Martha Stewart's blueberry ice pops, lemonade and more
Celebrate national blueberry month with cake, ice popsPlay Video
Siri Pinter makes bow-tie pasta with arugula pesto
A week's worth of mouth-watering summer desserts
Strawberry shortcake recipe from Al is a summer favorite
Slow-cooker triple chocolate brownies are an easy summer treat
Blueberries make a great summer snack: They're rich in antioxidants and easily incorporated into a variety of dishes. Here, Martha Stewart serves up blueberry ice pops, lemonade with blueberries, blueberry pie with a lattice crust and blueberry-sour cream pound cake with lemon cream.
Makes 10 servings
- 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
- 1/4 cup sugar
- 1/2 pound blueberries (1 1/2 cups)
- 1 1/4 cups low-fat plain yogurt
1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
Note: For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.
Original recipe: Firecracker Ice Pops
Makes one 9-inch pie
- All-purpose flour, for dusting
- Pate Brisee
- 8 cups (about 4 pints) blueberries, picked over
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Original recipe: Blueberry pie
Makes two cakes
- 1 cup heavy cream
- 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 1 tablespoon confectioners
- 3 sticks softened unsalted butter, plus more for pans
- 2 teaspoons lemon zest
- 1/2 cup sour cream
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups blueberries
- 2 tablespoons sanding sugar
1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.5. Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.
Original recipe: Blueberry-sour cream pound cake
Makes 2 quarts
- 3 cups fresh lemon juice, about 20 lemons
- 2 cups superfine sugar
- Blueberries, picked over, for serving
1. Pour lemon juice through a fine sieve into a large pitcher. Add sugar; stir until dissolved. Stir in 1 quart water. Add ice. Pour into glasses; sprinkle with berries.
Original recipe: Lemonade with blueberries