Blueberry Sugar-Topped Muffins
½ c. plus 2 T. veg. oil
1 1/4 c. sugar
½ c. Milk
2 eggs
½ t salt
2 c. flour plus 2 T. flour
2 t. baking powder
2 c. Blueberries (fresh or frozen)
Topping: 1 T. sugar
Beat together oil, sugar, and eggs. Add 2 c. flour, powder, salt and milk. First mix berries with 2 T. flour (if frozen) and then add to batter. Pour into muffin tins,
sprinkle w/sugar, bake 23-30 min., at 375 degrees.
Blueberry Pound Cake
1 Butter Cake Mix
8 oz. Cream Cheese
1 c. Oil
3 eggs
1 1/2 cup frozen or fresh blueberries
Blend cake mix, softened cream cheese and oil with mixer. Add eggs one at a time mixing on high. Fold in berries with rubber spatula. Bake in tube or Bundt pan at 350 degrees for 50 minutes.
Fresh Blueberry Sauce
2 c. fresh blueberries
1/3 c. sugar
1 T. fresh lemon juice
½ t. vanilla
Wash blueberries and crush in pan. Add sugar and lemon juice. Mix. Bring to a boil and boil for 1 min., stirring constantly. Add vanilla. Chill.
Blackberry Jam Cake
1 stick butter
1 cup light brown sugar
3 eggs separated
2 cups flour
1/2 t baking soda
1 t nutmeg
1/2 cinnamon
1 cup blackberry jam
2 t baking powder
1/4 t cloves
1/3 cup sour cream
Cream butter and sugar, add yolks; add all dry ingredients. Combining jam and sour cream and alternatingly mix into batter. In a small bowl beat whites until stiff, then fold into mixture. Bake at 375 degrees for 40-50 minutes in a bundt pan.
Deep Dish Blueberry Pie
4 c. blueberries
½ c. flour
½ c. sugar
½ t. nutmeg
2 t. lemon juice
1 T. butter
pie crusts, dash salt
Wash and drain berries. Mix sugar, flour, salt, nutmeg and lemon juice. Gently fold berries into mixture until fruit is coated. Turn into deep baking dish and dot with butter. Cover fruit with pastry. Bake at 400 degrees for 30 minutes.
Blueberry Tea Bread
2 T. Cake flour
1T. chopped almond
2T. Sugar
½ t cinnamon
½ c butter or margarine
2 c blueberries
½ t salt
3 c. Cake flour
1 c milk
1 ½ c sugar
1 egg
2 t baking powder
1 T. vanilla
Combine first four ingredients plus 1 teaspoon butter, set aside for topping.
Combine remaining dry ingredients, cut in remaining butter until crumbly.
Add milk, eggs and vanilla. Add berries coated with 2 T. Flour. Pour into loaf pan, sprinkle topping, bake for 1 hour 10 min. at 350 degrees
.
Blackberry Cake
Cream together shortening and sugar. Add eggs and beat well. Sift together flour, baking soda, baking powder and salt. Add cooked blackberries to mixture. Pour into a greased 9x13x2 pan, sprinkle top with sugar. Bake at 350 degrees for 25-30 minutes.
Blueberry Cheese Cake (Easy and no cooking required)
1 ½ c vanilla wafer crumbs
¼ c margarine or butter melted
1 envelope unflavored gelatin
¼ c. cold water 1 T lemon-juice
2 8 oz. packages cream cheese, softened
1 7 oz. jar marshmallow crème
1 8 oz. container frozen whipped topping - thawed
2 cups blueberries, pureed
Combine crumbs and margarine, and press into a 9 inch springform pan, chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice. Beat in marshmallow crème, fold in whipped topping. Puree blueberries and then fold them into the cream cheese. Pour over crust. Chill until firm or chill in freezer for a frozen summer treat.
Superfast Blueberry Crust on the Bottom Cobbler
1 stick butter or margarine
11/2 t baking powder
1/4 cup sugar
2 cups blueberries
1/2 cup water
1 cup flour
1/2 t salt
3/4 cup milk
1/2 cup sugar
Preheat oven to 350. Melt butter in a shallow 1 and 1/2 quart baking dish. In mixing bowl, combine flour, baking powder, salt, 1/4 cup sugar, millk; pour evenly over butter. Combine berries, 1/2 cup sugar and water, spoon evenly over flour mixture. Do not stir. Bake 40 to 45 minutes.
Cinnamon Blueberry Crumble Bars
1 pkg. yellow cake mix
2 sticks butter, melted
1 ¼ cup old-fashioned oatmeal
½ cup light brown sugar
2 large eggs
½ cup sugar
1 tsp. Cinnamon
1 ½ c. blueberries
Combine cake mix, melted butter, oatmeal, brown sugar, eggs and cinnamon. Reserve 1 cup for the topping. Place mixture in a 13 X 9 pan, spread evenly with fingers or spatula. Combine blueberries and ½ granulated sugar. Pour berries onto crust. Sprinkle remaining mix on top of the blueberries to create a crumble Bake at 350 degrees for 40-45 minutes. Cool for at least 30 minutes before cutting into bars. Freeze these bars for up to six months.
Berry Crunch
Crust/topping
½ - 1 cup almonds chopped
2 cups flour
½ c sugar
1 ½ sticks butter softened
Filling
½ c sugar
1 ½ T cornstarch
4 cups blueberries or blackberries
Toast nuts. Mix crust ingredients together. Press ½ of mixture into bottom of a quiche or pie pan, 8 X 8 pan. Add nuts to remainder of mixture for the topping. Combine filling ingredients pour over crust, add topping. Bake at 450 degrees for 30 minutes. Serve warm.
Blueberry Scones
Preheat oven to 375 degrees. Mix one egg into half-and-half and set aside. Combine flour, sugar, salt and baking powder. Cut chilled butter into pea-sized chunks and mix into dry ingredients using the bottom of a fork or hand mix; add blueberries to dry mixture (if you're using frozen berries, it is not necessary to coat frozen berries in flour). Pour wet ingredients into dry ingredients and turn several times with a rubber spatula; do not over-mix or over-handle. Divide dough into 2 or 3 rounds, flatten on a lightly floured board at about 1 inch high (dough will be very wet). Cut into 4-6 wedges (like a pie), and bake on an ungreased sheet for approximately 20 minutes.
Blackberry Sauce
Cook 4 cups of blackberries and 1 cup of sugar until boiling. Cool and store in freezer-safe containers, will keep for up to two weeks in refrigerator. Try warm blackberry sauce on vanilla ice cream or as a pancake syrup.
Low-Fat Blueberry Kuchen
A German Breakfast Food
1 ¾ cups flour
2/3 cup apple sauce
2 tsp. baking powder
4 egg whites
½ tsp. baking soda
2 T. Sugar
½ tsp. salt
¼ cup nonfat plain yogurt or sour cream
2 cups blueberries
¼ cup brown sugar
2 T. Margarine or butter
Combine applesauce, egg whites, yogurt/sour cream, sugar. Add 1 ½ cups flour, baking soda, baking powder and salt. Spread mixture into a 10-inch cake pan or cheesecake pan sprayed with nonstick cooking spray. Sprinkle berries over batter. Combine remaining ¼ cup flour and brown sugar. Cut in margarine/butter with fork until mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 degrees for 50-55 minutes.
Whole Wheat Blueberry Muffin
2 cups wheat bran
2 cups whole wheat flour
1 cup sugar
2 t baking powder
1 t baking soda
2 t cinnamon
Pinch of salt
1 cup unsweetened applesauce
1 cup low-fat buttermilk
1/2 cup olive oil
2 large eggs
3 cups blueberries, 1 5oz package dried cranberries (optional)
11/2 cup chopped pecans
Preheat oven to 350 degrees. Combine sugar, applesauce, buttermilk, olive oil and eggs--mix well. Add in combined dry ingredients and mix. Fold in blueberries and pecans. If blueberries are frozen, coat with flour. Spray muffin tins with Baking Pam and bake for 20-25 minutes.
Zucchini Blueberry Bread
3 eggs
1 cup vegetable oil
3 t vanilla
13/4 cups sugar
3 cups shredded zucchini
3 cups flour
1 t salt
1 t baking powder
1/2 t baking soda
1 T cinnamon
3 cups blueberries
Preheat oven to 350 degrees. Grease two regular sized loaf pans, or four mini-pans. Combine all ingredients. Fold in blueberries. Coat blueberries with flour first if they are frozen. Pour into loaf pans and bake for 50-55 minutes.
Blackberry Chocolate Chip Pie
Pastry for a double crust pie
3/4 cup sugar
1/3 cup flour
1 t cinnamon
6 cups blackberries
3/4 cup semi-sweet chocolate chips
Preheat oven to 350. In a bowl combine sugar, flour, cinnamon. Add in blackberries and chips. Pour into the bottom pie crust; add a second pie crust over the top and seal the edges. Bake for 35-40 minutes, cool before slicing.
Double Blueberry Cheese Pie
Filling
2 pkg. Cream cheese softened
1 cup sugar
2 T. Flour
2 eggs
2 teaspoons vanilla
½ cup whipping cream
2 cups mashed berries
Topping
2 cups whipping cream
2 T. confectioners sugar
1 tsp. vanilla
1 cup fresh blueberries
Combine cream cheese and sugar. Add flour, eggs, vanilla and whipping cream. Add mashed blueberries and pour into crust. Bake at 350 degrees for 45 minutes. Turn off oven and allow pie to cool in oven for about 1 hour. Cool to room temp, then chill for at least 4 hours. Beat the 2 cups whipping cream at high speed of electric mixer until stiff peaks form. Beat in confectioners sugar and 1 tsp. vanilla. Spread over top of pie. Garnish with 1 cup blueberries.
Blackberry Banana Bread
Blueberry Buckle
2 c. blueberries (fresh or frozen)
3/4 c. sugar 1 egg
1/4 c. shortening, room temp.
1 ½ c. flour
½ t. salt
2 t. baking powder
½ c. milk, room temp.
Mix above ingredients, folding in berries last. Pour into 8X8 greased pan. Combine 1/4 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, and 1/8 c. butter. Sprinkle over the top. Bake at 350 degrees until firm or 45 minutes.
Blueberry Cake
1 box yellow or white cake mix
20 oz. crushed pineapple (no juice)
2 cups blueberries (coat with flour)
½ cup water
3 eggs
1/3 cup oil
1 cup pecans chopped
Mix all ingredients. Fold in blueberries. Pour into a greased 9X13X2 pan. Bake at 350 degrees for 35-45 minutes or until the center is done.
Blackberry Cobbler
Fruit Mixture:
2/3 cup sugar
4T cornstarch
1/4 cup orange juice
1 T flour
4 cups blackberries
Biscuit Mixture:
1 cup flour
1 t baking powder
1/4 t baking soda
1/2 cup milk
2 T oil
1 T sugar
1 T lemon
Mix sugar, cornstarch and flour in saucepan. Cooking over a medium heat, gradually add o.j. and stir until mixture begins to boil and thicken. Stir in berries. Pour contents into a 9x9 pan. In bowl, combine flour, sugar, powder and soda. Stir in milk, lemon juice and oil. Spoon over berries, sprinkle T of sugar. Bake at 375 for 20 to 25 minutes.
Easy Blueberry Freezer Jam (low sugar)
Cook 4 cups of blueberries and 1 cup of sugar until boiling. Cool and store in freezer-safe containers, will keep for up to two weeks in refrigerator. (Regular jam requires pectin and an additional 3 cups of sugar. This pectin-free version won’t be quite as stiff as the conventional stuff but comes close, and the flavor is superior).
Blueberry/Blackberry Bars
3/4 c butter/margarine
11/2 cup flour
1 t salt
1/2 t baking soda
11/2 cup old-fashioned or quick oats (uncooked)
6 oz. preserves or jam (see recipe for blueberry freezer jam/blackberry sauce)
1 cup brown sugar
Cream margarine/butter and brown sugar. Combine dry ingredients, and add to creamed mixture. Press 3/4 of crumb mixture into greased 9x9 pan. Spread jam on top. Sprinkle with remaining crumb mixture. Bake at 400 degrees for 20-25 minutes.
Blueberry Muffin Cake
1 pkg. yellow or white cake mix
1 pkg. 3.4 oz. vanilla instant pudding mix
1 cup low-fat vanilla yogurt
½ cup oil 1 tsp. cinnamon
¼ cup water 4 large eggs
1 cup blueberries
Lightly grease and flour tube or bundt pan. Toss the blueberries with 2 T of the cake mix and set aside for later. Combine remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs. Batter should look thick. Pour ½ of batter into the pan, scatter the blueberries over the batter and then spread in remaining batter until all blueberries are covered. Bake at 350 degrees for 45-50 min. Cool at least 20 minutes before removing from pan. Sprinkle with confectioner's sugar (if desired).
Blackberry Upside Down Cake
Cake:
1 cup white sugar
1/2 cup butter (softened, NOT melted)
2 eggs
11/2 cup flour
2 t baking powder
1/2 t salt
1/4 cup milk
1 t vanilla
Preheat oven to 350 degrees. Topping: Melt brown sugar and butter in a saucepan. Add in blackberries and white sugar; cook for several minutes. Scoop out berries into a 9-inch square cake pan (leave remaining juice in saucepan). Cake: Beat white sugar and butter until creamy fluff, add in eggs one at a time. Alternately add in dry and wet ingredients until batter is very smooth and fluffy. Smooth batter over berry mixture. Bake for 35-40 minutes. Cool for at least 30 minutes. Run a knife along the edges of pan. Place a serving dish over the top of cake pan and invert. *Option: Prior to serving, pour a portion of extra juice from saucepan over cake.
Blueberry Smoothie
1 ¼ cups low-fat milk
½ t vanilla
1 t sugar`
1 cup frozen blueberries
1 cup frozen vanilla yogurt or 1 cup frozen vanilla ice cream
Blend in mixer until smooth. Drink now or freeze for later.