Red White and Blueberry Trifle from Martha Stewart

INGREDIENTS

Serves 6.

1/4 cup plus 1/3 cup sugar

1/4 cup fresh lemon juice

1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

1 bar (8 ounces) reduced-fat cream cheese, room temperature

1 cup heavy cream

3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried

3 cups fresh raspberries (two 6-ounce containers)

DIRECTIONS

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

As Baseball and Apple Pie

Blueberry Fool from Martha Stewart

Ingredients

Serves 4

• 1/2 pint fresh blueberries, washed and picked over

• 1 teaspoon lemon juice

• 1 tablespoon granulated sugar, or to taste

• 3/4 cup heavy cream

• 2 tablespoons confectioners' sugar

• 1 teaspoon pure vanilla extract

Directions

In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.

2. In a separate bowl, combine cream, confectioners’ sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among four dessert dishes, and spoon remaining sauce over tops.

Blueberry Crisp from Martha Stewart

INGREDIENTS

Serves 8.

FOR THE FILLING

6 cups (3 pints) blueberries

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

FOR THE TOPPING

3/4 cup all-purpose flour

1/2 cup rolled oats (or chopped nuts, such as almonds)

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) unsalted butter, softened

1/3 cup sugar

DIRECTIONS

1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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