Blueberries: 3 Of Our Favorite Summer Recipes
It is officially blueberry season here in Maine and we are sharing three amazing recipes that include our favorite local fruit, blueberries! Scones are the most ideal way to start any morning. Freeze your blueberries and make these even in the fall and winter. You will be happy you planned ahead! The sorbet is an incredible summertime treat to enjoy during the last month of truly warm weather, and what better way to celebrate than with a fresh dessert! Lastly, the blueberry lemon thyme smash is not a sip you will want to miss. We hope you enjoy these blueberry treats as much as we did!
Easy Blueberry Cream Scones
Ingredients:
1 lemon
1/3 cup plus 2 Tbsp. sugar
2 cups of all-purpose flour, plus more for dusting
1 cup plus 2 Tbsp. old-fashioned oats
2½ tsp. baking powder
½ tsp. kosher salt
1⅓ cups plus 1 Tbsp. chilled heavy cream
2 Tbsp. honey
1 cup frozen blueberries, preferably wild
1 large egg yolk
Directions:
Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm
Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.
Blueberry and Lemon Verbena Sorbet
Ingredients:
1 pound of blueberries (3 cups)
2 Tbsp. fresh lemon juice
2 cups of Herb Syrup with lemon verbena
Directions:
Process the blueberries and 2 tablespoons of water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to the manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
Blueberry Lemon Thyme Smash
Cookie Ingredients:
2 Tbsp. fresh or frozen blueberries, plus more for topping
11-2 teaspoons fresh thyme leaves, plus a sprig for serving
juice from half of a lemon
2 tablespoons blueberry or blackberry jam
1 1/2 ounces bourbon or tequila
1/2 ounce elderflower liquor (St. Germain)
sparkling water for topping
Lemon Sugar (optional)
zest of 1 lemon
2 tablespoons granulated sugar
1 teaspoon chopped thyme leaves
Directions:
To make the lemon sugar. Combine the lemon zest, sugar, and thyme on a shallow plate. Rim your glasses in sugar, then fill with ice.
In a cocktail shaker or glass jar, muddle the blueberries, thyme, and lemon juice, squashing everything to release the juices. Add the jam, bourbon, and elderflower liquor. Fill with ice and shake until combined.
Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Enjoy!