Blueberry Recipes

[swtness]

They are out everywhere here becasue of all the rain that we had last month. The bears are living large

[swtness]

Blueberry Cobbler

1 c Flour
1 c Sugar
1 ts Baking Powder
1 c Milk
1 ts Vanilla
1 Egg
1 Stick of butter
16 oz Blueberries

Melt butter in a 9x13 inch baking dish.

Mix together the flour, sugar, baking powder, milk, vanilla, and egg in a large mixing bowl; add to the baking dish with the melted butter.

Add the blueberries. Don't mix them in; just add them.

Bake at 350 degrees for 30 to 40 minutes

[swtness]

Duck with Blueberry Sauce

2 Ducks, whole
Salt and pepper
SAUCE:
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac

Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter.

Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and the stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck.

[swtness]

Blueberry Oat Bars

1 3/4 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1 1/2 c All-purpose flour
3/4 c Brown sugar, firmly packed
1/2 c Chopped nuts
1/2 ts Baking soda
1/2 ts Salt (optional)
3/4 c Margarine or butter; melted
2 c Fresh or frozen blueberries
1/2 c Granulated sugar
3 tb Water
2 tb Cornstarch
2 ts Lemon juice

Preheat oven to 350 degrees F. Grease an 11x7-inch glass baking dish.

Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.

Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture.

Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered

[skyEyz_7]

Blueberries and Cream Cheesecake

1 1/2 Cups graham cracker crumbs

1 1/2 Cups plus 2 T. sugar - divided

1/3 Cup butter

3 1/2 cups fresh blueberries - divided

3 T. cornstarch, divided

3 (8-ounces) packages cream cheese - softened

4 large eggs

1/4 Ts. salt

2 (8-oz.) cartons sour cream

1/2 Ts. vanilla extract

1/4 Cup water

Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture
evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325° F. for 9 minutes. Cool.

Process 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.

Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.

Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325° F. for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.

Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325° F. for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.

Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.

Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake. Garnish with whipped cream and blueberries

[skyEyz_7]

Blueberry Almond-Streusel Coffeecake


Topping:

1/2 Cup slivered almonds

1/2 Cup sugar

5 Tablespoon flour

2 Teaspoon cinnamon

1/4 Cup ( 1/2 stick) butter or margarine


Cake:

2 1/2 Cup flour

2 Teaspoon baking powder

1 Teaspoon baking soda

1/2 Teaspoon salt

3/4 Cup (1 1/2 sticks) butter or margarine

1 1/4 Cups sugar

3 eggs

1 Cup sour cream

1 Teaspoon almond extract

2 Cups fresh blueberries, divided


Glaze:

1/2 Cup powdered sugar

1/2 Teaspoon vanilla

1 to 2 Tablespoon milk

Toast the almonds in a frying pan over low-medium heat, stirring frequently, about 7 minutes, until they begin to color and become fragrant. Pour out of the pan and set aside. In a small bowl, combine the 1/2 cup of sugar, the 5 tablespoons of flour and the cinnamon. Cut in the 1/2 stick of butter with a pastry blender or two knives held side-by-side, until the mixture resembles coarse crumbs. Stir in the cooled almonds and set aside.

To prepare the cake: Preheat the oven to 350 degrees. Grease and flour a 9-by 13-inch pan. Sift together the 2 1/2 cups of flour, baking powder, baking soda and salt. Cream the 1 1/2 sticks of butter in the large bowl of an electric mixer, add the 1 1/4 cups of sugar and beat until the mixture is fluffy. Add the eggs, one at a time, beating well after each. Beat in the flour mixture in thirds, alternating with additions of sour cream, blending well after each addition. Beat in the almond extract.

Pour a generous half of the batter into the prepared pan and smooth it out to fill the pan. Top with half of the blueberries. Dot the remaining batter over the blueberries in large spoonfuls, then gently spread it to more-or-less cover the blueberries. Sprinkle with the remaining blueberries, then crumble the almond topping mixture over them. Bake 40 to 45 minutes, until a toothpick inserted near the center comes out clean.

Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla and just enough of the milk to make a pourable glaze. Drizzle it over the still-hot coffeecake. Serve warm or at room temperature.

[skyEyz_7]

Blueberry Cornmeal Muffins

1 cup self-rising cornmeal mix
1 cup self-rising soft wheat flour
1/3 cup sugar
1 large egg, beaten
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon salt
3/4 cup fresh or frozen blueberries
Non-stick cooking spray

Heat oven to 400°F. Coat 10 muffin cups with cooking spray, set aside.

In a medium mixing bowl, combine cornmeal mix, flour and sugar. Make a well in center.

Combine egg, milk and oil. Add to flour mixture, stirring just until moistened. Using a rubber spatula, gently fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, about 20 to 25 minutes.
Run a knife around the outer edge and invert onto wire rack, cook slightly. Serve warm.

[skyEyz_7]

Blueberry Napoleon

1 cup Blueberries, raw
1 package Puff pastry, sheet, frozen
8 oz Dessert topping (non dairy whipped cream), frozen -- thawed

SAUCE
1/4 cup Sugar, granulated
1 tablespoon Flour, white, all-purpose,
1 pinch Salt
1 cup Water
1 teaspoon Lemon juice -- fresh
1 cup Blueberries, raw
3 tablespoon Butter, unsalted (sweet)
1/4 teaspoon Cinnamon, ground


1. Cut sheets of puff pastry dough into 3 1/4X3-inch rectangles. Prick thoroughly with a fork, at least every 1/4 inch. Bake according to package directions.

2. In a saucepan combine sugar, flour and salt.

3. Add water and lemon juice and cook until thickened.

4. Add 1 cup blueberries and cook (stirring) for 1 minute.

5. Remove from heat; add butter and cinnamon and stir until butter is melted. Set aside, but do not refrigerate.

6. Layer puff pastry rectangle, whipped topping and blueberries, then repeat.

7. Top with more berries and ladle on sauce.

[skyEyz_7]

Blueberry Cake Doughnuts

2 tablespoons solid vegetable shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 pint fresh blueberries, rinsed, hulled and patted dry
3 1/2 to 4 cups all-purpose flour
Pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
2 cups powdered sugar

In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter.

[skyEyz_7]

Blueberry Chutney

1/2 cup raspberry vinegar
1/2 cup sugar
1 medium onion, minced
1/4 teaspoon fresh minced ginger
1/8 teaspoon ground cinnamon
1 teaspoon minced lemon rind
Pinch of cayenne pepper
Pinch of salt
3 cups Blueberries
1/4 cup cranberries (dried)

Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes.

Add 1 cup of Blueberries, and the cranberries. Simmer 20 minutes, stirring frequently.

Add remaining 2 cups blueberries and simmer another 10 minutes.


Suggestions for serving: Use in place of your favorite relish. It's perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for a turkey or chicken sandwich. Or it use as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.

Blueberry Chutney yields about 1 cup

[skyEyz_7]

Blueberry Pie

Filling

3/4 cup sugar
3 tablespoons corn starch
1 teaspoon cinnamon
6 cups Blueberries
1-1/2 tablespoons fresh lemon juice


Fat-Free Phyllo Crust

2 teaspoons sugar
1 teaspoon all-purpose flour
4-5 sheets phyllo


Lattice Crust: 1 sheet phyllo

Filling: In a 4-quart saucepan, combine sugar, cornstarch and cinnamon and mix well. Add Wild Blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust.


Crust: Lightly coat a 9-inch pie pan with nonstick vegetable oil spray. In a small bowl, combine the sugar and flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with remaining sheets, layering clockwise at 1-inch intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears.

Preheat oven to 350 degrees

Lattice Crust: Cut phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable-oil spray. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.

Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature.

Blueberry Pie serves 8.

[skyEyz_7]

Homemade Blueberry Jam

2-1/2 cups fresh or frozen blueberries
3 cups sugar
1/3 cup orange juice
1 tablespoon lemon juice
1/2 bottle (3 ounces) fruit pectin

Wash blueberries. Measure 2-1/2 cups blueberries into an enamel or stainless steel pan. Crush blueberries in pan. Add sugar and fruit juices. Mix well. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Stir in pectin. Seal in hot sterilized jars. Refrigerate. Storage: 2 months.

Yield: 3 cups or 4 (6 ounce) jars

[skyEyz_7]

Blueberry Lasagna with Hazelnut Cream Sauce

8 Lasagna noodles
1 16 oz. tub of Ricotta cheese
3 eggs
2 pints fresh blueberries
2 teaspoon vanilla extract

Crunchy Oat Topping

1/2 stick of butter
1/2 cup of all purpose flour
1 Teaspoon cinnamon
1/2 cup of quick oats
3/4 cup of brown sugar
1/2 cup of chopped pecans

Hazelnut Cream Sauce
Mix 1 cup sour cream with 1 cup of Hazelnut coffee creamer Stir until completely blended Place on the Lasagna prior to serving.

Cook Lasagna noodles in boiling salty water, being careful not to tear noddles. Drain and rinse. Layer one layer of four noodles covering bottom of dish. Mix the eggs, ricotta, vanilla and blueberries in large mixing bowl. Spread half of the filling over the noodles, then repeat for second layer.

Prepare the Oat topping mixing all ingredients. Course crumbs will form. Spread evenly over the berry mixture. Bake 45 minutes on 350 or until topping is slightly brown. Remove from oven and let set 15 minutes before cutting into squares. Spoon Hazelnut Sauce over each serving. (Sauce is also good on fresh fruit salad)

[skyEyz_7]

Blueberry Puff

2 cups fresh blueberries
1-1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 tablespoon lemon juice
1/3 cup light brown sugar
14 to 16 slices of bread
4 eggs
2-1/2 cups half and half
1 teaspoon vanilla
1/4 cup sugar

Mix first 7 ingredients in list together. Heat until you have a semi-thick sauce. Set aside and cool to room temperature.

Cut crusts from bread. Spray a 2 quart rectangular Pyrex pan with a non-stick pan coating. Cover the bottom of pan with bread slices.

In separate bowl, mix eggs, half & half, vanilla and sugar. Pour half of this mixture over bread. Spread thickened cool blueberry sauce over bottom layer. Arrange the other half of the bread on top of blueberry filling. Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.

Cover and place in refrigerator ovrnight. Bake in a preheated 350o F. oven for 60 minutes. Let stand for 10 minutes before cutting into 6 servings or 12 servings for a buffet. Top with brown sugar and a few blueberries. A great substitute for French toast.

[skyEyz_7]

Blueberry Pancake & Sausage Rollups

This recipe takes a little time but my family loves it thats why i do it the night before or try too.

1 12 ounce package blueberry pancake mix
1 3/4 cup milk
1/4 cup oil
1 egg
1 pound bulk sausage, mild
1 8 ounce carton sour cream
Blueberry syrup (recipe below)


Combine the pancake mix, milk, oil, and egg in a large bowl. Stir until smooth. Fold in the rinsed & drained blueberries.

Spray a 9" crepe pan with oil, then place over medium heat. Pour 1/4 cup batter into the pan. Immediately tilt the pan so that the batter spreads to cover the bottom of the pan. When the top of the pancake is covered with bubbles and the edges are dry, turn the pancake over and cook on the other side. Spray the pan before each pancake. (I make these the night before and stack them with wax paper between in an airtight container.)

Cook the sausage in water to get rid of the grease. Stir to crumble. Drain well. (This can be done the night before also.)

Spread 1 tablespoon of sour cream across the center of each pancake and sprinkle 2 tablespoons of sausage over the sour cream. Roll up and place seam side down in a 13" x 9" baking dish. Bake at 350 degrees for 20 minutes. Serve hot with blueberry syrup.


Blueberry Syrup

2 cups blueberries
1/3 cup sugar (up to 1 cup, to taste)
1/3 cup orange juice
1 teaspoons starch
3 tablespoons lemon juice
Combine in saucepan over medium heat. Cook, stirring continually, until fruit begins to break up. Serve hot.[/color]

[skyEyz_7]

Chilled Blueberry Soup

1 tablespoon cornstarch
2 cups cold water, divided
2 1/2 cups fresh blueberries, cleaned
3 tablespoons sugar
1 1/2 cups Marsala wine
1/2 cup nonfat sour cream or yogurt

Mix cornstarch with 1/4 cup of the cold water. In a saucepan combine
blueberries, cornstarch, remaining water, sugar, and wine. Cook over low
heat until blueberries are soft, about 15 minutes. Mix in blender or food
processor until berries are smooth. Chill well in refrigerator. Before
serving, stir in sour cream or yogurt; ladle into chilled bowls. Can be a
unique summer appetizer or a low-fat desert. Makes 6-8 servings. From the
State of Maine Blueberry Festival, Union, ME.

[skyEyz_7]

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)
For topping
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
3/4 stick (6 tablespoons) cold unsalted butter

Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.

Make topping:

Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.

Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.

Serve crisp warm or at room temperature.

[skyEyz_7]

BOOTHBAY BLUEBERRY SAUCE

3 tablespoons lemon juice
3 tablespoons grated orange rind
1 1/2 cups fresh orange juice
4 1/2 cups sugar
3 quarts blueberries
1 1/2 teaspoons cinnamon
1/2 teaspoon powdered cloves
1/4 cup liquid pectin

Stir the lemon juice, orange rind, orange juice and sugar in a large pot. Bring to a rolling boil. Add berries and bring to a full boil again. Add cinnamon, cloves and pectin and boil hard, stirring constantly, for 1 minute. Remove from heat, pour into hot, sterilized jars, cover and seal.

Makes about 6 pints.

This goes good on pound cake ,vanilla ice cream , on top of biscuits, cheese cake, etc. Plus makes a good hoilday gift.... get a early start

[skyEyz_7]

The Pillsbury $40,000 BLUEBERRY POPPY SEED BRUNCH CAKE


CAKE

2/3 Cup sugar
1/2 Cup butter or margarine, sofened
2 Tsp grated lemon peel
1 egg
1 1/2 Cup Pillsbury flour
2 Tablespoon poppy seed
1/4 Tsp salt
1/2 Cup dairy sour cream

FILLING

2 CUP blueberries, fresh or defrosted and drained on paper towels
1/2 CUP sugar
2 Tsp flour
1/4 Tsp nutmeg

GLAZE

1/3 Cup powdered sugar
1-2 Tsp milk

Preheat oven to 350. Grease and flour bottom and sides of 9" or 10" springform pan. In large bowl beat 2/3 C. sugar and ½ C. softened butter or margarine until light and fluffy. Add 2 t. lemon peel and 1 egg; beat 2 min. at med. speed. In med. bowl sift together 1 ½ C. flour, 2 T. poppy seed, ½ t. baking soda and ¼ t. salt; add to butter mixture alternately with ½ C. sour cream. Spread batter over bottom and 1" up sides of greased and floured pan, making sure batter on sides is ¼" thick forming a rim.
In med. bowl, combine the filling ingredients of 2 C. dry blueberries (fresh or defrosted on paper towels), 1/3 C. sugar, 2 t. flour and ¼ t. nutmeg. Spoon over batter. Bake at 350 (preheated) for 40-45 min. or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl, combine 1/3 C. powdered sugar, ¼ t. vanilla and enough milk (1 to 2 t.) until glaze is of drizzling consistency; blend until smooth. Drizzle over top of warm cake.

[LONDONROSE]

Chocolate covered bluberries


1 pkg. dark chocolate chips or white chocolate chips
1 pint blueberries
1 t. rum (optional)


Melt chocolate in double broiler until melted add blueberrys (do not stirr)
immediately pour chocolate onto on wax paper lined cookie sheet~

Place in refrigerator until chocolate is set cut into pieces enjoy!!

This can be done with any kind of fruits

[Aline]

Blueberry Betty

3 cups blueberries
3/4 cup sugar
1/8 tsp salt
1/2 tsp lemon juice
French Toast
confectioners' sugar
nutmeg

Cook blueberries, sugar, salt and lemon juice for 10 minutes.
Pour into shallow baking dish and arrange slices of French toast on top.
Sprinkle with confectioners' sugar and nutmeg and bake in hot oven (425) about 20 minutes. Serve with cream. Serves 6.

[molinasmom]

Blueberry Coffee Cake

2 T. cold butter
1/4 c. flour
2 T. brown sugar
1/2 tsp. cinnamon
1/4 c. oats
( Topping ingredients-mix together & set aside).

1 1/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1/4 c. each, oil & sour cream
1 tsp. vanilla
1 egg
1c. blueberries

Heat oven to 350 degrees.
Grease & flour bottom of 9" square baking pan.
Sift together dry ingredients; stir in milk, oil, sour cream,vanilla & egg until well blended. Fold in berries.
Pour batter into pan. Sprinkle streusel topping over batter. Bake 35-40 minutes. Cool on wire rack. Loosen sides with knife.

[karenpike]

LEMON BLUEBERRY BREAD

3 c. sugar
1 c. butter, softened
8 eggs, well beaten
1 T. lemon peel
7 c. flour
3 T. baking powder
2 tsp. salt
3 c. milk
1 c. flour
3 c. blueberries
1/2 c. lemon juice
1/2 c. sugar

Cream butter and sugar; add eggs and lemon peel; mix well. Sift together 7 cups flour, baking powder and salt. Add dry ingredients alternately with milk. Mix 1 c. of flour with blueberries. Gently stir into bread mixture. Pour into 4 greased loaf pans. Bake at 350 degrees for 50-60 minutes. Cool slightly. Combine lemon juice and sugar and drizzle over breads.

[Aline]

Blueberry Lemon Cake

¼ c. butter
1 c. white sugar
1 egg
1 tsp. baking soda
½ c. milk
2-1/2 c. all-purpose white flour
2 tsp. cream of tartar
1 tsp. vanilla extract
1 lemon (juice and zest)
1 pint blueberries


Preheat oven to 350 F. Grease and flour a 9-inch by 13-inch baking pan.

Cream together butter and sugar. Add egg and beat well. Dissolve soda in milk. Sift together flour and cream of tartar. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Add juice and zest of one lemon and vanilla extract. Fold in the berries. Spoon into baking pan.

Bake for about 45 minutes. An easy and delicious cake that tastes like a blueberry muffin. Serve with caramel sauce.

[b-man]

Blueberry Banana Loaf

Looking for a way to use up ripe bananas? Banana bread certainly fills the bill, but most recipes are loaded with fat. For a unique-looking loaf, bake the bread in a coffee can. Fill the can about 3/4 full to allow for expansion of the dough, and reduce the baking time by 5 to 8 minutes.

Number of Servings: 16

Ingredients:

whole-wheat flour - 1 cup
all-purpose flour - 3/4 cup
baking soda - 1 tsp
cinnamon - 1/2 tsp
salt - 1/4 tsp
rolled oats, quick-cooking - 1/2 cup
margarine - 3 tbsp
sugar - 1/3 cup
large egg, or 1/4 cup egg substitute - 1
mashed bananas (about 2 bananas) - 1 cup
fresh lemon juice - 1 tbsp
fresh or thawed blueberries - 1 cup

1. Preheat the oven to 350 degrees F. Spray an 8 1/2- x 4-inch loaf pan with nonstick spray.

2. Combine both flours, the baking soda, cinnamon, and salt in a large bowl. Stir in the oats.

3. Cream the margarine and sugar in the large bowl of an electric mixer. Beat in the egg; add the bananas and lemon juice. Stir until blended.

4. Add the dry ingredients and mix just until moistened. Gently fold in the blueberries.

5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.

6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.

B-man

[b-man]

Blueberry Lemon Pound Cake

Ingredients:

1 box lemon cake mix
8 ounces cream cheese, softened
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 cup frozen blueberries
½ cup fresh lemon juice
2 cups confectioners sugar
Additional confectioners sugar, for garnish

Preheat oven to 350 degrees. Butter and flour a bundt pan, shaking out the excess, and set aside.

Combine cake mix, cream cheese, oil and eggs in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and lemon extracts and fold in the blueberries. Pour into the prepared pan and bake 1 hour, until a toothpick inserted in the center comes out clean.

Place the cake, still in the pan, on a cooling rack. Punch holes in the cake using a metal or bamboo skewer. Combine the lemon juice and confectioners sugar and pour over the top. Cool cake completely in
the pan. Invert cake onto a plate and dust with powdered sugar.

Makes 10 to 16 servings.

B-man

[b-man]

New England Maple and Blueberry Cornbread

Recipe via Dennis Weaver, et al.

This is Yankee cornbread. In the north, bakers tend to add more sweeteners to their cornbread than Southern cornbread which has little or no sugar. This recipe is not only sweetened but sweetened with pure maple syrup. The recipe calls for blueberries but raspberries or cranberries would be good also.

This recipe is made this recipe in a nine-inch cake pan. You may choose to make muffins or make it in a skillet. If you make muffins, increase the heat to 425 degrees and bake the muffins for ten minutes or so. (The higher heat will help the muffins dome a little more.)

Served this cornbread hot with a dab of butter and then drizzled with real maple syrup.


Ingredients:

1 cup whole wheat flour
1 1/4 cups cornmeal--yellow, blue, or white
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/4 cup butter, melted
1/4 cup real maple syrup
1 1/2 cups fresh or individually frozen blueberries—unthawed


Preheat the oven to 400 degrees.

1. In a medium bowl, mix the dry ingredients together, the flour, cornmeal, baking powder, and salt.

2. In another bowl, whisk two large eggs. Add the milk and melted butter.

3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Carefully fold the berries into the batter. Do not mix enough to spread blue juice throughout the batter. Spooned the batter into a well-greased nine-inch pan.

4. Bake for 23 to 27 minutes or until done. If you remove the bread from the pan by inverting the pan, the crust will be crunchier. Serve warm.

B-man

[b-man]

Blueberry Sorbet


4 cups fresh blueberries
1 can (6 ounces) frozen apple juice concentrate

In the container of a food processor or blender, combine
blueberries and apple juice concentrate; whirl until liquefied.

Pour into an 11 x 7-inch baking pan. Cover and freeze until firm
around the edges, about 2 hours.

With a heavy spoon, break frozen mixture into pieces. Place mixture
in a processor or blender container; whirl until smooth but not
completely melted.

Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm.

Serve within a few days.

Servings: 6

B-man

[b-man]

Blueberry Loaf Cake

Ingredients:

1 cup butter, softened (2 sticks)
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 cup blueberries
1/4 cup chopped pecans

Grease and flour a 9 by 5-inch loaf pan; set aside.

In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in prepared baking pan.

Bake at 325 degrees for 60 to 70 minutes, or until cake tests done when a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely. Makes 1 loaf cake.

B-man

[b-man]

Blueberry Buckle

Makes 1 ten-inch round cake or 2 six-inch

Ingredients:

1/2 cup (1 stick), unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Streusel Topping (see tips)

Heat oven to 350°. Butter a springform baking pan, and dust with
flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt;
set aside.

In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar on medium speed until light and fluffy,
about 3 minutes. Reduce mixer speed to low, and add egg and
vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of
each at a time, starting and ending with the flour mixture. Remove
from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle streusel topping over cake.

Bake until cake tester comes out batter-free, 60 to 70 minutes.

Transfer to a wire rack to cool for 10 minutes. Remove from pan;
cool for 15 minutes before serving.

Servings: 8

B-man

[b-man]

Blueberry Salsa

Combine ingredients just before serving.


1/2 large pink grapefruit (sectioned, membrane removed) diced
2 Tbsp red onion, finely chopped
1 chopped jalapeno pepper
1 tsp honey
1 Tbsp lime juice
1 cup fresh blueberries
2 Tbsp chopped fresh cilantro
Salt and pepper to taste

B-man

[b-man]

All-American No-Bake Blueberry Pie


Ingredients:

1 package (3 ounces) raspberry- or strawberry-flavored gelatin
2-1/2 cups fresh or frozen blueberries (about 12 ounces), divided
1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
1 cup whipped cream or nondairy whipped topping

Prepare gelatin according to package directions. Refrigerate until
gelatin mounds when dropped from spoon and is almost set, about 2
hours. Stir to gently break up gelatin; stir in 2 cups of the
blueberries. Spoon into pie crust; cover and refrigerate until set,
3 to 4 hours.

To serve:
Top pie with whipped cream dolloped with a spoon or piped with a
decorative star tip.

Decorate pie with remaining blueberries.

Servings: 8

B-man

[b-man]

Dessert Waffles with Spiced Blueberry Sauce

Ingredients:

2 cups fresh blueberries, divided
3 Tbs sugar
1-1/2 Tbs cornstarch
1 tsp ground cinnamon
1/4 to 1/2 teaspoon ground black pepper
4 (4-1/2 inch) fresh or frozen waffles
4 scoops vanilla frozen yogurt or ice cream

In a small saucepan, combine half of the blueberries, the sugar,
cornstarch, cinnamon, black pepper and 1/3 cup water. Over medium
heat, bring to a boil: boil for 1 minute; remove from heat. Stir in
remaining blueberries; cool.

Toast waffles; place on dessert plates. Scoop frozen yogurt onto
waffles; top with blueberry sauce.

Servings: 4

B-man

[b-man]

Blueberry-Filled Dutch Pancake


Ingredients:

1 Tbs butter
3 eggs
1/2 cup skim or lowfat milk
1/3 cup all-purpose flour
3 Tbs sugar, divided
1/4 tsp salt, optional
1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
1/4 tsp ground cinnamon
1/2 cup sliced bananas

Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or
10-inch ovenproof skillet*. Melt butter in oven, about 5 minutes;
tilt plate to coat evenly with butter.

Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon
of the sugar and the salt until smooth. Pour batter into plate;
bake for 8 minutes. Reduce heat to 375 F; bake until pancake is
golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2
tablespoons sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake. Spoon
blueberries over bananas. Cut into wedges; serve immediately.

Servings: 2

B-man

[b-man]

Blueberry Pandowdy

Filling:
2 c. fresh, frozen, or canned blueberries
1/3 c. sugar
juice of 1/2 lemon

Combine berries, juice and sugar in saucepan and cook, uncovered, for 5 minutes, stirring occasionally. Pour into well greased 9X9X2" baking pan.

Cake Batter:
1/2 c. butter or margarine
1/2 c. sugar
1 egg
1 1/2 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Cream butter until light and fluffy. Gradually add sugar. Stir in egg. Sift dry ingredients together, and add alternately with milk. Mix until smooth. Spread on berries (batter is very thick, so I drop it by spoonfuls, and cover as much of the berry mixture as I can. It is OK to have the berry mixture showing, or some not covered). Bake in preheated 375 degree oven for about 20 minutes. Spoon out, hot or cold, and serve with cream, or hard sauce.

Makes 6 servings.

B-man

[b-man]

BLUEBERRY CREAM CHEESE BARS

Topping (below)
1 pkg. blueberry muffin mix
1/2 c. flaked coconut
1/4 c. chopped pecans
1/4 c. margarine or butter, melted
2 eggs
1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar

Heat oven to 350 degrees. Grease 13"x9"x2" rectangular pan. Prepare
topping; reserve. Mix muffin mix (dry), coconut, pecans, margarine
and one egg. Press in pan. Drain and rinse blueberries; sprinkle
over layer in pan. Beat cream cheese, powdered sugar and one egg
until smooth; spread carefully over top. Sprinkle with topping.
Bake until center is firm, about 25 minutes. Cool; cut into bars,
about 2" x 1 1/2". Refrigerate any remaining bars.

TOPPING:
Mix 1/3 cup granulated sugar, 1/4 cup flour and 1/2 teaspoon ground
cinnamon. Cut in 1/4 cup firm margarine or butter until crumbly.

B-man

[b-man]

Blueberry Cream Cheese Shortcake Recipe

Thanks to Dennis Weaver for this recipe!

Ingredients:

2 cups all-purpose flour,or more (see note)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream, or more (see note)
1 tablespoon melted butter or cream for brushing
1 1/2 pints ripe blueberries
2 tablespoons sugar
2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the blueberries:

Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.

For the whipped cream:

Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.

To serve:

Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.
------------------------------------------

NOTE: Three Ways to Make Shortcakes

1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.

2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three–inch discs. If the dough is wet and the shape is a little ragged, it’s perfect.

3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.

B-man

[b-man]

Blueberry Gingerbread Pancakes

Ingredients:

2 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoons pumpkin pie spice
1/4 teaspoons baking soda
1/4 teaspoons salt
3/4 cup light molasses
3/4 cup buttermilk
2 eggs
3 tablespoons vegetable oil
2 cups blueberries
additional vegetable oil
butter and maple syrup


Mix first six dry ingredients in medium bowl and blend well.

In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil. Add dry ingredients and whisk just until smooth. Fold in blueberries.

Brush nonstick skillet with vegetable oil. Allow 3 tablespoons batter for each pancake. Cook about a minute and a half on each side. Keep warm in 200 degree oven. Serve with butter and maple syrup.

B-man

[b-man]

Blueberry Cream Cheese French Toast

Ingredients:

1 eight-ounce package of cream cheese
2 tablespoons sugar
1 1/2 cup fresh or frozen blueberries
1 teaspoon vanilla extract
4 large eggs
1/4 cup milk
1/4 teaspoon nutmeg
8 slices of bread

1. In a blender, mix the cream cheese, sugar, berries, and extract.

2. In a flat dish, mix the eggs, milk, and nutmeg.

3. Spread the filling between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture, let it soak for a moment, and then repeat on the other side.

4. Cook on a hot grill as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate to the filling.

Serve with fresh berries and a dollop of filling on top of the toast.

B-man

[b-man]

Blueberry Squares


Servings: 24
Preparation Time: 5 min
Cooking Time: 30 min

Always fat-free, angel food cake helps to lighten up these tasty treats. To keep the calorie count even lower we used light blueberry pie filling.

Ingredients:

1 package angel food cake mix, about 14 1/2 oz
22 oz light fruit pie filling, blueberry


Preheat oven to 350°F.


Combine angel food cake mix with blueberry filling (do not add any other ingredients). Pour batter into an ungreased, 9-inch x 13-inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces.

B-man