Blueberry Recipes



BLUEBERRY LEMON BREAD

1-1/2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1-1/3 cups sugar		2 large eggs
2 teaspoon grated lemon pee
l½ cup milk
1-1/2 cups blueberries
3 tablespoons lemon juice

Preheat oven to 325(F. Grease 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Combine flour, baking powder and salt in small bowl. With electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter in prepared loaf pan. Bake until golden brown and toothpick comes out clean, about 1 hour 15 minutes.

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.

Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.




JULY CRISP

4 cups blueberries
1 cup minute quick oats
1 cup flour
½ cup sugar
1 teaspoon cinnamon
½ cup butter
½ cups pecans or nutmeats

Mix flour, sugar and cinnamon. Add butter and blend. Add oats and nuts. Mix about ¼ of crumb mixture with blueberries. Place in buttered dish. Cover with crumbs. Bake at 350( for about 40 minutes. Serve hot or cold, with ice cream.




FRUITED YOGURT DESSERT

3 cups plain yogurt
Honey or maple syrup to taste
1 cup blueberries
1 cup pitted cherries
½ teaspoon pure vanilla

Combine above ingredients lightly and chill.




BLUEBERRY JOHNNYCAKES WITH MAPLE SYRUP

Looking for something different? This is a great dish for breakfast, lunch or dinner.

2 cups yellow cornmeal
1 cup all purpose flour
½ cup sugar
1 tablespoon baking powder
¾ teaspoon salt		½ cup (stick) chilled butter, diced
1-1/2 cups milk
3 large eggs
2 cups blueberries
Warm maple syrup


Preheat oven to 400(F. Butter bottom of 13x9x2-inch baking pan. Mix first five ingredients in processor (or by hand). Add butter and cut in, using processor’s on/off turns (or by hand with pastry blender) until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to pan.




BLUEBERRY PEACH PIE

Double-crust pastry for 9-inch pie
4 medium peaches, peeled and sliced (or one bag frozen)
3 tablespoons cornstarch
2 cups blueberries
3 tablespoons cornstarch
1 tablespoons lemon juice
½ teaspoon ground cinnamon
1 tablespoon margarine

In large bowl, stir together sugar, cornstarch and cinnamon. Add peaches, blueberries and lemon juice; toss to coat fruit. Line a 9-inch pie plate with half of the pastry. Fill with fruit mixture. Dot with margarine.

Cover with top pastry, making slits to permit steam to escape. Seal and flute edges. Bake in a 425 oven for 15 minutes. Reduce heat to 350 oven for 15 minutes. Reduce heat to 350 and continue baking 40 minutes or until crust is browned and filling is bubbly.


Blueberry Anadama Bread

 

  Ingredients

1/4 cup yellow cornmeal
1 cup boiling water
1 Tbsp. butter or margarine
1/4 cup molasses
1 egg, well beaten
1 pkg. active dry yeast
1/4 cup lukewarm water
3 cups all-purpose flour (about)
2 cups fresh or frozen blueberries, rinsed and drained


Preparation

 Stir cornmeal into boiling water.  Stir in butter,
molasses and egg.  Dissolve yeast in lukewarm, stir in
dissolved yeast.  Beat in flour until a stiff dough is
formed.  Kneed dough on a heavily floured board until
smooth and elastic.  Let rise in a warm place until
double in bulk.  Punch down and roll dough to a 10 
inch square.  Sprinkle blueberries over dough 
pressing them into dough.  Roll up like a jelly roll.
Tuck ends of roll under to seal and put seam side down
into a well greased 9x5x3 inch loaf pan.  Let rise 
until double in bulk in a warm place.  Bake in a 
preheated moderate oven (375) for 35-50 minutes.  Turn
out and cool on a rack.  Cool thoroughly before 
cutting.  Serve spread with butter. 
Yields one 9x5x3 inch loaf.

Blueberry Drop Cookies

 

Ingredients
1 cup shortening
2 cups sugar
4 eggs
1 tsp. salt
4 cups flour
2 tsp. baking powder
1 tsp. soda
4 Tbsp. milk
1 tsp. vanilla
1-1/4 cups whole, fresh blueberries

                     Preparation

 Combine shortening, sugar and eggs.  Beat until 
smooth.  Sift all dry ingredients together.  Add milk
and vanilla, lightly mix blueberries into whole 
mixture.  Drop by teaspoonfuls on greased cookie 
sheet.  Sprinkle with sugar.  Bake 10-12 minutes at
375.  Makes about 3 dozen.  You can use pie filling 
in place of whole blueberries.  Make indentation and
pour blueberry filling into it.

Blueberry Feather Muffins

Ingredients


2 and 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter or margarine
1 egg
1 cup milk
1 teaspoon vanilla
1 and 1/2 cups blueberries


Preparation


1.  Sift together flour, baking powder, and salt.

2.  Cream sugar, butter, and egg.

3.  Add sifted ingredients to creamed mixture and combine.

4.  Add liquid all at once and stir until blended.

5.  Fold in blueberries.

6.  Spoon into 12 large greased muffin cups.

     
     Topping

7.  Mix 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/3 cup
    flour.  Cut 1/4 cup butter or margarine into mixture
    till it crumbles.

8.  Sprinkle topping over top of muffins.

10.  Bake at 375 degrees for 20-25 minutes.

Blueberry Crumb Pan Cakes

 

Ingredients
1 loaf (1 lb.) unsliced firl type white bread, crumbled
4 eggs
1/2 cup sugar
2 tsp. vanilla
3 cups milk
2 tsp. baking powder
3 cups fresh or frozen blueberries, rinsed and drained
butter or margarine
  
Preparation
  In a large bowl, mix bread, eggs, sugar, vanilla, 
milk and baking powder.  Beat until mixture is well 
blended and bread is finely mixed into batter.  Fold in
blueberries.  Lightly butter a griddle and drop mixture
by 1/4 cupfuls onto preheated griddle.  Brown on one 
side, turn and brown on the other side.  Serve hot 
topped with hot blueberry syrup and pats of butter.
Yields 6 servings.

Bluebottom Ice Cream Pie - "No Bake"

 

Ingredients
4 cups fresh blueberries
1 cup sugar
2 cups water
1/4 cup cornstarch
1 graham cracker crust
1 qt. vanilla ice cream
2 Tbsp. orange juice

Preparation
 Combine blueberries and sugar.  Mix water and cornstarch 
and stir into blueberries.  Cook at a simmer until sauce 
is thickened.  Reserve 1/2 cup of the mixture for 
decorating top.  Cool.  Spoon blueberry filling over crust.
Spoon ice cream over blueberry filling.  Beat orange juice 
into reserved blueberry filling.  Drizzle over ice cream.
Freeze.  Remove pie 30 minutes before serving, to thaw
enough to cut.  Cut into wedges to serve.  Yields 1 9" pie.

Easy Blueberry Peach Strudel

 

                          Ingredients

2-1/4 cups all purpose flour
1 cup dairy sour cream
1 cup butter
1 cup "Smuckers" peach preserves
1 cup "Thank You" Blueberry pie filling
1 Tbsp. cornstarch
1 cup shredded coconut
  
Preparation
    
 Combine flour, sour cream and butter in mixing bowl;
blend well.  Cover, chill at least 2 hours.  Roll out 
dough 1/4 at a time, to a 13x6 inch rectangle on a well
floured surface.  Spread 1/2 cup of the combined blueberry,
peach and cornstarch mixture along one 13 inch side to a 
width of 1-1/2 inches.  Sprinkle with 1/4 cup coconut.  
Repeat this on the remaining three rectangles.  
 Starting with 13 inch side, roll up jelly roll fashion.  
Seal edges and ends.  Place seam-side down, on ungreased
cookie sheet.  Bake in 450 preheated oven for 18 to 20
minutes.  Cool.  Sprinkle with confectioners' sugar.  Cut
each roll into two inch slices.  Serve warm or cold.
 Makes 4 rolls, 25 to 28 two inch slices.

Blueberry Syrup

 

Ingredients
2 Tbsp. cornstarch
1/2 cup sugar
1 can (15 oz.) blueberries, packed in water
1 can (6 oz.) frozen concentrated raspberry-lemon
juice, thawed
1/4 cup butter or margarine
Preparation
 Mix cornstarch and sugar in a saucepan.  Drain syrup
from blueberries and stir in raspberry-lemon juice.
Add enough water to make 3 cups.  Gradually stir  
liquid into cornstarch.  Add butter.  Cook over low
heat stirring constantly until sauce bubbles and 
thickens.  Fold in blueberries and spoon hot over
pancakes.  Yields about 3 1/2 cups syrup.
 When using fresh blueberries, cook cornstarch, sugar,
raspberry-lemon juice, butter and 3 cups of fresh
blueberries together over low heat stirring constantly
until sauce bubbles and thickens.