In honor of blueberry season, we asked some of your favorite local chefs and foodies for their best blueberry recipes. Thank you to all contributors.
Quinoa Fruit Medley
— Courtesy Brittany Lowry, Owner, Wholesome Hideaway, 33 Bristol Lane, Ellicottville
Try this for lunch or serve as a side dish for dinner.
Quinoa (based on serving size desired)
1/3 cup blueberries
1/3 cup raspberries
1/3 cup strawberries, sliced
1/4 cup chopped cucumber
1/4 cup tahini
1 Tbsp fresh lemon juice
1 Tbsp extra virgin Olive oil
1/4 cup chopped parsley
Rinse and prepare quinoa according to package directions (according to desired serving size). Set aside to cool for 10-15 minutes.
Whisk together tahini, lemon juice and oil.
Top quinoa with fresh fruit, cucumber and dressing. Garnish with chopped parsley. Add freshly ground pepper to taste. Serve and enjoy.
Fresh Blueberry Pie
– Courtesy Chef Tom Kneeland, Tips Up Restaurant
Kneeland adapted this recipe from one shared with him by Paula Edwards, past owner of Burdick’s Blueberries.
For the crust:
5 cups all-purpose flour
2 ½ cups shortening
2 tsp white vinegar
1 tsp salt
For the filling:
1 qt. fresh blueberries
¾ cup cane sugar
2 Tbsp cornstarch
½ cup plus 2 Tbsp water
1 qt. heavy whipping cream
Mix the flour and salt in a large bowl. Add the shortening and work together with your hands until just blended. Whisk the egg in a one cup measuring cup, add the vinegar and fill to one cup-ful with cold water. Add the egg mix to the flour and blend with a pastry cutter or fork until all the liquid is absorbed. Roll out a single layer of pastry dough on a floured surface and prick with a fork. Place dough in a pie pan, cover with a sheet of parchment paper and fill to brim with uncooked navy beans (to keep dough from sliding down the pan while baking). Bake at 350 for 10-15 minutes.
In a saucepan, heat sugar and ½ cup water until sugar is dissolved. Add 1 cup blueberries and bring to a boil. In separate small bowl, mix cornstarch and 2 Tbsp water. Add to the berries while the pan is off the heat. Return the pan to the heat and simmer covered for 10 minutes. Cool and fold in the remaining blueberries. Pour into baked pie shell and chill for at least 3 hours. Top with whipped cream and enjoy.
– Courtesy Amy Burdick, Owner, Burdick’s Blueberries, 8267 Thompson Road, East Otto
“My mom always made the blueberry torte for me whenever I returned home for a visit.”
1/2 cup cold butter
1 cup all-purpose flour
1 Tbsp sugar
1 8 oz. package cream cheese, softened
1 cup confectioners’ sugar
1 pint heavy whipping cream, beaten to stiff peaks
3 cups blueberries
3/4 cups water, divided
2/3 cup granulated sugar
2 Tbsp cornstarch
Mix butter, flour and sugar. Press mixture into a 13x9x2” pan, bake at 350 for 15 minutes or until lightly browned. Watch as it burns easily! Let it cool. Beat softened cream cheese and confectioners’ sugar until light and fluffy. Fold in beaten cream. Spread over crust. Cook blueberries, 1/4 cup water mixed with cornstarch, sugar and 1/2 cup water until berries are thick. Chill thoroughly. Spoon blueberry mixture over cheese mixture. Chill several hours or overnight. Cut into squares and serve with a little whipped cream on top.