the Pence family cookbook

Recipes Tagged with “blueberry”

Rustic Berry Tart

dessert blueberry pie raspberry strawberry



  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar, plus 1 teaspoon for sprinkling
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter (1/2 stick), cut into small pieces
  • 1 tablespoon canola oil
  • 1/4 cup ice water, plus more as needed
  • 1 large egg, separated (save the white to glaze the pastry)
  • 1 teaspoon lemon juice, or white vinegar

Filling & glaze

  • 1/4 cup slivered almonds (1 ounce)
  • 1/4 cup whole-wheat flour (regular or pastry flour)
  • 1/4 cup plus 3 tablespoons sugar
  • 4 cups mixed berries, such as blackberries, raspberries and blueberries
  • 2 teaspoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons raspberry, blueberry or blackberry jam


To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.

Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.

Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

Eating Well

Blueberry French Toast Casserole

breakfast blueberry


  • 20 oz. of bread, cubed
  • 8 oz. cream cheese, cubed
  • 1 cup fresh or frozen blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 tsp. vanilla
  • 1/3 cup maple syrup
  • Powdered sugar


Place half the bread cubes in a greased 9x13 pan. Sprinkle cream cheese evenly over bread. Do the same with the blueberries. Cover with remaining bread.

In a large bowl, whisk eggs, milk, vanilla and syrup. Drizzle egg mixture over bread. Cover with foil and refrigerate at least 2 hours or overnight.

Heat oven to 350. Bake 30 minutes, covered. Uncover and bake 30 minutes more, or until center is firm and top is golden. Lightly dust with powdered sugar. Serve with blueberry syrup.

Blueberry-Lemon Bread

breakfast blueberry lemon


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 cups sugar
  • 2 large eggs
  • 2 teaspoons grated lemon peel
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries or frozen, thawed, drained


Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Bon Appetit, August 1991

Double Blueberry Whole-Wheat Pancakes

breakfast blueberry pancake untested



  • 1/4 c. water
  • 1 tsp. corn starch
  • 1 1/2 c. blueberries
  • 1/4 c. sugar
  • 1/8 tsp. salt
  • 2 tsp. lemon juice


  • 1 c. milk
  • 1 tbsp. butter, melted
  • 1 egg, beaten
  • 1/2 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 c. blueberries


To make sauce, stir together water and cornstarch in saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.

To make pancakes, stir together milk, butter, and egg in small bowl. In separate large mixing bowl, stir together dry ingredients. Pour milk mixture into dry ingredients; stir until just blended. Fold in blueberries.

Grease griddle or heavy-bottomed skillet. Heat over medium heat until water sizzles when dropped on griddle. Drop batter by 1/4 cup measures onto griddle. Cook pancakes about 3 minutes on each side, or until golden. Serve pancakes with sauce.


Blueberry Streusel Cake

dessert blueberry cake untested


Cake Batter:

  • 2 3/4 Cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 Cup butter, softened
  • 1 Cup sugar
  • 3 Eggs
  • 16 oz. sour cream
  • 2 tsp. pure vanilla extract


  • 3/4 Cup brown sugar
  • 3/4 Cup chopped walnuts
  • 1 tsp. cinnamon
  • 2 Cups blueberries, rinsed and drained


Preheat oven to 375°. Grease and flour a 10 inch tube pan or bundt pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternately with the sour cream and vanilla. Mix until blended well. Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 1/2 cup streusel topping. Bake 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

Penzey’s Spices