Monday, July 13, 2009

Blueberries... ahh.... Summer!

At the end of last week, we went blueberry picking. Our local Publix had bluerries on sale 3 pints/$5, but we could pick them for $1/lb. I'll let you do that math. :)
So we brought the berries home, and I sorted them and picked off the leaves and stems, etc., laid them out on a cookie sheet, and froze some. After they were hardened, I put them in freezer bags. This way, I can get out as much as I want and they won't clump together.

And I am making this recipe:
(the blackberries came from my yard)
Blueberry and Blackberry Galette with Cornmeal Crust (from Cooking Light)


  • Pastry:
  • 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
  • 1/3 cup granulated sugar
  • 1/4 cup cornmeal
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup fat-free buttermilk

  • Filling:
  • 4 cups blueberries
  • 2 cups blackberries
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 2 tablespoons fat-free milk
  • 1 large egg white
  • 1 1/2 tablespoons turbinado sugar


1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

2. Preheat oven to 350°.

3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.

4. To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).

5. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.

Share your temptations here!


Lisa@BlessedwithGrace said...

Sounds great! I am glad you joined us for TMTT this week.

Brenda said...

I just love anything with blueberries. . nice recipe

Nicole Feliciano said...

Happy Friday! Blueberries are so good right now. I hope you’ll stop by my Friday Feast link/recipe exchange and share this recipe.