Wild Blueberries

Close to one half million pounds of Wild Blueberries are harvested every year in Maine from late July until the end of August. They are different from traditional blueberries as they are smaller and less sweet, richer in color and juicier.

Food and Pottery Connection:

Food: 

Maine Blueberry Muffins - 12

Junior League of Portland, Maine Cookbook

1/2 cup plus 2T butter

1 3/4 cup sugar

3 eggs

1/4 cup plus 1T milk

3/4 tsp vanilla

2 1/2 cup flour

1 1/2 tsp baking powder

1 1/2 cups blueberries

1. Preheat oven to 425. grease muffin tins.

2. Cream butter and sugar. Add eggs, milk and vanilla. Add flour and baking powder. 

3. Fold in Blueberries.

4. Bake 23-25 minutes

Pottery: 

Square Plate 

with slip-trailing and stamping

(...perfect size for 4 or 5 muffins...)

This plate (and a few other pieces of art from the Dedham Guild) will be for sale at the Dedham Farmer's Market tomorrow on the green from 12-6

Enjoy the last of seasonal blueberries..

It must be the end of summer when all the local blueberries are gone. Here's a recipe to savor the last of a favorite summer fruit. It freezes well too.

Blueberry Pound Cake
Cooking Light Cookbook 2000

2 cups sugar
1/3 cup butter, softened
4 oz cream cheese, softened
4 eggs
2 tsp vanilla
3 cups flour
2 cups fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
8 oz lemon yogurt

1. Preheat oven to 350.
2. Beat together sugar, butter and cream cheese. Add eggs. Add vanilla.
3. Combine 2 Tbls flour with blueberries.
4. Combine remaining dry ingredients. Add alternately with lemon yogurt to sugar mix. Fold in blueberries.
5. Pour batter into a 10" tube pan coated with cooking spray. Tap on table to rid air bubbles before putting in the oven to bake for 1 hour and 15 minutes.
6. Cool in pan 10 minutes. Remove from pan and cool 15 more minutes on rack.
7. If you like things really sweet, you can drizzle a mixture of 1/2 cup confectioner's sugar and 4 tsp lemon juice over the warm cake before serving.

Blue of Blueberries Bowls...