Does anyone have any good blueberry recipes?

Answer 1

Blueberry Pancakes:

Blueberries burst with sweet, tart flavor when cooked briefly. After you've been blueberry picking (or just picking up blueberries from the store), hit the kitchen to make these taste-of-summer pancakes. Serve with maple syrup or Blueberry Syrup.
Ingredients
Qty. Measurement Description
1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup low-fat cottage cheese
3/4 cup 1% lowfat milk
2 teaspoons lemon zest, freshly grated
1 teaspoon vanilla extract
2 cups blueberries
Cook:35 Min (cooking time)
Preparation

1. Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, cottage cheese, milk, lemon zest and vanilla. Make a well in the dry ingredients; add wet ingredients and stir until just combined.
2. Once the batter is smooth fold in the blueberries.
3. Heat a large nonstick skillet over medium heat or an electric pancake griddle to 375 degrees F (190 degrees C). Moisten a crumpled paper towel with vegetable oil and use it to lightly oil the skillet or griddle. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutritional Analysis
Number of Servings: 6
Per Serving Amount
calories 238
protein 11 g
fat 3 g
carbohydrate 42 g
sodium 549 mg
cholesterol 74 mg

Answer 2

Easy No Bake Blueberry Cheesecake
8 ounces softened cream cheese
3/4 cup confectioners sugar
3/4 container Cool Whip thawed
1 pint fresh blueberries
In a large bowl blend together cream cheese and sugar, fold in Cool Whip. Add blueberries and 1teaspoon vanilla or lemon extract. Pile into graham cracker crust and refrigerate until firm, about 3 hours. Very yummy.

Answer 3

I'm not real crazy about "Blueberries" much. But, my kids are! So, I just get the Jiffy box, of Blueberry muffins, and add to it real blueberry's or canned blueberries! when, there fresh out of the oven, top with butter, in the slice, right down, the middle, and add cream cheese, as a topping or whipped cream, or serve plain ol' vanilla ice cream, on the side, in a flat bowl, garnish with fresh blueberries!!! My kids love it !!! Good-Luck!!!

Answer 4

Blueberry Muffins

2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt1/4 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
muffins tins, or line cups with paper liners.
2 Sprinkle 1/4 cup flour over blueberries, and stir to
coat berries thoroughly.
3 In a small bowl, whisk together 2 cups flour, baking
powder and salt.
4 In a large bowl, cream margarine, and gradually mix in
sugar. Beat eggs, and stir into creamed mixture along with
vanilla. Stir in milk alternately with flour mixture, mixing
well after each addition. Fold in berries. Fill muffin cups
2/3 full with batter.
5 Bake for 25 minutes.

Answer 5

Blueberry Buckle
Categories: Cobblers
Servings: 10


Ingredients:
1 1/2 cup sugar
1/2 cup shortening; softened
2 whole eggs
1 cup milk
4 cup sifted all purpose flour
4 tsp baking powder
1 tsp salt
4 cup blueberries; fresh
****Streusel Mixture****
1 cup brown sugar
4 tbsp flour
4 tsp cinnamon
4 tbsp butter; melted
1 cup nuts; chopped



Directions:
Preheat oven to 375 F. Sift together the flour, baking powder
and salt. Mix thoroughly the sugar, shortening and the eggs. Stir
in the milk, and then the dry ingredients. Mix well. Add the
blueberries and stir by hand to mix. Pour one half the batter
into a 13" greased and floured cake pan. Sprinkle with one
half the streusel mixture. Pour the remaining half of the batter
into the pan, and top with the remaining streusel mixture. Bake
25-35 minutes, or until a toothpick inserted in the center of the
cake comes out clean.


Bluebery Lemonaide

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1-1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)

First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.
Blueberry Lemonade 50


Lemon Blueberry Cream Pie Recipe

Pastry for 9" one crust pie, baked

3 TBS cornstarch
1 C. milk
3 large egg yolks, beaten
1/4 C. butter
1 TBS lemon peel, finely shredded
1/4 C lemon juice
8 ounces sour cream
2 C. fresh blueberries

Servings: 8 (1 pie)

In saucepan, combine 1 cup sugar and cornstarch. Add
milk, egg yolks, butter, and lemon peel. Cook and
stir over medium heat until thickened and bubbly; cook
and stir 2 minutes more.

Remove from heat, stir in lemon juice. Transfer to
bowl; cover surface with plastic wrap and refrigerate
until cool.

When cool, stir sour cream and blueberries into
mixture; pour into baked pastry shell. Cover and
chill at least 4 hours.

Serving: At time of serving, top with whipped cream &
lemon slices as garnish.

From: Colonial Rose Inn, Grand Detour, IL

===

Answer 6

Blueberry Martini
I shot of vodka
1 splash of blueberry juice
2 blueberrys on a fancy toothpick resting in the glass.

Answer 7

Blueberry Bang Belly
Make a crust dough with the following:
2 cups flour
2/3 cup shortening
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk

Filling: Combine --
4 cups blueberries
1 1/2 cups sugar (or less if desired)
3 tablespoons flour

Cook filling on top of stove until it bubbles. Then spread in a buttered flat pan and cover over with rolled dough. Cook in hot oven until crust is golden brown.
Cut in squares and serve from pan.

OR

Blueberry Grunt
1 quart blueberries
1/2 cup sugar
1/2 cup water

Put blueberries, sugar and water in saucepan. Boil gently until they are juicy.

To make dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons shortening or butter
1/2 cup (scant) milk

Sift flour and dry ingredients together. work in the shortening. Add milk to make a soft dough. Drop by tablespoonfuls into the hot blueberries. Cover tightly and cook for 15 minutes. Do not uncover during cooking. Serve hot with cream.


OR

Blueberry Dog Belly
Make a biscuit dough and roll out in a rectangle. Cover with blueberries and sprinkle well with sugar. Roll up like a log. Seal the rolled edge well, using toothpicks if necessary.

Wrap in a cheesecloth and tie ends. Place in a saucepan of boiling water, with enough water to cover. Cook on top of stove until done, about 30 to 45 minutes.

Slice and serve warm with thick fresh cream.

Biscuit dough for Dog Belly

3 cups flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cream of tarter
1/2 teaspoon salt
Butter the size of an egg
Cold water

Sift flour and dry ingredients. Blend in butter, add enough cold water to make a soft dough. Roll this out to desired thickness.


OR


Blueberry Buckle
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
Salt
1/3 cup milk.

Cream shortening. Add sugar, egg and flour sifted with baking powder and salt. Add milk. Spread in greased pan.
Cover batter with one pint of blueberries.

For the topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter

Cream together sugar, flour, cinnamon and butter. Sprinkle over berries. Bake in moderate oven 45 minutes.

Answer 8

blue berry Scones! MMMM...
Make like regular scones but add about 1 cup of fresh blue berrys to the mix. (after you cut in the butter).

Also using Jiffy Blueberry Muffin mix, add it in and they burst in your mouth. GREAT for breakfast.

Answer 9

Well, listed below there are some websites with dishes to make with blueberries........

http://www3.nbnet.nb.ca/mtrueman/

http://southernfood.about.com/od/blueberryrecipes/

http://www.pastrywiz.com/archive/category/blueberry.htm

http://www.blueberry.org/recepies.htm

http://www.blueberries.com/Recipes/Default.htm

http://www.agr.state.nc.us/markets/commodit/horticul/blueberr/recframe.htm

http://www.chefdecuisine.com/all_fruit/blueberry/blueberrymain.asp

http://www.blueberry.org/recipes.htm

http://www.suffolkblues.co.uk/recipes.html

http://www.recipezaar.com/r/q=blueberry

http://bread.allrecipes.com/az/ToDieForBlueberryMffins.asp

http://southernfood.about.com/od/blueberrycakerecipes/

http://blueberry-recipes.epicurean.com/recipe_results.jsp?title=Blueberry

And below on this website, you can find MANY more!!!!!!!!!!!!!!

http://www.google.com/search?q=blueberry+recipes&hl=en&lr=&start=20&sa=N

Answer 10

Blueberry Pecan Cheesecake

Crust:
1 tablespoon melted butter, for greasing the pan
1/2 cup pecan pieces
1 cup Graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted

Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.

Cake Batter:
1/2 cup port
3/4 cup (4 ounces) dried blueberries
1 1/2 pounds cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 tablespoons cornstarch
4 large eggs
1 cup sour cream
2 teaspoon vanilla extract

In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.

Blueberry sauce:
1 cup port wine
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pint blueberries

In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.




Blueberry Blintzes

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 5 servings

Basic Crepe Batter:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows


Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining blueberry sauce. Sprinkle with powdered sugar and serve.


Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.



I gave you these because these recipes just sound so delicious! Hope you enjoy!!!! lol