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Here
are some recipes we hope you will enjoy.
Please feel free to email
us
your favorites as well, we'd love to hear from you!
BLUEBERRY
RECIPES
BLUEBERRY-NUT BREAD
- 1 cup blueberries
- ½ cup sugar
- 1 teaspoon salt
- 2 tablespoon oil
- 3 teaspoons baking powder
- 1 cup nutmeats
- 1 teaspoon grated lemon or orange or ½ teaspoon nutmeg
- 2 beaten eggs
- 1 cup milk
- 3 cups flour
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Sift dry ingredients together. |
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Combine beaten eggs, mild and salad oil and add to dry
ingredients. Mix lightly to dampen. |
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Stir in nutmeats and blueberries. |
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Spoon into loaf pan ( I use an old fashioned long narrow
pan) |
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Let stand about 20 minutes |
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Bake at 350ºF for 1 hour. |
("The Blueberry Connection" by Beatrice Ross
Buszek)
BLUEBERRY HILL MUFFINS
- 1 egg, beaten
- ¾ cup brown sugar
- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ cup milk
- 1 tablespoon melted butter
- ¼ teaspoon salt
- 2 tablespoons flour
- 1 ½ cups blueberries
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Preheat oven to 425º |
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Mix egg, sugar and milk, then add butter. |
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Sift together dry ingredients and combine with wet mixture. |
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Toss blueberries lightly in flour, then gently fold them
into batter. |
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Grease and flour muffin pans. Fill them about 2/3rds full. |
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Bake about 12 minutes |
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Serve muffins hot, with fresh butter |
("The Blueberry Connection" by Beatrice Ross
Buszek)
JULY CRISP
- 4 cups blueberries
- 1 cup flour
- 1 teaspoon cinnamon
- ½ cups pecans or nutmeats
- 1 cup minute quick oats
- ½ cup sugar
- salt
- ½ cup butter
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To flour, sugar, cinnamon add butter and blend. Add oats. |
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Mix ¼ of crumb mixture with blueberries. Place in buttered
dish. Cover with crumbs. |
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Bake at 350º for about 40 minutes. |
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Serve hot or cold, with ice cream. |
("The Blueberry Connection" by Beatrice Ross
Buszek)
- COUNTRY COOKIES
- 1 ½ cups brown sugar
- 2 cups blueberries
- 1 cup shortening
- 2 eggs
- 3 cups quick cooking rolled oats
- ½ cup buttermilk
- 1 ¾ cups flour
- 1 teaspoon each baking soda and baking powder
- 1 teaspoon each salt, cinnamon and nutmeg
- ½ cup chopped nutmeats
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Cream sugar, shortening and eggs. Stir in milk. |
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Sift together dry ingredients. Stir into the creamed
mixture. |
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Stir in oats, nuts and
blueberries |
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Drop on greased cookie sheet |
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Cook at 400º for 10 minutes |
("The Blueberry Connection" by Beatrice Ross
Buszek)
BLUEBERRY WAFFLES
- 1 cup blueberries
- 3 teaspoons baking powder
- 2 eggs, separated
- 1 tablespoon sugar
- 2 cups sifted flour
- 1 ½ cups milk
- ½ teaspoon salt
- ¼ cup melted butter
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While preparing batter, heat the waffle iron |
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Sift together dry ingredients |
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Slowly stir in milk, beaten egg yolks and melted butter. |
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Fold in blueberries. |
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Fold in egg whites which were stiffly beaten. |
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Bake in hot waffle iron. |
Makes 6 waffles
("The Blueberry Connection" by Beatrice Ross
Buszek)
BLUEBERRY CHEESECAKE
- 2 pounds cream cheese, softened
- ½ cup heavy cream
- 6 eggs
- 1½ cups granulated sugar
- 3 tablespoons cornstarch
- 1½ tablespoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup sour cream
- ¼ pound (1 stick) sweet butter, melted
- 1¾ cups fresh blueberries
- 1½ teaspoons powered sugar
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- Use 9 inch springform pan
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In a large bowl, beat the cream cheese, heavy cream, eggs,
sugar, cornstarch, flour, vanilla, and lemon juice. |
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Blend in the sour cream, butter, and blueberries. Pour the
mixture into a well-buttered springform pan |
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Bake in a preheated 350º oven for 1 hour. |
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Refrigerate overnight. |
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Carefully remove the sides of the springform pan and
decorate the cake by sprinkling the top with the powdered sugar. For best results, let the
cake stand at room temperature for 2 hours before serving. |
("Cheesecake Madness" by John J.
Segreto)
LEMON BUTTERCREAM PANCAKES
WITH BLUEBERRIES
Sift together:
- 1 ¼ cups all-purpose flour
- 2 Tablespoon sugar
- ½ teaspoon Salt
- 1 teaspoon baking soda
- Have the following at room temperature & whisk
together:
- 1 ¼ cups buttermilk
- ½ cup sour cream
- ¼ cup melted buttter
- 2 eggs
- ½ teaspoon vanilla
- ½ Tablespoon freshly grated lemon zest
Whisk milk mixture into flour. Let batter rest about 15
minutes. Beat 2 egg whites into soft peaks and fold into batter. Use about ¼ cup per
pancake. Cook completely on one side. Sprinkle on a few berries then turn to finish
cooking.
(found on 1st Traveler’s
Choice Internet Cookbook—www.virtualcities.com)
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