Olla-Podrida: fresh blueberries

Showing posts with label fresh blueberries. Show all posts

Friday, May 9, 2025

Blueberry Corn Casserole

Elevate your next meal with this unique and delicious Blueberry Corn Casserole, a light and flavorful side dish that’s a standout at any gathering. This recipe takes it to new heights with the inspired addition of fresh blueberries. These little bursts of subtle sweetness add a unique, delightful twist without overpowering the dish, making it a perfect complement to barbecues, picnics, or potluck events. Whether it’s a summer cookout or a cozy holiday feast, this casserole’s airy texture and vibrant flavors will leave your guests asking for seconds—and the recipe!

This Blueberry Corn Casserole is easy to whip up and guaranteed to impress. The combination of golden cornmeal, creamy corn, and juicy blueberries creates a harmonious balance that’s satisfying yet won’t weigh you down. Ready to bring a crowd-pleasing side to your table? I cut the recipe in half, and as you can see, it turned out beautifully. Blueberry Corn Casserole

Adapted from Miz Helen’s Country Cottage

1½ c. cornmeal

1 t. baking powder

½ t. baking soda

1 t. salt

4 large eggs, beaten

1 c. whole milk

2 14.75-oz. cans creamed corn

1 stick butter, melted

1½ c. fresh blueberries (divided)

Preheat your oven to 350°F and lightly spray an 8” x11” baking dish with PAM.

In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Stir in the beaten eggs and milk until well combined, then add the creamed corn and mix thoroughly. Pour in the melted butter and stir until fully incorporated. Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for garnish.

Pour the mixture into the prepared baking dish and bake for 1 hour, or until golden and set. Let the casserole rest for a few minutes before serving. Garnish with the remaining blueberries and fresh mint for a vibrant finish.

This Blueberry Corn Casserole is more than a side dish—it’s a celebration of simple ingredients and bold flavors. Serve it at your next gathering and watch it become a new tradition!

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Monday, April 4, 2022

Blueberry Broccoli Salad

Let’s start the week with something healthy and nutritious, savory and sweet, chewy, crunchy, juicy, and bursting with flavor. I bought a lot of broccoli to use in a couple of new recipes I had discovered. A couple days after I bought the broccoli, those “discovered” recipes were nowhere to be found. Time to get creative. The first thing that came to mind -- other than enjoying broccoli as a vegetable with my evening meal -- was to make my mom’s broccoli salad, but I didn’t have grapes on hand. Enter the fat, juicy, and ever-so-sweet blueberries that I had, and this wonderful combination has become one of my new faves. The crunch of the toasted pecans, the chewiness of the broccoli, the peppery onion, the sweet blueberries, salty bacon, and the tasty dressing, make this a salad you’re going to want to enjoy again and again. It doesn’t get much healthier than this.

Blueberry Broccoli Salad

2 c. fresh broccoli florets
1/3 c. diced red onion
½ c. diced celery
2/3 c. fresh blueberries1/3 c. broken pecans, toasted

3-4 slices bacon, cooked and crumbled
1/3 c. raspberry vinegar
2 T. sugar
2 T. raspberry vinegar
Pinch of dry mustard

In large salad bowl, combine the broccoli, onion, celery, blueberries, and toasted pecans. In another bowl, whisk the mayonnaise, sugar, vinegar, and dry mustard; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon just before serving.

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Thursday, March 31, 2022

Blueberry Butter Dip Biscuits

You are no doubt aware, if you have read this blog the past couple of weeks, that I have recently become absolutely obsessed with butter dip biscuits. I tried the original version and I loved them, then devised my own Cheddar Bay version (ditto), and then came across a recipe for a blueberry version with a glaze topping. Honestly, I don’t know which one of these I like the best. They are all amazingly delicious, simple to make, and I cannot stop eating them! Fortunately, they freeze beautifully. Take one out of the freezer, pop it into an oven at 350°, and let it bake for 15 to 20 minutes. It tastes like fresh.

Blueberry Butter Dip Biscuits
As seen on The Country Cook

½ c. (1 stick) unsalted butter
2½ c. flour
¼ c. sugar
1 T. aluminum-free baking powder
½ t. salt
1¾ c. buttermilk
1½ c. fresh blueberries
1 c. powdered sugar
2-3 T. milk

Preheat oven to 350° F. Spray a 9” x 9” baking pan with nonstick cooking spray.

In a microwave safe bowl, melt butter. Pour melted butter into the bottom of your baking dish.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk. Stir with a fork until a sticky dough forms. Carefully fold in blueberries.

Pour into prepared baking dish, right on top of the melted butter. Some of the butter will run over the top of the dough, that’s perfectly fine. Spread out the batter evenly, and cut into nine squares.

Bake for about 25 to 30 minutes, rotating once during baking. The top should be golden brown and a toothpick inserted in the center should come out clean.

While your biscuits are baking, in a medium bowl, whisk together powdered sugar and milk. Drizzle on top of the warm biscuits. Allow the biscuits to cool slightly and serve.

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Thursday, July 26, 2018

Blueberry Coffee Cake

I feel about blueberries the same way in which I feel about strawberries, I cannot get enough of their juicy blue goodness. So, I picked up a big container of them, and started baking. Take note of this day. It’s not often that I bake. But, I had seen a recipe for Blueberry Coffee Cake on the Barefeet in the Kitchen blog, and it spoke to me. Am I ever glad that it did; I think this is probably one of the best coffee cakes that I have ever tasted. It is intensely flavorful, loaded with the sweet goodness of fresh blueberries, and the crumb topping takes it over the top. I, unlike the late Mr. O-P, like round coffee cakes, so I baked mine in a 9-inch round pan.

If you like blueberries as much as I do, give this coffee cake a try. My guess is that it would be equally good with chopped fresh bing cherries, or halved raspberries.

Blueberry Coffee Cake
Slightly adapted from Barefeet in the Kitchen

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 T. lemon zest (I used Melissa’s Meyer lemons)
2 T. fresh Meyer lemon juice (Melissa’s again)
2 t. vanilla extract
1 cup flour
½ teaspoon baking powder
½ cup sour cream
6 ounces fresh blueberries

Topping:
2/3 cup flour
1/3 cup dark brown sugar
¼ cup melted butter

Preheat oven to 350° F. Grease an 8” square pan (or like I did, a 9” round pan – this one) with butter (I used Baker’s Joy). In a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, about 6 minutes. Stir in vanilla, lemon zest, and lemon juice. Add the eggs one at a time, mixing until just combined.

In a medium bowl combine flour and baking powder. Place the blueberries into a small bowl and sprinkle with a couple tablespoons of the dry ingredients; stir gently to coat the berries (this keeps them from sinking to the bottom of the coffee cake). Alternately add dry ingredients with sour cream to the butter/sugar mixture, mixing until just combined, beginning and ending with dry ingredients.

Fold in blueberries gently, and pour the batter into the prepared pan. Place flour and sugar for the topping in the same small bowl that held the blueberries, and stir in melted butter. Toss with a fork to combine and sprinkle over the batter in the pan. Bake for 40 to 50 minutes, until a toothpick comes out clean or with moist crumbs. Allow to cool before slicing.