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Cooking For Fun
Blueberry Patch

Blueberry is the edible berry of a plant of the same name. They belong to the Vaccinium genus, and there are many varieties, ranging in color from purplish blue to blue black. They grow singly, or in clusters on bushes from one to twenty feet high, on mountains and swamps and need an acidic soil. Blueberries in the wild state can be found from the northern tip of Alaska all the way to Florida. They also grow profusely in other continents, even above the artic circle, and they are very prized wherever they grow. Bilberries and Whortleberries are blueberry varieties.

There is general confusion about the difference between blueberries and huckleberries, since the words are used interchangeably. Generally speaking, the lighter berries are called blueberries, and the darker blacker ones are called huckleberries. Blueberries (Vaccinium) have tiny unnoticable seeds, while the huckleberries (Gaylussacia) have ten hard seedlike nutlets. Huckleberries are always wild, but blueberries are cultivated for commercial crops as well as growing wild.

Blueberries are an old Indian food. They were a major food supply for many tribes who ate them fresh or cooked with meat, or dried them in large amounts for winter use.

Blueberries are the only pleasant aftermath of a forest fire, because they will grow in abundance on burnt over ground. I bet many of us fondly remember being in the country, picking blueberries off the bush, and popping them into our mouths, eating more than what went into the pail :-) A good way of picking them off the bushes is putting plastic or cloth under the bushes and shaking down the berries. To clean a large amount of berries, put them into a large holed sieve. The small green berries will fall through along with pieces of stem, odd leaves, etc.

Availability: Peak crops are in June, July and August with small amounts available in May and September. Of course canned and whole frozen blueberries are available year round. Major sources are New Jersey, Michigan, Massachusetts, and Washington.

Purchasing Guide 

Select clean, plump, dry berries with a deep blue or black color. One pint equals 2 cups of blueberries.


*Fresh - room temperature: 1 to 2 days
*Fresh, refrigerator shelf, in moisture proof wrapping: 1 to 2 days
*Fresh, refrigerator frozen food compartment, prepared for freezing: 2 months
*Fresh, freezer, prepared for freezing: 1-1/2 years
*Canned, kitchen shelf, unopened: 1 year
*Canned, refrigerator shelf, opened and covered: 2 to 4 days
*Wild berries, kitchen shelf, dried and in jars: 1 month

Nutritive Food Values 

Fair amounts of vitamin C and iron.

Calorie Count:
*Fresh berries, 3 1/2 ounces - 62 calories
*Canned in water, 3 1/2 ounces - 39 calories
*Canned in extra heavy syrup, 3 1/2 ounces - 101 calories
*Frozen in syrup, 3 1/2 ounces - 105 calories
*Frozen without syrup, 3 1/2 ounces - 62 calories

Basic Preperation: Wash berries before using. Do not allow them to soak in water. Look over and remove any stems or leaves. Most berries sold in the supermarkets come without stems and leaves, but it doesnt hurt to look them over. I suggest you remove the plastic wrap they put on top of the berries. It keeps in moisture and the berries spoil more quickly. I've kept them in the little green cardboard containers they come in, without the wrapping, for about a week with no problem.

Freezing Blueberries 

*To Freeze: Use firm fully ripe berries. Wash and drain well. Pour unsweetened berries into freezer containers allowing 1/2 inch headspace.

*Freeze, Dry Sugar Pack: Fill leakproof feezing containers with blueberries. Use 1 pound sugar to 4 pounds berries. Continue, alternating adding berries and sugar until the container is filled, allowing 1/2 inch headspace at the top for expansion. Seal, freeze immediately, and store at 0 degrees farenheit or
below. This is a good method for freezing blueberries to be used in pies.

Drying Blueberries 

*To Dry: Spread in a single layer on a tray in the sun during the day and place in a warm room at night until berries are dry and hard. Pack berries into a sterilzied jars. Heat at lowest oven temperature for 20
minutes. Cool, cover and store in a cool place. Use as you would raisins.

Norwegian Blueberry Soup
1 envelope unflavored gelatin
1/4 cup cold water
4 cups fresh orange juice (or use Tropicana homestyle or grovestand)
3 tbsp fresh lemon juice
1/4 cup sugar
2 cups fresh blueberries, washed
Fresh mint for garnish

Soften gelatin in cold water in a custard cup. Place in a pan of hot, not boiling water until melted and ready to use. Combine orange and lemon juices, sugar, and melted gelatin. Stir until the sugar and gelatin are dissolved. Chill until the mixture begins to thicken. Spoon into chilled cups. Garnish with fresh mint.
Serves 6 to 8.

Gingered Fresh Blueberry Compote
2 cups fresh blueberries
1 cup fresh orange juice
1 tbsp fresh lemon juice
1/4 cup confectioner's sugar
2 tbsp minced preserved ginger
Fresh mint leaves for garnish

Wash blueberries and place in a serving bowl. Combine next 4 ingredients and pour over the blueberries.  Chill for 1 to 2 hours. Serve in sherbert glasses or fruit dishes. Garnish with mint leaves. Makes 6 servings.

Blueberry Orange Bread
2 tbsp butter
1/4 cup boiling water
Orange juice about 2/3 cup
4 tsp grated orange rind
1 egg
1 cup sugar
2 cups sifted all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup washed, fresh, or drained thawed frozen blueberries
2 tbsp honey

Preheat oven to 325 F. Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 tsp
rind. Beat egg wtih sugar until light and fluffy. Add sifted dry ingredients alternately with orange liquid, beating until smooth. Fold in berries. Bake in a greased fancy 1-1/2 quart baking dish or 9x5x3 loaf pan for about 1 hour and 10 minutes. Turn out on rack or tray. Mix 2 tbsp orange juice, 1 tsp rind, and
honey. Spoon over hot loaf. Makes 1 loaf.

Fresh Blueberry Cake
1 1/2 cups sifted all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 tsp vanilla extract
1 egg
2/3 cup milk
1 1/2 cups fresh blueberries, washed
2 tbsp all purpose flour
1 tbsp sugar
Lemon Sauce* recipe follows

Preheat oven to 350 F. Sift flour with baking powder and salt. Gradually blend sugar with shortening
and vanilla. Beat in egg. Add flour mixture alternately with milk. Combine blueberries, 2 tbsp flour and 1 tbsp sugar and fold into the batter. Turn into a well greased lightly floured cake pan (9x9x2). Bake at 350 F for 1 hour or until cake tester or toothpick inserted in center comes out clean. Turn out onto wire
rack. Serve warm or cold, cut into squares, with lemon sauce. Serves 9.

Lemon Sauce
1/2 cup sugar
1 tbsp cornstarch
1/4 tsp salt
1/4 cup cold water
3/4 cup boiling water
3 tbsp fresh lemon juice
1 tsp grated lemon rind
1/2 tsp vanilla extract
2 tbsp butter

Combine sugar, cornstarch and salt. Gradually stir in cold water. Gradually stir in boiling water and cook for 3 minutes or until smooth, clear and thickened slightly. Stir in remaining ingredients. Serve over fresh blueberry cake. Makes 1-1/2 cups.

Blueberry Shortcake
3 cups sifted all purpose flour
4 1/2 tsp baking powder
1 tsp salt
1/3 cup sugar
3/4 cup shortening
2 eggs beaten
2/3 cup light cream or milk
2 tbsp butter or margarine
Fresh blueberry sauce (recipe follows)
Heavy cream whipped

Preheat oven to 425 F (yes 425). Sift dry ingredients. Cut in shortening. Stir in eggs and enough cream to moisten dry ingredients. Divide dough and pat half into 9-inch layer cake pan. Brush with butter. Roll out remaining dough and put on top. Bake at 425 F for about 25 minutes. Split and fill with half the sauce. put the other layer of shortcake on top and spoon the remaining sauce over the top and garnish with
whipped cream. Serves 6 to 8.

Fresh Blueberry Sauce
8 tsp cornstarch
2 cups water
2 cups fresh blueberries
1 cup sugar
2 tbsp butter or margarine
2 tsp fresh lemon juice

In a small saucepan mix the cornstarch with the water until smooth. Add the blueberries, and sugar and cook over low heat until thick and transparent, stirring constantly. Blend in the butter and lemon juice.  Makes 3 cups sauce.

Blueberry Parfait

Put a spoonful of blueberry sauce (recipe follows) in each parfait glass. Fill with vanilla ice cream or lemon sherbert. Freeze until firm. Just before serving, top with fresh blueberries.

Blueberry Sauce
2 cups fresh blueberries
1/3 cup sugar
1 tbsp fresh lemon juice
1/4 tsp salt
1/2 tsp vanilla extract

Wash and crush blueberries. Add sugar, lemon juice and salt. Mix well. Place in a saucepan. Bring to boiling point and boil for 1 minute. Add vanilla extract. Chill. Serve over puddings, cakes, or ice cream.  Makes 1 1/2 cups.

Savory Wild Blueberry Chicken Breasts
1/2 tsp Cajun spices (or more, to taste)
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 med onion, finely chopped
2 tsp olive oil
1/3 cup red wine
2 cups Wild Blueberries
1 tsp grated lemon rind
1/4 tsp salt (optional)

Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bits of chicken from bottom of 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 blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve. Serves 4.

Blueberry French-Toast Shortcakes
2 pints blueberries, fresh or thawed
1/4 cup maple syrup
1/2 tsp grated lemon peel
3/4 cup milk
1/4 tsp cinnamon
1/4 cup butter or margarine
1 tbsp lemon juice
2 tbsp sugar
1/8 tsp salt
4 eggs
1/2 tsp vanilla
8 slices day-old bread
Maple Whipped Cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 cup chopped walnuts, lightly toasted

Mix blueberries, syrup, lemon peel and juice; let stand at room temperature 1/2 hour, stirring occasionally. With rotary beater beat eggs slightly, milk, sugar, vanilla, cinnamon and salt. Dip bread in egg mixture. Fry in hot butter in large skillet until golden brown. Serve at once.

Maple Whipped Cream: Beat the heavy cream with the maple syrup until soft peaks form.

To serve: Fill and top 2 slices of French toast with maple whipped cream and blueberries. Sprinkle with walnuts. Makes 4 servings.

Whortleberry Pudding
1 cup white cornmeal
2 cups hot milk
1/2 cup molasses
1 quart blueberries

Stir the cornmeal, milk and molasses together over hot burner until the mixture thickens. Add blueberries and pour into a 2-quart deep bowl. Gather a (muslin) cloth around the bowl and tie it tightly leaving room for the pudding to swell. Lower the bowl into boiling water and allow to simmer for 3 hours. To remove the pudding from the bowl, dip it in cold water and turn it out onto a plate.

No-Cook Blueberry Pudding
1 (14-oz) can sweetened condensed milk
1 egg (or Egg Beaters)
1/4 cup lemon juice
8 oz plain yogurt
2 cups blueberries, washed and drained

In bowl mix well the milk, yogurt, egg and lemon juice until mixture starts to thicken. Stir in blueberries. Cover and chill at least 2 hours. Makes about 3 cups. Use as a pudding topped with additional berries or as a filling for crepes or torte.

Blueberry Salad
(from Jeffrey Heirlooms Family Recipes)
2 boxes (3 oz ea) red rasberry jello
3 cups hot water
3/4 cup cold water
1 envelope plain gelatin
1/2 cup cold water
1 cup evaporated milk (not sweetened condensed milk)
1 cup sugar
1 tsp vanilla
1 pkg (8 oz) cream cheese
1/2 cup chopped walnuts
1 can blueberry pie filling

First layer: Dissolve 1 box red rasberry gelatin in 2 cups hot water.  Let set in refrigerator until firm before making and adding next layer.

Second layer: Dissolve 1 envelope plain gelatin in 1/2 cup cold water. Heat 1 cup cream or evaporated milk and 1 cup sugar until hot without boiling. Mix into gelatin mixture, add vanilla and cream cheese and blend with mixer. Add nuts and pour over first layer. Let set until firm before adding third layer.

Third layer: Dissolve 1 box red rasberry gelatin in 1 cup hot water. Add 3/4 cup cold water and 1 can blueberry pie filling. Add to other 2 layers and chill until set.

Blueberry Pancakes
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/2 to 3/4 cup milk
1 tbsp honey or sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
1/2 cup fresh blueberries
Melted butter for cooking
Butter and maple syrup to serve

In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Make a well in the center. In a 2 cup measure or pitcher, whisk together the buttermilk, 1/2 cup milk, honey or sugar, melted butter and vanilla extract. Pour into the well in the flour mixture and, using a wire whisk or fork, stir until just combined, adding a little more milk if batter is too thick. Do not overbeat - a little unblended flour will not matter. Stir in the blueberries.

Put a large skillet or griddle (preferably nonstick) over medium heat, and brush with a little melted butter. Drop the batter by large spoonfuls onto the hot skillet or griddle and cook for about 1 minute until the edges are set and surface is covered with bubbles. Turn and cook for another 30 seconds, until just golden on the bottom. Transfer to a heatproof plate or baking sheet and keep warm in a medium-low oven. Continue making pancakes until all the batter is used. Serve hot with butter and syrup. Makes about 12 pancakes.

Blueberry Betty
6 tbsp butter or margarine
2 cups 1/2-inch white bread cubes
2 cups blueberries
4 tsp fresh lemon juice
1/2 cup firmly packed dark brown sugar
Whipped cream

Preheat oven to 350 F. Melt butter and mix with bread cubes. Put 1/3 of bread cubes into a baking dish and top with 1 cup of blueberries. Sprinkle with half the lemon juice, and half the brown sugar. Repeat, ending with bread. Bake at 350 F for 20 minutes. Top with whipped cream or vanilla ice cream. Serves 4.

Blueberry Upside Down Cake
2 tbsp butter
1 cup firmly packed light brown sugar
2 cups fresh blueberries, rinsed and drained
3 egg yolks beaten
1 cup sugar
5 tbsp milk
1 cup sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
3 egg whites beaten
Whipped cream

Preheat oven to 350 F. Melt butter in the bottom of a baking pan (9x9x2). Sprinkle with brown sugar. Add blueberries. Beat egg yolks and stir in sugar. Beat in milk, flour, baking powder and salt. Beat egg whites until stiff. Bold into cake batter. Pour batter over blueberries.

Bake at 350 F for 45 minutes until cake springs back when lightly touched. Loosen edges; turn out into a serving platter. Cut into squares. Serve with whipped cream sweetened if desired. Makes nine 3-inch squares.

Blueberry Cake
1 pint blueberries
2 1/4 cups flour
1/2 cup sugar
1 1/2 sticks margerine
1 tsp baking soda
1 egg
1/2 cup plain yogurt
1 tsp lemon or orange juice

Preheat the oven to 400 F. Grease a 9-inch round springform pan. Use a strainer to wash and drain the blueberries. Put the berries in a bowl. In another bowl, put 2 cups of flour and the sugar. Cut the margarine in little pieces and mix it into the flour mixture until it looks like coarse meal. In another small bowl, mix the remaining 1/4 cup flour with the baking soda. Set aside 1-1/2 cups of the flour-butter mixture. This will be the topping. Combine the rest of the flour-butter mixture with the 1/4 cup flour-baking soda mixture. This will be for the batter.

In another bowl, beat the egg. Add the yogurt and lemon or orange juice and beat well. Add this to the batter and stir only until blended. Add 1 cup of berries, but be careful you don't mash the berries when you mix them in. Spread the batter evenly in the pan. Scatter the rest of the blueberries on top. Sprinkle on the topping. Put the cake pan on a cookie sheet so it won't leak into the oven. Bake for about 1 hour. Check it in about 45 minutes to see if it's done. Press the top of the cake with your finger. It is done if it springs back. Remove from the oven, and allow to cook before cutting into wedges. This cake freezes well. Serves 8.

Blueberry Muffins
1/3 cup butter at room temperature
2/3 cup sugar
2 large eggs
2 cups all purpose flour, sifted
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup fresh blueberries, washed and drained

Preheat oven to 375 F. Combine the butter and sugar together until fluffy. Beat the eggs and add to the butter mixture. Blend well. Sift the flour, baking powder and salt together in a smaller bowl, and add to the butter mixture alternately with the milk. Stir in the blueberries and spoon into greased muffin tins until two-thirds full. Bake for 25 minutes. Makes 12 muffins.

Cream Cheese & Blueberry Cinnamon Rolls
1 lb loaf frozen bread dough
4 oz cream cheese, softened (regular, low, or non-fat all work fine)
1/3 cup brown sugar
1-2 tsp cinnamon
1 cup blueberries - fresh or frozen (thawed)
Butter Flavor cooking spray
1 cup sifted powdered sugar
2 tbsp milk

Thaw bread in refrigerator overnight. Preheat oven to 350 F. Turn dough out onto a lightly floured surface. Roll dough into 12xl6 rectangle and spray surface with the cooking spray. Spread evenly the cream cheese over the dough. Combine brown sugar and cinnamon; sprinkle mixture over the rectangle. Sprinkle with the blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal, but do not seal ends. Cut roll into 12 1-inch slices; place slices, cut side down, in a sprayed 9xl3 baking pan. Spray tops with the butter cooking spray. Cover with plastic wrap and let rise in a warm place, free from
drafts, until doubled in size. Remove wrap and bake at 350 F for 20-30 minutes, or until lightly browned. Combine the powdered sugar and 2 tbsp milk, stirring well. Drizzle over the warm rolls.

CFF Shared by Amy

Blueberry Lemon Cake
1 egg
1 cup sugar
1/4 cup butter, melted
1 1/2 cup flour
1 tsp baking powder
1 cup sour cream
1 (8-oz) pkg cream cheese, softened
1/2 cup confectioners' sugar
1 cup fresh blueberries
2 tbsp lemon juice

Combine egg, sugar, sour cream, lemon juice and zest. Mix dry ingredients in a separate bowl. Combine the two mixtures. Pour into greased flan pan. Bake at 350 F for approximately 20-30 minutes. In separate bowl, combine softened cream cheese and confectioners' sugar until creamy. Add lemon juice. After cake has completely cooled, turn onto serving plate. Fill the inset with cream cheese and top with fresh blueberries. This recipe was a winner at the Tennessee State Fair by Anna Mora.

Blueberry Lemon Blintzes
1 egg
1 egg yolk
1/4 tsp salt
2/3 cup all-purpose flour
4 tsp butter
1 cup pressed cottage cheese
1 egg yolk
2 tbsp granulated sugar
1 tsp all-purpose flour
1/2 cup blueberries (fresh or frozen)
1/2 tsp grated lemon rind

In blender or using electric mixer, combine egg, egg yolk, salt and 3/4 cup water. Blend in flour until smooth; transfer to bowl. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.

Melt 2 tsp of the butter. Heat 7-inch crepe pan over medium-high heat; brush lightly with some of the melted butter. Stir batter; pour 3 tbsp into pan, tilting to spread. Cook for 45 to 60 seconds or until set and no longer moist in centre. Invert onto tea towel. Repeat with remaining butter and batter, placing waxed paper between each.

Filling: In bowl, beat cottage cheese until fluffy; beat in yolk, sugar, and flour. Gently fold in blueberries and lemon rind. Spoon heaping tbsp along centre of 1 blintz. Fold 1 edge over filling; fold opposite edge over, then ends, to form envelope. Repeat with remaining filling and blintzes. (Blintzes can be prepared to this point, wrapped individually in plastic wrap and frozen in airtight container for up to 2 weeks.)

In nonstick skillet, melt remaining butter over medium-heat; fry blintzes for 2 minutes per side or until warmed through. (Alternatively, fry frozen blintzes for 4 minutes per side or toast in 425 F toaster oven for 15 minutes.) Makes 8 blintzes, or 4 servings.

Tip: This recipe is easily doubled but use 3 whole eggs instead of 1 eggand 1 egg yolk in the batter, and 1 whole egg instead of 1 egg yolk in the filling.

Warm Blueberry Cake with Cream
1/2 cup butter, softened
1 cup plus 2 tbsp sugar
2 eggs
1 tsp lemon zest, grated
1 tbsp lemon juice
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup blueberries, divided
1 cup whipping cream
2 tbsp sugar
2 tbsp lemon or orange liquor

Preheat oven to 375 F. Grease a 9" spring form pan. Line bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle remaining berries and 2 tbsp sugar. Bake 40 minutes, cool 10 minutes.

Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pan. Place on serving plate.  Serve warm with cream.

Blueberry Dumplings
Mother S.E. Barton
2 1/2 cups blueberries
1 tbsp lemon juice
1 cup flour
2 tsp baking powder
1 tbsp butter
1/2 cup milk

Mix blueberries, 1/3 cup sugar, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Sift flour, 2 tbsp sugar, baking powder and 1/4 tsp salt together; cut in butter till consistency of coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tbsp into simmering blueberry mixture. Cover tightly; cook over low heat for 10
minutes without removing cover. Yield 6 servings.

CFF shared by Barb Watt

Blueberry Flummery
2 cups blueberries, washed
1 cup water
1/4 cup cornstarch
3/4 cup sugar
1/8 tsp salt
Juice of 1/2 lemon
Sour cream

Put blueberries in saucepan with 1 cup water and simmer for 5 minutes. Put through a sieve***. Add additional water to make 2 1/2 cups. Mix cornstarch, sugar and salt. Stir in the 2-1/2 cups of sieved berry mixture. Cook stirring until thickened and clear. Add lemon juice. Cool, stirring occasionally. Chill. Serve with sour cream. Makes 4 servings.

Note: Thicken without sieving if desired. Reduce cornstarch to 3 tbsp.

Blueberry Waffles
2 eggs, seperated
1 1/2 cups milk
1/2 cup melted butter or margarine
2 cups sifted all purpose flour
2 tsp baking powder
1 tbsp sugar
3/4 tsp salt
1 cup fresh blueberries, washed

Beat egg whites and set aside. Beat egg yolks; add milk and butter.  Sift dry ingredients; add egg mixture; mix until smooth. Fold in egg whites and berries. Bake in a hot waffle iron. Serve with syrup or hot blueberry sauce. Makes 6 waffles.

Blueberry Buckle
1/4 cup butter or margarine
3/4 cup sugar
1 egg
2 cups sifted all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh blueberries, washed
Crumb topping (recipe follows)

Preheat oven to 375 F. Cream butter, add sugar and beat until light.  Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in berries. Pour into a greased 9x9x2 pan. Sprinkle with crumb topping and bake at 375 F for about 35 minutes. Makes 6 to 9 servings.

Crumb Topping
1/4 cup butter, softened
1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp ground cinnamon

Mix all ingredients together until crumbly, and put on top of Blueberry Buckle.

Fresh Blueberry Pie
1 cup sugar
1/4 cup all purpose flour
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated lemon rind
4 cups fresh blueberries, washed
1 tbsp fresh lemon juice
Pastry for a 2 crust 9-inch pie, unbaked
2 tbsp butter

Preheat oven to 425 F. Line a 9-inch pie pan with first crust that has been rolled into 1/8 inch thick. In a bowl, combine the first 7 ingredients. When ingredients are mixed, put into pie crust. Dot top of the blueberry mixture with butter or margarine. Roll the 2nd pastry crust into 1/8-inch thickness and put on top of the blueberries. Trim the crust, turn under and flute edge. Cut a gash in top crust to allow steam to escape. Bake at 425 F for 40 minutes or until crust is brown. Serves 6.

Blueberry Sour Cream Pie
1 unbaked pie crust
1 cup sour cream, at room temperature
3/4 cup sugar
2-1/2 tbsp flour
1 egg, beaten, at room temperature
1 tsp vanilla
1/4 tsp salt
2 cups fresh blueberries
6 tbsp flour
2-3 tbsp chilled butter
1/3 cup chopped pecans
2 tbsp sugar

Preheat oven to 400 F. Prick crust on sides and bottom; pre-bake 5 minutes. Cool. Mix filling ingredients, except blueberries, to blend. Stir in blueberries. Spoon into pie shell. Bake until filling is just set,
about 25 minutes.

To make topping: Using a pastry blender or fork, cut butter into flour until mixture resembles coarse meal. Stir in pecans and sugar. Spoon over pie; bake until topping browns lightly, about 12 minutes

This pie is a sweet, slightly tangy taste of summertime. You can use frozen blueberries, but it's best made with fresh berries (and best of all if you picked the berries yourself!). Serves 8.

Note: To avoid burning the crust, cover the edges with aluminum foil while the topping is browning.

CFF Shared by Audree

Margaret's Blueberry Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 cup milk
1 cups flour
4 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
2 cups blueberries

Cream the shortening. Add the sugar and beat until creamy.  Add the eggs and beat until light and foamy. Mix together and sift the flour, baking powder, salt and nutmeg (or coriander), and add alternately to the creamed mixture with the milk. Fold in the blueberries. Bake in two well-greased 9 or 10-inch cake pans. In 375 oven, for 25 to 30 minutes. Remove from the oven. Allow to cool for 10 minutes in the pans, then turn onto cake rack. When cool put together the layers with frosting or whipped cream.

Berry Cobbler
1/3 to 1/2 cups sugar
1 tbsp cornstarch
3 cups fresh or frozen blueberries, thawed if frozen
OR 3 cups fresh or frozen blackberries, thawed if frozen
OR 3 cups diced peaches, fresh or frozen, thawed if frozen
4 tsp lemon juice
1 tsp fresh grated lemon peels
1 tsp ground cinnamon
1/8 tsp salt
1 cup flour
3 tbsp sugar
1-1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 egg whites, slightly beaten
1/3 cup skim milk

Combine sugar and cornstarch in saucepan; add blueberries (or other fruit), lemon juice, lemon peel, 1 tsp cinnamon and 1/8 tsp salt. Cook and stir over medium heat for 4 to 6 minutes or until thickened. Place in 4-cup baking dish.

To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt.  In separate bowl, combine egg and milk; stir into dry ingredients just until moistened. Spoon cobbler topping over the blueberry mixture. Bake at 375 F for 15 to 20 minutes or until golden brown. Serves 4.

Blueberry Pie Filling
12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tbsp grated lemon peel
1/4 cup lemon juice

Wash and drain blueberries. Combine sugar and cornstarch. Stir in blueberries; let stand until juice begins to flow; about 30 minutes. Add lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken Ladle pie filling into can-or freeze jars or plastic freezer boxes, leaving 1/2 inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Yield: about 5 pints.

CFF Shared by Tonia

Blueberry Ice Cream
1 pkg unflavored gelatin
1/2 cup milk, cold
1/2 cup milk, heated to boiling
2 cups fresh blueberries or 2 cups dry-pack frozen blueberries thawed
3/4 cups sugar
2 cups heavy cream; whipped

In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely.

Add blueberries and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts.

Every summer at the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, there is fierce competition among local residents to find out who can bake the most delectable blueberry pie. Here is the winner.

Rita's Simply Blueberry Pie
For the filling:
1 tbsp lemon juice
5 cups fresh berries
2 tbsp flour
1 cup sugar
2 tbsp cornstarch
1 tbsp butter
For the crust:
2 1/3 cups flour
1/3 cup cake flour
1 tbsp sugar
1/2 tsp salt
1/2 cup vegetable shortening
1 stick unsalted butter
1/2 cup ice water
For the glaze:
1 egg white
2 tbsp sugar
1 tsp brown sugar

Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside while making crust. Mix flour, sugar, and salt. Cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent. Beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425 F for 10 minutes. Reduce heat to 350 F, and bake 45 minutes or until pie bubbles.

Webpage created by Leilani Devries.
Editor: Bev Schneiderman