When you’ve got fresh blueberries the world looks brighter.
Here in the beautiful state of Oregon, I’m reminded of that fact—while across the state we are under siege from uncontained fires and COVID-19.
I can handle this. I am reminded I’ve survived the heat and turmoil of multiple hurricanes and their aftermath. Yet, after a week of approaching hellish fires capable of creating their own weather systems, we haven’t reached an end point. Thick, oppressive smog and particulates weaken our lungs—further exacerbating those threatened by the lurking COVID virus among us.
At this minute I am safe, and so I cook. I bake, use what I have on hand, and I keep it very simple. Lucky for me it’s blueberry season and in my cupboard I find cornmeal. A heavenly pair.
Food nourishes the spirit, the soul, and the body—and I become grateful as I cook. I give the gritty cornmeal a blast in the blender to eliminate any potential coarseness. It delivers a sweet earthy scent, a fine texture with a slight crunch.
I take my time, hand whisk the batter and meditate. It develops a gentle lightness, just enough to support the blueberries and allow them to float freely within. I love nutmeg with blueberries so I add a pinch for good luck. We need it.
I am rewarded with glorious, golden packages alive with juicy bites of blue goodness— shareable with neighbors.
I am restored. Life is beautiful… even in this bleak cloud.
Blueberry Cornmeal Cookies
4 Tbsp butter, softened
⅔ cup granulated sugar, or half brown sugar
1 egg, beaten
1 heaping Tbsp plain yogurt
¾ tsp vanilla extract
1 cup AP flour
⅔ cup fine cornmeal or polenta
½ tsp each baking powder, baking soda and nutmeg
¼ tsp salt
⅔ cup fresh blueberries
- Combine the flour through salt on wax paper and set it aside. Preheat oven to 350°F.
- Beat the butter until light and cream in the sugars. Beat in the egg, then the yogurt, and vanilla.
- Dust blueberries with a bit of the flour mix and set them aside.
- Fold the flour blend into the egg mixture, it will be thick. Gently add the blueberries.
- Drop rounded tablespoons of batter onto lined or sprayed baking sheet 1-2” apart. Bake 11-15 minutes, until raised, golden and set on top; don’t overbake. Let rest 2 minutes then remove to wire rack to cool.
- Can be sprinkled with turbinado sugar before baking or dusted with confectioners’ sugar after. Store covered. Yield: 18-20 cookies.