The blueberries are a dusty, violet blue and just about to burst. I picked 40 pounds for jam, freezing, and pastries (for eating and modeling as well). The following recipe highlights their lovely shape and color.
~ Kata Golda
Mix together to create a ball of dough and refrigerate for 1 hour.
- 1 cup flour
- 1/4 cup powdered sugar
- 1 stick of cold, unsalted butter
- dash of salt
Divide dough into five balls and roll into round-ish shapes with rolling pin. (You may need to use some flour to keep the dough from sticking.) Create an edge around the circles so that when it comes time to add the filling, it does not spill out.
Bake for 15 minutes at 325° F. Cool completely and move to a platter or plates that you will be presenting them on.
Mix together and frost pastries inside the edge with the filling.
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Heat, gently, 1/2 cup of jam and juice of 1 lemon. Mix together and let cool a bit, then spoon over the frosted pastries.
Lastly (and most importantly!), place blueberries all over the frosted area, cute side up.