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Frozen Blue

June 08, 1995|ABBY MANDEL

More than any other food, blueberries bring summer to my kitchen. They taste best right at the start of the season, when they are almost tart and very firm. As soon as they show up in the markets, I pop them into pancakes, muffins, tarts, sauces, cakes and pies. I also freeze some blueberries to brighten my winter cooking.

Here's how to freeze blueberries: Transfer the berries from their cartons and spread on a jelly-roll pan, sorting through to discard stems, leaves and any soft or spoiled berries. Freeze berries just like that, exposed on the pan. As soon as the berries are frozen solid (takes no more than two hours), load the berries into a plastic food bag, tie it airtight, then enclose that bag inside another plastic food bag, again tying it airtight.

This way, the berries don't absorb off-odors from the freezer. Also, they remain separate so you can use just a few at a time without thawing the rest. Don't thaw frozen blueberries before mixing them into your recipes--they'll become mushy (which is why they can't be used uncooked). It just may take a little longer in the cooking or baking.


A cooking note about blueberries: No matter the preparation, their flavor always seems enhanced by a little lemon--zest, a splash of juice or a combination of the two.


1/4 cup buckwheat flour

1/4 cup whole-wheat flour

1/4 cup cornmeal

2 1/2 cups cake flour

2 teaspoons baking soda

2 teaspoons lemon zest

2 tablespoons sugar

1/2 teaspoon salt

2 1/2 cups buttermilk

2 large eggs

2 tablespoons melted butter


2 cups blueberries, if frozen, do not thaw

Maple syrup or raspberry preserves, warmed

Cake flour lightens up these hotcakes. If you prefer a heavier texture, decrease the cake flour and increase the other flours. For a fairly even distribution of blueberries, I prefer to dot the pancakes with the blueberries rather than mixing them into the batter.

Combine buckwheat flour, whole-wheat flour, cornmeal, cake flour, baking soda, zest, sugar and salt in 2-quart bowl. Mix well. Add buttermilk, eggs and melted butter. Whisk until smooth. Can be frozen or made 1 day ahead and refrigerated (thaw overnight in refrigerator). Before using, stir well, adding more buttermilk as needed, if batter is too thick.

Grease griddle with butter and heat until very hot. Pour batter on griddle, using scant 1/4 cup batter for each cake. Scatter about 5 blueberries on each. Cook until bubbly on top. Flip over and cook other side. Keep cooked hotcakes warm in 200-degree oven while cooking rest. Serve hot with maple syrup or raspberry preserves.

Makes 32 pancakes, 6 to 8 servings.

Each serving contains about:

362 calories; 369 mg sodium; 85 mg cholesterol; 7 grams fat; 63 grams carbohydrates; 11 grams protein; 0.95 gram fiber.


Blueberry pie should be abundant with blueberries, enhanced with just a little lemon. No other flavorings are necessary. A food processor mixes pastry extremely well if you don't overprocess it. The glaze is optional, giving the pie a shiny finish but not affecting the taste.


2 1/2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

6 tablespoons chilled unsalted butter

6 tablespoons shortening

1 large egg yolk

6 to 7 tablespoons cold water

Combine flour, salt and sugar in food processor fitted with metal blade. Mix well. Cut butter into 6 pieces. Add to processor along with shortening. Use short on/off spurts to cut into flour, leaving obvious small lumps. Combine egg yolk and 6 tablespoons water in small dish. Use spoon to scatter over mixture. Again, use on/off motion to mix dough until lumps form but not 1 cohesive ball. Add remaining water, if dough seems too dry.

Transfer dough into large plastic food bag and compress dough into 1 ball, then flatten into disk. Place in freezer briefly until firm enough to roll out. Can be refrigerated as long as 2 days or frozen up to 3 months, wrapped airtight. If too firm to roll, let stand at room temperature until pliable enough to roll out without splitting.

Divide dough into 2 balls, 1 slightly larger for bottom crust. On well-floured surface, roll out bottom crust until 2 inches larger than pie pan. Roll out top crust.


9 cups blueberries, if frozen, do not thaw

Zest 1 large lemon

2 tablespoons fresh lemon juice

2 tablespoons flour

2/3 to 1 cup sugar, depending on sweetness of berries

1/4 cup quick-cooking tapioca

1/4 teasponn salt

2 tablespoons unsalted butter, cut into small bits

1 tablespoon heavy whipping cream, for glaze, optional

1/2 tablespoon sugar, for glaze, optional

Ice cream, optional

Put berries in large bowl. Toss with zest and lemon juice. Combine flour, sugar, tapioca and salt in small dish. Add to berries. Toss well to combine. Let stand 20 minutes.

Ease bottom crust into 9-inch glass pie plate. Pile berries in bottom crust, mounding in center. Berries will cook down. Dot with butter.

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