Blueberry Lemon Cake

http://eatlittlebird.com/2013/11/17/blueberry-lemon-cake/

Blueberry Almond Breakfast Polenta

Adapted from One Hungry Mama
 

This is just delicious! The original recipe calls for quick cooking polenta but I use regular polenta and it works well just takes longer.

 Ingredients

• 4 cups milk
• 3/4 cups quick cook polenta (or regular polenta—see headnote)
• 1/2 cup almond meal
• 2 tablespoons butter
• 2 tablespoons honey
• 1 cup blueberries
• 1/2 teaspoon vanilla extract
• A few pinches cardamom (up to 1/4 teaspoon)
• Greek yogurt (optional)

 
Directions

Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and combine well. Cook until the polenta thickens to a creamy consistency, stirring regularly. This can take anywhere from 20 – 40 minutes. Add butter and whisk until it melts completely.
 
Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of Greek yogurt or sour cream and an extra sprinkle of blueberries.

 
Serves 3-4

Blueberry Notes

From Katherine Deumling of Cook with What You Have

 Some of my favorite things to do with blueberries:

• Blend with whole milk yogurt, a little honey and some lemon zest for the perfect smoothie
• Sprinkle on granola and good yogurt
• Add to your favorite cereal, hot or cold.
• Add to your favorite pancake recipe in addition to grated lemon zest—blueberries and lemon/lemon zest are a natural combination.
• Toss a couple of handfuls into a green salad and add a bit of fresh goat cheese if you have it.

Blueberry Jam

Ingredients

• Blueberries
• Sugar
• Candy or meat thermometer
• Cooking scale

Directions

This recipe uses half the weight in sugar as in blueberries. For example, if you are using a pound of blueberries, then you would use half a pound of sugar.

Place the blueberries in a stainless steel saucepan, and turn the heat to medium. Stir occasionally. When the berries juicy, add the sugar and stir a lot to combine it. Turn up the heat and bring the mixture to a boil. Reduce the heat to bring mixture to a low boil; partially cover. Let the jam simmer for about 20 minutes stirring occasionally. Careful when you stir so that the jam splatters don’t get you. When the temperature hits 220 F you have jam! Remove from heat and let cool a bit, then transfer to a clean pint jar.

Cooking tip: If you don’t have a thermometer handy, you can do the cold plate trick to see when the berries jell: after about 20 minutes place a small amount of boiling jelly on a plate, and put it in the freezer for a minute or so. If the mixture gels, it’s jam!