Blueberry Crisp
1 cup graham cracker crumbs
1/4 cup margarine or butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
4 cup fresh blueberries
2 tablespoons lemon juice
1 tablespoon water
whipped cream
Combine graham cracker crumbs and butter. Press 1/3 cup crumbs into a 1 1/2 quart baking dish. Stir together sugar, cinnamon, salt, nutmeg and cloves, then add vanilla. Sprinkle 2 cups of the blueberries over crumbs. Cover blueberries with 1/2 of the sugar mixture, then sprinkle with 1 tablespoon of lemon juice and water. Repeat layers with 1/3 cup crumbs, remaining blueberries, sugar mixture and lemon juice. Top with remaining 1/3 cup crumbs. Cover and bake for 40 minutes in a 350 degree oven. Increase to 400 degrees and bake 10 minutes longer. Cool for 30 minutes and serve with whipped cream.
Blueberry Lemon Bundt Cake
1 1/2 cup fresh blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and dour cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth. Bake at 350F for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Fresh Blueberry Pie
1 9 inch unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4 1/2 cups fresh blueberries
1 tablespoons lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice. Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries. Bake for 30 minutes at 425F, then cover with foil and continue baking for 20 minutes more.
Blueberry Sauce
1/2 cup blueberries
3 tablespoons water
1 tablespoon vegetable oil
2 teaspoons fresh lemon juice
3/4 teaspoon minced fresh ginger root
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
In a blender, puree all the ingredients. The sauce will separate if allowed to sit, so make it just before serving. Use as a dressing over a salad of thinly sliced oranges and sweet onions or serve with poached or grilled chicken or salmon.
Fresh Blueberry, Chevre and Tarragon Tart with Baby Greens in Honey Raspberry Vinaigrette
Tart pastry:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup softened butter
1 to 2 ounces cold water
Filling:
12 ounces cream cheese
12 ounces chevre
1 tablespoon fresh tarragon, chopped
2 large eggs
1 cup fresh blueberries
Honey Raspberry Dressing
1 cup fresh raspberries
2 ounces rice wine vinegar
2 ounces honey
16 ounces salad oil
baby greens or mesclun mix
Make pastry: In bowl, blend dry ingredients. With pastry blender or two knives, cut butter into dry ingredients until small crumbs form. Drizzle water over the crumbs and blend with fork. Bring together into a ball and flatten into a disc on a piece of plastic wrap. Chill 2 hours. Roll out dough to 1/4 inch thickness and place in an 11 inch fluted tart pan. Prick bottom with fork and parbake at 350F for 7 to 10 minutes.
Make filling: In mixer bowl with paddle attachment, combine the cream cheese, chevre and tarragon until smooth. Add the eggs, one at a time, scraping the bowl between eggs. Remove the bowl from the mixer and fold in the fresh berries; don't use frozen; they'll bleed into the filling. Pour the mixture into the parbaked shell and bake at 275F for 25 to 30 minutes or until golden and firm.
Make vinaigrette: In blender, combine raspberries, honey and vinegar. Puree until smooth. While blender is running, slowly add the oil and blend until emulsion forms.
To assemble: Toss the greens with the vinaigrette. Divide between plates. Place a wedge of the warm tart beside greens and garnish with a drizzle of vinaigrette and fresh berries.
Blueberry Oatmeal Bars
1 16.5 ounce can blueberries
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
2 cups flour
2 cups uncooked quick rolled oats
1 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup butter or margarine
3/4 cup powdered sugar
3 to 4 teaspoons milk
Drain blueberries; reserve 1 cup syrup; add water if necessary. Combine reserved syrup with cornstarch and lemon juice. Cook and stir until thickened. Stir in blueberries. Set aside. Combine flour, oats, brown sugar, baking powder, salt and allspice. Cut in butter or margarine with a pastry blender. Press 2/3 of mixture into greased 13 x 9 x 2 inch baking pan. Bake at 400F for 15 minutes or until lightly browned. Cool slightly. Spread blueberries over top. Crumble remaining flour/oat mixture over berries; press lightly. Bake at 400F for 20 to 25 minutes or until lightly browned. Cool in pan. Combine powdered sugar and milk. Drizzle over the top. Cut into bars. Makes about 3 1/2 dozen bars.
Purple Lady Salad
2 3 ounce packages strawberry gelatin
1 cup boiling water
1 15 ounce can crushed pineapple
1 16.5 ounce can blueberries in heavy syrup
1/2 cup chopped nuts
1 1/2 cups whipped dessert topping
In a large bowl, add boiling water to gelatin. Stir to dissolve. Add pineapple and blueberries; do not drain. Refrigerate until thick. Fold in whipped topping and nuts. Let chill for 2 hours and serve.
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. Serves 6 to 8.
Lemon Blueberry Chicken Salad
2 cups blueberries, fresh or frozen
3/4 cup lowfat lemon yogurt
3 tablespoons reduced calorie mayonnaise
1 teaspoon 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 minutes. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired. 4 servings.
Blueberry Supremes
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 350F 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. 20 tarts.
Baked Blueberry Pecan French Toast
Note: This dish requires preparation the night before serving. This dish is especially nice on cool mornings. When fresh blueberries are not available, frozen substitute nicely. You may try using other berries like blackberries or raspberries.
24 inch baguette
6 large eggs
1/2 teaspoon nutmeg; freshly grated
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans
1/2 stick + 1 teaspoon unsalted butter
1 1/4 teaspoon salt
2 cups blueberries
The night before, butter a 13 by 9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. In large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar. Pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to 1 day. The next morning, preheat oven to 350F. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400F. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread an bake 20 minutes, or until any liquid from blueberries is bubbling. Lightly dust with powdered sugar if desired and serve with hot blueberry syrup.
Forest Manor Blueberry Syrup
2 cups blueberries
1 cup warm water
1 cup pure maple syrup
2 tablespoons fresh squeezed lemon juice
In a saucepan, cook berries and maple syrup over moderate heat until berries have burst and released their juices, about 3 minutes. Pour syrup through a sieve into a heat proof pitcher, pressing on solids. Stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
Blueberry Streusel Muffin
1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all purpose flour, divided
2 tablespoons butter or margarine
1/2 cup uncooked regular oats
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries
Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk, oil and egg; add to flour mixture, stirring just until moistened. Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two thirds full; sprinkle batter with oat mixture. Bake at 400F for 15 to 20 minutes or until golden brown. Remove immediately from pans and cool on wire racks. 1 dozen.
Blueberry Smoothie
1 pint fresh blueberries or 2 cups frozen blueberries, slightly thawed
1 cup pineapple, orange and strawberry juice blend or pineapple orange juice
1 8 ounce container lowfat vanilla yogurt
2 teaspoons sugar
In the container of an electric blender, combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired. 2 servings.
Blueberry Lust
1 cup blueberries
1 fresh banana
1/2 cup pineapple juice
Put all in blender and whirl away. Pour in tall glass and enjoy.
Blueberry Barbecue Sauce
1 teaspoon olive oil
1/4 cup chopped onions
1 jalapeno, seeded and chopped
1 pint fresh blueberries
2 tablespoons rice wine vinegar
1 1/2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1/4 cup water
Saute the onions and jalapeno in olive oil over medium high heat in a small saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook at a low boil for 15 minutes, stirring often. Puree the sauce in a blender or food processor until smooth.
Blueberry Bear Claws
6 tablespoons sugar, divided
1/4 cup butter
1/4 cup almond paste
1 cup vanilla wafers, crushed
1 tablespoon milk
1 16 ounce package hot roll mix
1 1/4 cups blueberries, fresh or frozen
1 egg, beaten
lemon icing
sliced almonds, optional
Cream 4 tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs, mix well. Add milk to moisten and set aside. Add remaining sugar to roll mix and prepare dough according to package directions. Let rest 5 minutes. Roll into 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries. Starting on long side, roll up, seal and cut into 8 3 inch pieces. Make 4 evenly spaced slashes part way through each piece, bend into a curve so slashes open slightly. Place on greased sheet pans and let rise until doubled. Brush with beaten egg. bake at 400F 15 to 20 minutes or until lightly browned. Drizzle with lemon icing. Garnish with sliced almonds.
Lemon Icing
3 tablespoons water
1 tablespoon lemon juice
2 cups confectioners' sugar
Place water and lemon juice in a small bowl. Gradually sift confectioners' sugar into bowl, stirring to create a thick, white glaze. If mixture is too thin, add more sifted confectioners' sugar. If mixture is too thick, add a little more water.
Blueberry Pudding
2 cups bread crumbs
4 cups milk
4 eggs, separated
1 cup brown sugar
grated lemon peel
2 tablespoons butter
1 1/2 cups ripe blueberries
1/3 cup white sugar
4 egg whites
1/2 cup sugar
Mix the bread crumbs with the milk and let them set until soft. Beat the yolks of the eggs and add the brown sugar and the grated lemon peel. Soften the butter and beat it into the egg mixture, then combine with the softened crumbs. Fold in 1 cup sweetened berries. Turn the mixture into a buttered pudding dish with a wide top and bake until firm about 1 hour in a moderately slow 325F oven. Be careful; overcooking will make it watery. Remove from oven and top with remaining 1/2 cup of blueberries while the pudding is steaming hot. Let it set until cool. Top with a meringue made by beating the whites of the eggs until stiff and adding white sugar. Put the pudding in a slow 300F oven until the meringue is golden in color, but not brown. The combination of cooked and uncooked berries is delicious.
Blueberry Surprise
2 cups blueberries
1/3 cup sugar
1 can crushed pineapple in juice undrained
1 package white cake mix
1/2 cup chopped walnuts
3/4 cup butter melted
Layer first 5 ingredients in a greased 9 x 13 pan. Dribble margarine over all. Bake 1 hour at 350F.
Blueberry Oatmeal Muffins
1 cup uncooked oatmeal
1 cup orange juice or 1 cup apple juice
3 cup all purpose flour
4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup vegetable oil
3 eggs beaten
1 1/2 cups fresh or frozen blueberries
1 tablespoon grated orange peel or 1 1/4 teaspoon vanilla
Topping:
1/2 cup finely chopped nuts
1/3 cup sugar
1 teaspoon ground cinnamon
These muffins have a nice texture and are moist, with crispy sugar tops. Combine the oatmeal and juice; set aside. In a large mixing bowl combine flour, baking powder, salt, soda and sugar. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs and vanilla extract, if you are using it. Stir only until ingredients are moistened. Carefully fold in berries and orange peel, if you are using. Spoon batter into greased or paper lined muffin tins, filling about 3/4 full. Combine nuts, sugar and cinnamon. Sprinkle heavily over muffins and bake at 400F for 15 minutes or until done. Remove from tins and serve warm or cold. Makes 24 muffins.
Blueberry Lemonade
3 cups blueberries
3/4 cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
ice cubes
Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses.
Blueberry Dump Cake
1 package Duncan Hines Moist Deluxe Yellow cake mix
1 20 ounce can crushed pineapple in heavy syrup; don't drain
2 cups pecans, chopped
1 stick butter, NOT margarine
1 quart fresh or 1 pound frozen blueberries or 1 can blueberry pie filling
3/4 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
Preheat oven to 350F. Grease and flour a 9 x 13 inch pan. If using frozen berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool. In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix and pecans. Mix until all is moistened. Into greased pan, pour undrained pineapple to make an even layer. Do not stir. Using hands, sprinkle cake mix mixture over berry mixture, working out lumps in cake mix. Spread evenly. Do not stir. Bake at 350F for 1 hour.
Wild Blueberry Chicken Breasts
1/2 teaspoon Cajun spice or more to taste
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup red wine
2 cups wild blueberries
1 teaspoon grated lemon rind
salt and pepper to taste
Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. If thick, cover and cook for 3 to 4 minutes more. Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bit of chicken from pan. Add red wine and cook down until most of the liquid is evaporated. Add wild blueberries, lemon rind and salt. Simmer for 5 minutes. If wild blueberries are frozen, cook until berries are heated through. Add salt and pepper to taste. Remove from heat and let sit for 5 minutes for flavors to blend. Spoon over chicken breasts and serve.
Blueberry Onion Sauced Pork Tenderloin
3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes
Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce. 4 servings.
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