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Blueberry Buttermilk Pancakes

Serve with bacon. Old time Yankees cook the bacon first, pour
off a bit of the grease, and cook the pancakes in the same skillet.

Servings: Makes about 12 pancakes.

1 1/3 cups all purpose flour
3 tablespoons sugar
2 ½  teaspoons baking powder
¾  teaspoon salt
1 ¼  cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries

Preheat oven to 250°F. Place baking sheet in oven.
Whisk first 4 ingredients in large bowl.
Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl.
Stir wet into dry ingredients. Fold in berries.

Heat large skillet over medium heat; brush with butter.
Drop batter by 1/3 cupfuls onto griddle.
Cook pancakes until brown, about 3 minutes per side.
Transfer to sheet in oven to keep warm.

The Official Bartlett's Blueberry Farm Cookbook

in PDF format is here


Blueberry Citrus Salmon

2 Servings 

1  cup blueberries 
2 (6-8  ounce) salmon fillets 
1/2  grapefruit 
1/2  cup crushed pineapple 
2  limes 
fresh ground black pepper 
1/2  teaspoon chili powder 
1  small anaheim chili 
2  tablespoons butter 
3/4  cup brown sugar

Generously butter a glass baking dish and spread pineapple in the dish.
Sprinkle liberally with fresh ground black pepper.
Slice the chile into very thin rings and arrange over the pineapple.
Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile.
Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon.
Top with blueberries, sprinkle with brown sugar, and season generously with chili powder.
Bake at 425° till top is bubbly and salmon is opaque.

Serve with rice and fresh steamed asparagus or artichokes.

Crispy Blueberry Cobbler.

6 Servings

½ cup butter
1 cup sifted flour
1 cup sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt
¾ cup milk
4 cups fresh or frozen blueberries

Place butter in an 8X10 2 inch deep baking pan. Place in a warm oven to melt the butter.
In a bowl sift together the dry ingredients flour, sugar, baking powder and salt.
Stir in the milk and mix until smooth. Turn mixture out into the baking pan and over the melted butter. Spread the blueberries over the top. Bake in a 375 degree oven until topping is browned and crisp. Serve with cream, half and half or ice cream.


Buttermilk and Blueberry Panna Cotta

6 Servings

2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray

1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
2 cups blueberries

2 tablespoons water into small bowl; sprinkle gelatin over.
Let stand until gelatin softens, about 10 minutes.
Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat.
Stirring constantly until sugar dissolves. Increase heat and bring just to low boil.
Stir occasionally. Add gelatin mixture; remove from heat.
Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often.
Stir in buttermilk and vanilla; divide mixture among prepared ramekins.
Refrigerate panna cotta until set, about 4 hours.

Using small sharp knife, cut around panna cotta in each ramekin.
Cover each ramekin with serving plate and invert.

Allow panna cotta to settle onto plate. Top with berries and serve chilled.