In theory, blueberry recipes are best saved for peak blueberry season. Actually? A pint of farm-fresh beans and our inner Bungard purple is released.
So starting this weekend, we have Broma Bakery Blue Bread in repetition. Essentially blueberry fritters in shortbread form, this recipe features juicy blueberry bursts, buttery vanilla crumbs, a swirl of cinnamon brown sugar, and a crusty top that’s drizzled with a sweet glaze while it’s still warm (a bonus if you’re impatient). Call it breakfast. It is called sweets. Either way, it’s even better the next day. That is, if it lasts that long.
Time Commitment: An hour and a half – but it cooks in the oven for about two-thirds of that time.
Key tips: While Sarah Fennel (aka Broma Baking) recommends using fresh berries, frozen will work too – just don’t thaw them first. And to keep the dough from overmixing, she says to stop “when there aren’t many streaks of flour left.”
Other requirements: Went too hard on greens at the market? It happens. In this case, try…
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Blueberry Spoon Cake. The love child of cornbread and blueberry pie, this incredibly easy dessert has a jam-and-pudding center — so it’s best to eat the whole thing with a spoon.
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Cinnamon Sugar Blueberry Crumb Bar. Everything you love about blueberry pie – glorious filling, shortbread crust – with less fuss. Serve with vanilla ice cream, according to law.
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Blueberry Muffin Cookies. Is this a muffin? Is it a cookie? Honestly, who cares. As the creator says, “you’ve landed in a blue paradise and you’ll love every bite.”
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