In Breakfast with Beatrice (University of Minnesota Press, 2018) by Beatrice Ojakangas, readers will find a variety of breakfast foods for any occasion. Whether you are looking for something warm or cold, you are sure to find something you like. Find this excerpt in Chapter 3, “Pastries and Coffee Cakes.”
The blueberry is favored for this special pastry. However, you may also use lingonberries, strawberries mixed with chopped rhubarb, or chopped apples.
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 1 cup softened butter
- 1 egg
- 1 tablespoon lemon juice
- 2 cups fresh blueberries, lingonberries, or a mixture of sliced strawberries and chopped rhubarb, or diced fresh apple
- 4 tablespoons sugar (more if using tart fruit)
- Grated rind of 1 lemon
- Lemon juice to taste
- 2 tablespoons cornstarch
- 4 tablespoons sugar for topping
- Preheat the oven to 375°F. Lightly grease and flour a 15 × 11-inch jelly-roll pan.
- In a food processor or a large bowl, combine the flour, baking powder, and sugar.
- Blend in the butter with a pastry blender or use on/off pulses of the food processor until the mixture resembles coarse crumbs.
- Combine the egg and the lemon juice.
- Add to the crumbly mixture, tossing to blend evenly, until dough will hold together.
- Chill 30 minutes, if necessary.
- Reserve about 1/3 of the dough. Roll the remaining dough out to fit the jelly-roll pan, covering the bottom and sides evenly. (This is a rather rich and crumbly dough, but just press to patch the pieces together in the pan.)
- Combine the berries, sugar, lemon juice and rind, and cornstarch. Mix to blend well.
- Turn mixture into the pan and spread out evenly.
- Roll out reserved dough and cut into strips.
- Place strips in a crisscross fashion over the filling, sealing strips to the edges.
- Sprinkle the top with additional 4 tablespoons of sugar.
- Bake for 25 to 30 minutes or until the crust is a light golden brown. Cut into squares to serve.
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