Berries are starting to pop up at the Searcy Farmers Market on Main Street, and one of the vendors is selling beautiful blackberries. While blackberries bring back memories of picking them from the bushes in my grandmother's garden, today I want to focus on a different berry: blueberries. While we aren't the state with the most blueberry cultivation, you can find locally grown blueberries throughout the state.
Blueberries can easily be adapted to pastries, so here are two recipes for you to try. The first is Blueberry Gateau. The second is Blueberry Spoon Bread. Once you've picked your berries, it's time to head to the kitchen.
Blueberry Gateau
Gâteau is a French cake, a single layer cake, usually with fruit, here fresh blueberries.
1/2 cup plus 2 tablespoons butter, softened and separated
3/4 cup + tbsp granulated sugar, divided
1/4 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1 1/4 cups fresh blueberries (divided)
Lemon cream (recipe below)
Decoration: powdered sugar
Directions: Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper. Grease the pan with 2 tablespoons of butter and sprinkle with 2 tablespoons of granulated sugar, distributing evenly.
In a large bowl, beat the remaining 1/2 cup butter and 3/4 cup granulated sugar with a mixer on medium speed until fluffy, 3 to 4 minutes, stopping to scrape the bowl. Add the eggs and almond extract and mix until well combined.
Combine flour, baking powder, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, alternating with buttermilk. Begin and end with flour mixture, mixing just until combined after each addition. Grate zest into mixture. Gently fold in 1/4 cup blueberries.
Spoon batter into prepared pan and smooth top with offset spatula. Sprinkle with remaining 1 cup blueberries. Tap pan on counter twice to release any air bubbles.
Bake for 35-40 minutes, until a wooden pick inserted in the center comes out clean. Allow to cool in the tin for 10 minutes. Remove from the tin and cool completely on a wire rack. Serve with the lemon cream. Garnish with powdered sugar, if desired.
Lemon cream
2 tablespoons powdered sugar
Directions: In a medium bowl, beat cream and powdered sugar with a mixer on high speed until thick and creamy.
Place the lemon curd in a small bowl and stir vigorously with a spoon. Add the lemon curd to the whipped cream and mix until well combined. Store in an airtight container in the refrigerator for up to 1 day.
Blueberry Spoon Bread
This is a versatile recipe that makes a great dessert when topped with ice cream as directed, or a delicious breakfast when topped with powdered sugar.
5 tablespoons butter, divided
1 1/2 teaspoons baking powder
Directions: Preheat oven to 350 degrees F. Position oven rack in center and place 10-inch cast iron skillet or 9 x 11-inch baking dish inside oven to preheat.
Heat the apple juice, brown sugar, and salt in a medium saucepan over medium heat until just boiling. Gradually add the quick grits, stirring vigorously with a wooden spoon. Continue stirring until the mixture thickens, about 5 minutes. Remove from heat. Stir in 3 tablespoons of the butter and set aside until cool enough to touch. Add the eggs and baking powder, beating until well combined.
Remove the cast iron skillet or baking dish from the oven. Add 2 tablespoons of butter and carefully stir in the melted butter to grease the entire inside surface. Spoon the batter into the hot skillet. Scatter evenly with the blueberries. Return to the oven and bake for 55 minutes. Remove from the oven and let sit for 10 minutes. Serve warm with ice cream.
Although we're focusing on blueberries today, you can substitute your favorite berries, and of course, you can use frozen instead of fresh. Whatever you choose, your family and guests will be coming back for more.
Creole Cajun Chef Tommy Centola is a New Orleans native who moved to Searcy after Hurricane Katrina and has just published his second cookbook, “Creole & Cajun Comfort Food.” For more information, visit his website at www. creolecajunchef.com and on Facebook @creolecajunchef.
