can you please share with me your recipes using blueberries?

Question

measurements greatly appreciated - thanks!!

Answer 1

The first is my very own recipe! Try it; you'll like it! :-D


Sugar Pie's Blueberry-Stuffed French Toast Casserole

Nonstick cooking spray
9 eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.
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Blueberry Streusel Coffee Cake

2 c. flour
1 c. sugar
2 tsp. baking soda
pinch salt
1 egg, beaten
1 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans

Streusel Topping
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter

In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9" square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.
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Otis Spunkmeyer Blueberry Muffins

1 15 oz. Blueberry's in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
:
Rinse Blueberry's lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick. Carefully fold blueberries into batter with a spoon or spatula. try not to break the berry's, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 - 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in a air tight container.
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Lemon-Blueberry Muffins

1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice

Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.

Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.

MAKE AHEAD Once thoroughly cooled, the muffins can be kept overnight in an airtight container.

--Food & Wine, August 2005
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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
pinch kosher salt (my addition)
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, FoodTV

Answer 2

1

Answer 3

This isn't a recipe really, but we ate it a lot growing up. It's great in the summer when it's really hot outside. Sorry for the iffy measurements...I just make it by eyeballing it. You can add more or less sugar to taste.

1 pint blueberries, washed, drained, and refrigerated
1 pt. sour cream
1/4 c. sugar

Mix sugar into sour cream and put in refrigerator with rinsed blueberries until good and cold.

Serve blueberries with a dollop (or two or three!) of sour cream.

The tanginess of the blueberries and the tanginess of the sourcream go really well together.

Answer 4

Here's my favorite:

Blueberry Coffee Cake Muffins (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra -large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Answer 5

I personally don't know any but I cook a whole heck of a lot and when I have something perishable lying around that I need to use quickly and can't think of an imaginative way to use it, I go to www.foodtv.com and search, for example, "blueberries". It will come up with a huge variety of chef-invented recipes using blueberries for you.

I used it recently for my sweet potatoes and made sweet potato pancakes that were divine. Not only did I use the sweet potatoes before they went bad but now I have a delicious new recipe.

Answer 6

Blueberry Yogurt Cake

1/2 cup margarine
1 cup white sugar
3 eggs
1 cup plain yogurt
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp salt
2 cups fresh blueberries
1.2 cup brown sugar
1/2 cup chopped nuts
1/2 tsp cinnamon

Cream margarine and sugar until light and fluffy. Add eggs one
at a time, beating after each addition. Blend in yogurt an vanilla.
Stir in flour baking soda and salt beat until batter is smooth.
Gently fold in blueberries. Spread half the batter into a greased
13 X 9 pan. Stir together brown sugar, nuts and cinnamon. Sprinke evenly over batter in pan. Spread remaining batter over top. Bake 350F for 40 - 45 minutes. Cool. Dust top with icing sugar.

Answer 7

I am a Pampered Chef consultant and we've got a lot of great recipes on our main website that use blueberries. I've outlined one of them below for you that is really easy to make.

For more info on products and consulting, please visit
www.pamperedchef.biz/ candiceskitchen

Enjoy!

Very Berry Kuchen

Ingredients:
13/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup (1 stick) butter or margarine
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
2/3 cup milk
2 cups (any combination) berries such as raspberries, blueberries or blackberries

Directions:
1. Preheat oven to 375°F. Lightly spray Square Baker with nonstick cooking spray. Combine flour and brown sugar in large bowl. Cut in butter using Pastry Blender until mixture resembles coarse crumbs; set aside 1/2 cup for topping. Add baking powder, cinnamon and salt to remaining flour mixture. In small bowl, whisk egg and milk; add to flour mixture, mixing just until dry ingredients are moistened.

2. Pour batter into baker; sprinkle with berries and reserved flour mixture. Bake 30-35 minutes or until Cake Tester inserted in center comes out clean. Remove from oven; serve warm.

Yield: 12 servings

Nutrients per serving: Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 40 mg, Carbohydrate 36 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2003

Answer 8

Blueberries n' Cheese Squares
Submitted by: Alberta
Rated: 5 out of 5 by 38 members Prep Time: 30 Minutes
Ready In: 30 Minutes
Yields: 15 servings
"A delicious and creamy no-bake blueberry dessert. It's easy to make and has a beautiful presentation."
INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
1 cup heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract

DIRECTIONS:
1. In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
2. In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.

or

Blueberry Buttermilk Coffeecake
Submitted by: Tricia
Rated: 5 out of 5 by 80 members Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes
Yields: 12 servings
"Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries."
INGREDIENTS:
1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 9

make a simple syrup equal parts water and sugar boil till sugar is dissolved and add a little with blueberry's warm them through on stove top and use a topping for cheesecake or ice cream

Answer 10

i usually put tons of fresh blueberries on top of cheesecake.
you just need to decorate the side with whip cream so they won't fall off.

blueberry pancake is my fav too.

Answer 11

I love to eat them fresh with strawberries and sliced bananas mixed with them. Just wash them, drain and put the fruit together. Don't add sugar, the fruit is sweet enough on its own.