5-Star Blueberry Desserts

Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche

by Maria Helm Sinskey Any leftovers make a great breakfast treat for houseguests. Serves twelve to sixteen.

For the crumb topping: 2-1/4 oz. (1/2 cup) unbleached all-purpose flour 1/3 cup firmly packed light brown sugar 1/4 tsp. kosher salt 2 oz. (1/4 cup) unsalted butter, chilled For the cake: 2 cups fresh blueberries, raspberries, or a mix 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan and for the berries 4 tsp. baking powder 1 tsp. baking soda 3/4 tsp. kosher salt 6 oz. (3/4 cup) unsalted butter, softened at room temperature; more for the pan 1-1/2 cups granulated sugar 3 large eggs 2 tsp. pure vanilla extract 1-1/2 cups buttermilk For the vanilla crème fraîche: 1 lb. (2 cups) crème fraîche 1 tsp. pure vanilla extract More... 1 Tbs. granulated sugar

Blueberry-Vanilla Cream Cheese Pies

by Karen Barker These portable pies are like mini blueberry cheesecakes wrapped in puff pastry. Yields twelve. Two 17.3-oz. packages frozen puff pastry 3 oz. cream cheese, softened 7 Tbs. granulated sugar Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract) 2 large egg yolks 1 cup blueberries 2 tsp. cornstarch 2 tsp. crème de cassis 1/8 tsp. kosher salt Confectioners’ sugar for finishing More...

Black & Blueberry Pie with Lemon-Cornmeal Crust

by Nicole Rees Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries. Serves eight. For the dough: 9 oz. (2 cups) unbleached all-purpose flour; more as needed 1/3 cup fine yellow cornmeal 1 Tbs. granulated sugar 2 tsp. finely grated lemon zest 1 tsp. table salt 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces 2 oz. (4 Tbs.) cold vegetable shortening 1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water Tip: Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly. For the filling: 2/3 cup plus 1 Tbs. granulated sugar 1/3 cup cornstarch 1/8 tsp. ground allspice 1/8 tsp. ground cinnamon 1/8 tsp. table salt 5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels 2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels 1/2 oz. (1 Tbs.) cold unsalted butter 1 oz. (2 Tbs.) melted unsalted butter More...