- The Washington Times - Tuesday, June 17, 2003

Can you ever get enough blueberries during the summer? If you’re like me, the answer is no. Why even try to limit yourself?

Summer blueberries are plump, satisfying and wholesome. Local berries, which are coming to markets soon, are so much juicier than imported crops that you’ll want to experience the delicious difference. Depending on where you live, you should be seeing homegrown blueberries now through August or early September.

Of the seasonal berries, such as strawberries, raspberries and blackberries, I prefer blueberries for baking.

The texture holds up to oven heat better than that of other berries. Blueberry pancakes, muffins, scones and biscuits deliver marvelous bits of sweet, fruity flavor that burst in the mouth.

Although you probably have favorite blueberry recipes you’re eager to make, I suggest adding this recipe for a blueberry biscuit breakfast to your repertoire.

It consists of baking-powder biscuits packed with berries, a ricotta cheese filling and blueberry sauce topping. It makes a delightful entree for a weekend brunch.

To get a head start, bake the biscuits in advance and freeze. Defrost the biscuits at room temperature and heat in a 350-degree oven for 5 minutes. Make the sauce a day in advance and refrigerate. Heat the sauce briefly in the microwave or on the stove before serving.

Blueberry biscuit breakfast

1 cup flour

teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

4 tablespoons butter, cut in small pieces

⅓ to cup milk

3/4 cup fresh blueberries

Ricotta filling (recipe follows)

Blueberry sauce (recipe follows)

Place flour in a bowl. Add salt, baking powder and sugar. Cut in butter, using a knife or pastry fork, until you have fine crumbles. Stir in 1/3 cup milk to form a slightly sticky batter. (If necessary, add more milk by the tablespoon.) Stir in berries.

Turn the biscuit dough out onto a lightly floured work surface and pat to 1-inch thickness. Cut out biscuits using a 2-inch cookie cutter. Place biscuits on a greased or parchment covered cookie sheet. You should have 6 biscuits.

Bake in 425-degree oven for 12 to 15 minutes. Remove biscuits from oven and cool on a wire rack, 15 to 30 minutes.

While biscuits are cooling, make the ricotta filling and blueberry sauce. To serve, split 2 of the biscuits in half. Arrange 1 on each of 2 plates.

Spread the bottom of each biscuit with 1/3 cup of ricotta filling. Close with the top half of each biscuit. Spoon half of the blueberry sauce over each. (You should have 4 biscuits left over. Wrap and freeze for another brunch.)


⅔ cup fresh ricotta cheese

1 tablespoon sugar

teaspoon vanilla

Stir ricotta cheese, sugar and vanilla together in a bowl.


1 cup blueberries

2 tablespoons sugar

1 teaspoon cornstarch

1 tablespoon lemon juice

2 tablespoons water

Combine blueberries, sugar, cornstarch, lemon juice and water in a medium pot. Bring mixture to a simmer and cook over medium heat for 10 minutes, or until berries are soft and syrupy.


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