Blueberry Recipes

 

FRESH BLUEBERRY COBBLER

 

 

2 c. berries

1/2 c. sugar

1/3 c. packed brown sugar

1/3 c. soft butter

1/4 c. water

1 c. self-rising flour

Pinch of nutmeg

 

 

Combine berries, water and sugar. Bring to a boil, simmer 2 minutes. Pour into 9" baking dish. Combine flour, brown sugar and nutmeg. Cut in butter until it looks like cornmeal. Sprinkle over berries. Bake at 350 degrees for 25 minutes.

 

 

 

 

 

BLUEBERRY SMOOTHIE

 

1 1/2 Cups Frozen Blueberries

1 Bananna

1 8 OZ. Glass of Apple Juice

4 Oz of Water

1/2 teaspoon of Cinnamon (optional)

1/2 teaspoon of brown sugar (optional)

 

Blend all ingredients in a blender.

 

 

 

 

 

 

 

BLUEBERRY DUMPLINGS

 

1 container of blueberry's 1/4 cup of sugar about 1.5 cups of water let it cook down for about 15 minutes then add dumplings (biscuick and milk - recipe on box) cook until the bisquick looks done (about 15 minutes)

 

 

 

 

 

 

Blueberry cheesecake popsicle bites

 

 

Ingredients :

 

2 cups fresh blueberries

 

8 Tbsp (1/2 cup) cream cheese, light

 

6 Tbsp icing sugar

 

2 cups Cool Whip 95% Fat Free Whipped Topping

 

 

Directions

 

Puree blueberries and cream cheese and icing sugar in a blender until smooth.

 

Gently fold in whipped topping.

Spoon into popsicle molds/ ice cube trays and freeze until firm.

 

Run mold under hot water to loosen popsicles so they are easier to unmold.

 

 

 

 

 

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

 

 

Blueberry Cake

 

1 cup (2 sticks) unsalted butter, softened

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

1 tablespoon finely grated lemon zest

4 large eggs

1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor

3/4 cup low-fat buttermilk

1/2 cup pureed fresh blueberries

1 teaspoon pure vanilla extract

 

Directions

Preheat oven to 350 degrees. Line cupcake tins with liners.

 

Mix together flour. baking powder and salt. Set aside

 

In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed.

 

Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.

Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins

 

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

 

 

Blueberry Cream Cheese Frosting

 

Makes enough to frost 30 cupcakes

 

1 cup of butter, softened

8 oz of cream cheese, softened

1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor

3-5 cups of confectioners sugar

 

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

 

 

 

 

 

Fresh Blueberry Pie

 

 

This blueberry pie is a one-crust version, made with cooked thickened blueberry filling and a baked pie shell.

 

Ingredients:

• 3 cups blueberries

• 3/4 cup water

• 1 tablespoon butter

• 1 cup sugar

• 3 tablespoons cornstarch

•dash of salt

• 1 teaspoon lemon juice

• 1 pie crust (9 inch) -- baked

 

 

Preparation:

 

Bring 1 cup of blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixture over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.

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