Your Subtitle text

Blueberry Recipes

https://www.blueberrycouncil.org/blueberry-cooking-tips/freezing-blueberries/

https://newengland.com/today/food/jordan-marsh-blueberry-muffins-history-recipe/

https://www.spendwithpennies.com/blueberry-buckle/

https://www.tasteandtellblog.com/fresh-blueberry-crisp/

https://www.marthastewart.com/355347/blueberry-upside-down-cake

https://www.delish.com/cooking/recipe-ideas/a27020536/blueberry-lemon-pie-bars-recipe/

https://www.delish.com/cooking/recipes/a52625/lemon-blueberry-cake-recipe/

https://www.delish.com/cooking/recipe-ideas/a27479215/easy-blueberry-cobbler-recipe/

https://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0

https://cupcakesandkalechips.com/best-blueberry-smoothie-recipes/

https://www.delish.com/cooking/recipe-ideas/a26830228/fruit-scones-recipe/

https://www.allrecipes.com/recipe/74657/blueberry-zucchini-bread/

https://www.allrecipes.com/recipe/20177/todds-famous-blueberry-pancakes/

https://www.tasteofhome.com/recipes/blueberry-lemon-trifle/

https://www.kitchentreaty.com/fresh-blueberry-lemonade/

*****************************************************************************

Mom’s Blueberry Cream Cheese Pie

When you don’t want to heat up the house and want to savor the fresh flavor of raw blueberries – this is the pie for you! No ice cream needed!

4 oz. cream cheese

1 baked pie crust

5 cups fresh blueberries

½ cup water

¾ cup sugar

2 Tbs. cornstarch

2 Tbs. fresh lemon juice

 

Bake pie crust for 15 min in a 400 degree oven and allow to cool.  Meanwhile, let cream cheese soften at room temperature. Spread  softened cream cheese into the bottom of the cooled pie crust.  Fill the pie crust with fresh raw (NOT frozen) blueberries, leaving out 1 cup of berries for the sauce.

Make a sauce by placing 1 cup of the berries and ½ cup water in a small saucepan.  Heat to boiling and simmer for 2 minutes. Strain out the cooked blueberries and return the sauce to the pan.  Combing the sugar and cornstarch and mix into hot sauce, stirring constantly while returning the sauce to a boil. Remove sauce from heat and stir in lemon juice.  Pour hot sauce over the pie, then chill pie for at least one hour before serving. Serve cold, keep refrigerated.

 

Wendy Smith

Auburn, NH

 

(I’ve been picking Durocher’s blueberries for over 30 years! This is my favorite way to eat them.)

***************************************************************************************

Blueberry Strudel Kuchen

 

1 stick +2 T. butter

½ Cup sugar

3 eggs

3 drops lemon extract

1 ½ Cup flour

3 T.  milk

2  tsp. baking soda

Cream butter. Add sugar, eggs & lemon extract.  Beat well.  Sift flour and baking soda and add alternately with milk.  Pour into greased & floured  9 X 13 pan.

Topping

3  ½ C. fresh blueberries 

1 C. flour

¾ Cup sugar

½ tsp. cinnamon

½ tsp. vanilla

1 ½  stick butter

¾ Cup shredded coconut

Sift flour into bowl.  Add sugar, softened butter, vanilla, cinnamon & coconut.  Mix, by hand, into a crumbly mixture. Sprinkle blueberries on top of dough.  Sprinkle topping over the berries. 

Bake at 375 degrees for 30 to 40 minutes.

*freezes well!

*********************************************************************************
Blueberry Cream Cheese Surprise

2 pkg Pillsbury Crescent Rolls
2 8 oz pkg cream cheese (soften)
1 cup sugar
1 egg yolk
1 tsp vanilla
2-2 1/2 cups of berries
1 egg white beaten

Spray Pam on 9x13 pan. Spread 1 pkg of rolls on bottom. Mix cream cheese, sugar, vanilla, egg yolk, spread over dough. 
Cover with berries. Add next layer of Crescent Rolls. Brush with with beaten egg white. 
Bake is 350 degrees for 30-35 minutes.

*********************************************************************************
Summer Time Blueberry Pie

2T cornstarch
2T water
3 pints of blueberries (6 cups)
1/2 cup of sugar
1 prepared large graham crust

Whisk together cornstarch and water in large saucepan until smooth. Add 3 cups of blueberries and sugar.
Bring to a boil over medium high heat, stirring frequently and pressing berries against side of pan/wooden spoon to crush them.
(You can also use a potato masher). Cook, stirring constantly until mix thickens and boils, about 1 minute.

Remove pan from heat and stir in remaining berries. Pour filling into prepared crust. Cover and refrigerate until filling is set.
(At least 5 hours or overnight)

Cut into wedges and serve with whipped cream.
********************************************************************************