Test Kitchen bonus: Florida blueberry recipes

Blueberry Maple Breakfast Bake

Serves 8-9

  • 14-ounce loaf egg challah or other white bread
  • 4 ounces reduced-fat cream cheese
  • 2 cups fresh or frozen blueberries, divided
  • 8 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup maple syrup
  • 1/4 cup melted butter

1. Preheat oven to 350F.

2. Remove crusts from bread. Cut in 1-inch cubes, about 10 cups. Cut cream cheese in small cubes, about 1 cup. Grease 9-x-9-2-inch baking dish.

3. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries.

4. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares

Recipe note: Accompany with additional maple syrup, if desired.

Double Blueberry Pie

Serves 6-8

  • 9-inch frozen or homemade pie shell
  • 10-ounces jar blueberry jam or fruit spread
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • Sweetened whipped cream or vanilla ice cream (as needed)

1. Following package or recipe directions, prebake pie shell; cool.

2. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute Stir in fresh blueberries. Spoon blueberry mixture into prepared shell; chill.

3. Serve with whipped cream or vanilla ice cream.

Pork Tenderloin with Blueberry Sauce

Serves 4

  • 3/4 to 1 pound pork tenderloin
  • 2 tablespoons butter, divided
  • 2 medium onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sugar
  • 1/4 cup port wine or sweet sherry
  • 2 tablespoons balsamic vinegar
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped cherry tomatoes

1. Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter. Cover to keep warm.

2. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper. Cook until onions are golden, about 10 minutes. Add sugar. Cook until onions are caramelized, 3 minutes. Add port, balsamic, blueberries and tomatoes. Bring to a boil. Remove from heat.

3. Thinly slice pork and serve with sauce.

SOURCE: U.S. Highbush Blueberry Council

Copyright © 2018, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad