Blueberry
Recipes
Peachy
Blueberry Soup
Served with a crisp green salad garnished with sunflower seed
or pecans, this soup makes a delightfully refreshing meal.
2 cups
diced peaches
1 1/2 cups blueberries
2 tablespoons honey
1/2 cup cottage cheese
2 cups buttermilk
1 cup yogurt
1/2 teaspoon grated orange peel
1 tablespoon minced fresh mint (optional)
-Reserve
a half-cup peaches and one cup blueberries.
-Combine the remaining peaches and blueberries, honey, cottage
cheese, buttermilk, yogurt, orange peel and mint in blender
or food processor. Puree until smooth. Pour into large bowl
and add the reserved peaches and blueberries.
- Chill. Mix well before serving.
Yield:
6 to 8 servings
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Lemon-Blueberry
Chicken Salad
2 cups blueberries, fresh or frozen
3/4 cup low-fat lemon yogurt
3 Tbs. Reduced-calorie mayonnaise
1 tsp. Salt
2 cups chicken breasts, cooked and cubed
1/2 cup scallions, sliced
3/4 cup celery, sliced diagonally
1/2 cup sweet red bell pepper, diced
-Reserve
a few blueberries.
-In
a medium bowl, combine yogurt, mayonnaise and salt
-Add
remaining blueberries, the chicken, scallions, celery and
bell pepper. Mix gently.
-Cover
and refrigerate to let flavors blend, at least 30 min.
-Serve
over endive or other greens and garnish with reserved blueberries
and lemon slices, if desired.
Yield:
4 portions
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Blueberry
Gingerbread Buckle
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 cup firmly packed brown sugar, divided
3 cups fresh blueberries, divided
1 large egg
1/2 cup cold strong freshly brewed coffee
1/2 cup dark molasses
1 1/4 cups plus 2 tablespoons cake flour 1 teaspoon baking
soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon group allspice
1 tablespoon finely grated lemon zest
-Preheat
the oven to 350 F.
-Melt 1/4 cup of the butter and pour into an 8-inch square
baking pan. Add 1/2 cup of the brown sugar, stirring until
smooth. Spread the mixture evenly over the bottom of the pan.
Arrange 2 cups of the blueberries over the sugar. Set aside
while you make the batter.
-Cream the remaining butter and sugar in a large bowl until
light and fluffy. Beat in the egg, then the coffee and molasses.
In a separate bowl, combine 1 1/4 cups of the cake flour,
soda, salt, spices, and zest. Stir into the molasses mixture.
Toss the remaining 1 cup of blueberries and the ginger with
the remaining flour in a small bowl. Gently fold into the
batter. Spread the batter evenly over the blueberries in the
pan.
-Bake for 35 to 45 minutes, or until the cake springs back
when lightly touched. -Loosen cake around the edges with a
knife and immediately invert it onto a serving platter. Serve
warm topped with Creme Fraiche or ice cream.
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Blueberry
Supremes
A star-shaped cup filled with blueberries and cream
cheese
1
(15-ounce) package refrigerated pie crusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blueberries
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
- Unfold
pie crusts; press out fold lines with a rolling pin on a lightly
floured surface. Cut with a 2 1/2-inch star-shaped cutter,
and fit into lightly greased miniature muffin pans.
-Bake at 350 for 7 minutes or until golden, Remove from pans,
and cool on wire racks.
-Bring 1/3 cup water and next 4 ingredients to a boil in a
heavy saucepan over medium heat. Boil, stirring constantly,
1 minute; remove from heat.
-Stir together cream cheese and next 3 ingredients.
-Spoon blueberry mixture into tart shells; pipe or dollop
with cream cheese mixture. -Sprinkle with additional powdered
sugar, if desired.
Yield:
20 tarts. Prep: 20 min., Bake: 7 min.
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Blueberry
Smoothie
Makes a tantalizing treat for two!
2
quarts (2 1/2 lbs.) frozen blueberries, slightly thawed; or
2 quarts free blueberries
1 quart pineapple-orange-strawberry juice blend; or pineapple-orange
juice
1 quart low-fat vanilla yogurt
8 tsp. Sugar
- In
a container of an electric blender, combine blueberries, juice,
yogurt and sugar.
-Blend until smooth, about 1 minute.
-Serve immediately in tall glass.
-Garnish with blueberry skewers spiraled with thin stripes
of orange peel, if desired.
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Blueberry
Lemonade
1 quart blueberries
1 cup sugar
1 cup fresh/frozen concentrate lemon juice
1 quart water
In
a food processor, combine berries, sugar, and lemon juice.
Puree until smooth. Strain the mixture through a fine sieve
into a pitcher and stir in the water.
Place ice cubes in a clear glass and top with blueberry lemonade.
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Double
Blueberry Cookie Pie
1 package (18 oz. Refrigerated sugar cookie dough, room temperature
1/3 cup all-purpose flour
3/4 cup sugar
dash of salt
3 cups fresh or frozen blueberries
1 tsp. lemon juice
1 cup heavy (whipping) cream, whipped
-Preheat
oven to 350.
-Spray a 9-inch pan and small cookie sheet with non-stick
cooking spray.
-In a small bowl, combine sugar, cookie dough and flour until
mixed.
-Remove about a quarter of the cookie dough; cover with plastic
and refrigerate for later use.
-With floured hands, press un-refrigerated dough onto bottom
sides of a prepared pan.
-Place in freezer to firm up, about 15 minutes.
-Using a slightly floured rolling pin on a lightly floured
surface, roll out refrigerated cookie dough to 1/4 inch thick.
-With a floured cookie cutter, cut out stars or other shapes;
place on greased cookie sheet.
-Bake cookie dough pie crust until golden, about 11 minutes;
put stars in the over for the last 6 min. Cool on wire racks.
-Meanwhile, in a medium saucepan, combine 1 cup of the berries,
sugar, and salt. -Stir in 2/3 cup water and lemon juice.
-Over medium-high heat, bring to a boil. Boil, stirring constantly,
until mixture thickens, crushing blueberries.
-Stir in remaining 2 cups blueberries; chill.
-Spoon blueberry mixture into cooled cookie shell.
-Decorate with the star-shaped cookies and whipped cream.
Yield:
8 delicious portions!
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Blueberry
Sauce
Bring on the pancakes!
In a sauce
pan, combine:
2 cups blueberries, fresh or frozen
1/3 cups flour
1/2 cup honey or corn syrup
enough orange juice to cover the berries
1 tablespoon grated orange rind
Bring
berries to a boil and cook for 3 minutes. In a bowl mix 2
tablespoons cornstarch and 1/2 cup cold water until smooth.
Stir mixture into hot berries and cook until thickened.
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Blueberry
Muffins
An old favorite
2 cups
flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 egg, well beaten 1 cup milk
1/3 cup cooking oil
1 cup blueberries, fresh or frozen
1 tablespoon sugar
-Sift
together flour, baking powder, salt, and 1/4 cup sugar. Combine
egg, milk, and shortening and add all at once to flour mixture.
Stir until dry ingredients are moist but still lumpy. Fold
in blueberries.
-Fill greased muffin pans 2/3 full. Sprinkle with 1 tablespoon
sugar. Bake in 400 F over about 25 minutes.
Yield:
1 dozen muffins.
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Blueberry
Crisp
Quick and delicious!
2 cups
flour
1-1/2 cup sugar
2 teaspoons baking powder
2 eggs 2 quarts blueberries, fresh or frozen
1/2 cup melted butter or cooking oil
2 teaspoons cinnamon-sugar
-Topping:
With a fork, mix until crumbly flour, sugar, baking powder,
and eggs. Use a chopping motion to make alot of little lumps.
-Place the blueberries in a greased 9" by 13" baking
dish. Sprinkle topping over fruit.
-Dribble butter/oil over the topping. Sprinkle with cinnamon-sugar.
-Bake in 375 F oven about 30 minutes until topping is lightly
browned and berries are bubbly.
-Especially good served with cold ice cream, yogurt, or applesauce.
Yield:
12 servings
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German
Blueberry Coffeecake
3
cups all-purpose flour
1-1/2 cup sugar
4 teaspoons baking powder
1/2 cup vegetable oil 2 eggs
1-1/2 cups skim milk
2 teaspoons vanilla
2 cups blueberries, fresh or frozen
-Sift
together flour, baking powder, and sugar. Add oil, milk, and
vanilla. Beat with electric mixer on medium speed 3 minutes.
-Add eggs and beat with mixer 2 minutes longer.
-Turn into greased 13x9 inch pan. Sprinkle blueberries evenly
over batter.
-Bake in preheated 350 F oven, 35 to 40 minutes, until lightly
browned. Cool slightly in pan. Cut in squares and serve faintly
warm.
Yield:
12-16 servings
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Blueberry
Oat Bran Muffins
1-1/4
cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 cup oat bran 2 eggs, beaten
3/4 cup skim milk
1/4 cup vegetable oil
1 cup blueberries, fresh or frozen
1/4 cup chopped walnuts or pecans
-Sift
together flour, baking powder, oat bran, and sugar into a
bowl.
-In a separate bowl, combine eggs, milk, and oil.
-Pour into dry ingredients. Stir briefly until mixed.
-Add blueberries and nuts and stir quickly again. Lumps of
flour may show.
-Fill greased muffin cups.
-Bake in preheated 425 F oven, 15 to 20 minutes, or until
golden brown.
Yield:
1 dozen muffins
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Country
Blueberry Pie
1/4
cup flour
1/2 cup sugar
1 teaspoon cinnamon or grated lemon peel
4 cups blueberries, fresh or frozen
Pastry for 2 crust pie
-Mix
sugar, flour, and seasoning. Combine with berries. Place in
pastry-lined 9-inch pie pan. Adjust top crust and flute edges.
Cut vents.
-Bake in preheated 425 F oven, 10 minutes; lower heat to 350
F and bake 35 to 40 minutes, until crust is lightly browned
and juice bubbles through steam vents.
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Double
Good Blueberry Pie
A favorite of Grandma Jones, with a wonderful fresh taste.
3/4 cup
sugar
3 tablespoons cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tablespoon lemon juice
baked, 9-inch pie shell
-Mix
sugar and cornstarch in saucepan, add water, and 2 cups berries.
Cook over medium heat, stirring until mixture is thick, clear,
and boiling. Remove from heat, stir in lemon juice, cool.
-Place remaining 2 cups of raw blueberries in pie shell. Top
with cooked blueberry mixture.
-Chill. Serve with 1/2 sweetened yogurt - 1/2 sweetened sour
cream sauce, if desired.
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