Blueberries will keep up to two weeks stored between layers of paper towels in a shallow container. To freeze blueberries, place on a baking sheet lined with parchment paper; once frozen, pack into airtight containers and store in the freezer.
Blueberry-Stuffed French Toast
This recipe comes from the Yelton Manor Bed & Breakfast in South Haven, Michigan.
- 4 slices brioche, egg, or white bread, cut into 3/4 inch slices
- 2 cups fresh blueberries
- 3 large eggs
- 1 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Directions:
- Spray a 9-by-13-inch baking dish with non-stick cooking spray. Place the bread slices in the dish and top with blueberries. (Cover and chill the dish in the refrigerator for up to 24 hours.)
- Preheat the oven to 350 degrees F. In a large bowl, combine the eggs, milk, sugar, ground cinnamon, and vanilla extract. Beat thoroughly with a wire whisk until well incorporated.
- Slowly pour the egg mixture over the blueberry-and-bread mixture in the baking dish to evenly moisten the bread slices.
- Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving.
Blueberry Syrup
- 2 pints ripe blueberries
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1/3 cup freshly squeezed lemon juice
Directions:
- Blend the blueberries in a blender until pureed. Place the puree in a bowl, cover with a towel, and let the mixture stand in the refrigerator for 1/2 hour. Stir occasionally.
- Pour the blueberry puree through a fine sieve or a cheesecloth-lined strainer. Allow the blueberry liquid to drain from the puree. Once the puree has completely drained, discard the pulp and reserve the juice.
- Place the sugar and water in a 4-quart stockpot. Stir, cover, and bring the mixture to a boil over medium heat. Uncover the pot, and insert a candy thermometer onto the side of the pot. Reduce the heat to medium-low and continue to cook the syrup until the temperature of the syrup reaches 230 degrees F, about 45 minutes.
- Add the reserved blueberry and lemon juice. Cook, uncovered, for 5 minutes more. Do not allow the syrup to boil.
- Remove from the heat, and allow the syrup to cool completely. Transfer the cooled syrup to clean jars, and store in the refrigerator for up to 1 month.
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