Recipes

Recipes:

If you have blueberry recipes you'd like to share with us, please email them to: blackbirdsblueberries@gmail.com

Blueberry Syrup

5 cups Fresh Berries (frozen berries also work quite nicely)

3 cups granulated sugar

¾ cup water

1 Tablespoon lemon juice

½ Tablespoon pure vanilla extract

In a large, heavy saucepan, mix blueberries and sugar; let stand for 1 hour. Add water and lemon juice; bting to a boil over high heat. Skim off foam. Reduce heat; summer mixture until it thickens, which should take about 15 minutes. Stir in vanilla. Remoe from heat; strain through a fine sieve (or cheesecloth). Cool. Poot into a glass container. Store in the refrigerator.

Makes about 2 cups of syrup.

Blueberry Muffins

1 3/4 cups sifted all-purpose flour

2/3 cup sugar

1/4 Cup shortening, melted

1/2 teaspoon salt

1 large egg, beaten

1 teaspoon vanilla extract

2 1/2 teaspoons baking powder

2/3 cup milk

1 cup fresh blueberries

Sift together flour, salt, baking powder, and sugar in mixing bowl. Add egg, milk, shortening, and vanilla extract. Mix only until all ingredients are blended, using about 28 strokes. Stir in dry, washed blueberries. Drop batter into well-greased, lightly floured muffin pans, filling them three-fourths full. Bake in a preheated moderate oven (375 F) for 20 to 25 minutes. Serve hot. Makes 12 to 14 muffins.

Deep Dish Blueberry Pie

6 cups fresh blueberries

1 cup sugar

1/4 Cup cornstarch

3 tablespoons lemon juice

3 or 4 tablespoons butter or margarine

Prepare and roll pastry. Line greased baking dish with bottom pastry. Combine washed blueberries with other ingredients and put in the pastry. Dot with butter. Top with remaining rolled pastry, seal edges together, and make small slits in top pastry to let steam escape during baking. Bake at 400 F for 15 minutes. Lower oven temperature to 350 F and continue baking for about 45 minutes until crust is browned. Serve hot or cold. Top with cream, whipped cream, or ice cream if desired.

For one 9-inch pan pie, use 4 cups blueberries, 3/4 Cup sugar, 4 tablespoons flour or cornstarch, and 1 1/2 tablespoons butter. Prepare as above. Bake about 10 minutes at 400 F, then 30 minutes at 350 F.

Blueberry Scones

1 1/2 cups of blueberries (from blackbirds & blueberries)

4 1/2 cups of Flour

1 cup butter

1/4 cup sugar

1 tsp salt

4 tsp baking powder

pinch of baking soda

1 1/2 - 1 3/4 cup heavy cream

In a bowl combine combine dry ingredients, cut in butter until mix resembles coarse crumbs.

Mix in cream and gently knead in berries; divide into 2 portions

Pat each portion into flattened circle 2" thick

cut into wedges, egg wash top,

Place on parchment and bake for 25 minutes @ 350 degrees.

Enjoy!

More delicious ways to enjoy blueberries:

Sprinkle in a tossed green spinach salad
Create a blueberry vinaigrette salad dressing
Serve in melon halves
Alternate layers of blueberries and vanilla pudding to make a parfait
Serve in a bowl with whipped cream
Perfect for patriotic-themed menus… red, white, and blueberries!
Serve tangy blueberry sauce with game, poultry, fish or other meats
Drop into sparkling water for a refreshing alternative to soft drinks
Blueberry milkshakes
Blueberry nut bread
Serve French toast with fresh blueberries
Serve blueberries with cottage cheese
Blueberry shortcake or tarts

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