Blueberries are an excellent source of vitamin A, are loaded with antioxidants and a fair source of vitamin C. They also contain iron as well as other trace minerals. One cup contains 90 calories and 1 gram of protein.
Blueberries are perishable and should be refrigerated as soon as possible. Do not wash the protective, silvery bloom from the berries before storing in the refrigerator or freezer.
Frozen berries are excellent on cereal and in desserts without defrosting. It is best to defrost berries for baking; microwave 1 C. blueberries on a paper plate for 1 minute for accurate baking times.
This old-time recipe won first prize at the 1990 Missouri State Fair!
1 can (16 ounces) whole-berry cranberry sauce
1/3 cup packed brown sugar
¼ cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons orange juice
½ teaspoon grated orange peel
1/8 teaspoon salt
2 cups fresh or frozen blueberries
2-2/3 cups all-purpose flour
1 teaspoon salt
½ teaspoon ground mace or cinnamon
1 cup shortening
6 tablespoons ice water
2 tablespoons butter
1 tablespoon water
In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside. For crust, combine flour, salt and spice in another bowl. Cut in shortening until mixture is in pea-size chunks. Add ice water, 1 tablespoon at a time, and toss lightly with a fork until dough forms a ball. Divide dough in half. On a floured surface and using a floured rolling pin, roll one half to a 10-in. circle. Place into 9-in. pie pan. Spoon filling into crust; dot with butter. Roll second half of dough to fit top of pie. Moisten edge of bottom crust; place top crust over. Fold edge under bottom crust; flute with fingers. Beat egg with water, brush over crust. Cut slits in top.( This pie usually bubbles over. To protect oven floor, put pizza pan under pie dish to catch dripping syrup.) Bake at 425 for 40 minutes or until golden brown. Yield: 8 servings.
Note: You may substitute any double crust, but do use the egg wash for a nice glaze.
Double crust pastry for 9" pie (see Ozark pie for crust recipe; click Gluten Free for a GF options)
In heavy sauce pan stir together:
2 c. sugar
3 T. cornstarch
3 c. cranberries (fresh or thawed)
1/2 seedless orange with peel, chopped in food processor
3 c. blueberries, fresh or still frozen-I do not add blueberries until after cooking the other ingredients; I want the cranberries to burst and the blueberries to remain intact.
Stir well before heating. Bring all ingredients except the blueberries to boil stirring well. Boil for 3 minutes stirring constantly. Add blueberries and stir. Cool before pouring into a deep 9" pie dish lined with unbaked pastry. Cover with top crust; crimp edges; cut vents. Bake at 400 for about 20-25 minutes or until browned. We put a pizza pan under the pie while baking to catch the overflow. Let pie cool before cutting or it will run.
Notes. Cranberries are generally available only around Thanksgiving & Christmas. We buy them & freeze them for this pie.
You may substitute strawberries for the cranberries and reduce the sugar to 1 1/2 C or less.
TRADITIONAL BLUEBERRY PIE
2 Tbl. Lemon juice
3 cups fresh or thawed blueberries
2/3 C. sugar
3 Tbl. Cornstarch
1 Tbl. Butter or margarine
Prepare pastry for 2-crust 8 inch pie. Sprinkle 2 Tbl. lemon juice over 3 cups thawed blueberries. Mix 2/3 C. sugar and 3 Tbl. cornstarch lightly with blueberries. Put blueberry filling into pie crust. Dot with 1 Tbl. butter or margarine. Cover with top crust; cut vents. To protect oven floor from dripping syrup, put pizza pan under pie dish. Bake at 400 for 50-60 minutes or until filling bubbles and the crust is golden brown. (For deep dish pie use 4 ½ C. berries, 4 Tbl. flour, 1 Tbl. cornstarch and ¾ c. sugar. Bake until it bubbles over!)
FRESH BLUEBERRY GLAZE PIE
¾ C. water
5 Tbl. Flour
1 C. Sugar
1/8 to ¼ tsp. Cinnamon
1 C. fresh blueberries
3 Cups fresh blueberries
Bake 9" pie shell. Mix ¾ C. water, 5 Tbl. flour, 1 C. sugar, 1/8-1/4 tsp. cinnamon; dissolve lumps before heating. Boil to make syrup; add 1 c. blueberries and cook until colored. Cool syrup well; add 3 C. fresh blueberries and fill pie shell. Chill pie. Garnish with whipped cream.
BLUEBERRY CREAM PIE.
1 C. sour cream
2 Tbl. Flour
¾ C. Sugar
1 tsp. Vanilla
¼ tsp salt
1 egg, beaten
2 ½ Cups thawed blueberries
3 Tbl. Flour
½ C. brown sugar
3 Tbl softened butter or margarine
3 Tbl. Chopped pecans
Combine 1 C. sour cream, 2 Tbl. flour, ¾ C. sugar, 1 tsp. vanilla, ¼ tsp. salt and 1 beaten egg. Beat 5 minutes at medium speed. Fold in 2 ½ C. thawed blueberries. Pour into 9" unbaked pastry shell and bake at 400 for 25 minutes. Combine topping ingredients of 3 Tbl. flour, ½ C. brown sugar, 3 Tbl. softened butter or margarine and 3 Tbl. of chopped pecans; mix well. Sprinkle over top of pie. Bake 10 additional minutes. Chill completely before serving.
BLUEBERRY PANCAKES OR WAFFLES
2 cups flour 3 eggs, separated
2 tsp. baking powder 1 ¼ cup milk
½ tsp. Salt 1/3 cup vegetable oil
1 cup blueberries 2 tsp. sugar
Sift together flour, baking powder and salt. Beat egg yolks, add milk and oil; immediately stir into flour mixture, beating until smooth. Beat egg whites until stiff, adding sugar gradually; fold lightly but thoroughly into batter. Gently stir in blueberries. Bake on hot griddle or electric skillet or in hot waffle iron.
1 cup water ½ tsp. lemon juice
2 Tbl corn starch ¼ to ½ cup sugar
2 to 3 cups blueberries
Mix all ingredients and bring to a boil. Crush berries with back of spoon. Cook slowly 2-3 minutes. Serve hot.
BLUEBERRY ORANGE SAUCE
2 Cups blueberries
¼ C. orange juice
¼ C. water
2 Tbl. Sugar
1 Tbl. Cornstarch
¼ tsp grated orange peel
1/8 tsp cinnamon
Combine in saucepan 2 C.blueberries, ¼ C. orange juice, ¼ C. water, 2 Tbl. sugar, 1 Tbl. cornstarch, ¼ tsp. grated orange peel, 1/8 tsp. cinnamon and a dash of salt. Cook and stir over med. heat 4-5 minutes or till thickened. Yields 2 C.
BLUEBERRY SOUR CREAM CAKE
1 stick margarine
1 C. sugar
1 C. Sour Cream
1 tsp. Vanilla
2 C. flour
1 tsp. Baking soda
½ tsp. Salt
2 C. thawed blueberries
½ C. packed brown sugar
½ C. chopped nuts
½ tsp. cinnamon
Cream 1 stick margarine with 1 C. sugar. Add 3 eggs; beat well. Stir in 1 C. sour cream and 1 tsp. vanilla. Sift together 2 C. flour, 1 tsp. baking soda and ½ tsp. salt, mix until well blended. Fold in 2 C. thawed blueberries. Spread half of batter in greased 9" x 13" pan. In a bowl mix ½ C. packed brown sugar, ½ C. chopped nuts, ½ tsp. cinnamon and sprinkle most of it over batter in pan. Add remaining batter. Top with reserved nuts and sugar. Bake in pre-heated 350 oven for 40-45 minutes.
BLUEBERRY COFFEE CAKE
2 cups flour 2/3 cup sugar
2 tsp. baking powder 1 egg
½ tsp. baking soda 1 Tbl lemon juice
½ tsp. Salt 1 c. buttermilk or yogurt
1/3 cup shortening 2 cups blueberries
Sift together dry ingredients except sugar; set aside. Cream sugar and shortening. Beat in egg. Stir in lemon juice. Alternate adding dry ingredients and buttermilk or yogurt. Stir until smooth. Fold in floured blueberries. Bake in greased 7" by 11" baking pan for 30 to 35 minutes at 350 ; then increase heat to 400 for 10 minutes longer or until browned.
BLUEBERRY BUCKLE (coffee cake)
2 C. flour
2 tsp. baking powder
¾ tsp. salt
¼ C. softened margarine
¾ C. sugar
2 tsp. lemon juice
1 tsp. grated lemon peel
½ C. milk
2 C. blueberries
1/3 C. sugar
1/3 C. flour
¼ tsp. cinnamon
3 Tbl. hard margarine
Sift together 2 C. flour, 2 tsp. baking powder and ¾ tsp. salt. In a bowl cream ¼ C. softened margarine, ¾ C. sugar, 1 egg, 2 tsp. lemon juice and 1 tsp. grated lemon peel. Add dry ingredients and ½ C. milk alternately to creamed mixture, stirring until moistened. Gently stir in 2 C. blueberries. Put into greased 9x9 baking pan.
For topping combine 1/3 C. sugar, 1/3 C. flour, ¼ tsp. cinnamon and 3 Tbl. hard margarine. Using knives or pastry blender cut margarine into fine pieces. Sprinkle crumble topping over batter. Bake at 375 about 40 minutes.
The Pillsbury $40,000 BLUEBERRY POPPY SEED BRUNCH CAKE
2/3 C sugar
1/2 C butter or margarine, sofened
2 tsp grated lemon peel
1 1/2 C Pillsbury flour
2 tblsp poppy seed
1/4 tsp salt
1/2 C dairy sour cream
2 C blueberries, fresh or defrosted and drained on paper towels
1/2 C sugar
2 tsp flour
1/4 tsp nutmeg
1/3 C powdered sugar
1-2 tsp milk
Preheat oven to 350. Grease and flour bottom and sides of 9" or 10" springform pan. In large bowl beat 2/3 C. sugar and ½ C. softened butter or margarine until light and fluffy. Add 2 t. lemon peel and 1 egg; beat 2 min. at med. speed. In med. bowl sift together 1 ½ C. flour, 2 T. poppy seed, ½ t. baking soda and ¼ t. salt; add to butter mixture alternately with ½ C. sour cream. Spread batter over bottom and 1" up sides of greased and floured pan, making sure batter on sides is ¼" thick forming a rim.
In med. bowl, combine the filling ingredients of 2 C. dry blueberries (fresh or defrosted on paper towels), 1/3 C. sugar, 2 t. flour and ¼ t. nutmeg. Spoon over batter. Bake at 350 (preheated) for 40-45 min. or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl, combine 1/3 C. powdered sugar, ¼ t. vanilla and enough milk (1 to 2 t.) until glaze is of drizzling consistency; blend until smooth. Drizzle over top of warm cake.
BLUEBERRY ORANGE NUT LOAF
Sift together into medium bowl
3 C flour
3/4 C sugar
3 tsp baking powder
¼ t. baking soda
1 tsp salt
½ C. milk
3 slightly beaten eggs
2/3 C orange juice
½ C melted butter or margarine
1 Tlb grated orange peel
Mix well. (Batter will be thick and moist.)
1 C. blueberries fresh or thawed
2/3 C. chopped walnuts
Pour into greased 9"x5"x3" loaf pan. Bake in 350 oven for 60-70 minutes. Cool, wrap in foil and refrigerate before cutting.
BLUEBERRY BANANA BREAD
2 C. Bisquick
¾ C. quick oats
2/3 C. sugar
1 C. mashed ripe banana
¼ C. milk
Stir in 1 C. blueberries.
Bake in greased 9" x 5" loaf pan (if desired, sprinkle top with cinnamon sugar) at 350 for 45-55 minutes. Cool in pan for 10 min.
SIMPLE FAVORITES FOR FROZEN BLUEBERRIES
Pour small amount of milk over frozen blueberries. Eat while frozen and pretend it's ice cream.
Frozen berries in plain or vanilla yogurt used as a topping for pancakes, waffles and French toast.
Top your favorite cereal with frozen berries; eat while still frozen.
BLUEBERRY CINNAMON MUFFINS
Cream 3 Tbl butter and ¾ C sugar;
beat in 1 egg;
Fold in 1 C. sour cream or plain yogurt.
1 ½ C. flour
1 tsp. cinnamon
1 tsp. baking soda
¼ tsp. salt
Stir dry ingredients into cream mixture. Fold in 1 C. blueberries. Use sweep arm ice cream scoop to fill muffin papers or greased muffin tin 2/3 full. Sprinkle with cinnamon sugar. Bake at 400 for 20 min.
BLUEBERRY LEMON MUFFINS
Prehear oven to 400
Sift together into mixing bowl
2 2/3 C. flour
1 Tbl baking powder
1 tsp salt
½ C. sugar
Make a well.
Stir together 2 eggs, 2/3 C. oil and 1 C. milk.
Pour liquids into well. Stir until flour mixture is just moistened.
Combine 1 ½ C. blueberries with ½ T. lemon zest; fold gently into batter.
Use sweep arm ice cream scop to fill greased muffin tins ¾ full.
Bake at 400 for 20-25 min. Cool 5 min. in pan.
Dip tops in 4 T. melted butter or margarine, then dip in ½ C. sugar. Makes 18 muffins.
EASY BLUEBERRY MUFFINS
Preheat oven to 400
2 C. flour
4 tsp. baking powder
½ tsp. salt
2/3 C. sugar
Beat 1 egg with 1 C. milk and ¼ C. vegetable oil.
Pour liquid into dry ingredients; stir just until moistened.
Gently add 1 C. blueberries. Fill muffin papers. Bake at 400 for 25 minutes.
Remove from pan to cool.
POPPY SEED MUFFINS
Add 2 Tbl. poppy seeds to dry ingredients of previous recipe.
LEMON POPPY SEED MUFFINS
Add 2 tsp. lemon juice and grated rind of 1 lemon to liquid ingredients and 2 Tbl. poppy seeds to Easy Blueberry Muffins.
MOUNTAIN TOP MUFFINS
Preheat oven to 400
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 C butter or margarine or butter flavored shortening
1/4 to 1/2 C sugar
1 egg, beaten
1 cup milk
1 cup blueberries
Sift together flour, baking poweder and salt. in separate bowl, cream butter and shortening and blend in sugar gradually. Add beaten egg and beat until smooth and fluffy. Add flour mixture alternately with milk, beating well after each addition. Gently stir in blueberries. Spoon into buttered muffin pans, filling about 2/3 full. Bake at 400 about 25 minutes or until browned.
QUICK BLUEBERRY OAT MUFFINS
Preheat ovewn to 400
Combine in bowl:
2 cups biscuit mix
1 c. dry oats
½ c. sugar
Stir in 1 c. milk and 1 egg.
Fold in 1 c. blueberries
Spoon into greased muffin pans and bake in pre-heated oven at 400 for 20 minutes.
PEACHY BLUEBERRY COBBLER
1 C flour
¾ C sugar, 2 tsp. baking powder and ¼ tsp. salt. Combine ¾ C. milk and ¼ C. melted margarine; mix with dry ingredients. Pour batter into greased 8" x 8" baking dish. Arrange 2 C. canned peach slices in a layer over the batter. Sprinkle 2 C. fresh or defrosted blueberries over peaches. Bake at 400 for 35 minutes or until browned.
Place 4 c. blueberries in a 2 quart baking dish, spreading evenly. Combine 1 c. packed brown sugar, ¾ c. flour, ¾ c. dry oats and ½ c. melted butter or margarine. Mix well. Sprinkle over blueberries. Bake at 350 for 45 minutes. Great hot; disappointing cold.
BLUEBERRY OAT BARS
Combine 1 ¾ C. oats (uncooked quick or old fashioned), 1 ½ C. flour, ¾ C. firmly packed brown sugar, ½ C. chopped nuts and ½ t. baking soda. Add ¾ C. melted margarine mixing until crumbly. Reserve ¾ C. mixture; press remaining onto bottom of greased 11" x 7" baking dish. Bake 10 minutes. Combine 2 C. fresh or thawed blueberries, ½ to ¾ C. sugar and 2 T. water. Bring to a boil; simmer 2 min. covered, stirring occasionally. Combine 1 T. water, 2 T. cornstarch and 2 t. lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within ¼" of edge; sprinkle with reserved oat mixture. Bake 18-20 min. or until topping is golden brown in 350 oven. Cool on wire rack; cut into bars.
LEMON BERRY BARS
Combine 1 C. flour and ¼ C. powdered sugar. Cut in ½ C. butter or margarine and mix well to form a soft dough. Put into a 8" square pan. Cover with waxed paper and press evenly with the bottom of a glass to make even; form a rim 1" high along sides; prick with a fork. Bake at 350 for 15 min. Combine 2 slightly beaten eggs, 1/3 C. sugar and ½ t. grated lemon rind, mixing well; add 1 T. melted butter or margarine. Gradually add 1 pkg. instant lemon flavored pudding (4-serving size), blending well. Add 1 cup blueberries. Pour over warm crust, sprinkle with 1/3 C. coconut or chopped walnuts and bake 25 min longer or until filling is firm. Cool; cut into 32 cookies.
HEATH BERRY BARS
Combine 1 C. flour, ¾ C. brown sugar and ¼ C. margarine; press in a 8x8 pan. Spread 1 C. blueberries over crust. Mix ½ C. sour cream, 1 egg, ¼ C. sugar, ¾ tsp. baking soda, ¼ tsp. salt, 1 tsp. cinnamon and 1 tsp. vanilla. Pour over berries. Bake at 350 for 35 minutes.
Cut into bars while hot; serve cool.
JUMBO BLUEBERRY COOKIES
Sift together 2 ¼ C. flour and 1 tsp. baking soda. Combine 1 C. softened margarine, ¼ C. sugar, ¾ cup light brown sugar, 1 pkg. (4 serving size) lemon or vanilla instant pudding and 1 tsp. vanilla; beat until smooth and creamy. Beat in 2 eggs. Gradually add flour mixture; stir in 1 C. chopped nuts and 2 C. blueberries. Using 1/3 to ½ C. batter for each, drop onto ungreased baking sheets, about 6 in. apart. Bake at 375 for 15-20 minutes. Makes about 14 cookies. (For regular size cookies bake about 7-8 min.) Wrap cookies individually to freeze.
BLUEBERRY TREAT (cheese cake)
Crust: Mix 1 1/3 C. graham cracker crumbs, ¼ C. powdered sugar and ¼ C. melted margarine. Press into 8x8 pan.
Filling: Beat 2 eggs; add 1/3 C. sugar, 8 oz. softened cream cheese and ¼ tsp. salt. Blend together and pour over crust. Bake at 375 for 20 min. Cool. Cover with 2 C. blueberries.
Topping: In sauce pan stir together ½ C. sugar, 2 Tbl. cornstarch, ¾ C. orange juice, ¼ tsp. grated orange rind and 1 C. blueberries. Cook over low heat until clear and thick, stirring constantly. Pour over cheese cake. Chill.
BLUEBERRY ICE WITH TOASTED COCONUT
Puree 2 C. blueberries in food processor or blender. Combine in sauce pan with ½ C. water and ¾ C. sugar. Cook to dissolve sugar. In pan or microwave bowl soften 1 package gelatin in 2 T cold water; add ½ C. boiling water and 1 C. sugar. Heat, stirring to dissolve. Combine blueberry mixture, gelatin mixture and ½ C. lemon juice. In large mixing bowl beat 1 egg white to stiff peaks; gradually beat in blueberry liquid. Freeze in shallow pan for 4 hours; stir midway using a mixer for uniform color. Serve in sherbet dishes or move to a covered bowl. May top with coconut which has been toasted in a pie pan at 350 until lightly browned.
LAYERED BLUEBERRY DELIGHT
Line 8" square pan with graham crackers. Prepare 5 ¼ oz. vanilla instant JELL-O pudding & pie filling. Blend in 1 C. Cool Whip. Spread half of pudding over crackers. Add another layer of crackers and remaining pudding. Add a third layer of graham crackers and top with the Blueberry Sauce given above.
JAMS AND SPREADS
LEMONY BLUEBERRY SPREAD
In 2 qt. microwave bowl combine 2 ¼ C. blue- berries, a 6 oz can apple juice concentrate (thawed) and ½ package unflavored gelatin. Let gelatin soften for 5 min. Microwave on high for 5 min. Stir to crush blueberries; microwave 10 min. more. Stir in 2 tsp. grated lemon rind and 1 tsp. lemon juice. Spoon fruit spread into jars; cool and store in refrigerator up to 2 weeks. (May be frozen.)
BLUEBERRY FREEZER JAM
4 c. crushed blueberries, 3 ¼ c. sugar and 1 box Sure-Jell Light. Follow regular freezer jam directions.
SPICED BLUEBERRY JAM
Crush enough blueberries to make 4 c. Put into 8 qt. saucepot. Add 2 Tbl. lemon juice, ¼ tsp. cinnamon, ¼ tsp. cloves, ¼ tsp. allspice. Measure 4 c. sugar separately. Mix 1 box (1 ¾ oz.) powdered fruit pectin into fruit in saucepot. Place over high heat; stir until mixture comes to a full boil. Immediately add all sugar; stir. Bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8" of tops. Cover; process in boiling water for 5 minutes. Makes 7 or 8 cups.