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Fresh, dry blueberries will keep 2 to 3
days at room temperature uncovered (and continue to ripen) and will keep up to 2
weeks refrigerated in a dry, tightly covered container.
Dusting the berries with flour before adding to batters reduces sinking and
color streaking.
Unless a recipe specifically calls for fresh berries, frozen berries may be
substituted in nearly all cases. Frozen berries contain more moisture so the
thickening agent must be increased 1 1/2 to 2 times and the berries must be
dusted with flour. |
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Blueberry Strudel
1/2 lb. butter
2 1/2 C. flour
1 C. sour cream
2 C. blueberry jam
6 T. fine bread crumbs
3/4 C. nuts chopped
3/4 C. coconut flakes
In a food processor, combine the flour and butter together, until it looks like
fine crumbs. Add sour cream and mix well. Divide dough into 4 pieces, form into
logs about 7 inches long. Refrigerate overnight.
Roll dough into rectangles, about 10 x 14 inches. Spread thinly with blueberry
jam.
Mix together bread crumbs, nuts and coconut, sprinkle over jam. Roll up in
jellyroll fashion.
Bake at 350° F. for 50 - 60 minutes. Cool and cut diagonally about 1 inch wide.
Makes 48 pieces.
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