I bought some blueberries at the farmers market. I need some recipes to make stuff with them.?

Question

Like muffins or pancakes or anything else that is good to make with fresh blueberries.

Answer 1

These are 2 of our favorite:

Berry Blueberry Shake

2 c milk
1 1/4 c blueberries (can be frozen)
1 frozen banana
1 c frozen apple juice concentrate
1 1/2 t vanilla
1 egg
6 almonds (optional)

Add Ice cubes to the thickness you like.

Place all ingredients in blender and process on high for 2 minutes, until smooth. Delicious!!

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Fresh Blueberry Muffins

1 3/4 c flour
1/3 c sugar
14 t salt
2 t baking powder
1 beaten egg
3/4 c milk
1/4 c veg. oil
3/4 c fresh blueberries
1 t finely shredded lemon peel (I use dried)

In a mixing bowl combine dry ingredients. Make a well in the center. Combine egg, milk, and oil; add all at once to the flour mixture. Stir just till moistened (batter should be lumpy). Fold in blueberries and lemon peel.

Lightly grease muffin cups (I use my stone muffin pan); fill 2/3 full. Bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.

Delicious!!

Answer 2

Blueberry Crisp IS MY FAVORITE! I HOPE YOU ENJOY IT!

INGREDIENTS:
6 cups fresh blueberries, washed
1/4 cup instant tapioca
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup butter or margarine, melted
2/3 cup light brown sugar
1/3 cup granulated sugar

PREPARATION:
Preheat oven to 350°. Combine the blueberries, tapioca and lemon juice in a large casserole dish. Mix well and lte stand for at least 15 minutes. In a separate bowl combine the remaining ingredients. Smooth the mixture over top of the berries, covering completely. Bake at 350° for 45 minutes.

Answer 3

i have a recipe for blue berry pie: 1. premade pie crust rolled . 2. 2 pints of fresh blueberries, 3. 1 handful of flour, 1/2 cup of sugar, and 3 tsp of lemon juice fresh or bottled. 4. a deep dish pie pan.

directions:

unroll pie crust and place in bottom or pie pan and crimp the edges. mix blueberries sugar and lemon together and let stand for 5 minutes then mix again and add a small handful of flour to coat the blueberries and the reason u do this is to keep the blueberries from sinking to the bottom and this makes them more juicy. add top crust and cut 2 slits in it and place on a cookie sheet , and bake in 350 degree oven for 35-40 mins till desired doneness. also baste the top crust with egg or milk and sprinkle with sugar over the top . serve and enjoy...

Answer 4

Blueberry Sour Cream Coffee Cake

Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 tsp ground cinnamon
½ cup chopped pecans
1 tbsp confectioners' sugar for dusting

Directions
Preheat the oven to 350° F. 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.


Ham Sandwiches with Blueberry Chutney

Ingredients
Blueberry Chutney
Thinly sliced honey smoked ham
Whole grain bread slices
Butter lettuce

Directions
Make sandwiches using the Blueberry Chutney as the spread. Makes enough for 16-20 sandwiches.

Blueberry Chutney
This recipe is perfect as a sandwich spread (especially with ham), and is also delicious served over cream cheese as an appetizer.

Ingredients
3 cups fresh or frozen blueberries
¼ cup minced onion
1 tbsp grated fresh ginger root
1/3 cup apple cider vinegar
½ cup brown sugar
2 tbsp cornstarch
1 cinnamon stick
Dash salt

Directions
Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers, and refrigerate for up to 2 weeks.
This makes a lot - and it freezes well too!

Answer 5

Make a Jewish Apple Cake and throw in some blueberries. You'll find a recipe for the cake on the net. Very good!!!

Answer 6

Make a blueberry crumble.
blueberry parfaits
blueberry smoothies
put them on ice cream
or dry them and make a trail mix

Answer 7

Blueberry Cheesecake
(absolutely decadent! A must try with fresh blueberries!)

For crust
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained
preparation
Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.