Blueberry Recipes

Blueberry Cobbler

INGREDIENTS:
2 cups fresh blueberries
1/4 cup water
2/3 cup sugar
1 cup whole wheat flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon baking powder
pinch of nutmeg, ground
1/3 cup butter; softened
whipped cream


PREPARATION:
Combine blueberries, water, and sugar in a medium saucepan. Bring to a boil. Then reduce heat and simmer 2 minutes, stirring constantly. Pour into an 8" square baking dish. Next combine flour, brown sugar, salt, baking powder, and nutmeg in a small mixing bowl (mixing well). Mix in butter with pastry blender until mixture resembles a course look. Sprinkle over blueberry mixture. Bake at 350 degrees for 25 minutes. Serve warm with whipped cream.


Country Style Blueberry Pancakes

INGREDIENTS:
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed

PREPARATION:
In a small bowl, beat egg whites until stiff then set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl. Add milk and melted butter. Stir egg mixture into dry ingredients. Mix until batter is smooth then stir in blueberries. Fold in beaten egg whites. Then pan them pancakers!
Makes 12 pancakers.


Blueberry Muffins

INGREDIENTS:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar 1 cup buttermilk
2 eggs, beaten
1/2 cup melted butter or margarine
1 1/2 cups fresh or frozen blueberries, rinsed
2 tablespoons all-purpose flour
Sugar for topping

PREPARATION:
Sift flour, baking powder, salt, and 1/2 cup sugar. Add buttermilk, beaten eggs, and melted butter; mix until dry ingredients are just moistened. Mix berries with 2 tablespoons of flour; fold berries into batter. Spoon batter into a greased muffin pan. Fill each muffin cup about 2/3 full. Sprinkle each with a touch of powdered sugar. Bake at 400° for 20 to 25 minutes.
Makes 18 to 24 muffins.


Blueberry Country Pie

INGREDIENTS:
1 1/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
juice and grated zest from 1/2 medium lemon
5 cups fresh or frozen thawed blueberries, rinsed well
pastry for 2-crust pie
1 tablespoon butter, cut in small pieces

PREPARATION:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry. Line a 9 inch pie pan and trim the edges of the pastry. Pour berry mixture into pie crust and dot with small pieces of butter. Roll the out remaining pastry to about a 1/8 inch thick layer. Cover pie and trim the edges again, then turn the edges under and crimp with fingures. Cut a few vents in top of the crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nice and brown browned.


Blueberry Freezer Jam

INGREDIENTS:
3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water

PREPARATION:
Crush berries in a large mixing bowl. Add lemon juice and then stir in sugar. Then let the mix stand for about 10 minutes. In a saucepan, mix pectin and water. Bring the contents to a full boil. Once boiling, stir constantly, for about 1 minute. Mix the pectin mixture into fruit and stir for about 3 minutes. Pour fruit mixture into freezer containers or small canning jars and leave 1/2-inch of space at the top of the jar. Cover immediately and let stand at room temperature for about 24 hours. Then store in the freezer.
Makes about 6 cups.


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