Fall: the season for .....blueberries?!

OK, if you're like me, you eat mostly what's in season, and this time of year, you start thinking of apples, and pumpkins, and roasted root veggies.  But, I'm late.  I never used to be late (really), but I've been running late for months, maybe even years!  So, I bought blueberries on sale, way after their season ended, because I didn't buy them when they were in season.

Being late is also why my husband called the other day as I was heading home from work at 7 PM (which, yes, made it a 12 hour day; a sadly typical event in my job about once a week).  He didn't call to see how things were going, or what I wanted for dinner.  He called to say, "You'd better do something about those blueberries."  I told him they weren't that old - I was even a little irritated because I keep a close eye on the contents of our frig ( fresh fruits and veggies get really expensive when you throw them out!) so, I can't write my first thought here because this is a PG (at least PG-13) blog. But, when he reminded me I'd bought them before his birthday (and for his annual fresh blueberry pie, no less), I had to admit they might be THAT old.  But I was tired, so I went home, looked them over, and stuck them back in the fridge.  I was tired the next night too.

Last night, I went home, fed the teenage son, removed a splinter for the not a teen anymore son, and 'did something' with those blueberries.

Yep, his pie.  And a coffee cake for the boys and I.   

The fresh blueberry pie recipe was originally in a Taste of Home magazine years ago.  Over the years, I've adapted it a little (doesn't everyone adapt recipes?) to meet the needs and tastes of my family.

Fresh Blueberry Pie (Uses Dairy, Wheat, Eggs, and Cane Sugar)

Let me start by saying we're not big crust people - even good, homemade, flaky crust is just a vehicle around here.  So I don't bother - I use a purchased shortbread crust.  However, if you love to make, or eat, you own crust, by all means, use a pre-baked pie shell for this.

You need one pie shell of whatever type you prefer

For the filling, I use a lemon custard:
1/4 cup sugar
3 Tablespoons flour
1 scant cup lactaid milk
4 Tablespoons dairy free butter-substitute, divided
3 egg yolks
one lemon
1 teaspoon real vanilla extract
powdered sugar - about 1/ cup

Mix sugar and flour together in a saucepan.

Whisk in milk and melt in 2 Tablespoons dairy free butter-substitute.  Grate one lemon rind into this, and cook until thick. Meanwhile, beat 3 egg yolks (use the whites for meringue cookies or throw them in your scrambled eggs).  Whisk the cooked mixture into the yolks and return to the pan.  Cook one to two minutes, then remove from heat and stir in 2 Tablespoons dairy free butter-substitute and 1 teaspoon real vanilla extract.  Stir well, and pour into crust.  Sprinkle with a layer of powered sugar.  Chill 30 minutes.

Don't skip the powdered sugar - it keeps the blueberry layer from getting into the custard layer and making a big ugly (but still tasty) mess.

The second filling layer is all blueberry:
3/4 cup beet sugar
1 Tablespoons cornstarch
freshly squeezed lemon juice (about 1 to 2 Tablespoons, to taste)
1 scant cup blueberry juice (don't use cocktail - use actual juice (pomegranate blueberry is also tasty, but a bit more tart)
40 ounces blueberries, washed and drained (I use paper towels in the bottom of a bowl)

Mix the sugar and cornstartch in a saucepan, then stir in the blueberry and lemon juices.  Cook until it thickens and turns clear - about 2 or 3 minutes.  Allow to cool 15 to 20 minutes.  Gently fold in blueberries, and pour over top of custard.    Cover.

Chill overnight.

I don't eat it (yet), but maybe next year when the blueberries are back in season, I'll tackle a truly GFDF version we can all enjoy.

In the meantime, I've mastered a blueberry coffee cake that everyone loves. It's not pie, but it's pretty good, especially as a snack with some yonana frozen fruit 'ice cream' (which if you haven't tried, you should).

 Blueberry Coffee Cake


4 cups gluten free all purpose flour mix
1 teaspoon xanthan gum (unless your flour already has this included)
2 Tablespoons baking powder
1 teaspoon salt
1 1/2 cups date sugar
1 cup beet sugar
2 Tablespoons cinnamon
2 teaspoons freshly ground nutmeg
3/4 cup shortening
3/4 cup no sugar apple butter
6 eggs
1 1/2 cups almond milk (or other DF substitute)
2 teaspoons real vanilla extract
3 cups blueberries, washed and drained
1/4 cup maple sugar mixed with 1 teaspoon cinnamon

Preheat the oven to 350.  Grease and flour (or spray with canola) a 9 x 13 pan.  Mix the flour, baking powder, xanthan  gum, salt, date and beet sugars, cinnamon and nutmeg.  Cut in the shortening, then stir in the apple butter, eggs, milk, and vanilla. Fold in the blueberries.  The batter is very thick.  Spread into the prepared pan.  Sprinkle with the maple sugar cinnamon mixture.  Bake 1 hour.  Remove from heat.  Good warm, and good cold - serve whenever you'd like.  It's good the second day, too, if it lasts that long.

I still have about 3 cups of blueberries left - pancakes, anyone?