Kelli Kelly
I am not cut out for humidity! I keep learning this lesson. First in San Diego, then in Nashville and Atlanta, and most recently in Washington, I was reminded. While I tend to wilt when exposed to ambient moisture, blueberries are perfectly suited for it. Between water coming from the sky and acidic soil, Washington has the perfect environment for a proliferation of bluebs (as we call them in the Valentine family). This past week, I joined my sister and her family at Indigo Acres, a delightful Airbnb on a working blueberry farm on the outskirts of Battle Ground, Washington. When I say that we gorged ourselves on blueberries, I am not exaggerating in the slightest.
My last gallon of blueberries and I are now safely back in the land of “it’s a dry heat,” and I am back to complaining about how muggy it gets at 11% humidity (rather than the 45% or more that I suffered through this last week).
Should you ever find yourself picking only the “fatties” from a patch of blueberry plants, here are some ways to enjoy the fruits of the plant that is arguably the least suited to our unique Nevada climate.
First up is a shrub syrup. Shrubs date back to at least colonial times and were used as a way to preserve the summer harvest.
Blueberry Lavender Shrub Syrup
Ingredients:
- 1 pt blueberries
- 1 c sugar
- 8-10 lavender sprigs
- 1 c apple cider vinegar
Directions:
- Combine the blueberries, sugar, and lavender in a wide-mouthed mason jar. Smash the berries and sugar together with a wooden spoon or muddler.
- Pour in the apple cider vinegar and seal well. Shake the mason jar vigorously, then store in the fridge for a few days.
- Strain the mixture into a bowl, pressing the solids well to squeeze out all the juice. Store syrup in a jar in the fridge for up to a few months.
- To serve, combine 1 to 2 tablespoons of syrup per 1 cup of carbonated water. Add a squeeze of lemon and enjoy.
Blueberry Slump
Ingredients:
- 4 c blueberries
- 1 c granulated sugar
- 1 c all-purpose flour
- 1½ t baking powder
- Pinch kosher salt
- 2 T butter
- ¾ c whole milk
- ½ t pure vanilla extract
- Vanilla ice cream, for serving
Directions:
- Preheat the oven to 375°F. Grease a 2-qt baking dish with butter. Gently toss the blueberries with half of the sugar and pour into the prepared dish.
- Combine the flour, baking powder, salt, and remaining sugar in a mixing bowl. Toss to combine.
- In a small saucepan, combine the butter and milk. Heat over low heat until the butter melts. Add the warm milk mixture and vanilla to the dry ingredients. Mix with a wooden spoon.
- Spread the batter over the blueberries. Bake for 40 to 45 minutes, or until the top is nicely browned. Let cool for 5 minutes. Spoon the slump onto plates and serve with a scoop of vanilla ice cream.
Blueberry Scones
Ingredients:
- 2 c flour, plus more for hands and work surface
- ½ c sugar
- 2½ t baking powder
- 1 t ground cinnamon
- ½ t salt
- ½ c unsalted butter, frozen
- ½ c heavy cream (plus 2 T for brushing)
- 1 large egg
- 1½ t pure vanilla extract
- 1 heaping cup fresh blueberries
Directions:
- Whisk flour, sugar, baking powder, cinnamon, and salt in a large bowl. Grate the frozen butter using a box grater. Add to the flour mixture and combine until it forms pea-sized crumbs. Refrigerate or freeze as you mix wet ingredients.
- Whisk ½ cup heavy cream, egg, and vanilla in a small bowl. Drizzle over the flour mixture, add blueberries, then mix until moistened.
- Pour onto a floured surface and shape into a ball (dough will be sticky). Add flour if too sticky, or cream if too dry. Press into an 8-inch disc and cut into 8 wedges.
- Brush with remaining heavy cream and sprinkle with coarse sugar.
- Refrigerate scones for at least 15 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange scones 2–3 inches apart.
- Bake for 22 to 25 minutes, until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before scarfing down!
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