Six Sensational Blueberry Recipes for Summer

July is National Blueberry Month. According to the Agricultural Marketing Resource Center, "blueberries are native to North America and were first cultivated for sale in 1916. The United States is the world's largest producer of blueberries."  The University of Maine reports that "Maine's 44,000 acres of wild blueberries grown naturally in fields and barrens....." "Adapted to Maine's naturally acid, low fertility soils and challenging winters, wild blueberries are a low input crop requiring minimal management."

Wild blueberries are the perfect way to pack a powerful and nutritious punch into your diet. They are a recognized health star believed to promote healthy aging, improve vision, reduce the risk of urinary tract infections, and help combat chronic disease thanks to their sky high antioxidant capacity. Here are some delicious ways to enjoy them:

Seasonal Italian Fruit Torte

        This recipe is from The Ultimate MediterraneanDiet Cookbook. All across the Northern Mediterranean region, there is a culture of combining sweets with fresh fruit.  French, Spanish, and Italian pastry chefs, bakers, and housewives are all fans of simple fruit cakes which highlight local produce.  This cake is a favorite of my family. Instead of plums, you can top it with blueberries, nectarines, or apricots.  Light and airy, it’s a great way to start the day or end a meal.  This cake can be frozen for up to a month.  Once it is thawed, however, make sure to eat it the same day or refrigerate it so that it won’t spoil. 

Serves 8

Ingredients:

7 tablespoons unsalted butter, at room temperature, divided

1/3 cup sugar, plus 1 tablespoon

2 large cage – free eggs, separated

1 cup unbleached, all-purpose flour, plus extra for pan

2 ½ teaspoons baking powder

¼ cup heavy cream

2 teaspoons almond extract

2 teaspoons vanilla extract

2 ripe plums, apricots, or nectarines, peeled, pitted, and sliced

Or

1 cup blueberries

Confectioner’s sugar for dusting

Preparation:

Preheat oven to 350F degrees.

Butter and flour a 9-inch tart pan with a removable bottom.

Place 6 tablespoons of butter and 1/3 cup sugar in the bowl of an electric mixer.  Beat together on low speed until smooth and fluffy.  Add the egg yolks and beat well until combined.

In a small bowl, stir together the flour and the baking powder.  In another small bowl, stir together the cream, ¼ cup water, almond, and vanilla extracts.  Stir the mixtures into the butter mixture by alternating the flour mixture with the cream mixture – adding 1/3 of each at a time until they are used up.

In a clean bowl fitted to an electric mixer using a whisk attachment, whip the egg whites until stiff peaks form. (If eggs are not stiff enough- the cake will not rise properly).

Using a rubber spatula, gently fold the beaten egg whites into the batter using a counter clockwise turning fashion to eliminate all of the white and break up any lumps.

Pour the batter into the prepared tart pan and level the surface. 

Arrange the plums or other fruit in a circle pattern on top of the batter.

Sprinkle the remaining tablespoon of sugar on top of the fruit.

Bake until a toothpick inserted into the middle of the cake comes out clean 35-40 minutes, and cake begins to pull away from the sides of the pan. 

Transfer to a cooling rack. Allow cake to cool for at least 30 minutes.