What do you do with 6 lbs. of freshly picked, Michigan blueberries? Answer: you bake. Bake a lot. I made the best ever blueberry muffins, lattice-top blueberry pie, and a blueberry cobbler. After all that baking, I still had blueberries leftover to eat plain, put in Greek yogurt, and add to vanilla ice cream! Sheesh, no wonder I’ve put on a few extra lbs!
You guys, Michigan is the best. It’s where I grew up spending the majority of my summer days on the lake, and picking fresh fruit and vegetables at farms. See for yourself:
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1 cup blueberries
- About 1 tablespoon white sugar for the top (optional)
- Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan (I didn’t though).
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don’t have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t over mix. Just stir until it’s no longer lumpy.
- Stir in the Greek yogurt just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
- Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
- Bake muffins for about 30 minutes.
Lattice-top Blueberry Pie:
- Pilsbury double pie crust
- 5 cups fresh blueberries
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons butter
- Roll out one pie crust half and place in 9-inch pie pan. Trim edge to 1/2-inch beyond rim. Heat oven to 400°F.
- Rinse and drain blueberries. Put into a bowl. Toss lightly with sugar, flour, salt and lemon peel. Pour into unbaked pie shell. Drizzle lemon juice over filling. Dot with butter.
- Roll out remaining pastry. Cut into strips about 1/2-inch wide. Place 4 to 5 strips across filling in pie shell. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute.
- Bake 55 minutes until crust is golden. Cool on rack.
- Serve with scoops of ice cream, if desired (….I guess).
For the Blueberry Filling
- 6 cups fresh blueberries, sorted, rinsed and dried
- 1 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- 3 tablespoons flour
For the Buttery Biscuit Crumble Topping
- 1 cup plus 5 tablespoons flour
- 6 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled & cut into bits
- 1 large egg, slightly beaten
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon freshly ground nutmeg, optional
Arrange oven rack in lower third of oven and preheat oven to 375ºF.
Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.