Market Watch: Blueberries

Strawberries, blueberries, sour cherries and more blueberries, at the Country Lane Farm stand.

By Rick Nelson

Teresa and Jesus Silva are known for their strawberries. Eight of their farm's 25 acres in Clear Lake, Wis., are devoted to this delicious member of the rose family, and pints of picked-that-morning berries were dominating the Country Lane Farm stand at the University of Minnesota's busy farmers market last week.

"Here, try one," said Teresa, and the ripe, ruby-red berry was so heavy with juice that it trickled down my chin when I took a bite. That's pretty much the definition of summertime heaven, right? The couple also cultivate raspberries, sour cherries ("they make really great pies and ice creams," said Teresa), apples and plums, but I was in the mood for their blueberries ($5 per pint). The indigo-colored berries, which averaged the circumference of Kix cereal, were still blurry with blush.

"They're so good because we pick them the day you buy them," said Teresa, who should know; she's been in the berry business for 19 years. Sold. On my way back to the car, I popped one in my mouth, and it fairly burst with sweet blueberry flavor -- is it possible for something to taste purple? -- and then another, and then, well, many. My mind began to race with possible uses, rewarding each idea with a small handful of berries. Over my morning Cheerios? Mixed with yogurt? On top of pancakes? Into smoothies? Inside a coffee cake? Before I knew it, a quarter of my purchase had spontaneously turned into lunch. Lesson learned: When it comes to local berries, always buy twice the amount you think you need.

(Country Lane Farm sells at the University of Minnesota Farmers Market, SE. Church St., Minneapolis, which is open 11 a.m. to 2 p.m. Wednesdays).

How do you like to make use of just-picked blueberries? Try these recipes, and share your feedback.

Makes 3 to 4 servings.

Note: From "The Williams-Sonoma Cookbook" edited by Chuck Williams (Williams-Sonoma, $34.95).

2 c. flour

2 tbsp. sugar

2 tsp. baking powder

1/2 tsp. fine sea salt

2 eggs, lightly beaten

1 3/4 c. whole milk

2 tbsp. unsalted butter, melted and cooled, plus 1/4 c. (1/2 stick) melted, for frying

1 1/2 c. fresh blueberries

Warmed maple syrup for serving

Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center. Pour eggs, milk and 2 tablespoons melted butter into well, then gradually whisk from the center outward, until ingredients are well-combined but still a little lumpy; do not overmix batter, or pancakes will be heavy (batter will be quite thick). Very gently stir in blueberries. Place an ovenproof platter in oven and preheat to 200 degrees. Preheat a non-stick or cast-iron griddle over medium-high heat until a drop of water flicked onto its surface dances and evaporates instantly. Brush griddle with a little of 1/4 cup melted butter. Slowly ladle a scant 1/4 cup of batter onto griddle, centering ladle over batter so it spreads out into a circle on its own. If necessary, use bottom of ladle to nudge batter into a perfect circle. Continue ladling out batter to make as many pancakes as you can without letting them touch. If they do touch, separate them with the edge of a spatula. When pancakes have begun to bubble in center, and a few of the bubbles have popped and undersides are golden (after about 2 minutes), use a spatula to flip them. Cook until second side is golden, about 1 minute longer, then transfer to platter in oven. Cook remaining pancakes in same way, adding butter to griddle as needed. Transfer pancakes to warmed individual plates and serve at once, topped with whipped butter (optional) and warmed maple syrup.

BLUEBERRY CHEESECAKE POPS

Makes 6 8-oz. pops or 8 6-oz. pops

For topping:

3/4 c. blueberries

1 1/2 tbsp. cornstarch, sifted

2 tsp. freshly squeezed lemon juice

1/4 c. sugar

8 oz. cream cheese

1/2 c. sugar

1/2 c. sour cream

1 c. heavy cream

2 tsp. vanilla extract

For crust:

10 graham crackers

6 tbsp. sugar

4 tbsp. unsalted butter, melted

Directions

To prepare cheesecake: In a large bowl, using an electric mixer on medium speed, beat cream cheese, sugar and sour cream until well-blended. In a medium bowl, using an electric mixer on medium-high speed, whip cream and vanilla extract until cream just starts to thicken, about 1 to 2 minutes. Add cream to cream cheese mixture and beat for 30 seconds. Gently stir in blueberries. Reserve.

To prepare crust: In a food processor fitted with a metal blade, pulse graham crackers into crumbs.
Add sugar and pulse until combined. Transfer to a medium bowl and add butter and 3 tablespoons water, stirring until mixture is sticky. Refrigerate until needed.

To prepare pops: Pour topping into each mold until it is one-quarter full. Freeze for 2 hours. Pour cheesecake mixture into each mold, leaving 1/2-inch at top of each mold. Insert stick and freeze 3 hours. Press crust into pop molds (if crust is not sticking together, add more water). Freeze at least 4 hours. When ready to serve, remove from freezer, let stand at room temperature for 5 minutes before removing pops from mold. Serve.

BLUEBERRY BUCKLE

Serves 9.

For crumb topping:

1/2 c. granulated sugar

1/3 c. flour

1/2 tsp. ground cinnamon

1/4 c. unsalted butter, at room temperature

2 c. flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 c. (1/2 stick) unsalted butter, at room temperature, plus extra for pan

3/4 c. granulated sugar

3/4 c. milk

2 c. fresh blueberries

For glaze:

1/2 c. powdered sugar

1/4 tsp. vanilla extract

Directions

To prepare crumb topping: In a medium bowl, combine granulated sugar, flour, cinnamon and butter. Using your fingers, combine until mixture resembles coarse sand. Reserve.

To prepare cake: Preheat oven to 375 degrees. Grease 9x9-inch square pan or 9-inch round pan. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat butter and granulated sugar for 30 seconds. Add egg and milk and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just combined. Carefully stir in blueberries. Spread batter in pan and sprinkle with crumb topping. Bake 45 to 50 minutes, or until a toothpick inserted in center of cake comes out clean. Remove from oven to a wire rack and cool until warm.

To prepare glaze: In a small bowl, combine powdered sugar, vanilla extract and milk and whisk until glaze reaches drizzling consistency, adding more milk if necessary. Drizzle warm cake with glaze and serve.

BLUEBERRY CREAM TART

Note: This recipe must be prepared in advance. From "Angry Trout Cafe Cookbook" by George Wilkes (Northwind Sailing, $26.95)

For crust:

3/4 c. (1 1/2 sticks) unsalted butter, at room temperature

1/2 c. powdered sugar

2 c. flour

8 oz. cream cheese, at room temperature

1/2 c. sour cream

1/2 c. powdered sugar

For topping:

3 c. fresh blueberries

Directions

To prepare crust: Preheat oven to 300 degrees. In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Reduce speed to low, add powdered sugar and flour and mix until just crumbly. Press dough into an 11-inch tart pan with a removable bottom. Bake until slightly golden, 15 to 20 minutes. Remove from oven and transfer to a wire rack to cool completely.

To prepare filling: In a large bowl, using an electric mixer on medium speed, beat cream cheese until creamy. Add sour cream and powdered sugar and mix until smooth and fluffy. Pour filling into cooled tart shell, smooth top with a spatula and refrigerate.