Blueberry Jellyroll Shortcake

Ingredients

4 Egg yolks
1/4 Cup sugar
1/2 Tsp Vanilla
4 Egg whites
1/2 Cup sugar
3/4 Cup flour
1 Tsp baking powder
1/4 Tsp salt

Directions

Preheat oven to 375 degrees.

Beat egg yolks until thick and lemon-colored; gradually beat in 1/4 cup sugar and vanilla. Beat egg whites until almost stiff, gradually add remaining 1/2 cup sugar and then beat until very stiff. Fold yolks into whites. Sift flour, baking powder and salt together and fold into egg mixture. Bake in greased and waxed paper lined jelly roll pan 15 1/2 x 10 1/2 x 1. If using a different size baking dish, adjust the baking time accordingly. Bake 375 degrees for 12 minutes.

Blueberry Sauce: 1 Quart blueberries needed. Mix the following together in a saucepan: 1 Cup sugar, 3 Tbsp cornstarch, 1 Cup water, 1 Cup crushed blueberries, 1/8 Tsp salt. Cook and stir over low heat until thick, then add the remainder of the quart of blueberries and 1 Tbsp butter. Mix well and cool. Cut cake into squares.
Serve a piece of cake in a bowl covered with sauce and whipped cream.

Blue-Ribbon Blueberry Muffins

Ingredients

Makes about 1 dozen muffins.

2 Cups flour
1 Tbsp baking powder
1 Egg slightly beaten
1/3 Cup vegetable oil
1/2 Cup sugar
1 Tsp salt
3/4 Cup milk
1 Cup blueberries (fresh or frozen)

Directions

Preheat oven to 400 degrees.

Mix flour, sugar, baking powder and salt in a medium bowl. Mix egg, milk and vegetable oil in a small bowl. In the center of the flour mixture make a well with a spoon and pour in egg mixture. Stir until the flour is completely moistened, then fold in the blueberries. Spoon the lumpy batter into greased muffin pans.

Bake 20-22 minutes

Optional Muffin Glaze: Mix 1/4 cup of melted butter with 1/4 cup of sugar. Dip the tops of the warm muffins into the mixture for a sugary frosting.

Blueberry Jelly

Ingredients

2 Quarts fresh or frozen blueberries
4 Cups water
12 Cups white sugar
2 (3 ounce) pouches liquid fruit pectin

Directions

Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook uncovered for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

Blueberry Pie

Ingredients

1 double pie crust
4 Cup blueberries
1 Cup sugar
1/4 Cup granulated tapioca
3/4 Tsp Allspice
Butter to top the berries with

Directions

Mash blueberries enough to break the skin. Combine sugar, tapioca and allspice; add to the blueberries; stir well. Let them stand for 15 minutes while preparing pie crust. Place berries in pie crust, dot with butter, adjust top crust.

Bake at 425 degrees for 40-45 minutes.

Blueberry Smoothie

Ingredients

1 Cup blueberries (frozen or fresh)
1 (8 ounce) container plain yogurt
3/4 Cup 2% reduced-fat milk
2 Tbsp white sugar
1/2 Tsp vanilla extract
1/8 Tsp ground nutmeg

Directions

Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

Blueberry Pudding Cake

Ingredients

2 Cups blueberries (frozen or fresh)
1 Tsp ground cinnamon
1 Tsp lemon juice
1 Cup all purpose flour
3/4 Cup sugar
1 Tsp baking powder
1/2 Cup milk
3 Tbsp butter or margarine (melted)

Directions

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a bowl, combine flour, sugar and baking powder, stir in milk and butter and spoon this over the berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.

Bake at 350 degrees for 45-50 minutes or until the cake tests done.

Topping: 3/4 Cup sugar, 1 Tbsp cornstarch, 1 Cup of boiling water.

Best Blueberry Cake

Ingredients

1 Stick of butter
1 Cup sugar
3 Eggs
1 Cup sour cream
2 Cup flour
1 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
2 Cups blueberries (floured)
1/2 Cup firm brown sugar
1/2 Cup chopped nuts (optional)
1/2 Tsp cinnamon

Directions

Use part of the 2 cups of flour, place in plastic bag and lightly shake blueberries to cover with flour.

Cream butter and sugar, add eggs, cream all. Add dry ingredients alternately with sour cream. Add vanilla. Mix in blueberries and set aside.

Combine:1/2 cup of firm brown sugar, 1/2 cup of chopped nuts (optional), 1/2 tsp of cinnamon.

Place half of the batter in a 9" x 13" rectangle baking dish. Sprinkle with brown sugar mixture. Top with the rest of the batter and bake at 350 degrees for 40-45 minutes.

Blueberry Puffs

Ingredients

4 Tbsp soft butter or oleo
1/2 Tsp vanilla
2 Tsp baking powder
1/2 Cup milk
1/2 Cup sugar
1-1/2 Cup of flour
1/2 Tsp salt
1 Cup of fresh or frozen blueberries

Directions

Cream butter and sugar. Add flour, baking powder, salt, vanilla, milk. Fold in blueberries. Spoon into paper muffin cups - half full. Sprinkle them with topping.

Bake at 375 degrees for 25 minutes.

Optional Topping: Mix - 2 Tbsp melted butter, 2 Tbsp brown sugar, 1/4 Cup chopped nuts.

Blueberry Scones

Ingredients

Makes 6 scones.

Butter flavored cooking spray
1 Cup + 2 Tbsp all-purpose flour
1-1/2 Tbsp firmly packed light brown sugar
1/2 Tbsp baking powder
1/4 Tsp salt
1/8 Tsp ground nutmeg
1-1/2 Tbsp cold reduced fat margarine, cut into 3 pieces
1/2 Cup of fresh blueberries (rinsed)
1/2 Cup evaporated skim milk
1 large egg
3/4 Tsp vanilla extract

Directions

Preheat oven to 400 degrees

Lightly coat baking sheet with cooking spray. In a medium bowl, stir together the flour, brown sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in margarine until the mixture resembles coarse crumbs. Toss with the blueberries. In a small bowl, whisk together the evaporated milk, egg and vanilla extract. Make a well in the center of the flour mixture. Pour in egg mixture, stirring just until dry ingredients are moistened. Do not over mix. Drop by heaping spoonfuls on prepared baking sheet, making 6 mounds.

Bake 12-15 minutes or until golden.

Cool on a rack for a few minutes before serving hot or warm.

Blueberry Streusel Cobbler

Ingredients

1 Pint of fresh or frozen blueberries
1 (14 oz.) can Eagle brand sweetened condensed milk
1 Tsp grated lemon peel
3/4 Cup + 2 Tbsp cold butter or margarine
2 Cups biscuit baking mix divided
1/2 Cup firmly packed brown sugar
1/2 chopped nuts
Vanilla ice cream

Directions

Preheat oven to 325 degrees

In a bowl, combine blueberries, condensed milk and lemon peel. In a large bowl, cut 3/4 cup butter into 1-1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in 9" greased square baking pan. In bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tbsp butter until crumbly. Add nuts. Sprinkle over cobbler.

Bake 1 hour and 10 minutes or until golden.

Serve warm with vanilla ice cream and blueberry sauce.

Refrigerate leftovers.

Blueberry Sauce: In saucepan, combine 1/2 Cup sugar, 1 Tbsp cornstarch, 1/2 Tsp ground cinnamon and 1/4 Tsp ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries, cook and stir until hot.

Blueberry Pound Cake

Ingredients

1/2 Cup butter
3 1/3 Cup flour
1/4 Tsp salt
4 Cup blueberries
3 eggs
2 Tsp baking powder
3 Cup sugar
1 Cup milk

Directions

Allow butter and eggs to stand at room temp for 30 min. Meanwhile, grease a 10 inch tube pan; set aside. Combine the flour, baking powder and salt; set aside. Cream butter and sugar; add eggs, cream well.

Stir blueberries into the flour mixture. Then, by hand, stir the blueberry mixture into the butter mixture. Next, stir in milk

Bake at 325* for 60 to 70 min, check cake with a wooden tooth pick inserted. Cool on wire rack for 15 min. Loosen cake from edge of pan with a narrow spatula. Remove cake from pan and cool completely on wire rack.

Blueberry Cookies

Ingredients

2 Cup flour
2 Tsp baking powder
1/2 Tsp salt
1/2 Cup vegetable shortening or butter
1 1/2 Tsp grated lemon zest or orange zest
1 Cup sugar
1 large egg
3/4 Cup milk
1 Tsp almond extract
2 Cup blueberries

Directions

Cream shortening and sugar. Beat in egg, milk, almond extract and lemon or orange zest. Gradually blend in dry ingredients. Fold in blueberries. Cover and chill 4 hrs or more. Drop by the spoonful 1” apart onto ungreased baking sheet. Bake at 375* 12-15 mins.

Blueberry Yum Yum

Ingredients

Crust

1 Cup flour
1 stick margarine
1 Cup chopped nuts

Topping

2 Cup fresh blueberries
1/2 Cup water
1 Cup sugar
1/4 Cup cornstarch, mix with water

Filling

8 Oz cream cheese softened
1 Cup sugar
8 Oz whipped topping

Directions

Mix ingredients for crust. Press into a 13x9 baking dish. Bake at 350 degrees for 20- mins. Let cool. Mix cream cheese and sugar for filling. Add whipped topping. Spread on cooled crust. Cook berries, sugar and water approximately 15 min. Add cornstarch and cook until thickened. Cool mixture. Spread on top of cream cheese mixture and refrigerate.

Blueberry Pecan Cake

Ingredients

2 Tsp flour
5 Tblsp butter
3/4 Cup granulated sugar
2 large eggs
2/3 Cup low fat buttermilk
2 Tsp grated orange rind
1 Tsp baking powder
1/2 Tsp salt
1 1/2 Tsp vanilla
1/2 Tsp almond extract
1/4 Tsp baking soda
1 1/2 Cup flour
2 Cup fresh or frozen blueberries
1/2 Cup finely chopped pecans
2 Tblsp sifted powdered sugar

Directions

Coat a 9” round spring form pan with cooking spray and dust with 2 tsps flour. Microwave butter on high for 1 min or until it melts. Add granulated sugar stirring with a whisk. Add eggs and stir well. Add buttermilk, orange rind, baking powder, salt, vanilla, almond extract and baking soda and stir well. Stir in flour until just blended. Add blueberries and pecans. Spoon mixture into prepared pan. Bake at 350* for 45 min. or until lightly browned and wooden pick inserted comes out clean. Cool 10 mins and sprinkle with powdered sugar.

Blueberry Coffee Cake

Ingredients

1 1/2 Cup sugar
2 eggs
4 Cup flour
1 Tsp salt
3 Cup bluegberries
1/2 Cup margarine
1 Tsp vanilla
4 Tsp baking powder
1 Cup milk

Topping:

1/2 Cup sugar
1/2 Cup flour
1/4 Cup margarine
1 Tsp cinnamon

Directions

Cream together margarine, sugar, eggs and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, mix well. Gently fold in blueberries. Pour into a greased angel food pan. With a pastry blender mix topping ingredients and sprinkle on top of batter. Bake at 350 for 60 mins

Blueberry Tea Cake

Ingredients

2 Cup sifted flour
2 Tsp baking powder
1/2 Tsp salt
1/4 Cup sour cream
1/4 Cup softened butter
3/4 Cup granulated sugar
1 egg beaten
1/2 Cup milk
2 Cup blueberries
1/4 Cup chopped nuts (Opt.)

Directions

Cream butter and sugar well, add egg and sour cream. When well beaten add the sifted dry ingredients alternately with the milk. Beat until smooth. Fold in blueberries then spread mixture into a greased 9-inch square pan. Sprinkle with the chopped nuts

Topping: 1/2 Cup sugar, 1/2 Tbsp cinnamon, 1/4 Cup flour, 1/4 Cup butter. Mix together with a fork until crumbly. Sprinkle on top of cake. Bake at 375 for 40 to 45 min.

Banana Blueberry Smoothie

Ingredients

2 medium frozen peeled bananas, sliced
1 Cup frozen blueberries
1 Tbsp honey
2 Cup milk

Directions

Place all ingredients in a blender. Blend on low speed for 30 seconds and on high speed for 30 seconds. Serve in chilled glasses.

Blueberry Pudding Cake

Ingredients

2 Cup fresh or frozen blueberries
1 Tsp ground cinnamon
1 Tsp lemon juice
1 Cup all purpose flour
3/4 Cup sugar
1 Tsp baking powder
1/2 Cup milk
3 Tbsp butter or margarine melted

Topping:

3/4 Cup sugar
1 Tbsp cornstarch
1 Cup boiling water

Directions

Blueberry Crisp

Ingredients

Filling:

2 Tbsp flour
4 or 5 Cup fresh or frozen blueberries
3/4 Cup sugar
1 stick butter - melted

Topping:

1 Cup flour
1 Tsp baking powder
1 Cup sugar
1 egg beaten

Directions

375 Degrees - 45 Minutes

For topping, combine the flour, sugar and baking powder in a bowl. Make a well in the center of the dry ingredients and blend in the egg, mixing until the topping is crumbly. Set aside.

For filling, mix flour and sugar and sprinkle over blueberries, toss gently to coat. Place berry mixture in a well buttered 8X8 glass baking dish and sprinkle with topping. Drizzle melted butter evenly over the crumbly topping. Place baking dish on baking sheet to prevent mess in oven. Bake.

Blueberry Muffins

Ingredients

2 Cup flour
1/3 Cup plus 1 Tbsp sugar
1 Tbsp salt
1 Cup fresh or frozen blueberried (thawed)
1 egg
1 Cup milk
1/4 Cup butter or margarine, melted

Directions

In a large bowl, combine the flour sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups two-thirds full. Bake at 400 degrees for 20-25 minutes or until muffins test done.

Blueberry Crunch

Ingredients

20 Oz can crushed pinapple in juice undrained
1 pkg yellow cake mix
3 Cup fresh or frozen blueberries
1/2 Cup sugar
1/2 Cup butter, melted
1 Cup chopped pecans

Directions

Spread pineapple in a lightly buttered 13x9x2 baking dish. Sprinkle with cake mix, blueberries and sugar. Drizzle with butter and top with pecans. Bake @ 350 degrees for 45 mins.