What’s Cooking in Kelli’s Kitchen: Summer Blueberries and Lavender

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:

1. Combine the blueberries, sugar, and lavender in a wide-mouthed mason jar. Smash the berries and sugar together with a wooden spoon or muddler.
2. Pour in the apple cider vinegar and seal well. Shake the mason jar vigorously, then store in the fridge for a few days.
3. 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.
4. 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:

1. 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.
2. Combine the flour, baking powder, salt, and remaining sugar in a mixing bowl. Toss to combine.
3. 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.
4. 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:

1. 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.
2. Whisk ½ cup heavy cream, egg, and vanilla in a small bowl. Drizzle over the flour mixture, add blueberries, then mix until moistened.

3. 

4. 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.
5. Brush with remaining heavy cream and sprinkle with coarse sugar.
6. Refrigerate scones for at least 15 minutes.
7. Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange scones 2–3 inches apart.
8. 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!