Best Blueberry Rosemary Bramble Recipes

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

BLUEBERRY TART

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
• Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
• Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

GARLIC AND ROSEMARY OVEN FRIES

Steps:

• Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
• Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
• While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
• Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
• Serve garnished with a rosemary sprig.

FROZEN BLUEBERRY LEMONADE

Steps:

• Combine the sugar with 6 cups water in a medium saucepan and bring just to a simmer over medium-low heat, stirring until the sugar is dissolved. Turn off the heat and cool to room temperature, then stir in the lemon juice.
• Add a few blueberries to each compartment of 2 ice cube trays and cover with lemonade (you will use about half the total amount). Freeze completely, about 4 hours. Refrigerate the remaining lemonade.
• Combine the blueberry lemonade ice cubes and the cold lemonade in a blender and blend until smooth. Serve immediately.