Summer Lovin' with Blueberries & Zucchini

Inside the Ingredients

Is there ever a time when there’s too much of a good thing? When it comes to peak summer ingredients, our answer is no. 

Let’s turn to the two simple ingredients we all know and love, blueberries and zucchini. For a perfect summer day adventure, go pick blueberries at Bulldog Berries in Traverse City. For the gift of zucchini that keeps on giving all summer long, check out Providence Organic Farm or Loma Farm. These recipes will help you put all that seasonal abundance to good use!

Zucchini Walnut Bread

Rich, moist, and crunchy sweet bread, perfect for tea. 

Ingredients
3 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups sugar
1/2 cup brown sugar, plus extra for top
1 cup vegetable oil
Zest of 1 orange
2 cups grated zucchini
2 teaspoons vanilla extract
1 1/2 cups walnuts, toasted, roughly chopped

To make the bread: Preheat the oven to 325 degrees. Line two 9x5-inch loaf pans with parchment paper. In a medium bowl, whisk together the flour through the salt. Set aside. In a large bowl, whisk the eggs until frothy. Add the sugars, oil, and orange zest. Whisk until smooth, then stir in the zucchini and vanilla. Fold in the dry ingredients until just combined, then fold in the walnuts. Divide between pans. Sprinkle each top with a few tablespoons of brown sugar. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Earl Grey & Blueberry Jam Scones 

Earl Grey brings floral notes to a lovely jam-striped scone.

Blueberry Jam Ingredients
1/2 cups blueberries
1/3 cup sugar
Juice and zest of 1 lemon
Pinch of salt

Scone Ingredients
4 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
The contents of 2 earl grey tea bags*
16 tablespoon cold butter, cut into small cubes
2 eggs
1/2 cup buttermilk
1/2 cup sour cream
1 egg, beaten 
Salted butter, for serving

To make the jam: Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the blueberries have broken down. Continue to cook the mixture until it has thickened and reduced by one-third, about 10 minutes. Transfer to a heatproof container and chill overnight.

To make the scones: Preheat the oven to 375 degrees. Line two baking sheets with parchment and set aside. In a large bowl, whisk together the flour through the earl grey tea. Swiftly rub in the butter until crumbly and only small pebbles remain. In a small cup, whisk together two eggs, buttermilk, and sour cream. Pour over the flour-butter mixture. Fold the mixture gently until a dough begins to come together. Turn out onto a lightly floured surface and fold the dough over itself to incorporate all the loose flour bits. Once cohesive, roll out to a rough 12x15-inch rectangle. Cut into three equal pieces, each measuring around 5x12 inches. 

On two of the pieces, spread 1/3-1/2 cup of the blueberry jam all the way to the edges. Save the remaining jam to serve with warm scones. Place one of the covered pieces on top of the other covered piece. Place the remaining piece on top. Pat the layers together so they stick, but nothing comes squishing out of the sides. Cut into eight squarish pieces, then cut each diagonally to create triangles. Place 2-3 inches apart on prepared baking sheets. Brush with beaten egg. Bake for 40-45 minutes, rotating halfway through, until nicely golden on bottoms and tops.

 

*Look for a tea with a finer consistency. If it is coarse, use a mortar and pestle to crush into finer pieces.

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