|
|
|
|
Blueberry Recipes for you to enjoy! Blueberry Salad 2 three-ounce packages of blackberry-flavored gelatin 2 cups blueberries 1 8-ounce can crushed pineapple, drained 8 ounces cream cheese ½ cup chopped nuts 2 cups boiling water ½ cup sugar 1 teaspoon vanilla ½ cup sour cream Dissolve gelatin in water. Add enough cold water to pineapple juice to make one cup; add to gelatin. Add pineapple and blueberries to gelatin. Pour into a 2-quart flat dish. Chill until firm. Combine sugar, vanilla, sour cream and cream cheese. Spread on top of salad. Sprinkle with nuts. Blueberry Pound Cake 1 cup butter, softened 2 cups sugar 3 eggs 3 cups flour 1 ½ teaspoons baking powder ½ cup milk 2 cups blueberries 2 teaspoons sugar 2 teaspoons flour Cream butter and 2 cups of sugar until they’re light and fluffy. Add the eggs, one at a time. Combine the flour with the baking powder, then add to the creamed mixture, alternately, with the milk. Beat well after each addition. Coat berries with 2 teaspoons of flour and sugar, then fold them into the batter. Pour into a greased and floured 10-inch tub pan. Bake at 350 degrees. Apricot Filled Blueberry Biscuits (From the North American Blueberry Council) 2 ½ cups frozen blueberries, unthawed 2 ¼ cups Bisquick 2/3 cup milk 2 tablespoons sugar 1 teaspoon cinnamon ½ cup apricot jam Heat oven to 450
degrees. Reserve ½ cup blueberries
for garnish. In a large bowl
combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries.
Stir just until soft dough forms. Turn
dough onto surface dusted with baking mix; knead 5 times.
Roll ½-inch thick; cut dough with a biscuit cutter.
Place on ungreased cookie sheet. Gently
re-roll and cut out scraps; place on cookie sheet.
Bake until golden brown, 8-10 minutes.
To serve: slice biscuits horizontally in halves; spread apricot preserves
on bottomhalves; cover with tops. Serve
with reserved blueberries and whipped cream if desired. Buttermilk Layer Cake with Blueberries (From The Atlanta Journal, June 22, 2000 – compliments of Dr. White!) ** 3 parts: Cake, Frosting, Blueberry topping** For the cake: 1 cup shortening 2 cups granulated sugar 3 large eggs 2 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 ½ cups buttermilk 2 teaspoons vanilla extract Preheat oven to 350 degrees. Grease three 8-inch round cake pans. Beat shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, salt and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into prepared cake pans. Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. For the frosting: 1 (8-ounce) pkg. Cream cheese, room temperature ¼ cup granulated sugar 1 cup confectioners’ sugar 1 (8-ounce) carton nondairy whipped topping Cream together the cream cheese and granulated sugar at medium speed until well-mixed. Gradually add the confectioners’ sugar, mixing well. Beat at medium-high speed for 2 minutes. Sir in whipped topping until just mixed. When cake has completely cooled, spread frosting between layers and on top and sides of cake. Make a little ridge around the top of the cake if you like, to hold some of the sauce on top. For the topping: 2 cups fresh blueberries 1 cup granulated sugar 3 tablespoons cornstarch 1 cup boiling water 3 tablespoons lemon juice Wash fresh blueberries; drain. In a small saucepan combine sugar and cornstarch; gradually stir in boiling water. Cook, stirring constantly, until thickened and bubbly; cook 2 minutes more. Remove from heat; stir in drained blueberries and lemon juice. Cool. Pour over the top of the cake only, letting it drip down the side. If fresh blueberries are not available, 1 (10-ounce) pkg. Frozen unsweetened blueberries may be used. ------ From:
Southern Living Magazine, March 2000 Peach-Blueberry Poundcake (From Woman’s Day, 6/25/96) 1 stick unsalted butter or margarine 2 teaspoons baking powder ¼ cup milk ¼ teaspoon salt 1 ½ pounds medium peaches 2 ½ cups cake flour (not self-rising) 3 large eggs, at room temperature 2 cups blueberries, rinsed & patted dry 1 ¼ cups sugar Heat oven to 350
degrees. Lightly grease a 10 inch
tube pan (with or without removable bottom).
Heat butter and milk in a small saucepan over medium heat until butter
melts. Remove from heat. Fill
a medium saucepan ¾ full of water and bring to a boil. Fill a large bowl with ice-cold water. Add peaches to boiling water for about 30 seconds.
Remove with slotted spoon and immerse briefly in the cold water.
Peel, halve and pit peaches, then cut in ½ inch pieces.
Beat eggs and sugar in a large bowl with an electric mixer until thick
and pale, about 5 minutes. With
mixer on low speed, beat in baking powder and salt until blended.
Add flour in 2 additions, alternating with the warm butter mixture.
Fold in peaches and blueberries just until blended.
Scrape into prepared pan and smooth top. Bake 1 hour and 10 minutes or until a pick inserted in center
comes out clean. Remove pan to a
wire rack. Let cake cool completely
in pan. Run a thin sharp knife
around edge of pan and tube. Invert
cake on rack, then place top side up on serving plate. Gingersnap-Berry Cheesecake (From Better Homes and Gardens – Hometown cooking June 2001) This Pie Has One-Third Less Fat Than Most cheesecakes!! Prep: 30 minutes, Chilling: 40minutes + 4 hours 1 cup gingersnaps, finely crushed (15 cookies) ¾ cup vanilla wafers, finely crushed (18 cookies) ¼ cup finely chopped walnuts 1/3 cup butter or margarine, melted 1 envelope unflavored gelatin 1 ¾ cups unsweetened white grape juice ½ tsp. Finely shredded lemon peel 1 8oz. Pkg. Reduced-fat cream cheese, softened ¼ cup sugar 1 tsp. Vanilla 2 ½ cups fresh blueberries 1 ½ cups sliced fresh strawberries For crust, in a medium bowl, combine gingersnaps, vanilla wafers, and walnuts. Add melted butter or margarine; toss well. Press crumb mixture onto bottom and 1 ½ inches up the side of a 9-inch springform pan to make a firm, even crust. Bake in a 375 degree oven for 5 minutes. Cool on a wire rack. Meanwhile, in a medium saucepan, soften gelatin in the grape juice for 5 minutes. Stir over low heat until gelatin dissolves. Stir in lemon peel. Chill in the refrigerator for 40 to 50 minutes or until partially set (consistency of unbeaten egg whites), stirring occasionally. Meanwhile, in a small bowl, beat the cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth. Spread mixture over bottom of prepared crust. Spoon half of the gelatin mixture over cream cheese layer. Top with 1 ½ cups of the blueberries, the strawberries, and the remaining blueberries. Spoon remaining gelatin mixture over berries. Chill cheesecake in the refrigerator for 4 to 6 hours or until gelatin is set. To serve, loosen
crust with narrow metal spatula; remove side of springform pan. Blueberry-Cinnamon Pancakes (From Rosie 5/2001) 1 ½ cups all-purpose flour 2 tbsp. Sugar 1 ½ tsp. Baking powder ½ tsp. Each baking soda & ground cinnamon ¼ tsp. Each grated fresh nutmeg & salt 1 ½ cups buttermilk 2 large eggs 3 tbsp. Unsalted butter, melted 1 ¼ cups cleaned fresh or frozen blueberries (not thawed or rinsed) vegetable oil, for griddle In large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In 2-cup measure, whisk buttermilk, eggs and melted butter; add to flour mixture. Stir well until evenly blended. Stir in blueberries. Place baking sheet in oven; preheat oven to 200 degrees. Preheat griddle or
large, heavy nonstick skillet over high heat.
When griddle is hot (drop of water will skip across it and evaporate),
reduce heat to medium. Lightly oil griddle.
For each pancake, pour ¼ cup batter onto griddle; cook 3 minutes, until
lightly browned on underside but still moist on top.
Turn pancakes over; cook until browned on bottom, about 2 minutes.
Transfer to warm oven; cook remainder of batter.
Serve pancakes with accompaniments, if desired. Blueberry Syrup 1 pint fresh or frozen blueberries, thawed if frozen 1 cup sugar 1 ½ tbsp. Fresh lemon juice ½ tsp. Ground cinnamon 1/8 tsp. Freshly grated nutmeg In food processor,
puree blueberries; pour into medium saucepan.
Stir in sugar. Bring to a
boil; boil over medium heat, 5 minutes. Scrape
though fine-mesh sieve into 2-cup measure or bowl.
Whisk remaining ingredients into blueberry mixture.
Let cool; cover. Refrigerate,
covered, for up to 3 days. Banana – Blueberry Coffeecake (From Country America, Aug/Sept 1996) ½ cup margarine or butter ¾ cup sugar 1 ¾ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon ground nutmeg 2 beaten eggs 2 ripe medium bananas, mashed ¼ cup milk 1 teaspoon vanilla ¾ cup fresh or frozen blueberries Beat margarine or butter with an electric mixer for 30 seconds to soften. Add sugar; beat until well combined. Add ¾ cup of the flour; stir just until mixture resembles course crumbs. Reserve ¾ cup. Combine remaining 1
cup flour, baking powder, salt, baking soda, and nutmeg.
Stir into remaining margarine mixture.
Combine eggs, mashed bananas, milk, and vanilla.
Add to dry ingredients, stirring just until moistened.
Fold in blueberries. Turn
into a greased, 8x8x2 inch baking pan. Sprinkle
with the reserved crumb mixture. Bake in a 375 degree oven for 25-30 minutes.
Serve warm. Makes 9
servings. Chicken with Blueberry Sauce (From Quick Cooking July/August 2001) 4 boneless skinless chicken breast halves (1 pound) 1 tablespoon vegetable oil ½ cup apricot preserves or fruit spread 3 tablespoons Dijon mustard 1/3 cup white wine vinegar or cider vinegar ½ cup fresh or frozen blueberries Hot cooked rice, optional In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired. Excellent low-fat
meal: 264 calories per serving, 6g fat (1g saturated fat) Blueberry Cornbread (From the NC Blueberry Council) 1 cup yellow cornmeal 1 cup sifted all-purpose flour ¼ cup sugar 4 teaspoons baking powder 1 egg 1 cup milk ¼ cup shortening ½ teaspoon salt 1 cup fresh blueberries, rinsed and drained Preheat oven to 425
degrees. In large bowl, sift cornmeal, flour, sugar, baking powder and
salt. Add egg, milk and shortening.
Beat with rotary mixer 1 minute or until smooth.
In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.
Gently toss blueberries with flour and sugar mixture until berries are
evenly coated. Fold blueberries
into batter. Pour batter into well
greased 8x8x2 inch baking pan. Bake
for 20 minutes or until golden brown. Berries Delight (From the “Kitchen Gourmet”) 1 ½ c. graham cracker crumbs 1/3 c. margarine, or butter, melted ¼ c. sugar Filling: 1 8oz package cream cheese, softened 3 ½ c. non-dairy whipped topping 2 3oz packages vanilla pudding mix ¼ c. sugar 2 tbls. Milk 3 ½ c. cold milk 2 pints fresh or frozen blueberries For crust, combine
crumbs, ¼ c. sugar and melted butter. Press
firmly into bottom of 13 x 9 inch pan. Chill.
For filling, beach cream cheese with ¼ c. sugar and 2 tbls. Milk until
smooth. Fold in half of the whipped
topping. Spread over crust.
Arrange blueberries in an even layer over cheese mixture. Using 3 ½ c. cold milk, prepare pudding as directed on
package. Pour over berries.
Chill several hours or overnight. Shortly
before serving, spread remaining whipped topping over pudding.
Garnish with additional blueberries or coconut, if desired. Chill. Fresh Blueberry Cream Pie (From The Pender Chronicle, Burgaw, NC 3/10/99) 1 cup sour cream 2 tbls. All-purpose flour ¾ cup sugar 1 tsp. Vanilla ¼ tsp. Salt 1 egg, beaten 2 ½ cups fresh blueberries 3 tbls. All-purpose flour 3 tbls. Chopped pecan 1 unbaked pie crust 1 ½ tbls. Butter Combine the first
six ingredients; beat until smooth. Fold
in the blueberries. Pour filling
into pie crust; bake at 400 degrees for 45 minutes.
While pie is baking, combine remaining ingredients, stirring well;
sprinkle over top of pie after 25 minutes.
Bake 10 additional minutes. Chill
before serving. Blueberry Fruit Salad (From the Pender Post, Burgaw, NC 7/25/01) 1 cup pared, cored and cubed pears ¼ cup orange juice 1 cup strawberries, halved 1 cup lowfat vanilla yogurt 1 medium banana, sliced 2 cups fresh or frozen blueberries 1 tablespoon fresh mint leaves Toss pears and banana slices in orange juice. Combine all ingredients except yogurt in medium salad bowl; toss to mix. Serve with yogurt. Makes 6 servings,
Per serving: 109 calories, 1 gram of fat Winter Blueberry Cake (From the North American Blueberry Council) ½ cup butter or margarine 1 cup sugar 3 eggs 2 ½ cups flour 3 teaspoons baking powder ½ teaspoon slat 1 teaspoon grated orange peel ½ cup milk 2 cups frozen blueberries, partially thawed 1 cup pared, cored and diced pear (or apple) ½ cup diced dried apricots Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Combine flour, baking powder, slat and orange peel; mix well. Add flour and milk alternately to creamed mixture. Combine fruits and toss with small amount of flour. Spread half of batter in buttered 10-inch tube pan. Spoon fruit over batter and top with remaining batter. Bake at 350 degrees 1 hour or until golden brown and wooden pick inserted near center comes out clean. Cool on rack 10 minutes then carefully invert cake onto plate. Serve warm. Makes 12 servings. Per serving:
286 calories, 9.8 grams fat Blueberry Brunch Cake (From the Pender Chronicle, Burgaw, NC 3/10/99) Cake: 1 cup all-purpose flour 1/3 cup sugar 2 teaspoons baking powder ½ teaspoon salt 1 egg ½ cup milk 1/3 cup vegetable oil 1 tablespoon lemon juice 1 ½ cups blueberries Topping: 1/3 cup sugar ¼ cup all-purpose flour ¼ teaspoon ground cinnamon ½ cup chopped pecans 2 tablespoons butter Combine first four ingredients in a medium bowl, and set aside. Combine egg, milk, oil and lemon juice; add to dry ingredients, mixing well. Pour batter into a greased eight-inch square baking pan; sprinkle with blueberries. Combine remaining
ingredients; sprinkle over blueberries. Bake
at 350 degrees for 40 minutes. Yield:
9 servings Blueberry Custard (From the North American Blueberry Council) 4 slices white bread 1 teaspoon ground cinnamon 2 cups milk ½ cup sugar 3 eggs, beaten 1 teaspoon vanilla 2 tablespoons butter or margarine, softened 1 ½ cups fresh, frozen or canned, drained, blueberries Trim crusts from
bread and spread one side with butter. Cut
each slice into 4 squares. Arrange
in lightly buttered 8-inch square baking dish with buttered side up.
Sprinkle with blueberries and cinnamon.
Heat milk and sugar until warm; do not boil. Stir until sugar dissolves.
Combine warm milk mixture, eggs and vanilla; pour over blueberries.
Set dish in larger pan, then add hot water to depth of 1 inch.
Bake at 350 degrees 45-60 minutes or until knife blade inserted near
center comes out clean. Remove
custard from water and cool 10 minutes or chill before serving.
Makes 6 servings. Blueberry Citrus Bars 1 cup (2 sticks) butter, softened ¾ cup sifted powder sugar 2 ¼ cups unsifted flour ½ cup finely chopped pecans 1 ½ cups fresh or thawed frozen blueberries 1 ½ cups granulated sugar 1 cup lemon juice 1 teaspoon baking powder 4 eggs Preheat oven to 350 degrees. Beat butter in medium-sized bowl with mixer until fluffy. Add powdered sugar, beat until combined. Beat in 2 cups of the flour. Stir in ¼ cup of the pecans. Press on bottom of greased 13x9 inch baking pan. Bake 20 minutes or until golden. Meanwhile, for filling, combine eggs, granulated sugar, lemon juice, baking powder and remaining ¼ cup flour in large bowl. Beat with mixer on medium speed 2 minutes. Sprinkle berries over prepared crust. Top with filling and remaining ¼ cup pecans. Bat 30 to 35 minutes longer or until set and top is lightly golden. Cool. Sift additional powdered sugar over top. Cut into bars. Store leftovers covered in refrigerator. Makes 24-36 bars Blueberry Corn Muffins 1 ½ cups flour ½ cup whole wheat flour ½ cup cornmeal ¾ cup sugar 2 ½ tsp. Baking powder ½ tsp. Baking soda ½ tsp. Salt ½ cup buttermilk ½ cup orange juice ¼ cup margarine or butter, melted 1 egg, beaten 1 tbl. Grated orange peel 2 cups fresh blueberries In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, orange juice, margarine, egg and peel; add to flour mixture and mix only until moist. Stir in blueberries. Spoon into prepared muffin cups. Bake at 400 degrees 20-25 minutes or until wooden pick inserted near center comes out clean. Makes 18 muffins. Per serving:
138 calories, 3.3g fat Blueberry Baskets (From the North American Blueberry Council) 12 (1 oz. Each) frozen dinner roll dough ¼ c. brown sugar 1 tbl. Flour* ½ tsp. Ground cinnamon ¼ tsp. Ground ginger 1 c. fresh or frozen blueberries 2 tbl. Butter or margarine Place 1 ball of
dough in each of 12 greased muffin cups; let stand at room temperature about 1
hour or until thawed. Combine
sugar, flour and spices. Make a
deep indentation in middle of each ball of dough.
Fill indentation with 1 teaspoon brown sugar mixture and 1 rounded
tablespoon blueberries. Sprinkle
evenly with remaining brown sugar mixture.
Top each with ½ teaspoon butter. Let
dough rest 15 minutes. Bake at 350
degrees 15 minutes or until dough browns. *
When using frozen blueberries, use 3 tbl. Flour.
Fill indentation in dough with 1 ½ tsp. Brown sugar mixture before
adding blueberries. Blueberry Granola Bars (From the North American Blueberry Council) ½ cup honey ¼ cup firmly-packed brown sugar 3 tablespoons vegetable oil 1 ½ teaspoons ground cinnamon 1 ½ cups quick-cooking oats 2 cups fresh blueberries Preheat oven to 350
degrees. Lightly grease a 9x9-inch square baking pan.
In a medium saucepan, combine honey, brown sugar, oil and cinnamon.
Bring to a boil, and boil for 2 minutes; do not stir.
In a large mixing bowl, combine oats and blueberries.
Stir in honey mixture until thoroughly blended.
Spread into prepared pan, gently pressing mixture flat.
Bake until lightly browned, about 40 minutes.
Cool completely in the pan or a wire rack. Cut into 1 ½ x 3 inch bars. Blueberry Citrus Cake (From The Atlanta Journal, June 22, 2000 – Thank you Dr. White!) For the cake: 1 box Duncan Hines lemon cake mix ½ cup orange juice ½ cup water 1/3 cup vegetable oil 3 eggs 1 ½ cups fresh or frozen blueberries For the frosting: 8 oz. Cream cheese, softened ¼ cup butter, softened 3 cups lemon-flavored confectioners’ sugar 1 (16 oz.) container prepared whipped topping For glaze: 1 cup lemon-flavored confectioners’ sugar 2 tbls. Orange juice For cake: Preheat oven to 350 degrees. Grease and lightly flour three 8-inch round baking pans; set aside. Combine cake mix, orange juice, water, oil, and eggs. Beat on low speed 30 seconds. Increase speed to medium; beat for 2 minutes. With a spoon, gently fold in blueberries. Pour into prepared pans. Bake 35-40 minutes or until golden. Cool layers for 10 minutes. Remove layers from pans and cool completely. Slice each layer in half to make 6 layers. For the frosting: Mix together the softened cream cheese and softened butter until fluffy. Add the confectioners’ sugar, mix well. Add whipped toping and mix well. Frost each layer of cake with the cream cheese mixture and set each layer on top of the last. For the glaze:
Mix together the confectioners’ sugar and orange juice; drizzle over
frosted cake. Blueberry Crisp 1 large can crushed pineapple 2 tsp lemon juice 3 cups fresh or frozen (thawed) blueberries ½ cup sugar 1 box yellow cake mix 1 cup walnuts, chopped ½ cup butter or margarine, melted ¼ cup sugar Spread pineapple
(do not drain) on bottom of 13 x 9 inch baking pan.
In a separate bowl, mix together blueberries, lemon juice, and ½ cup
sugar. Spread blueberry mixture on top of pineapple.
Sprinkle cake mix over blueberry mixture.
Drizzle melted butter over cake mix.
Sprinkle walnuts on top, followed by ¼ cup sugar.
Bake for 50-60 minutes at 350 degrees.
Make several cuts through the dessert after it has cooked fro
approximately 20 minutes to allow juices to escape.
*** I have substituted Equal for the sugar and though it tasted just as
good! Blueberry Angel Dessert (From Quick Cooking, July/August 2001) 1 pkg. (8 oz.) cream cheese, softened 1 cup confectioner’s sugar 1 carton (8 oz.) frozen whipped topping, thawed 1 prepared angel food cake, cut into 1-inch cubes 2 cans (21 oz. Each) blueberry pie filling In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-inch x 9-inch x 2-inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Blueberry Coffee Cake (From Country America, September 1997) 1 ¼ cups all purpose flour 3 tablespoons cooking oil ½ cup granulated sugar ½ teaspoon vanilla ½ teaspoon baking powder 1 cup fresh or frozen blueberries ½ teaspoon baking soda 2 tablespoons brown sugar ½ teaspoon ground cinnamon 1 tablespoon all-purpose cinnamon 2/3 cup buttermilk 2 teaspoons margarine or butter 1 beaten egg Lightly grease and flour a 9 x 1½-inch round baking pan. Set aside. Combine 1 ¼ cups flour, granulated sugar, baking powder, baking soda, ½ teaspoon cinnamon and salt. Stir together buttermilk, egg, oil and vanilla. Add to dry ingredients. Stir till smooth. Pour batter into pan. Sprinkle berries over batter. Combine brown sugar, the 1 tablespoon flour, the ¼ teaspoon cinnamon and 1 tablespoon margarine or butter in a small bowl. Sprinkle over top of berries. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Serve warm. Makes 8 servings Per serving: 200
calories, 6 grams fat Blueberry Cake (From Jack Tanner Farm) 1 box Duncan Hines Cake Mix 2 cups blueberries 1 cup sugar 2 tbsp. (rounded) cornstarch 1 box confectioners sugar 1 8 oz. Pkg. Cream cheese 1 8 oz. Container Cool Whip Mix cake according to instructions on box. Bake in 4-6 layers. Let cool. Cook blueberries, sugar and cornstarch until thick. Let cool while preparing creamed mixture. Cream confectioners sugar and cream cheese. Blend in Cool Whip. Spread creamed mixture on cake layer and spread fruit filling on top of creamed mixture. Repeat layers. Keep refrigerated.
|
