F for the last 30 minutes.

Do not slice the pie for at least 4-6 hours! It needs time to set up so that you will have slices that look picture perfect! Vanilla ice cream or whipped cream is always a good idea. Any leftovers will keep for several days in the fridge. You can also wrap individual slices in plastic wrap and freeze for later. It reheats perfectly.

Click here to print recipe for Maple-Blueberry-PieDownload

Blueberry Ginger Lime Mini Pies

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I have waxed poetic about my love of wild blueberries before on this blog. (See here, here and here). Sweeter, smaller and less acidic than their big sister, the cultivated blueberry, they are, without question, my favourite summer fruit. Mostly I just enjoy them raw, in cereal or with yogurt and granola, but I also love to bake with them.

My daughter is pushing me to try flavour combinations I have never considered before. Blueberry and ginger?  According to Bon Appetit  it’s a dynamite combo. The ginger adds a subtle bit of heat in the back of your throat that is totally unexpected but very delicious. Tart lime adds the perfect hit of acid.

I decided to make mini pies, because I was dying to use my new tartlet pans from Nom Living in London. Their ceramics are beautifully hand crafted and just a joy to look at. I had some fun covering the pies with little flower cut outs.
Plain or with a scoop of vanilla ice cream, these mini blueberry ginger pies are just adorable. But, full disclosure here, I found the crust to filling ratio was wrong. Way too much crust in these mini pies. A fruit pie needs to be singing with fruit and these tiny pies were just humming.

A 9 inch glass pie plate is the perfect vehicle to cram in all this blueberry happiness.

Click here to print recipe for Blueberry Ginger Lime Pie.

 

Wild Blueberry and Corn Galette

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A slice with tea 2Galette is French for “Lazy Ass Pie.” No, not really. It actually refers to a free-form tart. Pies are a lot of work. There’s all that stress about making the crust and rolling it out without cracking. Plus, I suck at crimping. But a galette is supposed to be rustic. Rolling the dough into a perfect circle is  not required, in fact, it is frowned upon. (Well, I frown upon perfect circles)

Wild blueberries have arrived and sadly, they’re only here for a few short weeks, so I take advantage of the short season and work very hard at eating my weight in wild blueberries during the month of August. This recipe would certainly work with regular blueberries, but you may need to add a bit more sugar, since wild ones are so much sweeter. You could also use frozen berries. The PC frozen wild blueberries are excellent, as are Trader Joe’s brand.

OK, let’s make a lazy ass pie galette. Start with the filling. Mix blueberries, tapioca flour (also called tapioca starch), sugar and lemon juice. Filling ingredientsNext we tackle the topping. This corn crisp topping was the genius idea of Bon Appetit Magazine. I saw it in their July 2016 issue, and I knew I had to try it. Such a fun idea to combine blueberry and corn in a dessert. Start with a traditional crisp topping of flour, sugar and butter. Add a touch of cornmeal for added crunch. corn topping_2Then cut in fresh corn kernels. Topping done. cutting corn off the cobThe dough comes together very quickly in the food processor. No need to chill it. Just roll it out right away between 2 sheets of parchment paper, to avoid any fuss. rolling dough between sheets of parchmentTime to assemble.

I made a dairy free version of the galette last weekend for some friends. I used chilled coconut oil in both the dough and the topping and it was fantastic. The coconut oil was only detected (and rejected) by one friend, but I suspect he’s a super taster. Blueberry Corn Galette 2

Click here to print recipe for Wild Blueberry and Corn Galette.

slice of galette

 

 

 

Wild Blueberry Cream Cheese Scones

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split with butter 3 625 sqChances are, unless you live in the northeastern area of North America, it is unlikely you have ever experienced the wonder of a fresh from the bush wild blueberry. They differ wildly (pun intended!) from their sibling, the cultivated blueberry. They are smaller, sweeter and more flavourful. The majority of them are frozen and used by commercial bakers all over North America. But, if you are lucky to live in The Maritime provinces, Ontario, Quebec or Maine, you will understand why I squeal with joy when they finally arrive in late July each summer.

In our increasingly global economy, where you can get anything at any time of year, fresh wild blueberries remain one of the few holdouts! They are only available late July-September. And for that I am grateful. There is something to be said for delayed gratification. Sure, you can get cultivated blueberries all year long, from other parts of the world, but nothing compares to the sweetness and burst of blueberry flavour that explodes in your mouth when you eat the wild ones.

There are those who believe that it is a crime to bake with wild blueberries. They are purists and feel that the wild ones should be saved for eating raw and that coercing them into a baked good is heresy. They postulate that only cultivated blueberries should be used for baking. To that group of extremists I say, “Try the grey stuff, it’s delicious!” If you have ever created a muffin or cake with cultivated blueberries, you know of the baking fiasco I refer to. They burst during baking  turning the whole cake a disgusting shade of greyish blue. Wild blueberries are well behaved. They hold their shape perfectly during baking and do not explode.

While each summer I certainly I eat more than my body weight in raw wild blueberries, mixed with Greek yogurt and Double Coconut Granola, I defend the right to use them in baked goods  as well.

I recalled a blueberry cream cheese scone I used to make many years ago, but could not find the recipe, so I did a google search. The blueberry cream cheese scone from Honolulu restaurant Diamond Head Market & Grill kept popping up in my search. Studded with blueberries and chunks of cream cheese,everyone raved about it. Although the bakery refuses to share their secret recipe, Hawaii food blogger Bonnie has cracked the code. Thanks Bonnie! We loved these scones fresh from the oven, but they were even better, split and toasted the next day! mise en place 1The key to these scones is to mix in the blueberries very gently and then carefully push small chunks of cream cheese into the dough. I scooped the dough with a spring loaded ice cream scoop and lightly pressed them with my palm to flatten. A brushing of cream and a sprinkling of turbinado sugar, and they were ready for baking.

gently fold in berries 2piled up 2

Click here to print recipe for Wild Blueberry and Cream Cheese Scones.

cooling 2

 

 

 

Berry Brown Butter Tarts

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These adorable mini raspberry tarts actually started their life as a cherry tart. It all began a few weeks ago when my brother-in-law sent me a link to this blog. The talented Rowena of Apron and Sneakers made a stunning cherry tart. As soon as cherries started rolling into the market, I bought a big box and got to work.

I had such high hopes for this tart. Fresh cherries in a tart with a brown butter filling. What could be bad? To be honest, the filling was just too sweet for me. I have discovered that I only really like cherries in their raw form. I think it’s that slight snap when you bite into a firm cherry, as it gives way to the sweet juicy fruit inside. For me, when cherries are cooked, they lose what makes them so special.

While the filling was just ok, the crust was fantastic. Buttery, slightly sweet and browned to perfection it was reminiscent of a cookie. I knew I had to make this again, but in mini form so I could maximize the crust to filling ratio. Admittedly, mini tarts are more work than one big tart, but I was convinced it would be worth it. The stands at the market this week were overflowing with raspberries and the little wild blueberries, that make me scream with joy, were just starting to arrive. The heady scent of the ripe berries filled my car and made me slightly dizzy as I drove back to the cottage.

The dough comes together really quickly. No mixer needed. Flour, sugar, vanilla, a pinch of salt and some melted butter are combined in a mixing bowl. The original recipe uses all-purpose flour but I snuck in a bit of whole wheat flour, not because I am delusional to believe that 1/4 cup of whole wheat flour will make this a healthy dessert, but because I thought it would really enhance the nuttiness of this crust. I unearthed my mini tart pans from my basement graveyard shelf of unloved and useless kitchen gadgets. The dough just pressed into the tart pans, no rolling required.

To ensure maximum crunch in the pastry, the shells are pre-baked before filling. While they are in the oven, prepare the  filling. The butter is cooked over low heat until it turns a light brown. Do not walk away when doing this. It goes from light brown to black in a flash! The smell of the brown butter is intoxicating. Brown butter gives a real depth of flavour to the filling.

Click here to print recipe for Berry Brown Butter Tarts.

The crisp tart shell shatters when you bite into it, giving way to tangy berries in a nutty brown butter filling. These are summer perfection!

Wild Blueberry Coffee Cake

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On Highway 7, in Ontario, about halfway between Perth and Madoc, there is a stretch of road, about 20 kilometers long, that is dotted with blueberry farm stands, every 2 kilometers, just like this:

I know this because we drove this route mid-July every summer for 10 years, to visit our son at camp. The first few summers we drove the route there was much discussion and bickering about which of the 10 stands would have the best wild blueberries and whether we would look too eager or desperate if we stopped at the very first stand. Then, in 2006 we made a startling discovery. All the berry stands along that stretch of highway are owned and operated by one woman – Isobel Wood. She lives in the tiny town of Cloyne, and the stands are all staffed by her kids and grandkids.

Our kids no longer go to camp but we discovered we can take that same route to visit our friends, The Monkees, at their cottage in the Muskokas. So our wild blueberry tradition is safe.

For those of you who have never tried wild blueberries, it is an experience you will not soon forget. They differ from cultivated blueberries in several ways. Wild blueberries are smaller, sweeter and more flavourful than their cultivated sister. They hold their shape, texture and colour better during baking. As an added bonus, they are higher in antioxidants. And, they are more expensive! (But so worth it)


They also sell bluebery pie and blueberry jam, but for me, the main attraction is the wild blueberries.

Of course we bought way too many blueberries, so I had to bake then into something before they ended up in the compost heap. I am not a huge blueberry pie fan, although I do recall some amazing blueberry buns from Open Window Bakery when I was growing up in Toronto. I opted for wild blueberry coffee cake.

I know that blueberry coffee cake does not sound like the most exciting dessert, but trust me on this one. This cake is moist and dense thanks to the addition of sour cream. It is studded with tons of little blueberries and the topping is a crunchy concoction made from pecans, oats, butter, brown sugar, flour and maple syrup. And the crunch from the topping is still just as crunchy on day 2, should there be any leftovers.

                                         I put together a little video showing how to prepare the crumble topping. Not that video instruction is necessary, this is a simple cake to make, but just because I am having too much fun playing around with iMovie on my new Mac!

Resist the urge to eat this immediately out of the oven. Give it at least 2-3 hours to cool. You can even make it a day ahead of time, as the flavours seem to improve. It also freezes quite well. I made it last week when we had friends visiting. Everyone was full after dinner so we each had a small piece. There was still almost 3/4 of the cake left. I wrapped it up, put it in the fridge and went to bed. When I got up in the morning only about 1/4 of the cake was left. Either I have fridge mice who know how to use a knife or someone was doing some midnight snacking. I’m not accusing, I’m just saying!

Click here to print the recipe for Wild

Blueberry Coffee Cake.