someone gave me blueberries?

Question

what's the best recipe where i can use it?shake?cake? please share your thoughts...

Answer 1

If they're nice and fresh enjoy them plain or on cereal. If they're a little soft make muffins. Jam would be lovely too and makes wonderful christmas gifts.

Answer 2

Blueberry Pancakes


Ingredients

plain wholemeal flour
soya milk
vegan margarine
blueberries
soya yogurt

For the pancake mix, I never measure my ingredients but judge by the consistancy of the mixture. If I want thin crisp pancakes I make a runnier mixture and for thicker stogier pancakes I use more flour. I usually make less mix than I need in case we don't eat as many as I anticipated, but if you have some left over it will keep in the fridge for as long as the milk will stay fresh.

Start by melting a knob of margarine in a frying pan. Mix soya milk and the flour together in a jug with a fork until you have the desired consistancy. If it is lumpy you can use a hand mixer to smooth it out.

Pour some mixture into the pan. For thin pancakes barely cover the bottom of the pan, but for thicker ones pour in a more generous amount. Cook on a medium heat as you don't want them to burn. Use a spatula to gently turn the bottom of the pancake to check how it is cooking. If it is going brown but there is still a lot of liquid mixture on the top turn the heat down a bit. Once the pancake is solid enough flip over gently using the spatula and cook the other side. I have never been able to toss these as they don't have the same consitancy as regular pancakes.

Once the other side is cooked as well turn out of the pan and fill one side with soya yogurt and blueberries. Flip the other side over and then enjoy.

Answer 3

Blueberry Crisp
1 cup all-purpose flour
1 cup sugar
1 stick margarine or butter
1 teaspoon salt
1 quart blueberries, washed and stemmed

Place raw berries in an 8 x 8-inch baking dish. Mix sugar, flour, margarine or butter and salt together until well blended. Sprinkle over berries and bake 1 hour in 325 degree oven. Serve warm with ice cream or whipped cream.



Cream Cheese and Blueberry Pound Cake
6 3/4 ounces (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, slightly soft
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup blueberries (most stores carry frozen blueberries; don't let them thaw or the juices will streak the batter)

Heat the oven to 325 degrees F. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating.Whisk together the flour, baking powder and salt until well blended. With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg. With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).
Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.



Maple Blueberry Ice Cream
3 cups blueberries, cleaned and de-stemmed
1 cup maple syrup
1 cup whipping cream

Clean and puree blueberries. Add maple syrup
and cream. Freeze in ice cream maker according
to maker's instructions.

Answer 4

Blueberry pie.
If the recipe doesn't call for it, add just a touch of lemon.
Yum!

Can't make pie?
Blueberry pancakes. Just add a handful of fresh blueberries to the batter. Top with a few more blueberries and real maple syrup. Yum!

Answer 5

"Blueberry-Lemon Muffins" - 1 dozen

1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg; beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup blueberries
1 to 2 tsp. grated lemon rind
2 tbsp. sweet butter; melted

Preheat oven to 400*. Grease 12 muffin cups, or fill with paper liners.
Sift flour with 1/4 cup of the sugar, baking powder and salt. Beat egg with oil and milk. Add flour mixture to egg mixture, stirring just to combine. Toss blueberries with 2 tbsp. sugar and the lemon rind; fold into batter. Fill prepared cups 2/3 full.
Bake 25 minutes, until muffins test done. While warm, dip tops in butter, then in remaining 2 tbsp. sugar.


"Cream Cheese Blueberry Pie" - 6 to 8 servings

4 oz. cream cheese; softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream; whipped
1 (9") pastry shell; baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

In small mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped cream. Spread into pastry shell.
In large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving time.

Answer 6

Blueberry pie

Answer 7

That was nice for the person to give u blueberries! make a blueberry pie! i tasted it and it was so yummy! you should try it!

Maine Blueberry Pie
If you can't find fresh wild Maine blueberries, visit Wyman's, the largest wild blueberry grower and processor in the US. Their frozen berries taste as good as fresh blueberries when thawed. To use, dip frozen berries in hot water for up to a minute or until thawed, then drain and pat dry.


PIE CRUST:
3 cups all-purpose flour
3/4 cup plus 2 Tblsp cold butter, cut into bits
1 large egg
6 Tblsp ice water
1/8 tsp salt


FILLING:
6 cups fresh blueberries
1 cup plus 1 Tblsp sugar
1/4 tsp ground cinnamon
2 tsp finely grated lemon
1 tsp vanilla extract
1/4 cup cornstarch
1 large egg white, lightly beaten with 1 Tblsp water

1.


Combine flour and salt in a large bowl. Add butter and mix with fingertips or pastry cutter until the mixture resembles coarse meal.
2. Break the egg into a small bowl and add the ice water. Add to the flour mixture and mix gently until the dough just comes together. Do not over mix.
3. Divide the dough in half, form into two thick disks, and cover with plastic wrap. Chill for 1 hour or more.
4. When dough has chilled for at least one hour, roll it out on a lightly floured surface to fit a 9-inch pie pan. Press it into the bottom and sides of the pie pan. Trim the dough around the edge of the pan, leaving a 1-inch overhang. Chill until ready to use.
5. Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
6. Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, the cornstarch, cinnamon, grated lemon, and vanilla.
7. Remove the pie shell from the refrigerator and brush the bottom and sides with the egg-white mixture to prevent sogginess.
8. Spoon the blueberry mixture onto the pie shell.
9. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
10. Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
11. Sprinkle with the remaining tablespoon of sugar.
12. Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.

Answer 8

Above has is right...MUFFINS!!

TO DIE FOR BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.



BLUEBERRY DROP COOKIES

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries

In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.



BLUEBERRY CREAM SLUSH

1 cup frozen blueberries
1 cup frozen strawberries
1 cup pineapple and orange juice blend
1 cup vanilla yogurt
2 teaspoons sugar
6 ice cubes

Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws.

Answer 9

i would make pancakes...
follow a recipe for pancakes add half the blueberries in the mixture and use the other half to garnish!
or blueberry muffins there awesome

Answer 10

This time of year because they are frozen you would want to use them in something baked like, bread/muffins/cake/pancakes/waffles/crepes/bluberry cobbler or Cheesecake or even a milkshake, use vanilla ice cream/milk/blueberries and a pinch or two of sugar....mmmmm. You can try this site. you may like it

http://www.bcblueberry.com/cookbook/index.php