Ingredient Spotlight: Wild Maine Blueberries

As real “Mainers”, we know blueberries. In fact, Maine produces 99% of all the blueberries harvested in the country. The “wild” lowbush blueberries we use are smaller and have a more intense, sweet and tangy taste than cultivated highbush blueberries. They are truly wild and are not planted or genetically manipulated; growing and spreading in naturally occurring blueberry barrens and fields throughout the state. Wild blueberries are also a nutrient-rich food that has more antioxidants than many other fruits and vegetables. They are amazingly versatile which is why we love to use them in so many ways.

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Here is one of our favorite ways to enjoy this special berry:

Wild Maine Blueberry Cobbler

BlueberryCobbler

Old fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.

Ingredients:

  • Butter to grease pan
  • 2 pints blueberries or mixed berries or 2 (14-ounce) bags frozen blueberries (not defrosted)
  • Grated zest of 1 lemon
  • 1 (13-ounce) jar of Stonewall Kitchen Wild Maine Blueberry Jam
  • 1/2 teaspoon cinnamon
  • 2 cups unbleached all-purpose flour
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, chilled and cut into pieces
  • 1/2 cup half and half or light cream

Directions:

  1. Preheat oven to 425ºF. Butter a 2-3 quart heavy baking dish.
  2. Gently stir blueberries lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
  3. Combine flour, 1 Tablespoon of the sugar, baking powder and salt in a food processor to process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half and half and pulse just until dough begins to pull together.
  4. Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 Tablespoons of sugar.
  5. Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

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