We have blueberries in the Cube Garden right now.  I’ve been attacking the bushes daily with a gusto I usually reserve for show sales.  To have fresh blueberries on the rooftop of our office is divine and indulgent to say the least.  Last year around this time I was on Good Food with Evan Kleinman waxing poetic about my love of pie.  One of my all time favorite recipes is from Rose Levy Beranbaum’s “The Pie and Pastry Bible”.  Her Blueberry Pie recipe is easy, delicious and the most marvelous shade of purple.

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You may remember that I’ve been obsessed with Arborio Rice Pudding lately and after a recent attack on our blueberry bushes it dawned on me to combine these two fantastic recipes.

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This is an easy and delicious recipe that serves six and can be whipped up the day before your next dinner party.

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Blueberry on the Bottom Arborio Rice Pudding

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One batch of Vanilla Bean Rice Pudding

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For the Blueberry Bottom

recipe by Rose Levy Beranbaum

from “The Pie and Pastry Bible”

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4 cups blueberries, rinsed and dried

1/2 liquid cup and two tablespoons water, divided

2 tablespoons cornstarch

1/2 cup sugar

2 teaspoon freshly squeezed lemon juice

Pinch of salt

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Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

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Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

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When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.

.

Spoon the mixture into 6 dessert dishes and allow to sit at room temperature for 10 minutes.  Top with the prepared Vanilla Bean Rice Pudding and refrigerate until ready to serve.

We have blueberries in the Cube Garden right now.  I’ve been attacking the bushes daily with a gusto I usually reserve for shoe sales.  To have fresh blueberries on the rooftop of our office is divine and indulgent to say the least.  Last year around this time I was on Good Food with Evan Kleiman waxing poetic about my love of pie.  One of my all-time favorite recipes is from Rose Levy Beranbaum’s “The Pie and Pastry Bible”.  Her Blueberry Pie recipe is easy, delicious and the most marvelous shade of purple.

.

You may remember that I’ve been obsessed with Arborio Rice Pudding lately, and after a recent attack on our blueberry bushes it dawned on me to combine these two fantastic recipes.

.

This is an easy and delicious recipe that serves six and can be whipped up the day before your next dinner party.

.

photos by Amy Sheridan

.

One batch of Vanilla Bean Arborio Rice Pudding

.

For the Blueberry Bottom

recipe by Rose Levy Beranbaum

from “The Pie and Pastry Bible”

.

4 cups blueberries, rinsed and dried

1/2 liquid cup and two tablespoons water, divided

2 tablespoons cornstarch

1/2 cup sugar

2 teaspoon freshly squeezed lemon juice

Pinch of salt

.

Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

.

Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.

.

Spoon the mixture into 6 dessert dishes and allow to sit at room temperature for 10 minutes.  Top with the prepared Vanilla Bean Rice Pudding and refrigerate until ready to serve.