Blueberry Buttermilk Bundt Cake

I've gone back to this recipe again and again. It makes a beautiful cake, even when my bundt pan doesn't quite cooperate and I end up missing a chunk:

The recipe itself is simple. Creamed butter and sugar, eggs, flour and leavening alternated with buttermilk. Frozen berries are used as they have less tendency to sink to the bottom of a cake pan. The berries I used were harvested locally and stayed in my freezer for a late spring treat:

The finished cake, before it was turned out:

Blueberry Banana Pecan Muffins

Blueberry muffins. I can't ever resist:

I also added some mashed banana to this recipe - any variant on a banana bread is fine by me:

The resulting batter looked...curdled, if I'm being charitable:

The resulting muffins, though, made for a delicious breakfast!

Blueberry Pie

Blueberry pie is one of my favorites, and certainly my favorite berry pie:

With this one, I used a mix of butter and shortening for a tasty and flaky crust:

And once the crust was chilled, used my favorite trick to keep my butcher block clean - waxed paper:

I added lemon zest and juice to these sweet summer berries, as well as sugar, to provide a bit of tartness:

Here is the pie when it was almost done - I had to add a ring of foil to keep the edges of the crust from getting too dark:

Oh, and this? We always called these roly-polys (how we spelled, that, I'm not entirely sure). It is a bit of extra pie crust sprinkled with cinnamon, sugar and butter, baked alongside the pie for 10 or so minutes. Just try it. Yum:

Blueberry Cornmeal Muffins

I woke up on a weekend morning with some CSA blueberries in my fridge, and a desire to make something a little different - I decided on these blueberry cornmeal muffins:

The recipe pairs a little crunch of cornmeal with sweet berries - perfect for midsummer:

As with all quickbreads, this came together quickly - mix wet and dry ingredients, throw in berries...

scoop into muffin tins lined with papers...

and twenty minutes or so later, fresh breakfast!

Blueberry Sour Cream Pie

I love a good fruit pie, but sometimes dessert is tastier when the kitchen is a bit cooler. This pie features fruit and a quick cooking graham crust - perfect!

Once the graham cracker crust is baked, the only heat involved in this pie is in cooking the berries. The recipe calls for frozen berries, so it can be made at any time of the year. Here, I'm beginning to cook the berries down with a bit of lemon juice and lemon zest:

Once the blueberry mixture was fully cooked and cooled a bit, I spooned it into the crust and left it in the fridge to set:

The next step in this pie was the sour cream based topping. It is a mixture of sugar, cream cheese, sour cream and a bit more lemon - basically a no-bake cheesecake:

Once the topping was well blended, I smoothed it over the blueberry mixture and put it back in the fridge until time for dessert:

Buttery Jam Cookies

These cookies, from Dorie Greenspan's "Baking," can be flavored with any type of jam on hand. For a Memorial Day weekend barbeque, I selected blueberry:

The cookies started out like any other, with creamed butter and sugar, and a little bit of spice added into the flour and leavening:

But then the jam was added in:

I would like to consider the finished dough purple, but I think unless it was contrasted against a bright colored bowl or plate...

it really just looked grey. Here are cookies on a parchment-lined baking sheet, waiting for the oven:

The finished cookies had a delicate and surprising blueberry flavor: