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
1cup quick cook oats
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.