Tag Archives: Blueberries

Blueberry Poppy Seed Snacking Cake

Blueberry Poppy Seed Snacking Cake

For whatever reason, I got on something of a blueberry kick earlier this summer, and became determined to find a perfect, foolproof blueberry snacking cake to stow away in my arsenal of simple baking tricks. I’m usually decent at picking good recipes just by reading them, but my skills were lacking this time, alas.

Blueberry Poppy Seed Snacking Cake

This was the third blueberry cake I made and the only one I feel even remotely comfortable sharing here. The first, I had such high anticipation as it had a crumble topping with peanuts, something I’d never seen before. The peanuts, and peanut butter glaze especially, overpowered everything and that was all you tasted.

Blueberry Poppy Seed Snacking Cake

Next I tried a simple whole wheat blueberry cake with a glaze made from pureed blueberries, and the whole thing was very meh. It didn’t go uneaten or anything, but I wouldn’t bother making it again, which says a lot.

By the time I got around to baking this cake here, my expectations were pretty low; one bite in, however, and I knew the only mistake about this cake was the fact that I hadn’t photographed it. So, I had to make it again. Oh darn!

Blueberry Poppy Seed Snacking Cake

This is everything you want in a simple snacking cake perfect for summer. There is no leavening agent and that is NOT a typo. I don’t get it either, but it worked beautifully and earned rave reviews. Get on it while blueberries are still in season!

Blueberry Poppy Seed Snacking Cake

Source: Seven Spoons by Tara O’Brady

Ingredients:
2 cups all-purpose flour
2 tbs poppy seeds
1 tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
2 tsp vanilla extract
2 tbs sour cream
Zest and juice from 1 lemon
1 cup fresh blueberries
Raw sugar, like turbinado, for sprinkling

Directions:
Preheat your oven to 300 F and position a rack in the center of the oven. Grease an 8-inch square baking dish and set aside.
In a medium bowl, whisk together the flour, poppy seeds, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar with either a hand mixer or the paddle attachment of your stand mixer. Decrease your mixer speed to medium and add the eggs, one at a time, waiting until each is incorporated into the batter before adding the next. Beat in the vanilla. With the mixer on low speed, add half the flour mixture, then the sour cream, lemon juice and zest, then the last half of the flour. Do not overmix. Fold in the blueberries by hand. Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the top with raw sugar.
Bake the cake 80 to 90 minutes, rotating the pan halfway through, until a cake tester or skewer inserted into the center comes out clean.
Cool the cake completely, then cut out squares and eat!

Goat Cheesecake with Blueberry-Gin Compote

Goat Cheesecake with Blueberry-Gin Compote

So I didn’t really plan or intend to take this much time off from blogging lately, but it sort of coincided with some nuttiness in my real job plus some incredibly loud construction going on across the street from my building. Like, metal pounding metal stakes into the ground. The sound is actually rather unnerving, and everything I tried to write just leeched out undertones of the inner rage I was feeling at the noise. Better to not subject anyone to that.

goat cheesecake with blueberry-gin compote

They seem to be taking a day off, so I’m writing out as many blog posts as I possibly can, while I can think clearly! Let’s talk goat cheese in a cheesecake. This is not a savory cheesecake at all, so the goat cheese isn’t terribly obvious in the flavor department. It’s more that it lends a background tanginess that cuts the sweetness of cheesecake, and mostly it provides creaminess to the texture.

Goat Cheesecake with Blueberry-Gin Compote

I was very much in love. Upon initially reading the recipe, I was a bit skeptical that the batter might not work properly. It just seemed like overkill to include sour cream, and ricotta, and goat cheese in addition to the cream cheese. But I was wrong, it works beautifully! This was among the creamiest and smoothest cheesecakes I’ve ever tasted, so I can’t complain about any perceived overabundance of batter ingredients.

Goat Cheesecake with Blueberry-Gin Compote

The blueberry sauce was really gorgeous, both to look at and to eat. You don’t taste the gin outright, but it does complement the sweet-tart nature of the blueberries, and the texture achieved here is divine. It’s really rich and smooth, but with those plump bursts of the whole blueberries added in. Cheesecake is always a labor of love and time, so I firmly believe it’s got to be completely worth it when you do make it. This one will not disappoint. Enjoy!

Goat Cheesecake with Blueberry-Gin Compote

Source: slightly adapted from Home: Recipes to Cook with Family and Friends by Bryan Voltaggio

Ingredients:

CRUST:
¼ cup unsalted butter, melted and slightly cooled
1 cup plus 1 tbs graham cracker crumbs
¼ cup packed light brown sugar
Pinch of kosher salt

FILLING:
12 oz. goat cheese, at room temperature
10 oz. ricotta cheese
8 oz. cream cheese, at room temperature
1 cup plus 7 tbs granulated sugar
2 ½ tbs sour cream
4 large eggs
2 large egg yolks
½ tsp vanilla extract
½ tsp kosher salt
2 ½ tbs all-purpose flour

COMPOTE:
8 oz. blueberries, divided
½ tsp orange zest
½ tbs honey
½ tsp gin
Pinch of kosher salt

Directions:
For the CRUST: preheat the oven to 375 F. In a medium bowl, stir together the melted butter, graham cracker crumbs, brown sugar and salt. Mix until the mixture resembles wet sand. Pour the crumbs into a 9” springform pan and use a flat-bottomed drinking glass or measuring cup to press the crumbs evenly on the bottom and up the sides of the pan. Bake 9-12 minutes, until browned. Remove from the oven and let cool. Lower the oven temperature to 300 F.
Meanwhile, make the FILLING: mix the goat cheese, ricotta, cream cheese, granulated sugar, and sour cream in a stand mixer fitted with the paddle attachment on low speed until fully blended, 2-3 minutes. Add the eggs one at a time, waiting until each one is fully incorporated before adding the next one, followed by the yolks in the same fashion. Add the vanilla and salt. When they are incorporated, stop the mixer and add the flour. Mix on low speed until just blended.
Prepare the cheesecake for baking. Take two large strips of aluminum foil and lay them out on a flat surface so they overlap a bit. Tape them down the middle with sturdy packing tape or duct tape. Turn the foil over and tape the other side. You want no seam left flapping open. This is the only way I’ve found to ensure that no water seeps into your cheesecake. Set a tea kettle full of water over high heat and bring to a boil. Remove from the heat. Place the springform pan over the aluminum foil and tightly wrap the sides. Place the springform in a roasting pan. Carefully pour the filling into the crust, then add enough hot water to come halfway up the side of the pan. Bake for 60-75 minutes, until the sides are set and the center is jiggly but not liquidy. Shut off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This helps to prevent the dreaded cheesecake cracks. Remove the cake from the water bath and let cool to room temperature, then cover and refrigerate overnight before serving.
Right before you’re ready to serve, make the COMPOTE: put half of the fresh blueberries, the orange zest, honey, gin and salt in a small saucepot over medium-high heat and bring to a simmer. Turn the heat down to low and cook about 3-5 minutes, or until the blueberries are completely tender and soft. Transfer to a blender and puree until smooth. Strain the puree through a fine-mesh sieve. Add the remaining blueberries and mix well. Cool slightly before serving.
Serve slices of the cheesecake with a nice dollop of compote.

Romaine, Blueberry, and Corn Salad with Blueberry Vinaigrette

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Monday is killing me today, and no, it has nothing to do with the wine I consumed last night! (Actually my lack of sleep had much more to do with cat drama during the night, which I won’t bore you with, but if anyone is a cat whisperer, please do drop me a line. Thanks!)

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Anyways, after I stopped forcing stone fruit season to arrive before it intended to do so, I’ve been gobbling up all the berries like they’re going out of season soon. Ha!

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

About a month ago, I picked up (what was then) the latest issue of Food & Wine, and was immediately intrigued by their idea of using fresh blueberries in a vinaigrette for salad. I’m here to report it is indeed delicious, so I put together a simple and summery salad of romaine, fresh sweet corn, and more blueberries (plus croutons!) to showcase this unique blueberry salad dressing.

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

I hope y’all enjoy it!

Source: vinaigrette from Food & Wine, July 2015

Ingredients:

VINAIGRETTE:
¼ cup fresh blueberries
1 tsp sugar
1 tsp lemon juice
¼ cup olive oil
1 tbs balsamic vinegar
1 tsp adobo sauce from a can of chipotle in adobo
Kosher salt and freshly ground black pepper

SALAD:
2 hearts of romaine, chopped or torn
1 ear of corn, husks and silks stripped away and discarded, kernels cut off the cob
A couple of generous handfuls of fresh blueberries
Croutons
Kosher salt and freshly ground black pepper

Directions:
First make the VINAIGRETTE. In a small saucepan, use a potato masher to mash the blueberries with the sugar and lemon juice. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 8 minutes. Let the mixture cool slightly.
Scrape the blueberry mixture into a bowl and whisk in the oil, vinegar, and adobo sauce. Season to taste with salt and pepper.
To make the SALAD, place the romaine chunks into a large salad bowl, followed by the corn kernels and the fresh blueberries. Season lightly with salt and heavily with black pepper. Drizzle with vinaigrette and toss gently to combine. Add more dressing if needed (you can always add more dressing in, but you can’t take it out if you overdress the salad!). Garnish with croutons and serve immediately.

Blueberry Barbecue Chicken

Blueberry barbecue chicken 067

Happy Hump Day! It’s the week no one can ever believe is upon us, myself included, despite the fact that it happens to us every year: the week before Labor Day!! Aaaahhhh!!!

Blueberry Barbecue chicken 078

So this week I’m making the push to get the last bit of summery recipes blogged for you. Also since Labor Day is right around the corner, I’m sharing a delicious grilled recipe, along with a recipe round-up of ideas for your weekend, since most of us red-blooded Americans turn into grilling machines on summery three-day weekends.

blueberry barbecue chicken 062

This is my blueberry contribution to the blogosphere for this 2014 summer season, and it’s a dang good one. This barbecue sauce is complex, fruity and sweet, yet also a touch spicy and decidedly savory. It pairs perfectly with chicken, which is what I was craving for it, but it would be lovely with turkey or pork too, I think.

blueberry barbecue chicken 088

Blueberry Barbecue Chicken 099

Enjoy it with sweet, seasonal blueberries for a few days longer!

And now for a GRILLING RECIPE ROUND-UP: (in alphabetical order)

Baba Ghanoush
Banh Mi
Chili Dogs
Classic Barbecue Chicken
Cumin-Cilantro Chicken Sliders
Grilled Cherry Tomato, Garlic and Goat Cheese Toasts
Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette
Grilled Salmon with Strawberry Salsa
Grilled Salmon with Tamarind-Peach Barbecue Sauce
Grilled Shrimp with Tarragon-Tabasco Butter
Italian Dressing Grilled Shrimp
Italian Sausage Hoagies with Caprese Relish
Jamaican Jerk Chicken with Ginger Barbecue Sauce
Jamaican Jerk Snapper
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs
Margarita Glazed Baby Back Ribs
Mexico City Street Corn
Molasses Mustard Pork Chops
Naan Bread
Pimento Cheese and Bacon Burgers
Rosemary Skewered Chipotle Shrimp
Salade-aux-Lardons Pizza
Skirt Steak with Green and Red Chimichurris
Steakhouse Pizza
Summer Corn and Roasted Pepper Pie
Tandoori Chicken Drumsticks

Blueberry Barbecue Chicken 092

{One Year Ago: Sweet Cherry Hand Pies, Plum Pecan Pancakes, Zucchini Arugula Lasagna, Cherry Upside Down Cake}
{Two Years Ago: Pickled Peach Orzotto}

Source: barbecue sauce lightly adapted from Sauces, Rubs and Marinades by Steven Raichlen

Ingredients:
1 quart fresh blueberries
1 large celery rib, chopped
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
1 small carrot, peeled and chopped
1 garlic clove, smashed and peeled
1/2 cup cider vinegar
1/4 cup honey
1 tbs molasses
1 tbs ketchup
1/2 tbs sweet paprika
Kosher salt and black pepper, to taste
1/2 tsp ground cinnamon
1/4 tsp ground mustard
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp celery seed
1/8 tsp cayenne, or more to taste
Pinch of ground cloves
1 whole chicken, cut up into 8 parts

Directions:
Preheat an outdoor grill to very high heat. Remove the chicken from the refrigerator and let it come up to room temperature.
Make the barbecue sauce: puree the blueberries in your blender.
In a medium saucepan, combine the blueberry puree, celery, onion, bell pepper, carrot and garlic. Gently simmer over medium heat until the vegetables are soft and the sauce is thick, 15-20 minutes.
Wipe or rinse out your blender to get some of the blueberry skins out, but no need to really wash it. Pour the contents of the saucepan into the blender and puree until smooth. The sauce should be thick but pourable; add water if too thick.
Taste and correct for seasoning, if necessary. Pour it back into the saucepan and keep warm over low heat. When ready to use it on the chicken, pour about 40-50% of the sauce into a small bowl or cup.
Trim the chicken, then season generously with salt and pepper on both sides. Place it on the grill skin side up. Cover the grill and let it cook about 10-12 minutes. Flip the chicken, then baste the cooked side liberally with the barbecue sauce. Let the skin get really crispy, then with about 5 minutes to go (or when the internal thermometer reads about 150-155), flip the chicken again and liberally baste the skin side. Cover and let it finish cooking through. Rotate the pieces as needed if your grill has a hot spot. The whole thing will take between 20 and 30 minutes total, but please use a meat thermometer as it is the only way to be sure. You want to remove the chicken when internal temperature reads 165 F.
Let the chicken rest for 5-10 minutes. Serve with the extra reserved barbecue sauce.

Blueberry Crumble

Blueberry Crumble

As summer winds down, I’ve been cooking and baking up a storm with seasonal produce, trying to make sure I didn’t miss anything that I won’t really see again for another nine to twelve months, and I realized I hadn’t yet shared this amazing treat with you.

making blueberry crumble

I got the idea that I needed to make a crumble (or crisp, whatever you call it) when Matt and I got into an astonishing (to me at least) discussion about cobblers versus crumbles. I tend to favor cobblers, and I mistakenly, and perhaps a bit arrogantly assumed that my other half would too. I love cobblers because of the bread-y topping. I mean, hello! you get more carbs with cobblers! Yeah! And since Matt is a carb-lover, well, I just assumed.

blueberry crumble, ready to be baked

So imagine my surprise when he tells me that no, he prefers crumbles to cobblers. Whaaa? A discussion ensued, during which Matt could not be persuaded of the superiority of cobblers. So I decided that maybe I hadn’t given crumbles a completely fair shake.

Blueberry Crumble

I made this one in response to our exchange. I can’t say for sure that this one has totally unseated cobblers from their throne in my mind, but it did give them an extremely respectable run for their money. This. Was. Amazing!!! I found myself swooning over it. I found myself drooling at the thought of it sitting in the fridge. I even found myself sneaking bites straight from the fridge, just straight cold without heating it at all. Still delicious.

blueberry crumble

If the blueberries are still looking good where you are, I would implore you to make this one immediately. Whether you’re on Team Crumble or Team Cobbler, it won’t matter, trust me. I have a feeling I’ll be dreaming of this one all winter long…

Blueberry Crumble

{One year ago: Squid Ink Fettuccine with Shrimp and Chorizo}

Source: slightly adapted from The King Arthur Flour Baker’s Companion

Ingredients:
FILLING:
½ cup sugar
¼ cup all-purpose flour
¼ tsp salt
2 tsp lemon juice
2 pints (4 generous cups) fresh blueberries, cleaned and stemmed

TOPPING:
1 ½ cups all-purpose flour
¼ tsp salt
½ cup sugar
10 tbs unsalted butter, melted
1 cup pecans, chopped

Directions:
Grease a 9” deep-dish pie plate. Preheat the oven to 350 F.
Make the filling. In a large mixing bowl, combine the sugar, flour, salt, and lemon juice. Add the blueberries and toss to coat. Transfer the blueberry mixture to the prepared pie plate.
Make the topping. In a medium-sized mixing bowl, stir together the flour, salt, sugar, melted butter, and pecans. Sprinkle the topping evenly over the fruit.
Place the pie plate on a rimmed baking sheet. Bake the crumble for 45 to 50 minutes, until the top is golden and the filling is bubbly. Cool slightly, then serve warm with vanilla ice cream or whipped cream.

Blueberry Bread

Blueberry Bread

Happy Friday everyone! Oh, and how is it already August? That’s just a tad crazy. I’m really hoping to make it to the beach this weekend, so fingers crossed that the weather holds.

blueberry bread batter

blueberries

Let’s talk blueberries. Who doesn’t love ‘em? I haven’t run the numbers or anything, but I would hazard a pretty confident guess that muffins are the most popular and ubiquitous blueberry baked good out there. And I think for good reason – I just love a good blueberry muffin. But it got me thinking, if you can make muffins, then you can make a loaf of quick bread, and you don’t see blueberry bread all that often. So I adapted a muffin recipe into a quick bread recipe and everyone loved it. I hope you will too!

blueberry bread

Blueberry Bread

Blueberry Bread, sliced

slices of blueberry bread

blueberry bread

{One year ago: Creamy Smoked Trout on Pumpernickel Toasts and Vanilla Ice Cream with Caramel-Chocolate-Peanut-Butter Brittle}

Source: adapted from The King Arthur Flour Baker’s Companion

Ingredients:
8 tbs unsalted butter, at room temperature
1 cup granulated sugar
½ tsp salt
2 large eggs
1 tsp vanilla extract
2 tsp baking powder
2 cups all-purpose flour
¾ cup half-and-half
2 ½ cups fresh blueberries
2 tsp turbinado

Directions:
Preheat the oven to 350 F. Grease a 9×5” loaf pan.
In a medium bowl, cream together the butter, sugar, and salt. Add the eggs, one at a time, beating well after each addition. Add the vanilla and baking powder, then add flour alternately with half-and-half, beating well after each addition. Add the blueberries and fold them in with a spatula.
Pour the batter into the prepared loaf pan. Sprinkle the top with the turbinado. Bake in the oven for about 65 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove, let cool in the pan at least 10 minutes, then slice and serve.

Vegan Blueberry Muffins

Vegan Blueberry Muffins

My father always told me growing up that I shouldn’t assume things – because it makes the first three letters out of you and me. It’s usually a good rule of thumb, but a rule I’m going to break today. Why? Because I feel very safe in assuming that you all are enjoying the beautiful summer produce bounty just as much as I am. So in that vein, I thought I would dedicate a week of posts to dishes made with lovely summer fruits and vegetables.

vegan blueberry muffins, before baking

Let’s start with blueberries, shall we? I’ve been wanting to bake with blueberries lately, but I didn’t want to blog another classic blueberry muffin recipe. Not because they’re not delicious (they are), but because it would be so redundant. The internet is filled with what can probably be accurately called a surplus of classic blueberry muffin recipes. Gotta shake things up, you know?

blueberry muffin batter

So I figured, let’s go vegan on the old blueberry muffin. These were very delicious. More importantly, they were enjoyable for all, vegans and non-vegans alike. They didn’t scream “not the real thing” like vegan mayonnaise (I’ve tried but I seriously cannot handle that stuff). But no matter what diet you follow, I promise you’ll love these.

Vegan blueberry muffins

vegan blueberry muffins

A few recipe notes: first, I used vanilla soy milk. You could certainly use plain soy milk but if you do, add up to a tablespoon of vanilla extract. You could probably use almond milk too, though I hesitate to say that because I’ve never used it for baking (or drinking for that matter). But I see lots of recipes using it these days, so it would probably work. Secondly, these muffins are more delicate than most, probably due to the lack of eggs. Let them cool for a good 10 minutes, longer if need be, before you try to remove them from the muffin tin. The upside of the delicacy is that they are soooo moist!

Vegan Blueberry Muffins

Source: adapted from Flour, Too by Joanne Chang

Ingredients:
2 2/3 cup all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup granulated sugar
¾ cup plus 2 tbs canola oil
1 1/3 cups vanilla soy milk
2 tbs cider vinegar
2 cups fresh blueberries

Directions:
Preheat the oven to 350 F and place a rack in the center of the oven. Line the cups of the muffin tin with cupcake liners. And why, yes, I did run out of liners in the middle of making these muffins, thank you for asking! If that should happen to you too, just grease the pan well. 🙂
In a medium bowl, combine the flour, baking soda, salt and ¾ cup plus 2 tbs of the sugar. In a separate bowl, whisk together the oil, soy milk, and vinegar. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the blueberries and fold them in.
Using an ice cream scoop, scoop an equal amount of batter into each muffin cup. Sprinkle the tops with the remaining 2 tbs sugar.
Bake for 25 to 30 minutes, until the muffin tops are pale gold and a toothpick inserted in the center comes out clean. Let cool on a wire rack before popping them out.

Blueberry Pancakes

During the last week of August, I realized I had almost let the entire summer get away from me without making blueberry pancakes once. I had a scant few days of blueberry season left before I would be guilty of committing a total travesty. Fortunately, crisis was averted and deliciousness was enjoyed.

Pancakes have always been one of my favorites. My mom made it for breakfast quite often, but the most enjoyable pancakes were those we got to eat for dinner. There’s something quite magical about breakfast for dinner. It somehow inherently feels like getting away with misbehaving; there’s a certain sense of impish satisfaction that accompanies it. It’s fun and cozy and relaxing.

I attempted to make these into blueberry lemon pancakes by adding the zest of an entire lemon into the batter. It provided a background flavor at best, and that’s actually being a little generous. I’m not saying it added nothing, but I certainly cannot add lemon to the title of the recipe based solely upon this preparation. I think next time I will increase the lemon zest amount and see what happens.

I can recommend this recipe as written though. The pancakes were fluffy and the blueberries burst with sweet goodness with every bite. This will remain a go-to recipe for me. I hope you enjoy it too.

Source: moderately adapted from Cook Without a Book: Meatless Meals, by Pam Anderson

Ingredients:
1 1/2 cups flour
2 tsp sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1 large egg
2 tbs canola oil, plus more for the griddle
Zest of 1 lemon
1 cup fresh blueberries

Directions:
Combine the dry ingredients in a medium bowl. In a 2-cup liquid measuring cup, whisk together the buttermilk, 1/4 cup water, egg, and oil.
Heat a griddle over medium heat and brush generously with canola oil. Add the wet ingredients to the dry ingredients all at once. Whisk until just mixed.
When water splashed on the surface of the griddle splashes confidently, pour on the batter, about 1/4 cup at a time, making sure not to overcrowd the griddle. When the pancake bottoms have browned and the top surface starts to bubble, 2 to 3 minutes, flip the cakes and cook until the second side has browned and they are cooked all the way through, 1 to 2 minutes longer. You can use a toothpick to test for doneness, the same way you would use a knife to test a baked cake’s or quick bread’s doneness. Serve immediately.

Blueberry Scones with Lemon Glaze

I don’t actually remember eating my first scone.  I know I didn’t have a lot of them growing up.  But I did have tons of biscuits, which are basically scones’ first cousins.  I must admit, I am a complete fiend for biscuits; so becoming obsessed with scones was a natural progression, I suppose. And believe me when I tell you, I am OBSESSED. You will likely see more than a couple of scones recipes pop up on this blog as it progresses.
While I may not remember the first time I ate one, I do distinctly remember the first homemade one I tasted.  My husband, Matt, made me these scones and brought me breakfast in bed (this was several years ago).  The recipe can be found in Tyler Florence’s first cookbook, “Real Kitchen”.  I have a feeling Matt picked these to make because of the heading Tyler wrote, which states, “…a side note to all the guys out there.  If you bring your woman warm blueberry scones for breakfast in bed, you’ll thank me later.”  You’ll have to ask Matt whether he personally thanked Mr. Florence later, because I don’t kiss and tell.

These little gems are everything you’d ever want in a scone.  They are, quite literally, perfect: light, airy, slightly crisp on the outside, with a nicely balanced sweet and tart lemony glaze drizzled on top.  Make these in the summer when the blueberries are at their peak.  The lemon glaze makes a TON!  You could triple the scones recipe and not run out.  We freeze the extra glaze, which works beautifully.  That way, the glaze is around whenever we are craving these.

Source: Real Kitchen, by Tyler Florence

Ingredients:
Scones:
2 cups flour, plus more for dusting the blueberries
1 tbs baking powder
1/2 tsp salt
2 tbs sugar
5 tbs cold, unsalted butter, cut in chunks
1 cup heavy cream
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
Zest of 1 lemon
1 tbs unsalted butter

Directions:
Scones:
Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.