Blueberry Cornmeal Cookies

For some reason, I really like cornmeal and blueberries together. I had some blueberries from the CSA farmshare leftover, so at first i thought i would make Blueberry Cornmeal pancakes or muffins, but then I found this recipe on the Five Star Foodie blog. I made a couple of changes and doubled the recipe. They came out pretty tasty!

Ingredients
1 cup blueberries
1/12 cup cornmeal
2 tsp baking powder
1/2 cup flour
pinch salt
1/2 cup softened butter
2/3 cup sugar
2 eggs
1 tsp almond or hazlenut extract
1 tsp vanilla extract
zest of 1 lemon

Instructions:

• Preheat oven to 350
• combine cornmeal, baking powder, flour and salt
• cream butter and sugar
• add eggs, extract and zest
• slowly combine dry into wet
• by hand stir in blueberries
• bake 1 tbsp drops in 350 oven for 12-14 min or until edges start to brown

Fist Full of Blueberries

We got a little container of blueberries in the farmshare, and I saw a recipe on The Gingered Whisk for Blueberry Cornmeal Pancakes. Blueberry pancakes tend to be a bit too fluffy and sweet for me, and don't stand up well to the blueberries. This recipe is fluffy, with some crunchy. I added some lemon zest to enhance the flavor of the blueberries. I also used 2 cups milk and the juice of one lemon instead of buttermilk.

Blueberry Cornmeal Pancakes (Eat Live Travel Write)

From More Cupcakes!

1.5 cups cornmeal
¾ cup flour
¼ cup sugar
1 tablespoon baking powder
1 tsp baking soda
1 tso coarse kosher salt

zest 1/2 lemon
2 cups buttermilk
2 large eggs
¼ cup canola oil
Melted Butter
1 cup fresh blueberries
Maple syrup for serving

Whisk the dry ingredients in a large bowl.
In a medium bowl, whisk buttermilk, eggs, and oil.
Add the wet ingredients to the dry, whisk to blend, and let stand for 20 minutes.
Preheat oven to 200 degrees, and place a baking sheet in the oven to warm.
Preheat griddle/cast iron skillet over medium heat and brush with some melted butter.
Working in batches, spoon ¼ - ½ cup of batter onto the griddle for each pancake.
Sprinkle each pancake with a tablespoon of blueberries.
Cook until golden brown and just cooked through, about 2 minutes per side.
Transfer to the baking sheet in the oven to keep warm until you are finished cooking all the pancakes.
Serve with maple syrup.

Blueberry Lemon Scones

Blueberry Lemon Scones
Originally uploaded by kel h

INGREDIENTS

3/4 cup fresh blueberries
2 2/3 cups plus 1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 large egg
1/2 cup plus 1 tablespoon milk
zest of 1 lemon divided
PREPARATION

1.
Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
2.
In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder, half of the lemon zest and the salt and mix well. Using a pastry cutter (or in my case, your new food processor), cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
3.
Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
4.
Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and lemon zest (mix it together with a fork first) transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.

Kelly's new toy and Blueberry Mint Smoothie

Kelly's new toy and Blueberry Mint Smoothie
Originally uploaded by kel h

One of the problems of living in a home that has cable (and unlimited access to Food Network) is that I am developing kitchen gadget lust. Macy's had a one day sale today with 40% the Black and Decker combo food processor/blender, and I couldn't resist. Here is the first thing I made with it since I'm on a low fiber, soft foods diet due to diverticulitis AND recent dental surgery:

Blueberry Mint Smoothie

1 cup blueberries
1 sprig's worth mint leaves
1 container plain yogurt
about a tablespoon honey
8 ice cubes

Toss it all in the blender, pulse it a couple of times, then let it blend for 1 1/2 minutes until its all combined.

Yum!

Lemon Blueberry Oatmeal Muffins

Ingredients

* 2 cups unbleached flour
* 1/2 cup sugar, plus
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1/2 cup fresh lemon juice
* 2 eggs
* 1 lemon, zest of, finely grated
* 1 c oatmeal
* 3/4 c buttermilk
* 1 container blueberries

Directions

1.Heat oven to 400 degrees. Spray muffin tins. Soak the oatmeal in the buttermilk
2. Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
3.Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
4. Stir egg mixture into dry ingredients and blend until well moistened.
5. fold in blueberries and oatmeal mix
6. Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
7. Bake 15-20 minutes until lightly browned, but do not over bake!