Blueberries are the state fruit of New Jersey and have a long history in the state. The first commercial crop of blueberries was harvested in New Jersey in 1916, thanks to Elizabeth White, daughter of a
cranberry farmer, and Frederick Coville, a botanist, who teamed up to cultivate the wild plant. In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.
We have been making Dutch babies for years but just recently found a recipe for a blueberry dutch baby. This oven baked pancake is easy to make will delight the breakfast lovers in your life. You can whisk the batter by hand but a blender does a better job of getting rid of any lumps. Also note that the addition of blueberries prevents the dutch baby from puffing up as much as it normally does sans fruit.
Thomas Edison National Historic Park in West Orange includes both his lab and residence, the Glenmont and are well worth the visit to glean a bit of knowledge of this creative genius.
Blueberry Dutch Baby
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 2 tablespoons butter
- 1 1/4 cup blueberries
- Confectioners’ sugar for dusting (optional)
- Maple syrup (optional)
In a blender or food processor bowl, combine eggs, milk, sugar, vanilla extract, flour, and cinnamon. Blend quickly until lump free, 30-45 seconds. Let batter sit for 20-30 minutes on counter or until room temperature.
In the meantime, heat oven to 400. Using cast iron skillet or other oven-safe pan, add 2 tablespoons butter. Put pan in oven to melt butter. Remove pan from oven and swirl butter until it completely covers bottom of pan. Add blueberries. Slowly add batter so that it is evenly spread over the bottom of pan. Return pan to oven and cook for approximately 20 minutes (do not open oven during baking) or until it is puffed and edges are golden brown. Remove from oven and let cool slightly before serving.
Summer is our favorite time of year here in the StateEats kitchen and that’s because of all the fresh fruit that is in season. New Jersey
is known for its delicious blueberries so much so that its legislature declared the Highbush blueberry the state fruit in 2003. And didja know that Hammonton, NJ, is the self-proclaimed blueberry capital of the world? In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.
We decided that this family recipe for blueberry shortcake was worth sharing. You can make it with all kinds of fruit if you don’t have blueberries but strawberries, blackberries, and peaches work particularly well. The lemon curd amps up the deliciousness level.
Pack a picnic and head to the beach for the Wildwood Crest Sand Sculpting Festival, July 11, 2015.
Blueberry Shortcake with Lemon Curd
For the lemon curd:
- 4 tablespoons butter
- 6 tablespoons sugar
- 2 eggs
- Zest from one lemon
- 1-2 lemons to yield 1/4 cup lemon juice
For the shortcake:
- 1/2 cup milk
- 1 tablespoon butter or margarine
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 pint blueberries
- Whipped cream
For the lemon curd: Combine butter and sugar in a large mixing bowl. Beat on medium speed 2-3 minutes or until mixture is combined. Add eggs, lemon zest and lemon juice. Beat until combined. Pour mixture into a saucepan and cook on low heat, stirring constantly, about ten minutes or until mixture thickens. Remove from heat and let cool. Lemon curd will keep about two weeks in the refrigerator if well sealed.
For the shortcake: In a small saucepan or in microwave, heat milk and butter until butter just begins to melt. Set aside. Combine flour, baking powder and salt into a small bowl. Set aside. In a larger mixing bowl, beat eggs on medium speed for 2 minutes. Gradually add one cup sugar, beat until mixture is thick and lemon colored. Add dry ingredients and mix just until combined. Add milk/butter mixture and vanilla and again mix until just combined. Batter will be runny. Pout into a greased 8×8 pan and bake 25 minutes at 350 degrees or until top just begins to brown. Let cool.
To serve, cut cake into squares, then cut each piece horizontally. Place a dollop of lemon curd on the bottom piece, sprinkle with blueberries, top with whipped cream. Place top half of cake on top, add a small dollop of whipped cream and more berries.
Even though it was battered by Hurricane Sandy in 2012, the Garden State is known for its beautiful shore. A favorite food from the boardwalks of Seaside or Wildwood is the delectable delight of sugar-coated fried dough known as zeppole. Also known as sfingi,
zeppole are associated with the Feast of St. Joseph on March 19th, but they can be found year-round at family-run pizzerias, street fests and church festivals thanks to the state’s large Italian population. Many variations on the basic recipe exist: Some are filled or topped with a pastry cream; some are even savory with bits of chopped anchovy. We like the street fair version best, made with ricotta and dusted with powdered sugar.
Check out the Atlantic City Beer and Music Fest, March 20-22, 2015, featuring over 1,000 beers from 150 breweries.
- 1 cup flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons sugar
- 2 eggs, beaten
- 1 cup low-fat ricotta cheese
- 1/4 teaspoon vanilla extract
- Confectioners sugar for dusting
- Vegetable oil for frying
Mix dry ingredients first, then add egg, ricotta and vanilla, mixing just until the dry ingredients are incorporated. Batter should be sticky. In batches, drop by tablespoonful into oil heated to 375 degrees. Fry on both sides until golden brown, about 4 minutes. Remove with slotted spoon onto paper towels to drain excess oil. While still hot, place into a paper bag with confectioners sugar, close bag and shake. Remove and serve warm.