Blueberry Martini

While bicycling with a friend who would be coming over for dinner later, he brought up the idea of having mixed drinks that evening. I haven’t had a mixed drink in a while, so I thought the idea sounded fun. Originally thinking something with rum, I decided to go for something that paired better with the Italian inspired dinner Jill was going to cook and that gave a nod to seasonal ingredients — the Blueberry Martini.

I did an internet search for good blueberry martini recipes, but most of them called for infusing vodka with blueberries for two weeks, breaking out a blender, or mixing together and extensive list of liqueurs and other ingredients. So, I decided to create my own recipe.

Vodka, Agave Nectar, Blueberry Juice, Lemon
Blueberry Martini Ingredients

To make my version of the Blueberry Martini, combine in a shaker:

  • 2 oz. Absolut Berry Acai Vodka
  • 1 oz. Agave Nectar
  • 1 oz. Bolthouse Farms Blue Goodness Fruit Smoothie
  • A squeeze of lemon juice
Fill the shaker with ice and shake well. Strain into a martini glass.
Garnish with a lemon wedge and blueberries skewered onto a toothpick.

Blueberry Martinis and blueberries on a toothpick
Blueberry Martini

Blueberry Breakfast Parfait

I love blueberry season.  There are so many delicious preparations for blueberries: pies, pancakes, cobblers, muffins, in oatmeal, in a fruit salad, on top of frozen yogurt . . . the list goes on.  Sure, you can buy fresh blueberries in December at Publix, but they are so much cheaper and better tasting in the summer.  Given my love of fresh blueberries, it would follow that my go-to breakfast right now would feature my favorite summer fruit.  Behold the Blueberry Breakfast Parfait:

Blueberry Parfait 2

Yes, I make my breakfast in an old almond butter jar.  That’s just how I roll.

The ingredients include 1/2 cup Kashi Heart to Heart cereal (my favorite), 1 tablespoon almond butter, 1/2 cup fresh blueberries, and 6 ounces plain Greek yogurt (if you don’t like Greek yogurt, substitute your favorite yogurt).

Blueberry Parfait IngredientsTo prepare: Wash the blueberries and gently pat dry with a paper towel.  Sweeten yogurt to taste (sometimes I’ll add a dab of honey).

In a repurposed almond butter or peanut butter jar, layer 3 ounces of yogurt, 1/4 cup cereal, 1/4 cup blueberries, and 1/2 tablespoon almond butter (basically, half of each of the ingredients).  Add the rest of the ingredients in the order above.  Now you can put the lid on the jar and head to work or school to enjoy a great breakfast.  This is best served with a long-handled tea spoon.

Blueberry Parfait 3

This breakfast is low-fat and provides fiber (from the cereal), calcium (from the yogurt), protein (from the almond butter and the yogurt), and antioxidants (from the blueberries).  It is also filling and perfectly portable.  If you switch up the cereal, yogurt, or type of fruit, the combinations are endless (or at least enough to keep me from getting bored by the end of the summer!).


Shortcut Blueberry Peach Pie

I had perfectly sweet, perfectly ripe blueberries for breakfast this morning, which made me think of this pie.  I think the flavors and textures of blueberries and peaches are very complementary.  I prefer the blueberry-peach combination over an all berry pie.  There isn’t a lot of sugar in this pie – the recipe relies on the natural sweetness of the fruit, brought out by bright, citrusy lemon juice.

Blueberry Peach Pie

This creation was pretty easy to whip up but the lattice top makes it look like I spent forever in the kitchen.  While you could use fresh peaches or make your own pie crust, my shortcuts get me in and out of the kitchen in no time, which makes this a great dessert for a lazy summer weekend.

For this pie, I used a package of store-bought pie crusts: one was used for the bottom and the other was rolled out and cut into strips to make the lattice (for help with your lattice crust, check out this website: Simply Recipes.).   If I’m feeling industrious, I make my own crust but in the middle of the summer when it is 100 degrees outside I’ll take the help from the grocery store.   Frozen peaches hold up better than frozen blueberries, which makes frozen peaches a great substitute when I can’t find ripe, fresh peaches or I don’t feel like blanching and peeling two pounds of peaches.

I don’t follow an exact recipe for this pie, but below is my best recollection of the recipe:

Blueberry Peach Pie

two refrigerated, pre-prepared pie crusts

pint of blueberries, rinsed and patted dry

16-ounce bag of frozen peach slices, thawed and drained

juice from half a lemon

sugar, to taste (I think I used 1/4 cup)

1-1/2 tablespoons corn starch

pinch of salt

two tablespoons butter, cut into small pieces

Line a 9-inch pie pan with one pie crust. In a bowl, gently combine blueberries, peaches, lemon juice, sugar, cornstarch, and salt (if you mix this together too vigorously, you will smash the blueberries). Spoon the fruit mixture into the pie crust. Dot the fruit with small pats of butter. Using the second crust, create a lattice top on the pie.  Wrap the edges of the pie with aluminum foil so they don’t burn. Bake at 350 for 35 to 40 minutes or until the crust is golden brown. and the fruit is bubbly. Allow to cool for 20 – 25 minutes. Serve with vanilla ice cream or whipped cream.

Blueberry Peach PieBlueberry Peach Pie