After you’ve eaten your fill of spectacularly coloured berries straight from the box, try our innovative ways to bake with them. Berries that have had a bumpy ride at the bottom of boxes work beautifully in these variations
First published in Chatelaine’s August 1999 issue.
©Rogers Media Publishing Inc.
Blueberry butter tarts
12 frozen tart shells, each about 3 inches (8 cm) in diameter
1 egg, lightly beaten
1/2 cup (125 mL) corn syrup
1 tsp (5 mL) lemon juice
3/4 tsp (3 mL) vanilla
1/3 cup (75 mL) brown sugar
1 tbsp (15 mL) all-purpose flour
3 tbsp (45 mL) melted butter
1 1/2 cups (375 mL) blueberries, preferably wild
Preheat oven to 375°F (190°C). Leave shells in foil cups and place on a baking sheet. In a large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Stir into egg mixture along with butter. Divide berries equally among shells. Pour in egg mixture, filling each shell right to top. Bake on bottom rack of 375°F (190°C) oven until bubbly and top is a bit crusty, from 18 to 23 min. Tarts will firm up when cool and can be refrigerated 2 days. Makes 12 tarts.
Nutrients per tart
1.9 g protein,10 g fat, 28 g carbohydrates, 1.3 mg iron, 18 mg calcium, 0.8 g fibre, 206 calories.
1 cup (250 mL) rolled oats
1 1/3 cups (325 mL) buttermilk
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) granulated sugar
1 egg, beaten
1/4 cup (50 mL) melted butter or vegetable oil
1/2 tsp (2 mL) vanilla
1 cup (250 mL) raspberries, fresh or frozen Streusel (see end of recipe)
Soak oats in buttermilk in a large bowl for at least 10 min. Meanwhile, grease 12 muffin cups. Preheat oven to 375°F (190°C). Measure flour, baking powder, baking soda, salt and sugar into a large bowl. Stir with a fork until well mixed, then make a well in centre. Whisk egg, then stir in butter and vanilla. Pour into well, stirring just until combined. Stir in berries. Spoon into muffin cups. Sprinkle with streusel topping. Bake in centre of 375°F (190°C) oven until a cake tester inserted into middle of muffin comes out clean, from 25 to 30 min. Store cooled muffins in a sealed bag at room temperature for up to 2 days or freeze. Makes 12 muffins.
Stir 1/4 cup (50 mL) all-purpose flour with 1/4 cup (50 mL) brown sugar and 1 tsp (5 mL) cinnamon. Using a fork, work in 2 tbsp (30 mL) soft butter until crumbly.
Nutrients per muffin
4.5 g protein, 7.1 g fat, 42.3 g carbohydrates, 1.4 mg iron, 64 mg calcium, 1.9 g fibre, 248 calories.
- Select firm ripe berries because once picked, they don’t continue to ripen. Store spread in a single layer on a paper towel-lined pan, loosely covered in the refrigerator, for up to two days. Don’t wash until ready to use.
- Vibrant sauces for drizzling over ice cream or fruit crumbles are as simple as whirling very ripe berries in a blender. Try a pinch of cinnamon with blueberries, a dash of vanilla with strawberries or a drop of almond extract with raspberries.