Blueberry Recipes

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Blueberry Recipes

BLUEBERRY COBBLER

2 cups fresh blueberries
1/4 cup water
2/3 cup sugar
1 cup whole wheat flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon baking powder
pinch of nutmeg, ground
1/3 cup butter; softened
whipped cream

Combine blueberries, water, and sugar in a medium saucepan. Bring to a boil; reduce heat and simmer 2 minutes, stirring constantly. Pour into an 8" square baking dish. Combine flour, brown sugar, salt, baking powder, and nutmeg in a small mixing bowl, mixing well; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 350 degrees for 25 minutes. Serve warm with whipped cream.

Serves 6.

BLUEBERRY MUFFIN

1-3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1/4 cup margarine
1/2 cup sugar
1 egg
3/4 cup milk
1 tsp vanilla
1 cup fresh blueberries

In a large bowl, stir in flour, baking powder and salt. In a second bowl, blend the butter and sugar together until they are mixed. Beat in the egg, milk and vanilla until it's quite smooth. Pour into the first bowl. Stir until it's just mixed (it will still be a bit lumpy). Fold your blueberries gently into the batter (try not to crush them). Grease your muffin tin (or spray with Pam). Fill about 3/4 full. Bake at 400F for 25 minutes until just nicely brown.

Makes 12-16 muffins.

FRESH BLUEBERRY SMOOTHIE

6 ounces fresh blueberries
6 ounces yogurt (vanilla or blueberry)
1 tablespoon honey (if plain yogurt is used)
1/2 cup ice (3 ice cubes)

Blend well at high speed. Serve immediately.

Serves 2.

SPICED BLUEBERRY JAM

4 1/2 cup fresh blueberries
1/2 tsp cinnamon
1/2 tsp cloves
7 cup sugar
1 lemon rind grated and juiced
6 oz liquid pectin

Simmer berries, cinnamon, cloves, sugar and lemon for 5 minutes. Remove from heat; add pectin. Stir and skim. Spoon into hot sterilized jars. Add lids. Process for 15 minutes in boiling water bath.

BERRY BLUE PUNCH

3 cups fresh blueberries
2 cups sugar
2 (10 oz.) packages frozen strawberries, thawed
2 quarts ginger ale, chilled
1 (6 oz.) can frozen lemonade, slightly thawed

In a saucepan, stir and simmer blueberries and sugar for about 5 minutes. Add strawberries and cook for 5 more minutes. Strain and chill. Add ginger ale and lemonade. Serve with crushed ice.

BLUEBERRY CINNAMON PANCAKES

2 cups sifted flour
3 tsp baking powder
1/4 cup sugar
1 tsp salt
1/2 tsp ground cinnamon
1-1/2 cups milk
1/4 cups shortening, melted
2 lightly beaten eggs
1-1/4 cups fresh blueberries

Mix flour, baking powder, sugar, salt and cinnamon. Add milk, shortening and eggs. Mix lightly and stir in blueberries. Spoon batter onto lightly greased hot griddle. Cook on both sides, turning once. Enjoy.

BLUEBERRY CRUNCH

4 cups fresh blueberries
1 cups firmly packed brown sugar
3/4 cups flour
3/4 cups uncooked oats
1/2 cups margarine or butter melted

Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes at 350 degrees.

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