Blueberry Nectarine Summer Pudding Recipes

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BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

BLUEBERRY SUMMER PUDDING



Blueberry Summer Pudding image

Categories     Dessert     Blueberry     Summer     Chill     Gourmet

Number Of Ingredients 8

1/2 cup water
1/3 cup sugar
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon freshly grated nutmeg
4 cups fresh blueberries, picked over
six 1/2-inch-thick slices firm white sandwich bread
1/4 cup unsweetened applesauce
Accompaniment: low-fat vanilla yogurt or low-fat frozen yogurt if desired

Steps:

  • Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
  • In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture.
  • Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day.
  • Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired.

BLUEBERRY-NECTARINE SUMMER PUDDING



Blueberry-Nectarine Summer Pudding image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h

Yield Six servings

Number Of Ingredients 5

6 1/4-inch-thick slices brioche
7 large nectarines, each peeled, pitted and cut into 6 slices
1 tablespoon fresh lemon juice
1/2 cup plus 2 tablespoons sugar
1 1/2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar. Layer the nectarines over the bread.
  • Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 2 grams, Carbohydrate 65 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 40 grams

BLUEBERRY-NECTARINE CRISP



Blueberry-Nectarine Crisp image

Provided by Anne Burrell

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

2 pints blueberries, picked through for stems and any crushed berries
5 nectarines, peeled, pitted and cut into 1-inch chunks
1/2 cup granulated sugar
Grated zest of 1 lemon
1/4 cup cornstarch
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
Kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside.
  • For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
  • Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture.
  • Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream.

BLUEBERRY AND NECTARINE BUCKLE



Blueberry and Nectarine Buckle image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Nectarine     Summer     Gourmet

Number Of Ingredients 17

For the topping:
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
For the batter:
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
whipped cream or ice cream as an accompaniment

Steps:

  • Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
  • Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
  • Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

BLUEBERRY PUDDING



Blueberry Pudding image

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

Provided by AngelaTN

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
3/4 cup firmly packed brown sugar, divided
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
1/2 cup unsalted butter, chilled and diced
1 cup milk
1 egg
2 teaspoons grated lemons, rind of
1/2 teaspoon vanilla
whipped topping (optional)

Steps:

  • Preheat oven to 350 and grease a 9-inch pie plate.
  • Place blueberries in medium bowl.
  • Combine 1/4 cup of the brown sugar and 1 Tbsp.
  • of the flour; toss with blueberries to coat.
  • Spoon mixture into pie plate.
  • In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
  • Mix in remaining 1/2 cup brown sugar.
  • Add milk, egg, lemon peel and vanilla, and blend well.
  • Pour batter over blueberry mixture.
  • Bake until firm and golden brown, about 55 minutes.
  • Cool at least 10 minutes before serving.
  • Top with whipped topping if desired.

Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6

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