Blueberry Recipes

[Britin]

I am going blueberry picking tomorrow and am wondering if anyone has recipes to share. I know that I will be making that wonderful blueberry pound cake from Cooking Light last summer. I am also wondering what else I can make that may have a lot less sugar and not necessarily a cake or muffin.

Any ideas?

[emily]

whenever i have fresh blueberries i invaribly wake up my SO with blueberry pancakes and a berry syrup (mix together whatever fresh or frozen berries you have with some maple syrup over low heat while you are making the pancakes).

[Britin]

Both sound great!!! Thank you for the ideas!

[Grace]

The Blueberry Lattice pie (July 2000) was fantastic! I can't wait until I have enough fresh blueberries again to make another one!

They're good in salads, too....

[honey_bear]

http://www.cookinglight.com/bbs/biggrin.gifFresh Fruit Smoothie http://www.cookinglight.com/bbs/biggrin.gif
Toss a handful of blueberries, Diet Rite Tangerine soda (or any other Tangerine flavored beverage), a peeled and sliced kiwi, a peach, and four cubes of ice into a blender. Blend until ice is thoroughly crushed.

Variations have included
strawberries
half a banana
melon balls
peach and/or banana schnapps instead of the soda (we went light on the schnapps just to give a hint of flavor)
orange sherbert or yogurt (think added creaminess and calcium)
honey (if made when fruit is out of season and not quite as sweet)

My favorite combination was the peach/banana/blueberry/strawberry/peach schnapps/sherbert blend.

Enjoy,
honey_bear

[Vanessa]

A good question besides cake, muffins? Well what about cookies?
Blueberry Drop Cookies
A delicious alternative to chocolate chip cookies. (rated highly by those who tested it http://www.cookinglight.com/bbs/smile.gif
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
Directions
1 In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient.

2 Slowly add in flour, baking powder and salt. Fold in the blueberries and mix until well blended.

3 Cover and chill for 4 hours.

4 Preheat oven to 375 degrees F.

5 Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart. Bake 12 to 15 minutes.
Makes 4 dozen
NOTE:
You can also freeze your blueberries placing them loose in lets say open container until frozen then place them in a freezer bag.
DO NOT wash.


[This message has been edited by Vanessa (edited 08-05-2000).]

[ElinorC]

The Blueberry Crisp A La Mode June or July/00 was delicous.

[Shelly]

I copied and pasted this post from another thread (aren't computers wonderful when they work right?!). If you page back, there are at least 2 other threads on blueberries. This is one of my favorite blueberry recipes, and it is fairly easy to make......

Here is a recipe I got from an old issue of Woman's Day. These are very good, and the fat content, although not low, is very reasonable. I think I used Shedd's spread sticks, which would lower the fat even more.
Blueberry Picnic Bars

BASE AND TOPPING:
1-1/2 c uncooked oats (quick or old fashioned)
1/2 c flour
1/2 c packed brown sugar
1/4 tsp baking soda
1/8 tsp salt
6 tbsp unsalted butter or margaring, melted
FILLING:
1-1/2 c blueberries, rinsed and patted dry
3 tbsp sugar
2 tsp cornstarch
1 tsp lemon juice

Heat oven to 350 deg. Line 8-inch square baking pan with foil, letting ends extend above pan on 2 sides. In large bowl, mix oats, flour, brown sugar, soda and salt. Add melted butter and stir with fork until evenly moistened (it will be crumbly). Reserve 1/2 c for topping. Press remaining mixture evenly and firmly into bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust.
Prepare filling while crust bakes: In a small saucepan stir filling ingredients over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 min. until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto cutting board. Peel off foil; cut in 2-inch squares.
Makes 16 squares
Per square: 125 cal, 2 g protein, 19 g carbs, 5 g fat

[Britin]

These recipes sound great. Thank you for so many different ideas. Its a good thing I found a place to pick them a couple of streets over where he said they are plentiful as late as October. I have actually been on a smoothie kick with tofu for breakfasts, so i will have to try this variation. I have somewhere to go next weekend for which the cookies and the picnic bars sound perfect. How do you think they would freeze?

[TeriS]

I have been trying to get the blueberry pound cake recipe from July/Aug. 1998 issue. Heard it's great. Can you please post it so that I can make it for an upcoming event. Thanks!

[lindrusso]

Originally posted by TeriS:
I have been trying to get the blueberry pound cake recipe from July/Aug. 1998 issue. Heard it's great. Can you please post it so that I can make it for an upcoming event. Thanks!

TeriS,

Here's the link for the pound cake - it's delicious!
http://www.cookinglight.com/recipefinder/recipe.asp?rid=7435

[Anne]

Blueberry cheesecake is always a winner at our house. Pick your favorite plain cheesecake recipe and bake. Leave in the springform pan to cool. Heat about 3 cups of blueberries in a saucepan, add about 1 cup sugar and a couple tablespoons flour and cook until very thick, remove from heat and stir in a couple more cups blueberries (this is basically the same ingredients as a blueberry pie). pour berry mix on top of cheesecake, cool, and remove from pan.

A breakfast hit at our house is to make low fat baking powder drop biscuits (Joy of Cooking recipe) and gently add blueberries just before baking.

[Britin]

Shelly,

I wanted to let you know that I made those Blueberry Picnic Bars and they are fantastic. I had to make another batch to take to work tomorrow. I am sure they will be a hit. I need to go pick some more so that I can make some of these other recipes. I wanted to try the cookies but ran out of time. That will be next week, and I have been meaning to try more of the CL recipes like the pie and the crisp. I guess I have been waiting to have somewhere to take something like that or to have people over because a whole pie or cheesecake here for just my husband and I would be deadly. These bars were great because I froze most of them and are taking them with us to a Jazz Festival this weekend.

By the way, TeriS, that Blueberry Pound Cake from 1998 was the first CL recipe I ever made and have been hooked ever since. That is another one that is too big for the two of us, so I am waiting for an audience to make that one again. I guess I could probably freeze pieces of that too.

Thanks again.

[Beth]

This is a recipe that we have enjoyed and shared with friends. I measure the lemon peel generously, probably somewhere between 1/2 and 1 tsp., and usually brush the tops with nonfat milk and sprinkle with raw sugar before baking instead of the struesel topping.

Blueberry Coffecake Scones

2 ¼ cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, chilled
2 large eggs
¼ cup milk
1 tsp vanilla extract
½ tsp grated lemon peel
1 ½ cups fresh or thawed, drained frozen blueberries

Topping
¾ cup flour
¼ cup firmly packed light brown sugar
¼ tsp ground cinnamon
¼ cup unsalted butter, chilled

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, salt and lemon powder in bowl of food processor and pulse to mix. Add butter and pulse to cut in. In small bowl or measuring cup, combine milk, eggs. Add to flour mixture, pulsing just until dough starts to form ball. DO NOT OVERMIX.

Turn dough onto floured surface and gently knead in blueberries. Pat dough into a 9-inch circle. Combine topping ingredients, cutting in butter until mixture resembles coarse crumbs. Sprinkle over dough to cover. Press lightly into dough. Cut circle into 8 wedges using floured knife or dough scraper. Using spatula, transfer wedges to baking sheet. Bake 30-35 minutes until the top is lightly browned. Remove and transfer to wire rack.

[Shelly]

Britin, you are most welcome. Glad you liked the recipe. I love blueberry ANYTHING, including that poundcake. I made that cake soon after I got that issue, and it sure didn't last long. It's really good for breakfast! I always hate it when blueberry season is over http://www.cookinglight.com/bbs/frown.gif.

[Britin]

Beth,

Your scone recipe sounds really good. I will have to try it soon.

Thank you for posting it.

[MrsReber]

Hi Britin, hope I'm not too late with this suggestion. I made the blackberry lemon pudding cake (I recently posted the recipe and review- it's on page 2 now). The recipe says you can also use blueberries in place of the blackberries. I think it might even taste better that way. Anyway, the consistency is so very light and different from regular cakes. It was rather easy to make, too. Just thought you might want to give it a try with your fresh blueberries!

[carrothead]

Foris Vineyards has a wonderful recipe for Berry-Port Cake that tastes wonderful with blueberries. I've had this recipe on an old photocopy for ages and love it.

1. In a bowl, mix about 1 1/4 c. blueberries (and raspberries, if you like) with 1/4 c. good port, and a tablespoon of sugar.

2. In another bowl, beat 1c. sugar and 1/2c. butter until well blended. Add 2 large eggs and beat until fluffy.

3. Scrape batter into (buttered & floured) cakepan and spread smooth. Drain marinade from berries and save. Spoon berries, plus 2T of marinade over the batter.

4. Bake for 50-55 minutes in a 350 degree oven (40-45 min. in convection ovens). Let cool at least 10 minutes.

5. Remove pan from tin (cake pans with removable rims work best). Top with additional fresh berries, cut into wedges, moisten each portion with marinade to serve. Goes well, as most cakes do, with vanilla ice cream.

This dessert is very good. Blueberries go so well in so many desserts. I stumbled across a new website, http://www.earthandtable.com , the email digest they run is discussing berry recipes now. They're looking for new ideas. Seems like a good discussion.

Anyway. Happy eating.

[This message has been edited by carrothead (edited 08-15-2000).]

[Britin]

Thank you, Carrothead! That recipe sounds great. Do you have any suggestions as far as a substitute for the port? I know nothing about it and am not sure if another wine or liqueur would work.

Thanks again.