Any good baking recipes with blueberries?

Question

I love blueberries. I love to bake breads with blueberries and look for new receipes. I am tired of baking blueberry muffin and blueberry coffeecake. Any good ideas?

Answer 1

BLUEBERRY CHEESE TART :

Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours.

Baked Blueberry French Toast:
Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c. of milk. Put slices on a heavily buttered cookie sheet. Bake in a preheated oven at 400 degrees for 15-20 minutes. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries. Combine 1-c. sweet cracker crumbs, 2-tbs. flour, 2-tbs. sugar, 1/2-tsp. cinnamon, ¼ c. chopped nuts and ¼ c. butter. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes)

Blueberry-Ricotta Squares:
Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla. Beat until combined then continue for 1 minute. Pour batter into 9x9x2 inch pan. Sprinkle with 1 1/2 c. unthawed frozen blueberries...In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c. ricotta cheese, 1/3 c. sugar, 1/4 tsp. vanilla: beat until combined. Spoon over the blueberries. Bake at 350 degrees for 55-60 minutes. Cool and cut into 16 squares. Store covered in refrigerator.

Answer 2

Here is a recipe for Almond-Blueberry Cookies that I made...I got the recipe from The Food Network...they are delicious!


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

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.

Preheat the oven to 375 degrees F.

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.

Enjoy!

Answer 3

CLASSIC BLUEBERRY CRISP

4 c. blueberries, washed
1 tbsp. lemon juice
1/3 c. granulated sugar
1/3 c. flour
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
3/4 c. quick cooking rolled oats
4 tbsp. soft butter

Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar.
In separate bowl, combine flour, brown sugar, cinnamon and oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375 degrees 40-45 minutes. Serve warm.

Makes 5-6 servings

Answer 4

try this for a blueberry sundae
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

Blueberry Pigs
Submitted by: Angela
Rated: 4 out of 5 by 10 members Prep Time: 35 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 35 Minutes
Yields: 6 servings
"These little piggies are pie dough rolled up jelly-roll style with blueberries as the filling! Wonderful served warm with milk and sugar."
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water


4 cups blueberries
1 pinch ground cinnamon
1/4 cup white sugar
1/4 cup butter, chilled and
diced
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle. Avoid rolling too thin.
3. Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter.
4. Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet.
5. Bake in the preheated oven for 60 minutes, or until golden brown.

Answer 5

OK i know this going to sounds weird and i might be the only one weird enough to like this but add blueberries to your cornbread. add blueberries to a batch of whit cake cupcakes.

Answer 6

blueberry pie

or a fruit salad

Answer 7

Blueberries are great in a lot things. You could put them on your ice cream, in yoghurt, in a smoothie, put them on your waffles, pancakes, in a fruit salad or you could make them into a fruit topping and put it on cheesecake.

Answer 8

Blueberry Lemon Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, room temperature (preferably unsalted butter)
1 1/3 cups granulated sugar - divided use
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed and drained
3 tablespoons fresh lemon juice
Preheat oven to 325*F (160*C). Butter, flour, and sugar a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside.
Whisk together the flour, baking powder and salt in a small bowl; set aside. Using an electric mixer, cream the butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the lemon peel. Slowly mix in the reserved flour mixture alternately with the milk beginning and ending with the flour mixture.
Lightly coat blueberries with a small amount of flour (a scant tablespoon) by tossing in separate bowl. Gently fold blueberries into the batter. Spoon batter into the prepared loaf pan.
Bake for about 1 hour and 15 minutes or until golden brown and a wooden pick inserted into center comes out clean. Meanwhile, bring remaining 1/3 cup sugar and the lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with a long wooden pick without touching the bottom. Pour the hot lemon mixture over loaf in pan. Cool for 30 minutes in pan on a wire rack. Turn bread out of pan and cool completely on rack. Makes 1 loaf.
http://www.cooksrecipes.com/bread/blueberry-lemon-bread-recipe.html

Lemon Blueberry California Walnut Bread
1 cup chopped California walnuts
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons finely grated lemon zest
3/4 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over mix. Gently fold in walnuts and blueberries. Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake at 350 F for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature. Combine 3 tablespoons sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm. Makes 1 loaf, 10 to 12 servings.

Tips: Left-over buttermilk can be frozen for future use. If fresh blueberries are not available, use frozen (unthawed) blueberries.
http://www.cooksrecipes.com/bread/lemon_blueberry_california_walnut_bread_recipe.html

Blueberry Buckle
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2-1/2 cups fresh or frozen blueberries

TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7148

Answer 9

"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 boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving time.


"Blueberry Sauce for Sorbet" - 3 cups

2 tbsp. cornstarch
1 cup water
4 cups fresh blueberries
3 tbsp. sugar
3 tbsp. lemon juice
Lemon sorbet
Additional blueberries (optional)

In large saucepan, combine cornstarch and water until smooth; stir in blueberries, sugar and lemon juice. Bring to boil; cook and stir 1 minute or until thickened. Cool slightly. Transfer mixture to blender; cover and process until smooth. Strain and discard seeds. Pour sauce into bowl; cover and chill.
To serve, spoon sauce over scoops of sorbet. Garnish with additional blueberries, if desired. Refrigerate leftover sauce.


"Apple Blueberry Cobbler" - 6 to 8 servings

1 tbsp. butter; melted
9 gingersnap cookies; crushed
FILLING:
4 large tart apples; peeled
1 tbsp. butter
3/4 cup sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground ginger
3 cups fresh blueberries
2 tbsp. lemon juice
1 tbsp. grated orange peel
TOPPING:
1 cup all-purpose flour
3 tbsp. brown sugar
6 tbsp. cold butter

Spread butter on bottom of 8" square baking dish; sprinkle with gingersnap crumbs and press gently. Set aside.
Cut each apple into 16 wedges. In large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from heat; cool 10 minutes. Combine, sugar, cinnamon and ginger; sprinkle over apples and mix well. Place blueberries in a bowl; sprinkle with lemon juice and orange peel. Toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into baking dish; top with blueberries and topping (dish will be full). Bake at 350* for 35-40 minutes or until bubbly.


"Blueberry Chicken Salad" - 4 servings

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions (scallions)
1 (6 oz.) carton lemon yogurt
3 tbsp. mayonnaise
1/2 tsp. salt
Bibb lettuce leaves (optional)

Set aside a few blueberries for garnish.
In large bowl, gently combine chicken, celery, red pepper, onions and remaining blueberries. Combine yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.
Cover and refrigerate at least 30 minutes. Serve on lettuce-lined plates, if desired. Top with reserved blueberries.


"Blueberry French Toast" - 6 to 8 servings

12 slices day-old white bread; crusts removed
2 (8 oz.) pkgs. cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tbsp. cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. butter

Cut bread into 1" cubes; place half in greased 13x9x2" baking dish. Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread cubes. In large bowl, beat eggs; add milk and syrup and mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover; bake at 350* - 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.
In small saucepan, combine sugar, cornstarch and water until smooth. Bring to boil over medium heat; cook and stir 3 minutes. Stir in blueberries; reduce heat and simmer 8-10 minutes or until blueberries have burst. Stir in butter until melted. Serve with French toast.


"Blueberry Sour Cream Pancakes" - 20 pancakes

1/2 cup sugar
2 tbsp. cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 cups milk
1 cup (8 oz.) sour cream
1/3 cup butter; melted
1 cup fresh or frozen blueberries

For topping, in large saucepan, combine sugar, cornstarch and water until smooth; add blueberries. Bring to boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat; cover and keep warm.
For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in milk, sour cream and butter. Stir into dry ingredients just until blended; fold in blueberries.
Pour batter by 1/4 cupfuls onto greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.