They are out everywhere here becasue of all the rain that we had last month. The bears are living large
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
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.
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
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
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.
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.
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
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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.
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In a saucepan combine sugar, flour and salt.
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Add water and lemon juice and cook until thickened.
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Add 1 cup blueberries and cook (stirring) for 1 minute.
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Remove from heat; add butter and cinnamon and stir until butter is melted. Set aside, but do not refrigerate.
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Layer puff pastry rectangle, whipped topping and blueberries, then repeat.
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Top with more berries and ladle on sauce.
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.
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
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.
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
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)
:lol:
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. 
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]
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.
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.
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 :lol:
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.
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