Recipes
Simple Blueberry Pie by Lisa Olmstead
2 cups of blueberries
1/2 cup sugar
1 tsp. cornstarch
pie shells
Cook blueberries, and sugar on stovetop on medium heat until gooshy. Add cornstarch when berries are cooked thoroughly, soupy and stir well.
Pour into pie crust and put second on top. Make slits in crust (4)
Bake at 375 degrees for 30 minutes or until brown. Serve with vanilla ice cream-yummy.
Easy Bueberry pie recipe
INGREDIENTS:
2 cups of blueberries
1 can (8 to 9 ounces) crushed pineapple in syrup
1 package (8 ounces) cream cheese, room temperature
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pastry shell, 9-inch
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup whipping cream, whipped
PREPARATION:
Drain pineapple, reserving syrup. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.
By: Diane Rattray, About.com
Miniature Blueberry Cheesecakes
Prep: 10 minutes
Chill: 2 hours
Yield: 24 cheesecakes
8 oz. cream cheese-room temp.
3/4 cup sugar
2 tsp. finely grated lemon zest
1 tsp. vanilla extract
1 pint blueberries
24 vanilla wafers
1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
2. Cut 24 small rounds of waxed paper and fit into a cup of a 24 cup miniature muffin tin. Divide blueberry mixture among cups, spooning mixture on top of waxed paper. Gently smooth with a spatula or back of teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
3. To remove cheesecakes run a warm thin knife around each then slide tip of knife under and lift out.
1 cheese cake per serving:
80 calories, 5g fat (2g sat fat) 10 mg chol, 1 g fiber, 1 g protein, 9 g Carb, 47 mg sodium.
(www.allyou.com August 1, 2008 edition)
Old Fashioned Blueberry Streusel Muffins
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup frozen (thawed and drained)
Heat oven to 400°. Prepare struesel topping (listed below). Grease the bottoms of 12 medium muffin cups or insert paper muffin cups. Beat milk, sugar, oil, vanilla, and egg. Stir in flour, sugar, baking powder, and salt and mix just until flour is moist. Batter will be lumpy. Fold in blueberries. Divide evenly among muffin cups. Sprinkle with 2 teaspoons of the streusel topping and bake 20 - 25 minutes until golden brown. Makes 12 muffins.
Streusel Topping
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm butter or margarine1/4 teaspoon ground cinnamon
Mix all ingredients until crumbly.
(Author unknown)
Blueberry Coffee Cake
INGREDIENTS:
3 cups fresh or frozen bluberries
1 Cup Georgia Pecans
2 cups sugar divided
3/4 cup butter/softened
3 eggs lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees.
Combine blueberries, pecans and 1 cup of sugar in the bottom of a 9 inch square baking pan. Use less sugar if the blueberries are sweet.
Cream butter and remaining sugar (1 cup) in large bowl of electric mixer. Add eggs one at a time beating well after each addition. Mix in vanilla extract. Comine flour, baking powder and salt add to creamed mixture and mix well. Drop batter in large dollops over berry mixture spread carefully to cover berries. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon sprinkle over butter for topping. Bake for 50 minutes or until wooden pick comes out clean from cake portion. 8-10 servings.
Retrieved from the Market Bulletin
Lauren McMann
Blairsville, GA
Fresh Blueberry Sauce
INGREDIENTS:
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
PREPARATION:
Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream.
Blueberry Pound Cake
Submitted by Belinda Mewbourne
1 cup + 2 TBSP. of butter or margarine (Belinda uses butter)
2 1/4 cups of sugar (take 1/4 cup and set aside)
4 eggs
1 teaspoon vanilla
3 cups all purpose flour (take 1/4 cup and set aside)
1 teaspoon of baking powder
1/2 teaspoon salt
2 cups of fresh or frozen blueberries
Grease a 10" bundt pan with the 2 TBSP. of softened butter.
Sprinkle the inside of the pan with the 1/4 cup of sugar and set the pan aside.
Cream butter, gradually adding the remaining 2 cups of sugar, beat well. Add eggs one at a time, beating well after each egg. Add vanilla and mix well.
Combine 2 3/4 cups of flour, baking powder and salt gradually add the creamed mixture. Dredge blueberries in the 1/4 cup of flour, stirring the berries to coat well. Fold blueberries into the batter and pour into prepared pan. Bake at 325 degrees for 1 hour. Remove from pan and cool.