Blueberry recipe please?

Question

What is the best thing to make out of blueberry? An eggfree recipe please..

Thank you.

Answer 1

Eat them out of hand. Or on a salad. Make a blueberry pie and serve it with vanilla ice cream~oops,eggs.
Serve it with Ice Dream, made with soy and I *think* egg free.

Answer 2

Blueberry Waffles with Fast Blueberry Sauce

"I am fortunate to have four blueberry bushes in my back yard, and they supply me with fresh blueberries all summer long. This is one of the recipes that I use to help use up the massive amount of berries that I pick each summer."
Original recipe yield: 6 servings.

Prep Time:
40 Minutes
Cook Time:
20 Minutes
Ready In:
1 Hour
Servings:
6 (change)

INGREDIENTS:

* 3 egg yolks, beaten
* 1 2/3 cups milk
* 2 cups all-purpose flour
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup melted butter
* 3 egg whites, stiffly beaten
* 2/3 cup blueberries
*
* 1 1/2 cups blueberries
* 3 tablespoons honey
* 1/2 cup orange juice
* 1 tablespoon cornstarch

DIRECTIONS:

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
2. Preheat a lightly greased waffle iron.
3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

Answer 3

This is an easy one!

BLUEBERRY–NECTARINE COBBLER

Flour
1-2/3 cups
Sugar
1/2 cup, divided
Cold butter, cut into 1/2-inch cubes
6 tablespoons
Baking powder
1-1/2 tablespoons
Salt
1/4 teaspoon
Heavy cream
3/4 cup, divided
Blueberries
4 cups
Nectarines, pitted and diced
1-1/2 pounds (6 medium)
Quick-cooking tapioca
2 tablespoons



1. In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, the butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 tablespoon of the cream; add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.


2. Turn the dough out onto a lightly floured surface and gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.



3. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca; let stand 20 minutes.



4. Preheat oven to 350°F. Spread blueberry mixture in a shallow 2-1/2-quart baking dish; arrange dough rounds on top. Brush rounds with the reserved cream; sprinkle with the remaining 1 tablespoon sugar. Bake until the filling bubbles and the topping has browned, about 50 minutes. Serve warm with ice cream, if desired.



YIELD: 8 portions

Answer 4

Blueberry Ice /cream Topping
2 cup fresh or frozen blueberries
1 tablespoon water
2 tablespoon sugar
pinch of salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1 1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Ice cream
In a saucepan, combine the blueberries,water,sugar and salt;cook
and stir over low heat until sugar is dissolved. bring to a boil. Reduce heat;simmer,until the berries burst.
Combine cornstarch and cold water until smooth;stir into hot blueberry mixture. Bring to a boil,cook and stir for 2 minutes or
until thickened. remove from the heat;stir in the lemon juice,vanilla and cinnamon. Serve over ice cream. Yield 1 1/4 cups.


or





Fruit Cobblers for Two
Make just enough hot fruit dessert to share without having leftovers. The buttery crust bakes perfectly aloft the diminutive cups of fruit.

1cup fruit pie filling, (apple, peach, cherry or blueberry)
1/2cup Original Bisquick® mix
2tablespoons milk
1tablespoon sugar
1teaspoon butter or margarine, softened


1. Heat oven to 400ºF. Divide pie filling between 2 ungreased 10-ounce custard cups.
2. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
3. Bake 15 to 18 minutes or until topping is light brown.

Answer 5

Blueberry Smoothie

Use bluebberies, orange juice, ice and vanilla yougurt and some honey

yum

Answer 6

BLUEBERRY STREUSEL COBBLER

INGREDIENTS:
1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons grated lemon zest
3/4 cup cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts

Blueberry Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 pint blueberries

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DIRECTIONS:
Preheat oven to 325 degrees F. In bowl, combine blueberries, EAGLE BRAND® and zest.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.

BLUEBERRY MONKEY BREAD

INGREDIENTS:
2/3 cup white sugar
1 tablespoon ground cinnamon
4 (10 ounce) cans refrigerated buttermilk biscuit dough
1 1/4 cups frozen blueberries, dry pack
2/3 cup white sugar
10 tablespoons margarine
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup frozen blueberries, dry pack

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for great recipes.

Answer 8

i love this web site
www.allrecipes.com
hope this will help you