Martha Stewart's blueberry ice pops, lemonade and more

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.

Firecracker ice pops
Servings:

Makes 10 servings

Ingredients

    • 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

Preparation

Baking Directions:

Serving Directions:

Tips:

Blueberry pie
Servings:

Makes one 9-inch pie

Ingredients

    • 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

Preparation

Baking Directions:

Tips:

Blueberry-sour cream pound cake with lemon cream
Servings:

Makes two cakes

Ingredients

    • 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

Preparation

Baking Directions:

Tips:

Lemonade with blueberries
Servings:

Makes 2 quarts

Ingredients

    • 3 cups fresh lemon juice, about 20 lemons
    • 2 cups superfine sugar
    • Blueberries, picked over, for serving

Preparation

Baking Directions:

Tips:

TOP

You're currently viewing the new TODAY.com Feedback