Summer Desserts: Blueberry Ice Cream & Pound Cake Recipes - The Nibble Webzine Of Food Adventures Summer Desserts: Blueberry Ice Cream & Pound Cake Recipes
 
 
 
 
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TIP OF THE DAY: Cook With Fresh Blueberries

August is National Blueberry Month. The harvest is full, the prices are at the year’s low, and any food lover should relish the opportunity to eat lots of them. And cook with them. Beyond the all-American blueberry pie, you can make:

  • Baked treats: cheesecakes, cobblers, crumbles, fruit tarts, muffins, scone
  • Beverages: cocktails, lemonade, smoothies
  • Breakfasts: in cereal, muffins, pancakes, omelets, scones, yogurt, and waffles
  • Frozen desserts: ice cream and sorbet
  • Salads: fruit salads and green salads
  • Soup: in chilled fruit soup, all blueberries or mixed berries
  •  
    We’ll focus on some of those tomorrow. Today, we’re starting with dessert: blueberry ice cream and blueberry pound cake. Both are easy to make and won’t keep you in the kitchen for too long.

    We have two recipes for you today: Blueberry Ice Cream and Blueberry Pound Cake. Can you make both and serve the pound cake à la mode with the ice cream?

    Abso-blueberry-lutely!

    > The history of blueberries.

       
    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/blueberry ginger ice cream driscolls 230
    [1] Blueberry ice cream (photo and recipe © Driscoll’s Berries).
     
     
    HOW TO BUY FRESH BLUEBERRIES

    Fresh blueberries should be firm and dry (no leakage or juice stains on the bottom of the container), with smooth skin covered with a silvery white bloom. The color should be deep purple-blue to blue-black. Reddish blueberries aren’t ripe and won’t ripen once they are picked, but you can use them when cooking with added sugar.

    Refrigerate fresh blueberries, either in their original plastic pack or in a covered bowl or container. Before using, wash the berries, removing any stems, leaves, and smashed fruit, plus berries that look soft, shriveled, or dots of white mold.
     
     
    RECIPE #1: BLUEBERRY ICE CREAM

    Ingredients For 1 Quart

  • 2 cups blueberries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1-1/2 cups heavy cream
  •  
    Preparation

    1. COMBINE the blueberries, sugar, and salt in a saucepan and bring to a boil over moderate heat. Mash the softened blueberries and stir with a fork. Simmer for 5 minutes, stirring frequently. Remove from the heat and cool slightly.

    2. PURÉE the berry mixture and milk in a blender or food processor. When smooth, stir in the cream. Press the purée through a sieve into a bowl. Press on the solids with the back of a spoon to extract the remaining juices.

    3. COVER and chill the mixture for at least 2 hours, or until cold. You can make the recipe up to this step, up to 1 day in advance.

    4. PROCESS the cold mixture in an ice cream maker, according to the manufacturer’s instructions. Transfer it to an airtight container and place in the freezer to harden.
     

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/blueberry pound cake qvc 230
    [2] Fresh blueberry pound cake with blueberry sauce. You’ll notice how much firmer and tastier fresh berries are, compared to baking with frozen berries (photo © QVC).

    Blueberries
    [3] Enjoy the summer’s fresh blueberries (photo © Good Eggs).

       
    RECIPE: BLUEBERRY POUND CAKE

    This easy recipe is from QVC’s chef David Venable. David’s tip: “Be sure that all of your ingredients are at room temperature before beginning. And, only use fresh blueberries in the sauce; it will have a better consistency.”

    The recipe is easy because David uses a pound cake mix. We made our own pound cake recipe from scratch, adding just the cup of blueberries and the sour cream from the cake ingredients below.

    Ingredients For 6-8 Servings

    Ingredients For The Cake

  • 1 cup blueberries
  • 2 tablespoons flour
  • 1 box pound cake mix or your own pound cake recipe
  • 2/3 cup water
  • 2 eggs
  • 5 tablespoons butter at room temperature
  • 1/8 cup + 2 tablespoons sour cream
  • Zest of a half lemon (zest the whole lemon; the rest goes into
    the sauce)
  •  
    Ingredients For The Blueberry Sauce

  • 3 cups fresh blueberries
  • 1/4 cup sugar
  • 1/8 cup water
  • 3 tablespoons lemon juice
  • Zest of half a lemon
  •  
    Garnish

  • Optional: whipped cream or vanilla or blueberry ice cream
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Lightly grease a loaf pan. Set aside.

    2. PREPARE the cake: Toss the blueberries with flour in a bowl. Set aside.

    3. PLACE the remaining ingredients in a food processor and process for 3 minutes. Scrape the sides and process for 3 more minutes. Stir in the flour-coated blueberries with a spatula. Pour the batter into the prepared pan and bake for 45–55 minutes.

    4. MAKE the sauce: Place all the ingredients into a food processor and process for 4–6 minutes. Drizzle the sauce on top of the sliced pound cake. Top with whipped cream and serve; or make it a la mode with a scoop of ice cream.
     
     

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