Blueberry Recipes

3 cups flour

1 tsp salt

1 tsp baking soda

1-2 Tbsp cinnamon, divided use

2 cups sugar, divided use

½-1 tsp cloves

½-1 tsp nutmeg

3 eggs, well beaten

1 ¼ cup canola oil

2 pints blueberries (mash about1 cup of these before adding to batter)

2 tsp lemon extract

1 cup chopped nuts, optional

Preheat oven to 350 degrees.  Grease two large (9-inch) loaf pans.  Mix ½ cup sugar and half of the cinnamon.  Sprinkle the mixture on the bottom and sides of the greased pans, reserving some for the top after the batter is poured into the pans. Place flour, salt, baking soda, remaining sugar, cloves, nutmeg, and remaining cinnamon in a large mixing bowl.  Make a well in the center of the dry ingredients.  Add eggs, oil, and lemon extract.  Stir until dry ingredients are moistened. Batter will be thick. Stir in crushed blueberries and then gently fold in the remaining whole berries and nuts, if using.  Pour batter into pans and sprinkle cinnamon sugar mixture on top of batter. Bake for 1 hour or until tester comes out clean.  Let cool before eating.  Keep any leftovers in the refrigerator.

2 cups peeled, chopped apples

1 cup sugar

2 Tbsp water

¾ cup butter

1 cup zwieback crumbs

2 cups blueberries

Dash of cinnamon

1 cup heavy cream, whipped

Preheat oven to 375 degrees.  Cook the apples and sugar with the water until soft. Melt the butter and use a bit of it to grease a 2-quart baking dish.  Layer the dish with crumbs, butter, apples, blueberries, cinnamon, and salt.  Repeat until all ingredients are used.  Bake for 30 minutes.  Chill and serve with whipped cream.

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavor and are the richest known plant-based combination of omega-3, dietary fiber and protein as well. The pudding can be refrigerated for up to 3 days.
 

Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth. Transfer the pureed fruit mixture into a bowl, and then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight. Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled.

½ cup butter, softened

¾ cup sugar

2 eggs

1 tsp vanilla

1 ½ cups flour

1 ½ tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup sour cream

¾ cup raspberries

¾ cup blueberries

Topping:

1 cup shredded coconut

½ cup firmly packed brown sugar

2 Tbsp butter, softened

1 Tbsp flour

¼ tsp cinnamon

Topping:  In small bowl, combine coconut, sugar, butter, flour, and cinnamon.  Set aside. In a large bowl, beat butter with sugar until fluffy.  Beat in eggs, one at a time, beating well after each addition.  Beat in vanilla.  Stir together flour, baking powder, baking soda, and salt; stir half into butter mixture.  Stir in sour cream.  Stir in remaining flour mixture. Spread in greased 9-inch square cake pan.  Sprinkle with raspberries and blueberries.  Sprinkle with topping.  Bake in 325 degree oven for 60-75 minutes or until cake tester inserted in center comes out clean.  Let cool in pan on rack.

1 (3-ounce) package strawberry gelatin

1 (3-ounce) package raspberry gelatin

2 cups boiling water

2 cups cold water

1 (8-ounce) carton strawberry yogurt

1 (8-ounce) carton raspberry yogurt

2 cups sliced fresh strawberries, unsweetened

1 (12-ounce) carton whipped topping

Additional fresh strawberries

In a large bowl, dissolve strawberry and raspberry gelatin in boiling water.  Stir in cold water and strawberry and raspberry yogurt until blended.  Chill until syrupy, about 1 hour. Fold in strawberries and whipped topping.  Chill until firm, about 4 hours.  Garnish with fresh berries if desired.

4 cups flour

1 ½ cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla

4 eggs, lightly beaten

2 cups (16 ounces) sour cream

1 cup vegetable oil

3 cups fresh or frozen raspberries or blueberries

In a large bowl, combine all dry ingredients.  Add berries and toss gently.  Combine eggs, sour cream, oil, and vanilla and mix well.  Stir into dry ingredients until just moistened.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 400 degrees for 20-25 minutes or until done.  Yields about 36 muffins.

1 cup milk

½ cup butter, melted

1 egg, beaten slightly

2 cups flour

1/3 cup sugar

1 Tbsp baking powder

1 tsp salt

1 cup fresh or frozen blueberries

Topping:

¼ cup butter, melted

¼ cup sugar

Heat oven to 400 degrees.  In a large bowl, combine milk, butter, and egg.  Add all remaining ingredients except blueberries and stir just until flour is moistened.  Gently stir in blueberries.  Spoon into greased muffin pan.  Bake for 25 minutes or until golden brown.  Cool slightly.  Remove from pan. For topping, dip tops of muffins in melted butter, then in sugar.  Yields 1 dozen muffins.

Filling to be added to pie shell:
2-1/2 cups prepared fresh or thawed gooseberries
1-1/2 cups fresh or thawed blueberries
2 tsp lemon juice
1 cup granulated sugar
1/4 cup all-purpose flour
1 tsp grated lemon rind
1 pinch salt
1 pinch nutmeg
1 tbsp butter
 

Glaze:
1 egg yolk
2 tsp granulated sugar

On a generously floured surface, roll out 1 of the pastry discs to scant 1/4-inch thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing in dough to fit. Trim to 3/4-inch overhang. Roll out remaining pastry to scant 1/4-inch thickness for top shell; transfer to rimless baking sheet. Refrigerate pastry and pie shell until firm, about 1 hour.

Filling: To prepare gooseberries, top and tail with small knife by cutting away stem and flowers from top of berry then cutting off tail at bottom. In large bowl, toss together gooseberries, blueberries and lemon juice. In small bowl, stir together sugar, flour, lemon rind, salt and nutmeg; sprinkle over berries and toss to coat. Scrape into pie shell. Dot with butter. Brush pastry on rim of pie shell with water; fit pastry top over filling. Trim, leaving 3/4-inch overhang; fold overhang under pastry rim. Seal and flute edge.

Glaze: Whisk egg yolk with 1 tbsp water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre. Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until golden and filling is bubbly, about 40 minutes. Let cool on rack.

To be served over grilled boneless quail, roasted chicken, or grilled pork chops

2 slices bacon, julienned

2 bunches Swiss chard, julienned about ¼-inch thick, stems included

1 peeled shallot, cut into 1/8-inch rings

½ pint blueberries

1 Tbsp unsalted butter

1 Tbsp honey

Salt and pepper

Brown bacon in pan.  Add shallot and butter and sauté for 20 seconds. Add chard.  When the chard is slightly wilted, add blueberries and sauté until the fruit just starts to split.  Add honey and salt and pepper to taste.

4 cups flour

2 tsp baking soda

1 cup butter, softened

2 cups sugar

4 eggs

2 tsp vanilla

6 large bananas, mashed

2 cups fresh or frozen blueberries

2 cups nuts, chopped

½ cup maraschino cherries, chopped

¼ cup maraschino cherry liquid

Mix flour and baking soda in a bowl and set aside.  In large bowl, cream butter, sugar, eggs, and vanilla.  Mix well and add to flour alternately with bananas.  Fold in blueberries, nuts, cherries, and cherry liquid.  Bake in two greased and floured 9 by 5 by 3 inch bread pans at 350 degrees for 60 minutes or until bread tests done.

3 cups cold milk

1 cup blueberry yogurt

1 cup fresh blueberries

1 Tbsp sugar

Blend milk, yogurt, blueberries, and sugar in blender.  Pour into glasses.  Garnish with fresh blueberries, if desired.  Serve immediately.  Makes 5 glasses.

1 cup sugar

½ cup butter

2 eggs

1 ½ cups milk

1 ½ cups flour

1 Tbsp baking powder

2 cups oat bran or wheat bran

2 cups (16 ounces) sour cream

2 cups blueberries

Cream sugar, butter and eggs.  Add the milk, flour and baking powder.  Mix thoroughly.  Add the sour cream and bran, and mix only until all ingredients are moistened.  Fold in the blueberries.  Fill muffin cups (well greased or paper lined) 2/3 full.  Bake at 400 degrees for about 25 minutes.  Serve hot.  Yields 14-18 muffins.

8 slices bread

1 (8-ounce) package cream cheese

1 cup blueberries

8 eggs

1 ½ cups milk

Tear bread into bite-size pieces and put into a greased 9 by 13 inch pan.  Slice the cream cheese and arrange on top of bread.  Sprinkle with blueberries.  Beat eggs and milk and pour over bread. Store in refrigerator overnight.  Cover with aluminum foil and bake at 350 degrees for 30 minutes.  Then remove foil and bake for an additional 30 minutes.  Serve with pancake syrup.

2 cups flour

1 cup sugar

1 ½ tsp baking powder

½ tsp baking soda

1 Tbsp orange zest

1 cup grated sharp Cheddar cheese

1 cup fresh blueberries

¾ cup orange juice

2 Tbsp melted shortening

1 egg

Combine all ingredients, and mix until smooth.  Pour into well-greased bread pan.  Bake at 350 degrees for 55-60 minutes or until bread feels firm to the touch.

A generous portion of fresh blueberries and a good splash of black currant liqueur make these chocolate tartlets irresistible--serve dusted with cocoa powder or icing sugar. This recipe can be used with a buttery rich pastry crust or an unbaked healthy energy bar mixture.

Press the prepared crust mixture into the base and sides of the four 5 inch tartlet molds with removable bottom or use one of 10-11 inch size. Cover with plastic film and chill until ready for use. Blend the fresh blueberries in your mixer until smooth. Cut the vanilla bean in half lengthwise and scrape out the seeds. Chop chocolates into smaller even chunks and add into a large bowl. Place blueberry puree, soya cream, vanilla seeds and bean in a saucepan over a medium heat. Bring it to a simmer. Pour the hot blueberry-soya mixture over the chopped chocolate and let it sit for one minute. Stir until the chocolate has completely melted and smooth. Now add in coconut oil, black currant liqueur and blueberry syrup. Stir until well combined and smooth. Pour the berry-chocolate mixture into the prepared tartlet crusts and chill at least 4 hours or overnight.

1 large egg

½ cup milk

½ cup plain fat-free yogurt

3 Tbsp vegetable oil

2 cups flour

½ cup sugar

4 tsp baking powder

½ tsp salt

1 ½ cups fresh or frozen blueberries

1 Tbsp flour

2 Tbsp sugar

2 Tbsp sliced almonds

¼ tsp cinnamon

Preheat oven to 400 degrees.  Whisk together first 4 ingredients in a large bowl. Sift together flour and next 3 ingredients in another bowl.  Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 ¼ cups blueberries in 1 Tbsp flour; fold into batter.  Pour into a lightly greased 9-inch spring form pan.  Sprinkle with remaining ¼ cup blueberries. Stir together 2 Tbsp. sugar, sliced almonds, and cinnamon; sprinkle over batter. Bake at 400 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan for 15 minutes; then remove sides of pan.

¾ cup flour

¾ cup yellow cornmeal

2 Tbsp sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 eggs

¾ cup milk

¾ cup sour cream

4 Tbsp canola oil

1 tsp vanilla extract

2 cups frozen blueberries (do not thaw)

Preheat griddle to 350 degrees.  In a bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.  Set aside.  In a second bowl, combine eggs, milk, sour cream, oil, and vanilla.  Whisk wet ingredients into the dry ingredients until moist (do not over mix – a few lumps are okay).  Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle.  Place some blueberries in each griddle cake.  When the cakes appear dry on the edges and bubbles form on the surface, turn over with a spatula and continue to cook until done.  Serve griddle cakes warm with your favorite topping..

1 (8-ounce) package cream cheese

½ cup canola oil

1 (18-ounce) box yellow butter cake mix

1 (5-ounce) package instant vanilla pudding mix
2 large egg whites

2 large eggs

2 tsp vanilla extract

2 cups fresh blueberries

Preheat oven to 325 degrees.  Lightly spray bundt pan with nonstick cooking spray and dust with flour. Combine cream cheese and oil in a medium bowl, beat with mixer at high speed until smooth and creamy. Add cake mix, pudding mix, egg whites, eggs, and vanilla.  Beat at medium speed until blended.  Fold in berries. Spoon batter into prepared pan.  Bake 60 minutes or until toothpick inserted in center comes out clean.  Cool cake in pan for 20 minutes.  Remove from pan and cool completely.

4 eggs, beaten

1 cup sugar

1 cup vegetable oil

1 tsp vanilla

4 cups flour

1 tsp salt

2 tsp baking powder

1 tsp baking soda

2 cups sour cream

2 cups blueberries or strawberries

Using a fork, mix together eggs, sugar, vegetable oil and vanilla in a bowl.  Do not beat.  Stir in all the dry ingredients.  Add sour cream, then fold in blueberries.  Spoon into greased muffin tins (24 muffin capacity).  Bake at 350 degrees for 15-20 minutes.

2 cups flour

1 ½ cups sugar

½ cup cold butter

1 tsp baking powder

1 cup milk

2 eggs, separated

2 cups fresh blueberries

Combine flour and sugar in a large mixing bowl.  Cut in butter until crumbly.  Set aside ¾ cup crumbs to use as topping.  To remaining mixture, add baking powder, milk, and egg yolks.  Mix well. In separate bowl, beat egg whites until soft peaks form.  Gently fold whites into batter.  Pour into greased 9 by 13 inch baking dish.  Top with blueberries, then sprinkle reserved crumb mixture over the berries.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.

2 small packages instant vanilla pudding mix

3 cups milk

1 (8-ounce) package cream cheese

1 tsp vanilla

¼ cup sugar

8 ounces whipped topping

4 cups fresh blueberries

Beat cream cheese, sugar, and vanilla together.  Add milk and pudding mix.  Beat well.  Add whipped topping.  Fold in blueberries.

1 ½ quart blueberries

1 cup sugar

1 ¼ cup water

2 Tbsp lemon juice

1 tsp lemon zest

Heat blueberries in a lidded pot on lowest heat until simmering.  Remove from heat and add remaining ingredients.  Process in a blender and chill overnight.  Churn in an ice cream freezer.

1 (1/4-ounce) envelope active dry yeast

½ cup warm water (100-110 degrees)

½ cup butter, softened

1 1/3 cups sugar

2 ½ tsp salt

2 large eggs

8 ½ cups flour

2 cups milk

3 cups fresh blueberries

1/3 cup blueberry preserves

1/3 cup flour

1/3 cup sugar

3 Tbsp cold butter, cut up

Combine yeast and warm water in a bowl; let stand 5 minutes. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/3 cups sugar and salt.  Add eggs, one at a time, beating just until blended after each addition.  Stir in yeast mixture. Add 8 ½ cups flour to butter mixture alternately with milk, beginning and ending with flour.  Beat at low speed just until blended, stopping to scrape bowl as needed.  Place dough in a well-greased bowl, turning to grease top.  Cover with plastic wrap, and chill 8-24 hours. Shape dough into 35 (2-inch) balls using floured hands.  Place 1 ½ inches apart on 2 lightly buttered baking sheets.  Cover and let rise in a warm place 1 hour or until doubled in bulk. Preheat oven to 375 degrees.  Stir together blueberries and preserves.  Combine 1/3 cup flour and next 2 ingredients with a pastry blender until crumbly.  Press thumb into each dough ball, forming an indentation; fill each with 1 Tbsp berry mixture.  Sprinkle with flour mixture.  Bake 20-25 minutes or until golden.

1 (9-inch) pie crust

Filling:

4 cups fresh blueberries

1 cup sugar

3 Tbsp cornstarch

½ tsp lemon juice

Topping:

½ cup flour

2 Tbsp brown sugar

2 Tbsp sugar

1/3 cup cold butter

½ cup lemon cake mix (dry)

Preheat oven to 400 degrees.  Line a 9-inch pie plate with crust.  Trim and flute edges, set aside. In a large bowl, combine berries, sugar, cornstarch, and lemon juice by folding together.  Pour into crust. For topping, combine flour, sugars, and cake mix in a small bowl.  Cut in butter until crumbly.  Sprinkle over filling.  Bake for 40-45 minutes or until crust is golden.  Cool on wire rack.  Garnish with whipped cream, fresh blueberries, and lemon leaves.

4 whole chicken breasts

2 lemons

4 Tbsp olive oil

1 tsp sea salt

White pepper

1 lb chopped sweet onions

½ pint fresh blueberries

1 cup chicken stock

1/8 lb butter

Sea salt

White pepper

Zest one lemon and squeeze the juice from both. Cover chicken with the olive oil and lemon juice.  Marinate for 2-3 hours.  Toss together sea salt and zest.  Remove chicken from marinade and sprinkle with lemon salt and white pepper.  Grill on each side until browned, but still rare in the center.  Bake for 10-12 minutes in a 350 degree oven until they reach150 degrees in the center.  Let stand for 5-8 minutes before slicing.  Slice into1/4-inch slices. In melted butter, simmer the onions slowly for about an hour.  Continuously add chicken stock during the cooking process to keep moist.  When onions are soft, add blueberries and cook slowly for 20 minutes.  When the onions are almost a jam, season to taste with salt and pepper and serve over sliced lemon grilled chicken.

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