It’s summer, and that means colorful summer fruit. Just in time for the Fourth of July, our favorite blue fruit emergies: blueberries.
The week I created this recipe the blueberries were ethereal: large, firm, and extraordinarily sweet. I made some lightly whipped, lemon-flavored cream to eat with them, and I top them with simple toasted walnuts. The result is a simple dessert, the kind of thing you make when the fruit is perfect, since it shows off the blueberries like nothing else. (It’s also pretty healthful!)
Cara is the co-founder of Small Kitchen College and Big Girls, Small Kitchen.
Blueberries in Lemon Cream
This cream lies on the softer side of whipped cream, and it’s made slightly tangy by the addition of sour cream and lemon zest, which complements the blueberries perfectly.
1 cup blueberries
1/2 cup heavy cream, very cold
1 tablespoon sour cream
zest from half a lemon
3 tablespoons confectioners’ sugar
1 tablespoon chopped toasted walnuts.
Rinse the blueberries and pick out any soft ones. Set them aside.
Beat the whipped cream with the sour cream, lemon zest, and confectioners’ sugar. You want it to be thickened, but not overly fluffy. Set aside.
Toast the walnuts in a small dry frying pan, tossing occasionally, until fragrant. Cool, then chop and set aside.
Arrange the cream in two small bowls. Top each with half the blueberries, then sprinkle with the walnuts. Serve immediately.