Barefoot Contessas Blueberry Sauce Recipes

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)

Steps:

• For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

FRESH BLUEBERRY RHUBARB JAM

Steps:

• Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BAREFOOT CONTESSA'S BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. If you don't have vanilla sugar, just use a cup of sugar and a 1/4 teaspoons of vanilla extract.
• Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally.
• Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve.
• Cool to room temperature, cover and refrigerate.

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BAREFOOT CONTESSA'S RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
• Bring to a boil, lower the heat, and simmer for 4 minutes.
• Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
• Chill (for two to three hours).

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
• For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
• Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 10-inch round baking pan.
• For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
• Stir in the melted butter and then the flour.
• Mix well and set aside.
• For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
• Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife.
• With your fingers, crumble the topping evenly over the batter.
• Bake for 40 to 50 minutes, until a cake tester comes out clean.
• Cool completely and serve sprinkled with confectioners' sugar.