Fresh Cooking with In-Season Food: Blueberries

Everyone knows that cooking with fresh fruits and vegetables (that are in-season) not only is a great way to stretch a buck, it is also the best way to produce flavorful dishes that will keep your family, friends, guests (whomever) asking for more. This time of year there are many wonderful selections: leafy greens, corn, peanuts, broccoli, strawberries and blueberries to name a few. A quick visit to your local farmer's market, grocery store or fresh produce stand on the corner offers a bountiful harvest of in-season crops. Here, we focus on the ever scrumptious, antioxidant-rich blueberry. Often thought of for cobblers and other delicious desserts, this berry has a lot more to offer other than taste!

Breakfast
- Blueberry Coffee Cake
- Blueberry Pancakes
- Blueberry Scones
- Banana Blueberry Streusel Muffins

Desserts
- Blueberry Streusel
- Blueberry & Peach Cobbler
- Blueberry Shortbread Tart
- Blueberry Upside Down Cake
- Blueberry Crumbcake Squares
- Blueberry Drop Cookies
- Blueberry & Chocolate Squares
- Cantaloupe with Blueberry Compote
- Blueberry & White Chocolate Cheese Pie

-Breakfast-

|Blueberry Coffee Cake

3/4 C Sugar
1/3 C Butter
2 lg Eggs
2 C Flour
2 tsp Baking powder
1/2 tsp Salt
1/3 C Milk
2 C Blueberries *
1/2 C Sugar
1/3 C Flour
1/2 tsp Cinnamon
1/4 C Butter

Cream first 2 ingredients together. Add eggs. Sift flour, baking powder and salt together, and add alternately with milk. Stir in berries. Spread into a well-buttered 9x12-inch pan. Blend the last 4 ingredients, and sprinkle on top. Bake at 375 degrees 25 to 30 minutes. Frozen berries (*) may be used. Be sure to rinse and pat dry before blending them into the batter...or the juice will turn the batter blue. (Most of a 12 oz. bag makes 2 cups.)

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