Staying In No. 55: Blueberry Edition
What to make with blueberries (+ where to pick them in Portland)
Welcome to Riley’s Recs! A place for people who love to talk about what they eat, drink, and do in Portland, Oregon. This is “Staying In,” a Sunday newsletter with recipe ideas for your week ahead. Every other Thursday I also publish a “Going Out” edition where I review a restaurant, bar, or activity here in Portland. Want even more recommendations? Check out pdxrecs.com and follow RR on Instagram at @rileysrecs. Enjoy!
Every July I go blueberry picking on Sauvie’s Island. Lately, at Bella Organic Farm. It’s an essential summer ritual that ensures there are always berries in my chest freezer throughout the year.
It feels like a marketing ploy; convincing people to pick their own berries in the hot sun. And it probably is. Kids can see right through the “It’ll be fun!” claims. They tap out after eating two handfuls of berries and start complaining about the heat.
But like most things I hated as a kid in Portland—hiking, dragon boats, going to the art museum—I now love blueberry picking as an adult. It’s relaxing, fun to eavesdrop on other berry picker’s conversations, and a great excuse to make cobbler.
Because it’s peak blueberry season in Oregon, this week’s Staying In features some of my favorite things to do with blueberries. Other than eat them straight from the vine.
Enjoy!
Riley
Blueberry Cherry Smoothie
I shared this smoothie recipe a few weeks ago in my cherry recipes post. And I’m sharing again now because it’s so good. You could make the smoothie a little more filling by adding vanilla protein powder or yogurt, but I think this makes a great mid-morning or afternoon snack as is. Don’t try eating it for breakfast: you’ll be hungry 30 minutes later.
INGREDIENTS
1/2 cup cherries, pitted
1/2 cup blueberries
1 frozen banana
1 cup of milk
Dash of honey
Vermouth-Poached Peaches with Blueberries and Cream
This recipe is inspired by the “Peaches and Cream” dessert at Farag’s, the summer pop-up in Guero’s back parking lot. Admittedly, this is more of a peach and cherry dish, but I think topping with blueberries adds a nice fresh element.
INGREDIENTS
1/2 cup of pitted cherries
1 cup sugar
1 cup water
4-6 peaches
1 cup Vermouth Rojo/Rouge
Honey
Olive oil
Creme fraiche
Handful of blueberries
DIRECTIONS
First, make a cherry simple syrup (use leftovers for cocktails!). Add about a 1/2 cup of pitted cherries to a 1:1 mixture of sugar and water. Simmer on the stove for 10 minutes. Let cool while you bake the peaches.
Preheat the oven to 350 degrees.
Cut the peaches in half, removing the pits. Place in a roasting pan cut-side down.
Cover with one cup of vermouth. Flip the peaches a few times to make sure they’re thoroughly coated. Drizzle with honey.
Bake for 20 minutes. Then, let cool.
Meanwhile, make the cherry oil by mixing about 1/2 cup of the cherry-infused simple syrup with 2 tablespoons of olive oil.
To serve, pour about a tablespoon or two of the cherry oil into a ramekin. Add a peach half, face up. Drizzle with a little more oil. Add the blueberries and a dollop of creme fraiche and serve.
Blueberry Skillet Cobbler
Need a last-minute dessert for a dinner party? Let me introduce you to this blueberry cobbler from Bon Appetit. It takes about 10 minutes to prep and, because it’s baked in a cast iron pan, is simple to transport. To make, mix blueberries with lemon juice and sugar and squeeze with your hands a few times to make a “jam.” Then, melt a stick of butter in the cast iron (yes, a whole stick) and pour a simple batter over the top along with the blueberries. As the cobbler bakes, the berries will sink into the batter, creating a marbled effect. Then serve with cold ice cream. It reminds me of a clafoutis, but if it were more “cakey.”
Steel Cut Oats with Blueberries and Coconut Flakes
80% of my blueberry stockpile will be used as oatmeal toppings. I typically rotate between toppers like pumpkin seeds, dried apricots, and pistachios, but blueberries are always a constant. Lately I’ve been adding coconut flakes and a little heavy cream, too, and it’s luxurious. If you are “over” oatmeal, I hear you. I can’t eat the regular stuff — it’s too gummy. I’m strictly steel cut oats these days. Not only is there more fiber, but the texture has more of a bite. No recipe here, just a reminder of how starting your day with some blueberries always feels like a treat.
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