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:

 
We’ll focus on some of those tomorrow. Today, we’re starting with dessert; specifically, 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.

Fresh blueberries should be firm and dry (no leakage or juice stains on the bottom of the container), with a 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

 
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.
 

[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

 
Ingredients For The Blueberry Sauce

 
Garnish

 
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.