Blueberry French Toast Sandwich
Yields 3 servings
Ingredients:
Directions:
Plating the Dish:
Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners’ sugar. This recipe may be doubled.
Recipe courtesy of the Highbush Blueberry Council
I sucked it up and went blueberry picking. It was WAY later than when we originally planned but we went none the less. We picked a basket full in an hour for $11.00. It was 100 degrees out though and Amy almost passed out from the heat. -AK
Tomorrow I am going blueberry picking with a bunch of people I have never met via meetup.com. I am super excited for it and in light of this trip I will probably be freezing some berries as well as making some texas blueberry jam. Check out this recipe via Martha Stewart.
Blueberry Jam

Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan. Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes. Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.Ingredients
Directions