I am also extremely fond of blueberries straight up as a snack, on yogurt or cereal, and in smoothies and baked goods. Blueberries like most berries are extremely easy to freeze while in season. Although I didn't have time to pick blueberries this year, I did manage to freeze one batch which I recently pulled out and made into Blueberry Sauce, simple and also very versatile.
In turn, I used my Blueberry Sauce to make my Oatmeal Shortbread Bars, another standard in our family. As you can see below, I have used a variety of fruit for this recipe over the years and am never dissatisfied. My only caution is to make sure your fruit sauce is not too watery. Rather, a thicker sauce will ensure that the crust of your bars remains firm rather than mushy and your remain rosy rather than blue yourself.
Blueberry Sauce
from Whole Grain Mornings by Megan Gordon
1 pound fresh or frozen
blueberries
1 tablespoon orange or
lemon zest (optional)
1 tablespoon honey
⅓ cup natural
cane sugar
Combine all of the
ingredients in a small saucepan. Cook over medium heat until the mixture begins
to slowly bubble and boil. Decrease the heat to low and simmer until the
mixture begins to thicken, about 8 minutes. Remove from the heat. Serve warm or
at room temperature, or let cool and store in an airtight container in the
refrigerator for up to 3 weeks, or in the freezer for up to 6 months.
Yield: 2 cups
Blueberries
Pears
Cherries
Oatmeal Shortbread Bars
Substitute any whole grain or nut flour for those listed in these bars shown here with cherries.
1 cup unbleached all-purpose flour
¾ cup oatmeal
½ cup whole wheat pastry flour
½ cup packed brown sugar
½ teaspoon table salt
¾ cup (12 tablespoons) unsalted butter, softened
2 to 3 cups fruit in thickened syrup
- Grease an 8-by-8-inch baking pan.
- In a medium bowl, combine flours, oatmeal, brown sugar, and salt. Cut butter into flour mixture, using a pastry blender, two forks, or your clean hands, until mixture resembles coarse sand.
- Press two thirds of mixture into the bottom of the prepared pan, finishing by pressing firmly and evenly with the bottom of a drinking glass.
- Bake at 350°F for 10 minutes until lightly browned.
- Remove from oven. Top with fruit and spread evenly over the base. Sprinkle remaining one third of flour mixture over fruit layer.
- Bake for an additional 25 to 30 minutes until bubbly and golden brown.
- Remove from oven and cool completely prior to cutting into squares.
Yield: 16 two-inch square bars
