Blueberry recipes

- Posted on Aug 18, 2010 - 03:55 PM


½ c. unsalted butter, softened

1 c. sugar

3 eggs

2 c. flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 c. sour cream

1 tsp. vanilla

2 c. blueberries

½ c. brown sugar

Preheat oven to 325°F. Grease and flour a 9x13x2-inch pan. Cream butter and sugar; add eggs, one at a time, beating well after each addition. Mix dry ingredients and add gradually to the egg mixture alternately with the sour cream, ending with flour. Stir in vanilla and 1 c. berries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan 15 minutes. Remove to wire rack to cool completely.



2½ c. fresh blueberries

1 tsp. vanilla extract

½ lemon, juiced

½ c. white sugar

½ tsp. all-purpose flour

1 Tbs. butter, melted

1¾ c. all-purpose flour

4 tsp. baking powder

6 Tbs. white sugar

5 Tbs. butter

1 c. milk

2 tsp. sugar

1 pinch cinnamon

Lightly grease a 9-inch square pan. Place blueberries in bottom of pan and mix with vanilla and lemon juice. Sprinkle with 1 c. sugar and ½ tsp. flour, then stir in the tablespoon of melted butter. Set aside. In a bowl, stir together the 1¾ c. flour, baking powder and 6 Tbs. sugar.

Mix in the 5 Tbs. butter with a pastry blender until mixture is in small pieces. Make a well in the center and quickly pour into the milk. Mix just until moistened. Cover and let batter rest for 10 minutes. Preheat oven to 375°F. Spoon batter over blueberries leaving a few small holes for the berries to peak through. Mix together the cinnamon and 2 tsp. sugar, and sprinkle over the top. Bake for 20 to 25 minutes or until top is golden brown. A knife inserted into the center should come out clean. Let cool until just warm. Will keep in refrigerator for two days.



2 c. sifted cake flour

4 tsp. baking powder

½ tsp. salt

4 large eggs, separated

2 c. buttermilk

4 Tbs. butter, melted and cooled

2 c. blueberries

½ tsp. cream of tartar

Butter to grease skillet

In a large bowl, combine flour, baking powder and salt. Mix well. Set aside. In another bowl, beat egg yolks and buttermilk to blend slightly. In another bowl, beat egg whites until foamy; add cream of tartar and continue to beat until stiff peaks form. Add yolk mixture to flour mixture and mix lightly with a fork until flour is moistened. Stir in cooled melted butter. Batter should be lumpy. Do not over-mix. Gently fold in egg whites. Preheat skillet. Grease skillet before each batch of pancakes. Pour out batter in desired size rounds and quickly drop in blueberries (if making 4-inch rounds, 6 to 8). Brown and turn over and brown on other side, about 30 seconds. Makes approximately 22 four-inch pancakes. Pancakes can be frozen and reheated.




2 c. flour

¼ tsp. salt

2/3 c. cold butter

4-5 Tbs. cold water

Combine flour and salt in large bowl. Cut in butter until mixture forms coarse crumbs. Stir in enough water with a fork just until flour is moistened. Divide into half and shape each half into balls. Wrap one ball with plastic wrap and store in refrigerator. Flatten and roll out the remaining ball of dough on slightly floured surface into a 12-inch circle. Place circle in a 9-inch pie pan and press dough to bottom and sides. Trim crust to ½ inch from edge of pan. Set aside.


½ c. granulated sugar

2 Tbs. flour

¼ tsp. nutmeg

¼ tsp. cinnamon

6 c. blueberries

Combine sugar, flour, nutmeg and cinnamon. Mix well. Stir in blueberries. Pour mixture into bottom of pie crust. Roll out remaining ball of dough on a floured surface into a 12-inch circle. Using small cookie cutter, cut out different designs. Place cut-out dough on top of pie contents. Flute or crimp edges. Cover edge of crust with a 2-inch strip of aluminum. Bake 35 minutes in a preheated 400°F. oven; remove aluminum foil. Continue baking for another 10-20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs on top of pie. Cool pie 10 minutes. Serve warm.



¼ c. confectioners’ sugar

¼ tsp. cinnamon

¼ tsp. nutmeg

2 tsp. cornstarch

2/3 c. water

Pinch of salt

1 pint blueberries

½ lemon, juiced

Place sugar, spices, water and salt in a heavy saucepan. Dissolve cornstarch in 1 Tbs. water and add to saucepan. Heat to boiling and reduce to simmer and stir ‘til smooth. Add blueberries and cook over moderate heat until smooth and thick, 20 to 30 minutes. Taste and add more sugar if needed. Add lemon juice. Serve hot or cold.



1½ qt. blueberries

2 Tbs. lemon juice

1 box Sure-Jell

4 c. sugar

Remove stems and crush berries completely one layer at a time. Measure 4 c. of crushed fruit. Pour berries in a large enough kettle and stir in lemon juice and Sure-Jell. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and bring to a full rolling boil again. Boil hard 1 minute, stirring constantly. Remove from heat and skim off foam. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized jars leaving ½-inch of space at top. Seal with lids.

Makes about 3½ pints of jam.



3 c. blueberries

¾ c. sugar

1/8 tsp. salt

½ tsp. lemon juice

French toast


Confectioners’ sugar

1 c. cream, whipped

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 a quick oven (425°F.) about 20 minutes. Serve with whipped cream. Serves 6.