From the kitchen of Karen Shayne and Sue Paist, here is a combo full of blueberry delight. Oh, don’t worry, you won’t go into blueberry overload. It’s an amazing balance – AND, it’s gluten free. Enjoy and happy blueberry pickin!
For The Fruit:
8 Cups Fresh Blueberries
2/3 Cup brown sugar
1 tablespoon fresh lemon
2 Tablespoons cornstarch
For The Topping
2 ½ C 1 to 1 Gluten Free Flour
1 tablespoon baking powder
2 ½ heaping tablespoon brown sugar, plus more for sprinkling
1/4 tsp. cinnamon
1/4 tsp nutmeg
½ teaspoon salt
1 ½ sticks plus 2 tablespoons cold salted butter, cut into small pieces
¾ C milk
1 large egg
Preheat oven to 425 degrees. For the fruit, place the blueberries in a pan and sprinkle in the sugar and lemon juice. Add the corn starch, cook and stir to combine until slightly thickened.
For the topping, in a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then using a pastry blender, cut the 1 ½ sticks cold butter into the dry ingredients.
Whisk together the milk and egg, then drizzle it into the flour/butter mixture and stir until the dough comes together.
Pour the blueberries into 9×13 inch baking dish and dot them with 2 tablespoons butter, then tear off into pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar, cinnamon & nutmeg. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake until lightly browned (about 25 minutes more).
Blueberry Custard Ice Cream
1 1/2 cup blueberries
1 cup sugar
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
1/2 teaspoon freshly grated orange zest
In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use – overnight is best.
In another saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often. Let set overnight in your frig.
Mix according to the directions of your choice of ice cream makers. (I used a Cuisinart, which worked beautifully!)
Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze for at least two hours.
Serve with the warm blueberry cobbler and you will be in heaven. 🙂