Big, Fat, Delicious Blueberry Eclairs

Holly Herrick



For me, blueberries are a fruit laden with delicious memories of summers past. Hot July days of my youth were often spent picking plump, purple berries off the prolific bush on our farm and popping them directly into my greedy little mouth. Or, perhaps better yet, were our blueberry-rich annual summer trips up to Bar Harbor, Maine and Acadia National Park. Mom would arm us with little tin pails as we hiked the hills, cool, salty sea breezes on our faces, in search of plump blueberries and good, lazy summer fun that filled our days and spilled over into happy, deep dreams each evening.


All these years later, blueberries from Maine (and now peaches from South Carolina), are still the fruits of summer in my mind. These delicious eclairs, Lemon Blueberry Cream Eclairs with a Chocolate Glaze, are adapted from my upcoming book, The French Cook: Cream Puffs and Eclairs (Gibbes Smith, October 2013) and a beautiful way to put blueberries to use.


Alexandra Defurio


Because it's Monday and this is how things go on Mondays, the Grit editors and I had a heck of a time uploading this recipe. Perhaps these things are just so sinfully delish, the powers-that-be have deemed these eclairs forbidden fruit? No matter though—I'm going to switch you over to my blog right here to get the instructions for making these beauties. Enjoy!