We may be nearing summer’s end, but our pick-your-own blueberry season will still be around for a few more weeks! That means there’s still plenty of time for you to get your hands on Murphy’s farm fresh blueberries and add them to all kinds of delicious meals and desserts the whole family will love. Here’s some simple and amazing recipes from across the internet that will help you make the most of your blueberries from our field!
Easy Blueberry Cream Scones (from bon appetit)
- 1 lemon
- ⅓ cup plus 2 Tbsp. sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup plus 2 Tbsp. old-fashioned oats
- 2½ tsp. baking powder
- ½ tsp. kosher salt
- 1⅓ cups plus 1 Tbsp. chilled heavy cream
- 2 Tbsp. honey
- 1 cup frozen blueberries, preferably wild
- 1 large egg yolk
- Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
- Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
- Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
- Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
- Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
- Dust countertop liberally with more flour and turn out dough. Pat down into a 1″-thick square, flouring hands lightly to prevent sticking as you work.
- Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
- Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
- Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
- Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
- Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
- Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.
See full recipe details on the bon appetit website.
Blueberry Hand Pies (from Chatelaine)
- 2 batch sour cream pastry
- 1 egg , plus 1 tsp water for egg wash
- coarse sugar
- 1 cup blueberries
- 1/4 cup granulated sugar
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 tsp cornstarch
- 1/4 tsp salt
- LINE a baking sheet with parchment. Roll out dough on a lightly floured surface to a scant 1⁄4-in. thickness. Cut into 6 6×4-in. rectangles, rerolling dough once. Refrigerate on prepared sheet until firm, about 15 min.
- PREHEAT oven to 375F.
- FILLING: Toss blueberries, sugar, lemon zest and juice, cornstarch and salt in a bowl. Scoop 2 heaping tbsp of blueberry mixture onto centre of short end of each rectangle.
- WHISK egg and 1 tsp water in a bowl for egg wash and brush edges. Fold dough over the filling so the 2 ends meet, pressing to seal. Crimp 3 edges with a fork, then refrigerate on prepared sheet for 20 min.
- CUT small slashes in top of each pie. Brush with egg wash and sprinkle with coarse sugar. Bake until filling is bubbly and tops are golden brown, about 20 min. Let cool on rack.
See full recipe details on the Chatelaine website.
No-Bake Blueberry Cheesecake (from Martha Stewart)
- 1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla
- 1/4 cup plus 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 cup whole-milk ricotta
- 16 ounces cream cheese
- 1 cup confectioners’ sugar
- 1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)
- 1 1/4 cups heavy cream
- 5 cups blueberries (from 3 pint containers)
- 1 1/2 teaspoons cornstarch
- Fresh mint leaves, for serving (optional)
- Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
- Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture.
- Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
- In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)
See full recipe details on the Martha Stewart website.