Still Singing the Blues

After I did a whole week of blueberry posts, no doubt you thought I was tapped out, all done, and had scraped the bottom of the blueberry barrel. Oh, no, my friends. I've got another week's worth, but I think I'll ease them on you slowly and gently rather than bombing you with a whole week at once.

I realize it's the end of the blueberry season, but I face a dilemma here. Do I post the recipes, perhaps a bit out of season and let you bookmark them to make next year? Or do I save them in my files to post next year when the blueberries are ripe, hoping that I can remember which cookbook / magazine / scrap of paper the recipe was on? I think it's more prudent to opt for the former. I doubt I'll be able to remember next month, let alone next year. Plus, I saw blueberries at Costco on my last trip. So let the blueberries roll!

I found this recipe in a kids magazine. I love kid-friendly recipes that are easy, require only a few ingredients, and make children proud of what they've made. I know my kids would have been proud, except they were off doing other things, coming only to help eat up the results.

Easy Peasy Blueberry Fool
- adapted from Family Fun magazine

1 tbsp butter
2 cups blueberries, stemmed and rinsed
1/3 cup sugar
1-1/2 cups cold heavy cream

1- Place a large mixing bowl and the beaters from a hand-held electric mixer in the freezer.

2- In a saucepan over medium heat melt the butter, then stir in the blueberries and sugar. Cover and cook, stirring occasionally, until the blueberries release their juices, about 10 minutes. Set pan aside to cool.

3- Pour the cooled berries into a blender or food processor. Puree until smooth. Refrigerate the sauce until it's completely cooled.

4- Pour the heavy cream into the mixing bowl from the freezer. Using the chilled beaters, beat the cream until soft peaks form.

5- Reserve 1/4 cup of the blueberry sauce, then use a spatula to fold the remaining sauce into the whipped cream until thoroughly combined.

6- Spoon the mixture into 6 small parfait glasses. Spoon some of the reserved blueberry sauce around the edges of each serving, then use a knife to swirl the sauce throughout the dessert. Refrigerate until serving time.

Makes 6 servings