Chez Panisse’s Blueberry Cobbler

Yes! I have another summer fruit dessert to share.

I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.

This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.

Yield: 6 to 8 servings

For the Berries:

  • 4 1/2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour

For The Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup heavy cream, plus additional for serving, if desired
  • vanilla ice cream, for serving, if desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  3. To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
  4. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  5. Put the blueberries in a 1 1/2-quart gratin or baking dish.
  6. On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
  7. Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
  8. Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
  9. Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.

Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

  • 1 stick plus 3 tablespoons unsalted butter, room temperature
  1. Preheat oven to 375°F, preferably on convection.
  2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
  3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
  4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
  5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
  6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
  7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
  8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
  9. Spread mixture into crust; refrigerate 1 to 2 hours.
  10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
  11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
  12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
  13. Sprinkle with mint, if desired, and serve.

Honey Beer Bread

My son has become obsessed with making this bread. It is absolutely delicious and he can make it completely independently. He has experimented with several types of beers but his favorite is a light lager because the flavor it imparts is more subtle.

This recipe was adapted from Little Sweet Baker. We have made it several times to serve with pulled chicken sandwiches- a great combination. The bread is buttery and has a chewy texture. Great!

Yield: One 9-inch loaf

  • 3 cups (375g) all-purpose flour
  • 1 T baking powder
  • 1 tsp coarse salt
  • 1/4 cup (60ml) honey
  • 1 bottle of beer, of choice (330 to 355 ml) of choice, at room temperature (our favorite is Trader Joe’s light lager)
  • 4 T melted unsalted butter, divided (I melt the butter in the microwave in separate 2 T portions)
  1. Preheat oven to 350F, preferably on convection.
  2. Grease a 9×5″ loaf pan with cooking oil spray. Set aside. (I used a glass loaf pan.)
  3. Sift the flour into a large bowl, then whisk in the baking powder and salt.
  4. Pour in 2 tablespoons of the melted butter, followed by the honey and beer.
  5. Stir all the ingredients together until just combined.
  6. Spoon the batter into the prepared pan and brush the remaining 2 tablespoons of melted butter on top.
  7. Bake for 40 to 55 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in pan for 5-10 minutes, then remove the bread to cool on a wire rack.

Key Lime Bars with Vanilla Wafer Crust

These sweet-tart bars are a wonderful summer dessert. They transport well and are perfect for sharing.

This recipe was adapted from The New York Times, contributed by Samantha Seneviratne. The dollop of lightly sweetened freshly whipped cream was essential.

Yield: 16 bars

For the Crust:

  • 1 (11-ounce) box vanilla wafers
  • 2 tablespoons granulated sugar
  • 8 tablespoons/115 grams unsalted butter, melted

For the Filling:

  • 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
  • 5 large egg yolks
  • ¾ cup/180 milliliters Key lime or conventional lime juice (from 5 to 6 conventional limes or 12 Key limes)
  • 1 teaspoon lime zest

For the Topping:

  • 1 cup/240 milliliters cold heavy cream
  • 1 tablespoon confectioners’ sugar
  1. Heat oven to 350 degrees, preferably on convection.
  2. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
  3. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add the melted butter and process until evenly moistened.
  4. Transfer mixture to prepared pan and press it down into an even layer. (I use the base of a dry measuring cup.)
  5. Bake until fragrant and a shade darker, 14 to 17 minutes.
  6. Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
  7. Pour filling over crust (it’s okay if it’s still warm) and bake until the filling is set, about 15 minutes.
  8. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
  9. Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board.
  10. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. (I use a chilled bowl.)
  11. Cut bars into 16 squares. Top each bar with a dollop of whipped cream to serve.

Maple-Blueberry Scones

These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.

This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.

Yield: 18 scones

  • 1 ⅔ cups/240 grams whole-wheat flour
  • 1 cup/130 grams all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
  • ½ cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
  • ½ cup/120 milliliters pure maple syrup
  • 5 tablespoons/⅓ cup/80 milliliters buttermilk, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup/125 grams fresh blueberries

For the Maple Glaze:

  • ½ cup/60 grams confectioners’ sugar
  • 4 to 5 tablespoons maple syrup
  1. In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
  2. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
  3. Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
  4. In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
  5. Stir in the blueberries.
  6. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
  7. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
  8. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
  9. Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
  10. Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
  11. Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
  12. While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
  13. Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
  14. Using a spoon, drizzle with maple glaze. Serve.

Classic Bread Pudding

My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤

This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.

The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.

Yield: Serves 8 to 10

  • 2 T unsalted butter, softened, for baking dish
  • 12 ounces brioche or challah, cut into 1-inch cubes
  • 2 cups whole milk
  • 3 cups heavy cream
  • 4 large eggs, plus 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 tsp coarse salt
  • 1 T pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup raisins, optional (I omitted them)
  • 1 cup boiling water, optional (if using raisins), plus more for pan
  • fresh strawberry slices, for garnish, optional

Strawberry Ricotta Muffins

When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.

This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.

Yield: 16 muffins

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat or white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 tsp lemon juice or 1 tsp lemon zest
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 1/4 cups diced fresh strawberries
  • turbinado sugar, for topping
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray 16 regular muffin wells with cooking spray or use liners.
  3. Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
  4. In a medium bowl whisk the ricotta cheese until smooth.
  5. Add the eggs, milk and lemon zest or juice; whisk until smooth.
  6. Add the oil and vanilla and stir until combined.
  7. Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
  8. Divide the batter among the 16 prepared wells, filling about three-fourths full.
  9. Sprinkle the top of the batter in each well with turbinado sugar.
  10. Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
  11. Cool in the pans for 5 minutes; remove. Finish cooling on the racks.

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