National Blueberry Month Recipes!

July is Blueberry Month and blueberry picking came late to the Catskill Mountains this year. So, the next best thing, our local farmer’s market! Plump, juicy delicious blueberries just waiting to be baked into some mouthwatering desserts.

We tried out two new recipes this blueberry season:

•          Blueberry Shortcake

•          Oat cake with Blueberries and Kamut® wheat flakes

1. Blueberry Shortcake:

Super light and packed with juicy blueberries, the lemon whipped cream just took these yummy shortcakes to a whole new level!

Makes 8 shortcakes

1½ cup           all-purpose flour

2Tbs                granulated sugar

1¾ tsp             baking powder

¼tsp                baking soda

¾ tsp               coarse salt

1 stick              unsalted butter cut into small pieces

2oz                   cold cream cheese

½ cup             blueberries (plus more for serving)

¾ cup             buttermilk

Lemon Whipped Cream:

6oz                  cream cheese at room temperature

½cup             confectioner’s sugar

2tsp                lemon zest (plus more for serving)

1¼ cup          heavy whipping cream

Line a large baking sheet with parchment paper, and coat with nonstick cooking spray.

Preheat oven to 425 degrees.

In a large mixing bowl, whisk together flour, granulated sugar, baking power, baking soda and salt. Incorporate butter and cold cream cheese into the flour mix. You can use your fingers or a pastry cutter until the mixture resembles fine bread crumbs. Add the blueberries and gradually stir in the buttermilk with a rubber spatula until a sticky dough is formed. Be careful not to over mix.

Divide the dough into eight mounds and place on prepared baking sheet, bout 2” apart. Bake for about 20 minutes until golden brown. Let cool for about 5 minutes and then transfer to wire rack to cool.

For the lemon whipped cream beat together the room temperature cream cheese with confectioner’s sugar until smooth, add the lemon zest and gradually add the heavy cream beating until the mixture is smooth and thick.

Serve the shortcakes with the cream, some fresh blueberries and garnish with a little lemon zest.

2. Oat cake with Blueberries and Kamut® wheat flakes:

Served warm or room temperature this moist and fruity oat cake gets a crunchy twist with the Kamut® wheat flake topping.

¾cup              all-purpose flour

½cup              granulated sugar

½cup              light brown sugar (tightly packed)

½tsp               baking powder

½tsp               baking soda

¾ tsp              coarse salt

½tsp               cinnamon

1cup                quick cook oats

½cup              water

3Tbs                Kamut® wheat flakes

½ stick           softened unsalted butter

1 large             egg

1tsp                 pure vanilla extract

1½ cups         blueberries

3Tbs                coarse sanding sugar

Preheat oven to 350 degrees. Butter and flour an 8” square baking pan.

Combine the oats and water in a bowl and let stand for 5 minutes.

Meanwhile in a large mixing bowl, whisk together flour, baking power, baking soda, cinnamon and salt. In a medium size bowl beat together the butter, granulated sugar and brown sugar until light and fluffy. Gradually beat in the egg and vanilla extract until just combined. Fold in the flour and add the oat mixture, then add about half the blueberries and mix gently.

Pour the mixture into prepared pan and sprinkle with the Kamut® wheat flakes and sanding sugar. Top with remaining blueberries and bake for 45 minutes. Let cool and cut into squares for serving.