Blueberries blueberries blueberries?

Question

Any recipe suggestions?

Answer 1

Blueberry Buckle

INGREDIENTS:
3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Blueberry Dump Cake

INGREDIENTS:
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Blueberry Sour Cream Coffee Cake

INGREDIENTS:
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Berry Refresher

INGREDIENTS:
1 cup apple juice
1 cup orange juice
1/3 cup milk
1 tablespoon honey
2 frozen strawberries, thawed
1/3 cup frozen raspberries, thawed
2/3 cup frozen blueberries, thawed
3 cubes ice

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DIRECTIONS:
Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold.

Blueberry Meringue Pie

INGREDIENTS:
1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice

2 egg whites
1/4 cup white sugar

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DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.

Answer 2

Blueberry Cobbler

Position a rack in the lower third of the oven. Preheat to 375 degrees F. Have ready an unbuttered baking pan, 8"x8" is the best. Wash and pat dry:
3 pints blueberries
Combine and toss with the berries:
1/2 cup sugar
2 Tbs cornstarch or 1/4 cup flour
1 tsp grated lime zest
Spread evenly in the baking dish. Prepare:
Sour cream cobbler biscuit dough
1 1/3 cup flour
2 Tbs sugar
3/4 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
Add 5 Tbs cold unsalted butter, cut into small pieces. Blend together using a pastry blender or two knives. Add:
1/2 cup sour cream
1/4 cup heavy cream
Mix your dough together, then roll it out. Put the dough over the fruit mixture. Brush with a butter glaze then sprinkle with sugar. Bake until the top is slightly brown - about 45 to 50 minutes. Cool before serving - and serve with whipped cream!

Answer 3

BALSAMIC BLUEBERRIES AND PEACHES

3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)




Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.

Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

eat alone or put over ice cream or pound cake.

Answer 4

Title: ISO: Pale muffins.



Here's the recipe...

2 cups flour, 1/4 cup sugar, 3 tsp. baking powder
1 cup milk, 1/3 cup oil, 1 egg slighly beaten

Sift dry ingredients into large bowl. Measure milk, add oil and egg. Beat with fork to mix well. Make a well in center of flour, pour in milk, stir quickly with a fork until dry ingredients are moistened. Do not overbeat - mixture will be lumpy. Pour into cups and bake 20-25 minutes.

Normally, I make chocolate chip muffins but sometimes use blueberrys or strawberrys. The recipe says to add 1 tsp. vanilla in milk.

Answer 5

You can make a white cake, whip cream on top, then add strawberries and blueberries to look like the american flag. Needs to be chilled in the fridge and not left on the counter.

Answer 6

A fresh blueberry salad. Take your blueberries, add some yoguart, granola, and some other mixed berries.

I also love blueberry pie and blueberry cheesecake.

Answer 7

** Blueberry Dumplings **

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

--Paula Dean
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** Creamy Blueberry Pie **

Put 3-4 cups blueberries in a piecrust.
Mix together:

1 cup sour cream
2 eggs
1 cup sugar
1/3 cup flour
1 teas. vanilla
dash cinnamon

Pour over berries.

Mix together with fingers or fork until crumbly:
1/2 cup sugar
1/2 cup flour
4 Tbs. butter

Sprinkle over pie. Bake at 350ºF for about 55 minutes, or until crust is golden. Enjoy!
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** Almond Blueberry Cookies **

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

Preheat the oven to 375ºF. In a medium bowl, combine flour, baking powder, and salt.

In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.

Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

--Gaida DeLaurentis, FoodTV

Answer 8

blueberry pie with vanilla ice cream or cool whip

Answer 9

check this site out
http://www.biglove.lvhr.com/recipes/berries/berrndex.html

Answer 10

muffins, that's the easiest thing for lots of berries