Jack and I picked a large container of blueberries last week. Weighing in at 2.5 pounds, we paid $11 for the berries from Buffy’s Berries, the farm just up not far from us on White House Road. It was a nice operation. They have (it seems) about 100 very mature bushes loaded with berries this time of year.
This week, we have had fun experimenting with new recipes. I just wanted to share a few with blog readers.
We have a great waffle/pancake batter recipe and instead of putting the blueberries in the batter, we did a blueberry sauce.
Boil 2 cups of berries
1/3 cup water
¼ c. sugar
2T. lemon juice
Dissolve 1 ½ T cornstarch in a bit of warm water (whisk so there are no lunps)
Add to the boiling sauce. It thickens fast. Remove from heat and serve over pancakes.
The next day we made scones. Dusting them with confectioners sugar, they looked lovely on the plate. Then today I used my friend (and previous innkeeper) Susan’s recipe for a Blueberry cake, but we made 4 large muffins to serve. I forgot to take a photo before serving them and there was only a crumb left. I did use the left over batter to make a small cake. If you want any of these other recipes, just let me know! Enjoy the summer harvest while it is here!