Make Blueberry-Pecan Bread with unsalted butter, Greek yogurt and milk. (Nate Guidry/Pittsburgh Post-Gazette/TNS)

When it comes to adding blueberries to a cake or bread batter, keep some basic tips in mind: Freeze fresh berries before adding them to the batter to avoid staining the sugar-egg-butter-flour mixture to an unappealing blue. Also, it pays to toss the berries with flour before adding them to the batter, so they won’t sink to the bottom of the muffin or cake.

Speaking of freezing, don’t wash the berries before freezing. When they are wet, they will stick together and get icy.

In pies, the blueberry filling needs some TLC especially when the berries are ripe. Thickeners such as cornstarch and flour could mute the fresh fruit flavor, and simmering the berries to reduce the excess liquid could mean once again muffling the fresh flavor. One way to get the filling to have a jam-like consistency is to use commercial pectin or add grated apple, which contains a lot of natural pectin.


1½ cups pecans, lightly toasted and coarsely chopped, divided

1½ cups blueberries

3 cups all-purpose flour, divided

1¼ cups granulated sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, melted

1/3 cup plain Greek yogurt

3/4 cup milk

2 eggs

Preheat oven to 350 degrees. Coat the inside of a 9-by-5 inch loaf pan with cooking spray. Evenly sprinkle 1/2 cup pecans over the bottom of the pan. Gently toss together blueberries with 1/4 cup flour.

In a large bowl, combine remaining flour, sugar, baking powder and salt. Whisk together melted butter, yogurt, milk and eggs. Add yogurt mixture to flour mixture. Stir until just combined; don’t overmix.

Add blueberries and remaining pecans. Spread batter into prepared pan.

Bake for about 70 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.

Let pan cool on a wire rack for 15 minutes. Remove warm bread from the pan and allow to cool completely before slicing. Makes 1 loaf.

— Bob Vivant from

Make Blueberry-Buttermilk Pie Bars with cornstarch, buttermilk and eggs. (Nate Guidry/Pittsburgh Post-Gazette/TNS)


For the crust:

3/4 cup all-purpose flour, divided

1/3 cup sugar

1/4 cup cornmeal (not coarse)

2 tablespoons cornstarch

1/4 teaspoon fine sea salt

8 tablespoons cold unsalted butter, cut into 8 pieces

For the topping:

1½ teaspoons cornstarch

1½ cups buttermilk, divided

4 large eggs, at room temperature

1/2 cup sugar

Pinch of fine sea salt

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter, melted and cooled

1 cup fresh blueberries

For the crust, have an 8-inch square baking pan at hand.

Put flour, sugar, cornmeal, cornstarch and salt in a food processor and pulse a few times to blend. Drop in the chunks of butter and work in long pulses until you have a moist dough that forms curds.

Turn dough out into the pan and press it evenly, using your fingertips.

Place pan in refrigerator while oven preheats to 350 degrees (dough needs a short chill before baking).

Bake crust for 23 to 25 minutes, until it’s golden brown. Transfer the pan to a rack and allow the crust to cool completely.

For the topping, spoon cornstarch into a small bowl and add 1/4 cup of buttermilk. Stir until cornstarch dissolves to form a slurry.

Whisk eggs in a medium bowl until foamy. Add sugar and immediately start whisking vigorously (you must beat sugar and eggs together quickly, or the sugar will “burn” the yolks and cause a film to form).

Whisk in salt and vanilla, then whisk in the slurry. Stir in the remainder of the buttermilk, followed by the melted butter.

Scatter blueberries over the crust and then pour on the topping. The blueberries will shift, so try to even them out by poking them with your fingers or a spoon.

Bake bars for 42 to 45 minutes, until the topping is puffed all the way to the center, brown around the edges and firm everywhere.

Transfer pan to a rack and cool for 20 minutes. Carefully run a knife around the edges, place a piece of parchment paper over the pan and unmold the bar onto a rack. Remove the pan and invert the bar onto another rack to cool to room temperature; chill if you’d like.

Just before serving, slide the bar onto a cutting board and, using a long, thin knife, cut into 2-inch squares.

Makes 16 squares.

— “Dorie’s Cookies” by Dorie Greenspan (Houghton Mifflin Harcourt; October 2016)

Blueberry slushie for grown-ups made with blueberry wine, sauvignon blanc and pureed blueberries. (Nate Guidry/Pittsburgh Post-Gazette/TNS)


2 cups frozen blueberries, plus more for garnish

12 ounces sauvignon blanc

6 ounces Arrowhead Blueberry Blues wine

1/4 cup sugar (or to taste)

Ice as needed

Puree blueberries, both wines and sugar in a blender until slushified. Add ice if necessary to thicken. Divide among 6 glasses. Garnish with blueberries. Serve immediately or transfer to a container and freeze. Serves 6. Make spiked slushies by blending white and blue wines and ice.

— Adapted from Trax Farms recipe

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