Blueberry Pound Cake
2 Cups sugar
1 Cup shortening
4 Large eggs — or 5 medium eggs
1/4 Teaspoon yellow food coloring
1/2 Teaspoon almond extract
1 1/2 Teaspoons vanilla extract
2 Tablespoons Adams Butter flavoring
3 Tablespoons lemon extract
1/2 Cup buttermilk
3 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Cups whole blueberries — drained and rinsed
Preheat oven to 325 degrees.
Cream sugar and shortening. Beat in eggs one at a time.
Add yellow food coloring, almond extract, vanilla extract, butter
flavoring, and lemon extract to buttermilk; blend well and set aside.
Sift flour, salt, baking powder and baking soda together; add to batter
alternating with buttermilk until evenly distributed.
Fold in blueberries, reserving a few for garnish.
Pour into a 10″ bundt or stem pan that has been lightly greased, but not
floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before
removing from pan.
While cake is still warm brush on glaze with pastry brush covering top and
sides. Garnish with a few reserved blueberries.
Blueberry Bread
2 1/3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten powder
1 1/2 teaspoons active dry yeast
Place all ingredients in the pan of the bread machine in the order
suggested by the machine’s manufacturer. Select White Bread cycle, and
Start.
This recipe yields a 1 pound loaf.
Per serving: 1711 Calories (kcal); 21g Total Fat; (11% calories from fat); 51g Protein; 322g Carbohydrate; 9mg Cholesterol; 3657mg Sodium
Food Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 3 Fat; 0 Other Carbohydrates
Banana-Blueberry Muffins
2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed ripe banana (about 1 medium)
1 egg
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well-drained)
blueberries
Heat oven to 400ş. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg
in large bowl. Stir in remaining ingredients except blueberries just until
flour is moistened. Fold in blueberries. Divide batter evenly among muffin
cups (cups will be almost full). Sprinkle with sugar if desired.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Yield:
“12 Muffins”
Per serving: 189 Calories (kcal); 6g Total Fat; (26% calories from fat); 3g Protein; 32g Carbohydrate; 17mg Cholesterol; 202mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : If you can’t use up all of your ripe bananas, freeze them in their
peels. When you’re ready to bake with them, just thaw them and
they’ll be ready to use.
Blueberry Muffins
Shortening to grease muffin cups
1 cup fresh blueberries
OR
1 cup canned blueberries
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
OR
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Heat the oven to 400ş. Grease just the bottoms of 12 regular-size muffin
cups with the shortening, or line each cup with a paper baking cup.
If using canned blueberries, drain them in a strainer. Rinse fresh or
canned blueberries with cool water, and discard any crushed ones. Break
off any stems.
Beat the milk, oil, vanilla and egg in a large bowl with a fork or wire
whisk until well mixed. Stir in the flour, sugar, baking powder and salt
all at once just until the flour is moistened. The batter will be lumpy.
If the batter is mixed too much, the muffins will have high peaks instead
of being rounded.
Carefully stir in the blueberries.
Spoon the batter into the greased muffin cups, dividing batter evenly
among them. You can use an ice-cream scoop for this if you have one.
Bake 20 to 25 minutes or until golden brown. Immediately remove muffins
from the pan to a wire cooling rack. Serve warm or cool.
Makes 12 regular-size muffins
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Yield:
“12 muffins”
Bake:
“0:25″
Per serving: 163 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g Protein; 24g Carbohydrate; 18mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: muffin pan with 12 regular-size muffin cups
Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped
apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the
flour. Bake 25 to 30 minutes.
Lighter Blueberry Muffins: For 3 grams of fat and 135 calories per
serving, use skim milk, decrease the vegetable oil to 2
tablespoons and add 1/4 cup unsweetened applesauce.
Tips
Substitute 3/4 cup frozen blueberries, thawed and well drained,
for the fresh or canned blueberries if desired.
Aluminum foil baking cups purchased at the supermarket can be used
instead of a muffin pan. Place 12 foil cups on a cookie sheet or
in a rectangular pan, and fill as directed.
Blueberry Peach Bread
2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
4 teaspoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches
Preheat oven to 375şF.
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat water and yogurt until very warm (120 to 130şF); stir into dry
ingredients. Stir in egg whites, dried blueberries, dried peaches and
enough remaining flour to make soft dough. On lightly floured surface,
knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
Roll dough to 11 × 7-inch rectangle. Beginning at short end, roll up
tightly; pinch seam and ends to seal. Place, seam side down, in greased 8
× 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Bake at 375şF for 30 to 35 minutes or until done. Remove from pan; cool on
wire rack.
Yield:
“1 loaf”
Per serving: 139 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; trace Cholesterol; 196mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Recipe can be made with 1 whole egg in place of 2 egg whites.
Used chopped dried pineapple and chopped dried papaya in place of
blueberries.
Blueberry-Mascarpone Crepes
8 ounces mascarpone cheese
4 ounces cream cheese, softened
3 tablespoons sugar
2 large egg yolks
1 1/2 teaspoons finely grated orange zest
1 teaspoon fresh orange juice
1 teaspoon Grand Marnier liqueur
Pinch salt
12 crepes, recipe follows
1 pint blueberries
Blueberry Sauce, recipe follows
Confectioners’ sugar, garnish
Preheat the oven to 325 degrees F.
Lightly grease a large glass baking dish.
• In a medium bowl, beat together the mascarpone, cream cheese, sugar, egg yolks, zest, juice, Grand Marnier, and salt until smooth.
• Place the crepes flat on a work surface.
• One at a time, spoon 2 tablespoons of the filling down the center, and top with a few fresh blueberries.
• Roll the sides of the crepe up and over the filling and place in the baking dish, seam side down.
• Bake until the filling is warmed through and slightly puffed, 10 minutes.
• Spoon the sauce over the crepes and return to the oven and hot, 2 to 4 minutes.
• Remove and arrange 3 crepes on each of 4 dessert plates.
• Dust with confectioners’ sugar and serve immediately.
Blueberry Sauce:
1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons cornstarch
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons finely grated orange zest
1 3/4 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
• In a small saucepan combine the sugar, water, orange juice, cornstarch, Grand Marnier, and orange zest, and stir well.
• Cook over medium-high heat, stirring occasionally, until thickened, about 5 minutes.
• Stir in 1 1/2 cups of the blueberries and simmer the mixture, stirring occasionally, until the berries burst and the sauce thickens, about 5 minutes.
• Add the butter and remaining 1/4 cup of blueberries and stir until the butter is melted and the berries are warmed through, 1 minute.
• Remove from heat and cover to keep warm until ready to use.
Yield: 3 cups
Crepes:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
1 tablespoon sugar
Pinch salt
6 teaspoons melted unsalted butter
• Whisk together the flour, eggs, milk, sugar, salt, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
• Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
• When hot, brush with a light coating of the remaining butter.
• Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
• Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
• Transfer to a plate and cover loosely to keep warm.
• Repeat with remaining batter.
• Assemble as directed in Blueberry-Mascarpone Crepes recipe, and serve.
• Or, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap.
• Refrigerate until ready to use, up to 3 days.
Yield: 1 dozen crepes
Mable Wheeler’s Blueberry Pancakes
1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can Comstock Blueberry Pie Filling — (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar
In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend
well.
Drain pie filling; reserve syrup.
Gently stir berries into batter.
Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on
top and underside is golden brown.
Turn; brown other side.
Repeat with remaining batter.
In small saucepan, combine reserved syrup, butter, orange juice and
sugar. Cook and stir until butter melts.
Serve over pancakes.
NOTE: Sauce may be stored and used over ice cream or cake.
Favorite Blueberry Pancakes 2
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries –
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side. Makes about
12 dollar-size, or eight 4-inch size pancakes.
NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter.
No Bake Blueberry Pie
1 9 inch flaky pastry pie crust — thawed
4 cups blueberries
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons water
2 tablespoons lemon juice
sweetened whipped cream
Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and
bake blind; according to directions on package. Place on a rack and let
cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush
remaining 1 cup berries and stir in the sugar; cook over medium heat,
stirring, until sugar is dissolved. Stir together cornstarch, water, and
lemon juice; add to berry mixture along with cinnamon. Cook, stirring,
until mixture boils and thickens; spoon over berries in the pastry shell.
Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped
cream.
NOTES : Blueberries have very good keeping qualities. They will last for
up to two weeks in the refrigerator, but should not be rinsed
until ready to use. Then drain thoroughly so they will not become
waterlogged.
Five-Fruit Salad
1 cup pears, cored and cubed
1 medium banana — sliced
1/4 cup orange juice
2 cups blueberries, fresh or frozen
1 cup strawberries — halved
1/2 cup jicama — julienned
1 tablespoon fresh mint leaves — chopped
1 cup low-fat vanilla yogurt
Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
yogurt.
Favorite Blueberry Pancakes
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries –
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side.
Makes about 2 dollar-size, or eight 4-inch size pancakes.
Blueberry-Cheese Coffee Cake
1 1/2 cups sugar, divided
2/3 cup butter or margarine — divided
2 eggs
2 1/2 cups all-purpose flour — divided
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat milk
1 8 ounce pack cream cheese — softened
2 teaspoons lemon peel — divided
2 cups blueberries, frozen or fresh
In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the
butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the
baking powder and salt. Add to creamed mixture, alternating with milk;
mix well after each addition. Beat in the cream cheese, mixing well.
Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour
and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch
pan. Combine the remaining sugar, butter, flour and lemon peel and
sprinkle over the batter.
Bake at 350 degrees for 45 to 50 minutes.
Blueberry Strata Pie
1 can (1 lb) blueberries
1 cup crushed pineapple
1 8 ounce pkg cream cheese — softened
3 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 9 inch pastry shell — baked, cooled
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup whipping cream — whipped
1 teaspoon lemon juice
Drain fruits, reserving syrups. Blend cream cheese and next 3
ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese
mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup sugar,
cornstarch, and salt. Combine reserved syrups; measure 1+1/2 cups; blend
into cornstarch mixture. Cook and stir till thickened. Stir in
blueberries and lemon juice; cool. Pour over cheese layer; chill. Top
with whipped cream and reserved pineapple.
Blueberry Sauce For Waffles/Pancakes
1 pound can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
till mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
Blueberry Sauce
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1 dash salt
2 cups fresh blueberries*
3 tablespoons lemon juice
In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon
nutmeg, and the dash of salt; gradually stir in 1 cup boiling water. Cook
and stir till mixture thickens and boils; cook for 2 minutes more. Add 2
cups fresh blueberries; return to boiling. Remove from heat; stir in 3
tablespoons lemon juice; cool.
Makes 3 cups.
Blueberry Muffins
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries –
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter ’should’ be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy).
Makes 12.
Blueberry Marmalade
1 medium orange — peeled, trimmed
1 medium lemon — peeled, trimmed
3/4 cup water
3 cups blueberries — crushed
5 cups sugar
3 ounces liquid fruit pectin
Remove peel from 1 medium orange and 1 medium lemon. Scrape excess white
pith from peel; cut peel in very fine shreds. Place in a very large
saucepan. Add 3/4 cup of water. Bring to the boil; simmer, covered, for
10 minutes; stirring occasionally. Remove white membrane on fruit; finely
chop pulp (discarding seeds). Add to peel with 3 cups crushed
blueberries. cover; simmer for 12 minutes. Add 5 cups granulated sugar.
Bring to a full roiling boil; boil hard for 1 minute, stirring constantly.
Remove from heat; immediately stir in 1/2 of a 6 ounce bottle (3 ounces
total) of liquid fruit pectin. Skim off foam; stir and skim for 7
minutes. Ladle into hot scalded jars. Seal at once. Makes six 1/2 pints.
Blueberry Crunch Coffee Ring
1 1/2 cups all-purpose flour
3/4 cup sugar, granulated
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup firm butter, or margarine
1 cup blueberries
1 egg
1/2 cup milk
1 teaspoon vanilla
powdered sugar
walnut streusel*
Prepare Walnut Streusel (Recipe follows). Pat about half the streusel
into a greased, flour-dusted 9-inch tube pan or layer cake pan with a
removable bottom; set aside. In a large bowl, stir together flour,
granulated sugar, baking powder, salt and nutmeg. Using a pastry blender
or 2 knives, cut in the butter until mixture resembles coarse crumbs.
Gently stir in the blueberries. Beat egg lightly with milk and vanilla;
stir into berry mixture just until combined. Spread half the batter in
streusel-lined pan; sprinkle with remaining streusel, then spread with
remaining batter. Bake in a 350 degrees oven until a pick inserted in
center comes out clean (about 45 to 60 minutes). Let cool in pan for 20
minutes, then remove pan sides. Dust with powdered sugar. Serve warm or
cool. *Walnut Streusel: Mix 1/2 cup each finely chopped walnuts and firmly
packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground
cinnamon, and 2 tablespoons melted butter or margarine.
Blueberry Cream Salad
1 3 ounce pkg lemon-flavored gelatin
1 cup boiling water
1 can (1.5 lb ) blueberry pie filling
2 tablespoons lemon juice
1/2 cup dairy sour cream
1 tablespoon sugar
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie
filling and lemon juice. Chill till partially set. Spoon half the gelatin
mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set.
(Keep remaining gelatin at room temperature.) Combine dairy sour cream and
sugar. Spread evenly over gelatin in loaf dish. Top with layer of
remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Cut in
squares and serve on crisp salad greens.
Makes 6 to 8 servings.
Blueberry Bundt Cake
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1/2 pint lemon yogurt, lowfat
3 cups blueberries, fresh or frozen
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon
whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix
well. In a small bowl, toss blueberries in flour to coat; add 2 cups
batter and mix well. Pour 1/2 of batter into greased and floured 10-inch
tube pan; top with remaining blueberries. Combine sugar, cinnamon and
nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top
with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan
for 15 minutes; invert onto a rack and cool completely. Cut into slices
and serve topped with whipped topping, if desired.
Blueberry And Cream Torte
2 cups graham cracker crumbs
1 stick butter — softened
1/2 cup sugar
8 ounces cream cheese
1/2 cup sugar
2 tablespoons milk
2 cups pecans — chopped
1/2 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 quart fresh blueberries
1 cup sugar
3 tablespoons cornstarch
Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup
sugar together and press into a greased 3-quart rectangular baking dish.
Chill. For bottom layer, cream cheese, sugar and milk. Spread mixture
over graham cracker crust. Top with chopped pecans. For middle layer,
whip cream, then add sugar and vanilla. Spread whipped cream over bottom
layer. For the top layer: combine blueberries, sugar and cornstarch. In a
saucepan, cook over medium heat until mixture starts to boil and thicken
slightly. Remove pan from heat and cool. Spread over whipped cream
layer. Refrigerate torte. When ready to serve, cut into squares.