A taste of summer in the middle of winter? You can grow that!
We pick tons of blueberries and blackberries every year, and fortunately they are easy to freeze. We just pick out any leaves or random bugs and place them in a shallow layer in zip-lock bags in the freezer. (Place the bags on a cookie sheet until the berries are frozen so that the fruit isn’t stuck together as it freezes. This will make it easier to use just some of the berries from the bag later.) One of my favorite recipes for blueberries, fresh or frozen, is Martha Stewart’s Blueberry Buckle. This is a delicious recipe just as is using either blueberries or blackberries. Last week I used three cups of frozen blueberries and two of blackberries – just use the fruit frozen and follow the recipe in every other way.
Picking ripe blueberries is one of the pleasures of mid-summer.
This buckle is wonderful as a dessert cake. Serve it warm as is or with some vanilla ice cream.
The buckle is also wonderful for breakfast. Warm a slice for 15 seconds in the microwave, or for two or three minutes in a toaster oven and serve with a topping of non-fat Greek yogurt.
A taste of summer in the middle of winter! Thanks, Martha!
