We have an abundance of berries growing in our yard — raspberries, black raspberries, and soon blackberries! We’ve been picking them like crazy. We’ve frozen a bunch. We’ve made smoothies. We’ve eaten them with yogurt and muesli. David made blackberry syrup for cocktails (recipe to come!). And, of course, we’ve enjoyed quite a few desserts featuring them!
We have an abundance of black raspberries in particular, so that’s what I used here, but an assortment or another type of berry should work well too! (Blueberry cobbler sounds delicious!) This recipe is so simple and quick to make!
Adapted from MyRecipes
Yields an 8×8″ pan. Double the recipe if you want to use a 9×13″ pan.
- 4 cups berries
- 1 egg
- 1 cup sugar
- 1 cup all-purpose flour
- 6 tablespoons butter, melted
- Ice cream and/or whipped cream, to serve
Preheat oven to 375°F.
- Pick your berries! Or get them from a farmers market or grocery store! :)
- Grease an 8″ square baking pan. Spread the 4 cups of berries evenly over top.
- Mix together the egg, sugar, and flour until well combined. (You don’t add the butter yet!)
- Sprinkle the mixture over top of the berries.
- Pour the melted butter over the topping.
- Bake at 375°F for 50 minutes, or until lightly golden brown on top.
This recipe uses lemon yogurt in place of half and half or cream, for a lighter, lower fat version. These will be fluffier and less dense than your normal scones.
Makes 15 scones
- 2 cups of all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons lemon zest (zest of 2 small lemons)
- 1 cup lemon yogurt (almost two full 6-ounce containers)
- 1 egg
- 1/4 cup butter, melted
- 1 cup fresh or frozen (defrosted) blueberries
- 3/4 cup confectioners sugar
- 2-3 tablespoons of lemon juice (juice of one large lemon)
- 1 teaspoon lemon zest
- In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).
- Add in the yogurt, egg, and melted butter. If using an electric mixer, be careful–it gets really sticky!
- Once the ingredients are well combined, stir in the blueberries by hand.
- Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2″ wide.
- Bake for 15-18 minutes, or until the tops are lightly browned.
- To make the glaze, combine the sugar, lemon juice, and zest. Start with two tablespoons of lemon juice, adding more if needed.
- Allow the scones to cool for five minutes, then drizzle the glaze on top, while still warm.
One of my favorite bedtime stories growing up was Blueberries for Sal, which my parents always read to me in the green arm chair in my room. Whenever I eat blueberries, I can’t help but think kuplink, kuplank, kuplunk!
These pancakes also remind me of my grandfather. I made them for him a month or so before he died. We ate them on his back porch, which faced the woods–pines and hemlocks and oaks. As we ate, we watched the goldfinches and chickadees dart from the bird feeder (slightly mangled by a black bear), to the trees, and back to the feeder again. We poured lots of maple syrup on top. As I got him a second helping, Grandpa sang the song from Scrooge, which he sang so often everyone thought of it as his song: Thank you very much, thank you very much, it’s the nicest thing that anyone’s ever done for me!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or use more all-purpose)
- 3 teaspoons baking powder
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 2 teaspoons vanilla
- 1 egg
- 2 tablespoons butter, melted
- 1 heaping cup blueberries
- Use an electric mixer to blend the milk, vanilla, egg, and melted butter.
- Add the flour, baking powder, and sugar. Mix until well-combined.
- Stir in the blueberries by hand.
- Use 1/4 measuring cup to scoop the batter. Cook the pancakes on a greased frying pan or griddle on medium heat. Both sides should be a light golden brown.
- Serve with lots of maple syrup!