The new issue of Fine Cooking contains a great Nicole Rees article about blueberries. The issue showed up a little before blueberry season, but it was enough to get me psyched. Then, by some divine intervention, early-season blueberries showed up. I tried a couple of the recipes from the article: the Blueberry Streusel Bars with Lemon-Cream Filling (photo above) and the Blueberry-Lime Pound Cake (no photo because it was devoured before it could be photographed).
No complaints at all with either recipe. I am not sure what it is, but blueberry works really well with citrus. Both of these things will be baked again, preferably with fresh, locally grown blueberries. (Here in Connecticut, the locally grown citrus, well, it isn't so great.)
1 comment:
That square looks exactly like a blueberry sour cream pie I make but in bar cookie form. Yum! I'm going to have to try that. Thanks for the photo.
Post a Comment