What are some good blueberry recipies?!
i have a bunch of blueberries what are some recipies i can use with themWww@FoodAQ@Com
Answers:
Blueberry-Poppy Seed Brunch Cake
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Pillsbury BEST(R) All Purpose or Unbleached Flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 teaspoon milk, or as needed
Nutrition InfoPer Serving
Calories: 374 kcal
Carbohydrates: 54 g
Dietary Fiber: 1 g
Fat: 15 g
Protein: 4 g
Sugars: 30 g
About: Nutrition Info
2!. Cooking Directions
Heat oven to 350 degrees F!. Grease and flour bottom and sides of 9 or 10-inch springform pan!. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy!. Add lemon peel and egg; beat 2 minutes at medium speed!.
Lightly spoon flour into measuring cup; level off!. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well!. Add to margarine mixture alternately with sour cream, beating until well combined!. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick!.
In another medium bowl, combine all filling ingredients; mix well!. Spoon over batter!.
Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown!. Cool 10 minutes; remove sides of pan!.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency!. Drizzle over warm cake!. Serve warm or cool!.
Yield: 8 servings
xxxxxxx
Delicious New York Times Blueberry Muffins: Cream 1/2 c!. butter and 1 1/4 c sugar until light!. Add 2 eggs one at a time beating after each addition!. Sift 2-c!. flour, 1/2-tsp!. salt, 2-tsp!. baking powder together, add to creamed mixture alternately with 1/2 c!. milk!. Crush 1/4-pint blueberries with a fork and mix in batter!. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole!. Grease 12 large muffin cups and fill!. Sprinkle 3-tbs!. sugar over tops of muffins and bake at 375 for 30 minutes!. Cool 30 minutes before removing!. Over 1000 Blueberry Muffin recipes were submitted in a contest and this is the one that won!
Childs Blueberry Cobbler: Mix 2 c!. flour, 1/2 c sugar, 4 tsp!. baking powder, 2 tsp!. melted butter, ? tsp!. salt, 1 c milk, 1 tsp!. vanilla, together on low speed until smooth!. Place into a greased 13 x 9 pan!. Scatter 1-pint fresh or unthawed blueberries over the batter!. Sprinkle with ? c!. sugar!. Pour 1 ? c!. boiling hot water covering everything but do not stir or mix!. Carefully place in a preheated oven at 375 degrees for 30’ Bob Childs of Childs Blueberries favorite!.
Childs Play NO BAKE Glacé Pie: Combine 1 c!. blueberries and 3/4 c!. water in medium sauce pan; simmer 3-4 minutes!. Combine 3/4-c!. sugar and 3 t!. corn starch in a small bowl!. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened!. Stir in 1 T!. orange juice!.!.!.Beat 8 oz!. cream cheese until fluffy then add 2 T!. orange juice mixing until well blended!. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c!. FRESH blueberries!. Top with cooked blueberry mixture!. Chill thoroughly and then top with whipped cream!. Place a few choice berries on top of the whipped cream for decoration!.
Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c!. canola oil, 2/3 c!. sugar & 1 c!. mashed ripe banana!. Sift together 1 ? c!. flour, 2 ? t!. baking powder, ? t!. salt and add!. Stir in ? c!. uncooked oatmeal and then sprinkle 2 T of flour on ? c!. blueberries and stir in mixture!. Pour into greased floured 8 inch loaf pan!. Bake at 350 degrees for 60 minutes!. Let cool 10 minutes, remove from pan and cool completely!. Wrap!. This is better if stored one day before slicing!.
BLUEBERRY CHEESE TART : Combine 1 ? c!. vanilla cookie crumbs, 6 T!. melted margarine/butter and 1/8 t!. nutmeg!. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here)!. Beat one 8-oz package of softened cream cheese, ? c!. sugar, 2 eggs, ? t vanilla, & ? t!. lemon peel with an electric mixer until smooth!. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm!. Cool!. Spread a blueberry topping (cook 2 c!. blueberries, ? c!. sugar, ? c!. water, 2 T!. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened!. Stir in 1 T!. lemon juice and cool to lukewarm) over and refrigerate several hours!. Makes 10-12 servings!.
BLUEBERRY-ONION SAUCED PORK TENDERLOIN: Cook a 1 lb!. Tenderloin as normal!. In a large skillet over medium-high heat, melt 2 T!. butter!. Add 2 medium sliced onions, ? t!. salt, ? t!. pepper and cook about 10 minutes until onions are golden!. Add 2 T!. sugar and cook until onions are caramelized!. Three minutes longer, add ? c!. port wine/sherry, 2 T!. balsamic vinegar, 1 c!. blueberries and 1 c!. chopped tomatoes!. Bring to a boil!. Thinly slice the pork and serve with sauce!.
Blueberry Peach Cobbler: Slice 4 peaches (peaches must be juicy and ripe)(2 c) and add 1/4 c sugar in sauce pan with 1 c blueberries (1/2 pint)!. Mix 1/4 c sugar with 1 1/2 tbsp corn starch and stir into 1/2 c cold water!. When mixed, add to fruit cooking until liquid boils, clears and thickens!. Pour into a deep 2 qt casserole!. Stir together 1 c flour, 1 1/2 tsp baking powder and 1/2 tsp salt!. Add 1/2 c milk, 1/2 stick softened margarine and then spoon over fruit in the casserole!. Mix 1 tbsp sugar and 1/4 nutmeg and sprinkle on top!. Bake at 350 for 30 minutes (use toothpick to check)!.
Blueberry Cheesecake: Mix 1 yellow cake mix, 1/3-c margarine, and 1 egg!. Pat into 9 x 13 pan!. Beat and then spread over cake mixture 2--8 oz packages of cream cheese (low-fat OK), 2 eggs, 3/4 c sugar and 2 tsp!. vanilla!. Bake until set (20-25 min)!. Mix 2 c sour cream (non-fat OK), 1/4 c sugar and 1 tbs!. vanilla and spread on top of COOLED creamed cheese mixture!. Cook 2-c!. blueberries, 3/4 c sugar and 1/8 c cornstarch until thickened and spoon over top!. Cover & refrigerate for a few hours!.
Baked Blueberry French Toast: Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c!. of milk!. Put slices on a heavily buttered cookie sheet!. Bake in a preheated oven at 400 degrees for 15-20 minutes!. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries!. Combine 1-c!. sweet cracker crumbs, 2-tbs!. flour, 2-tbs!. sugar, 1/2-tsp!. cinnamon, ? c!. chopped nuts and ? c!. butter!. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes)!. The best part about this breakfast is everyone sits down together instead of one person being stuck at the stove!.
Blueberry-Ricotta Squares: Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt!. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla!. Beat until combined then continue for 1 minute!. Pour batter into 9x9x2 inch pan!. Sprinkle with 1 1/2 c!. unthawed frozen blueberries!.!.!.In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c!. ricotta cheese, 1/3 c!. sugar, 1/4 tsp!. vanilla: beat until combined!. Spoon over the blueberries!. Bake at 350 degrees for 55-60 minutes!. Cool and cut into 16 squares!. Store covered in refrigerator!.
BLUEBERRY PUDDING: Cream 1/2 c margarine, 1 c sugar and 2 eggbeaters until fluffy!. Add 1 small can crushed pineapple, drained to 1/2 c chopped nuts and 1 c blueberries; stir!. Crush 8 oz of graham crackers !. Alternate layers of crumbs and pudding mixture in foil lined 9 x 5 x 3 pan!. Have enough foil around edge so pudding can be lifted out to a serving platter!. Refrigerate 12 hours!.
Appalachian Mountain Man Cordial (Not for the faint of heart): 2 pints unthawed frozen blueberries, 3 c vodka (moonshine) or gin, 1 c spring water, 8 whole cloves, 1/2 tsp coriander seeds, 1 c sugar!. Crush berries and put into a wide-mouth 2 quart jar!. Add remaining ingredients except sugar!. Store for ten days stirring 5 times at different intervals!. Strain through a paper coffee filter, add sugar, stir and pour in a glass bottle!. Cap and store for 1 month in a dark place!. Start in November for the holidays and take away the keys before serving!.
BLUEBERRY DROP COOKIES: 1 ? c!. flour, 1 ? t!. baking powder, 1 t!. cinnamon, 2/3 c!. shortening, 1 c!. blueberries, ? c!. sugar, 1 egg, 4 t!. milk, 1 t!. vanilla!. Cream sugar, shortening, vanilla, egg & cinnamon!. Stir in milk!. Sift flour with baking powder!. Add to creamed mixture!. Fold in blueberries!. Drop by the t!. onto a greased baking sheet!. Bake at 375 for 8-10 minutes!. Makes 36!. Great for a snack on a road trip!Www@FoodAQ@Com
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Pillsbury BEST(R) All Purpose or Unbleached Flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 teaspoon milk, or as needed
Nutrition InfoPer Serving
Calories: 374 kcal
Carbohydrates: 54 g
Dietary Fiber: 1 g
Fat: 15 g
Protein: 4 g
Sugars: 30 g
About: Nutrition Info
2!. Cooking Directions
Heat oven to 350 degrees F!. Grease and flour bottom and sides of 9 or 10-inch springform pan!. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy!. Add lemon peel and egg; beat 2 minutes at medium speed!.
Lightly spoon flour into measuring cup; level off!. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well!. Add to margarine mixture alternately with sour cream, beating until well combined!. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick!.
In another medium bowl, combine all filling ingredients; mix well!. Spoon over batter!.
Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown!. Cool 10 minutes; remove sides of pan!.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency!. Drizzle over warm cake!. Serve warm or cool!.
Yield: 8 servings
xxxxxxx
Delicious New York Times Blueberry Muffins: Cream 1/2 c!. butter and 1 1/4 c sugar until light!. Add 2 eggs one at a time beating after each addition!. Sift 2-c!. flour, 1/2-tsp!. salt, 2-tsp!. baking powder together, add to creamed mixture alternately with 1/2 c!. milk!. Crush 1/4-pint blueberries with a fork and mix in batter!. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole!. Grease 12 large muffin cups and fill!. Sprinkle 3-tbs!. sugar over tops of muffins and bake at 375 for 30 minutes!. Cool 30 minutes before removing!. Over 1000 Blueberry Muffin recipes were submitted in a contest and this is the one that won!
Childs Blueberry Cobbler: Mix 2 c!. flour, 1/2 c sugar, 4 tsp!. baking powder, 2 tsp!. melted butter, ? tsp!. salt, 1 c milk, 1 tsp!. vanilla, together on low speed until smooth!. Place into a greased 13 x 9 pan!. Scatter 1-pint fresh or unthawed blueberries over the batter!. Sprinkle with ? c!. sugar!. Pour 1 ? c!. boiling hot water covering everything but do not stir or mix!. Carefully place in a preheated oven at 375 degrees for 30’ Bob Childs of Childs Blueberries favorite!.
Childs Play NO BAKE Glacé Pie: Combine 1 c!. blueberries and 3/4 c!. water in medium sauce pan; simmer 3-4 minutes!. Combine 3/4-c!. sugar and 3 t!. corn starch in a small bowl!. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened!. Stir in 1 T!. orange juice!.!.!.Beat 8 oz!. cream cheese until fluffy then add 2 T!. orange juice mixing until well blended!. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c!. FRESH blueberries!. Top with cooked blueberry mixture!. Chill thoroughly and then top with whipped cream!. Place a few choice berries on top of the whipped cream for decoration!.
Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c!. canola oil, 2/3 c!. sugar & 1 c!. mashed ripe banana!. Sift together 1 ? c!. flour, 2 ? t!. baking powder, ? t!. salt and add!. Stir in ? c!. uncooked oatmeal and then sprinkle 2 T of flour on ? c!. blueberries and stir in mixture!. Pour into greased floured 8 inch loaf pan!. Bake at 350 degrees for 60 minutes!. Let cool 10 minutes, remove from pan and cool completely!. Wrap!. This is better if stored one day before slicing!.
BLUEBERRY CHEESE TART : Combine 1 ? c!. vanilla cookie crumbs, 6 T!. melted margarine/butter and 1/8 t!. nutmeg!. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here)!. Beat one 8-oz package of softened cream cheese, ? c!. sugar, 2 eggs, ? t vanilla, & ? t!. lemon peel with an electric mixer until smooth!. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm!. Cool!. Spread a blueberry topping (cook 2 c!. blueberries, ? c!. sugar, ? c!. water, 2 T!. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened!. Stir in 1 T!. lemon juice and cool to lukewarm) over and refrigerate several hours!. Makes 10-12 servings!.
BLUEBERRY-ONION SAUCED PORK TENDERLOIN: Cook a 1 lb!. Tenderloin as normal!. In a large skillet over medium-high heat, melt 2 T!. butter!. Add 2 medium sliced onions, ? t!. salt, ? t!. pepper and cook about 10 minutes until onions are golden!. Add 2 T!. sugar and cook until onions are caramelized!. Three minutes longer, add ? c!. port wine/sherry, 2 T!. balsamic vinegar, 1 c!. blueberries and 1 c!. chopped tomatoes!. Bring to a boil!. Thinly slice the pork and serve with sauce!.
Blueberry Peach Cobbler: Slice 4 peaches (peaches must be juicy and ripe)(2 c) and add 1/4 c sugar in sauce pan with 1 c blueberries (1/2 pint)!. Mix 1/4 c sugar with 1 1/2 tbsp corn starch and stir into 1/2 c cold water!. When mixed, add to fruit cooking until liquid boils, clears and thickens!. Pour into a deep 2 qt casserole!. Stir together 1 c flour, 1 1/2 tsp baking powder and 1/2 tsp salt!. Add 1/2 c milk, 1/2 stick softened margarine and then spoon over fruit in the casserole!. Mix 1 tbsp sugar and 1/4 nutmeg and sprinkle on top!. Bake at 350 for 30 minutes (use toothpick to check)!.
Blueberry Cheesecake: Mix 1 yellow cake mix, 1/3-c margarine, and 1 egg!. Pat into 9 x 13 pan!. Beat and then spread over cake mixture 2--8 oz packages of cream cheese (low-fat OK), 2 eggs, 3/4 c sugar and 2 tsp!. vanilla!. Bake until set (20-25 min)!. Mix 2 c sour cream (non-fat OK), 1/4 c sugar and 1 tbs!. vanilla and spread on top of COOLED creamed cheese mixture!. Cook 2-c!. blueberries, 3/4 c sugar and 1/8 c cornstarch until thickened and spoon over top!. Cover & refrigerate for a few hours!.
Baked Blueberry French Toast: Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c!. of milk!. Put slices on a heavily buttered cookie sheet!. Bake in a preheated oven at 400 degrees for 15-20 minutes!. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries!. Combine 1-c!. sweet cracker crumbs, 2-tbs!. flour, 2-tbs!. sugar, 1/2-tsp!. cinnamon, ? c!. chopped nuts and ? c!. butter!. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes)!. The best part about this breakfast is everyone sits down together instead of one person being stuck at the stove!.
Blueberry-Ricotta Squares: Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt!. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla!. Beat until combined then continue for 1 minute!. Pour batter into 9x9x2 inch pan!. Sprinkle with 1 1/2 c!. unthawed frozen blueberries!.!.!.In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c!. ricotta cheese, 1/3 c!. sugar, 1/4 tsp!. vanilla: beat until combined!. Spoon over the blueberries!. Bake at 350 degrees for 55-60 minutes!. Cool and cut into 16 squares!. Store covered in refrigerator!.
BLUEBERRY PUDDING: Cream 1/2 c margarine, 1 c sugar and 2 eggbeaters until fluffy!. Add 1 small can crushed pineapple, drained to 1/2 c chopped nuts and 1 c blueberries; stir!. Crush 8 oz of graham crackers !. Alternate layers of crumbs and pudding mixture in foil lined 9 x 5 x 3 pan!. Have enough foil around edge so pudding can be lifted out to a serving platter!. Refrigerate 12 hours!.
Appalachian Mountain Man Cordial (Not for the faint of heart): 2 pints unthawed frozen blueberries, 3 c vodka (moonshine) or gin, 1 c spring water, 8 whole cloves, 1/2 tsp coriander seeds, 1 c sugar!. Crush berries and put into a wide-mouth 2 quart jar!. Add remaining ingredients except sugar!. Store for ten days stirring 5 times at different intervals!. Strain through a paper coffee filter, add sugar, stir and pour in a glass bottle!. Cap and store for 1 month in a dark place!. Start in November for the holidays and take away the keys before serving!.
BLUEBERRY DROP COOKIES: 1 ? c!. flour, 1 ? t!. baking powder, 1 t!. cinnamon, 2/3 c!. shortening, 1 c!. blueberries, ? c!. sugar, 1 egg, 4 t!. milk, 1 t!. vanilla!. Cream sugar, shortening, vanilla, egg & cinnamon!. Stir in milk!. Sift flour with baking powder!. Add to creamed mixture!. Fold in blueberries!. Drop by the t!. onto a greased baking sheet!. Bake at 375 for 8-10 minutes!. Makes 36!. Great for a snack on a road trip!Www@FoodAQ@Com
BLUEBERRY BUCKLE
Ingredients:
Cake
* 1/2 cup unsalted butter, at room temperature
* 1/2 cup sugar
* 1 egg
* 1 tsp vanilla
* 2 cups all purpose flour
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup milk
* 2 cups blueberries
Streusel Topping
* 1/3 cup sugar
* 1/3 cup flour
* 1/2 tsp cinnamon
* 3 tbsp unsalted butter
Directions:
Cake
1!. Preheat oven to 350o F!.
2!. Cream together butter and sugar until pale yellow and creamy!. Add egg and vanilla and beat in!.
3!. Sift together flour, baking powder and salt!. Add alternately with milk until incorporated!. Scrape batter into cake pan and spread evenly!. Sprinkle blueberries on top of batter!.
Streusel Topping
1!. In small bowl blend sugar, flour and cinnamon!. Cut in butter with your fingers until crumbly and no large bits of butter are visible!. Sprinkle on top of berries!.
2!. Bake for 45-50 minutes!. Allow to cool before serving!.
Good luck :)Www@FoodAQ@Com
Ingredients:
Cake
* 1/2 cup unsalted butter, at room temperature
* 1/2 cup sugar
* 1 egg
* 1 tsp vanilla
* 2 cups all purpose flour
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup milk
* 2 cups blueberries
Streusel Topping
* 1/3 cup sugar
* 1/3 cup flour
* 1/2 tsp cinnamon
* 3 tbsp unsalted butter
Directions:
Cake
1!. Preheat oven to 350o F!.
2!. Cream together butter and sugar until pale yellow and creamy!. Add egg and vanilla and beat in!.
3!. Sift together flour, baking powder and salt!. Add alternately with milk until incorporated!. Scrape batter into cake pan and spread evenly!. Sprinkle blueberries on top of batter!.
Streusel Topping
1!. In small bowl blend sugar, flour and cinnamon!. Cut in butter with your fingers until crumbly and no large bits of butter are visible!. Sprinkle on top of berries!.
2!. Bake for 45-50 minutes!. Allow to cool before serving!.
Good luck :)Www@FoodAQ@Com
blueberry bread pudding
Ingredients:
3 cups milk
3 large eggs
5 to 6 cups day-old torn French or Italian bread or rolls
1 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest, optional
2 cups fresh blueberries
3 tablespoons powdered sugar
Preparation:
Heat oven to 350°!. Butter an 11- x 7-inch baking dish!.
Whisk together the milk, eggs, sugar, flavorings, and zest!. Add the bread and let stand for 10 to 15 minutes!. Toss blueberries with powdered sugar then stir into the bread mixture!. Pour into the prepared baking dish!. Set the baking dish in a larger pan and set in oven!. Add about 4 cups of very hot water to the outer pan!. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan!. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top!.
Serves 8 to 10!.
i have made the recipe above
but here are others
http://southernfood!.about!.com/od/blueber!.!.!.Www@FoodAQ@Com
Ingredients:
3 cups milk
3 large eggs
5 to 6 cups day-old torn French or Italian bread or rolls
1 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest, optional
2 cups fresh blueberries
3 tablespoons powdered sugar
Preparation:
Heat oven to 350°!. Butter an 11- x 7-inch baking dish!.
Whisk together the milk, eggs, sugar, flavorings, and zest!. Add the bread and let stand for 10 to 15 minutes!. Toss blueberries with powdered sugar then stir into the bread mixture!. Pour into the prepared baking dish!. Set the baking dish in a larger pan and set in oven!. Add about 4 cups of very hot water to the outer pan!. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan!. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top!.
Serves 8 to 10!.
i have made the recipe above
but here are others
http://southernfood!.about!.com/od/blueber!.!.!.Www@FoodAQ@Com
Check out this website!.!.!.!.!.!.!.!.!.!.!.put blueberries into the search area and you'll get a ton of great recipes
www!.epicurious!.comWww@FoodAQ@Com
www!.epicurious!.comWww@FoodAQ@Com
Blueberry Waffles with Fast Blueberry Sauce
INGREDIENTS (Nutrition)
* 3 egg yolks, beaten
* 1 2/3 cups milk
* 2 cups all-purpose flour
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup melted butter
* 3 egg whites, stiffly beaten
* 2/3 cup blueberries
*
* 1 1/2 cups blueberries
* 3 tablespoons honey
* 1/2 cup orange juice
* 1 tablespoon cornstarch
DIRECTIONS
1!. In a medium bowl, whisk together egg yolks and milk!. Stir in flour, baking powder and salt!. Stir in butter, and set mixture aside for about 30 minutes!.
2!. Preheat a lightly greased waffle iron!.
3!. Fold egg whites and 2/3 cup blueberries into the mixture!. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown!.
4!. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice!. Bring to a boil!. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture!. Stir constantly until thickened!. Serve warm over waffles!.
Blueberry Cookies
INGREDIENTS (Nutrition)
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1/2 cup butter
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon lemon extract
* 1/2 cup milk
* 1 cup fresh blueberries
DIRECTIONS
1!. Preheat oven to 375 degrees F (190 degrees C)!. Grease cookie sheet!.
2!. Sift together flour, baking powder and salt!.
3!. In a large bowl, cream butter or margarine with sugar!. Beat in eggs and lemon flavoring!. Mix in milk and flour mixture alternately in three parts, starting with the milk!. Gently mix in blueberries!.
4!. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart!.
5!. Bake 12 to 15 minutes
Very Best Blueberry Cobbler!
INGREDIENTS (Nutrition)
* 2 1/2 cups fresh or frozen blueberries
* 1 teaspoon vanilla extract
* 1/2 lemon, juiced
* 1 cup white sugar, or to taste
* 1/2 teaspoon all-purpose flour
* 1 tablespoon butter, melted
* 1 3/4 cups all-purpose flour
* 4 teaspoons baking powder
* 6 tablespoons white sugar
* 5 tablespoons butter
* 1 cup milk
* 2 teaspoons sugar
* 1 pinch ground cinnamon
DIRECTIONS
1!. Lightly grease an 8 inch square baking dish!. Place the blueberries into the baking dish, and mix with vanilla and lemon juice!. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter!. Set aside!.
2!. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar!. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces!. Make a well in the center, and quickly stir in the milk!. Mix just until moistened!. You should have a very thick batter, or very wet dough!. You may need to add a splash more milk!. Cover, and let batter rest for 10 minutes!.
3!. Preheat the oven to 375 degrees F (190 degrees C)!. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through!. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top!.
4!. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown!. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife!. Let cool until just warm before serving!. This can store in the refrigerator for 2 days!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
* 3 egg yolks, beaten
* 1 2/3 cups milk
* 2 cups all-purpose flour
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup melted butter
* 3 egg whites, stiffly beaten
* 2/3 cup blueberries
*
* 1 1/2 cups blueberries
* 3 tablespoons honey
* 1/2 cup orange juice
* 1 tablespoon cornstarch
DIRECTIONS
1!. In a medium bowl, whisk together egg yolks and milk!. Stir in flour, baking powder and salt!. Stir in butter, and set mixture aside for about 30 minutes!.
2!. Preheat a lightly greased waffle iron!.
3!. Fold egg whites and 2/3 cup blueberries into the mixture!. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown!.
4!. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice!. Bring to a boil!. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture!. Stir constantly until thickened!. Serve warm over waffles!.
Blueberry Cookies
INGREDIENTS (Nutrition)
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1/2 cup butter
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon lemon extract
* 1/2 cup milk
* 1 cup fresh blueberries
DIRECTIONS
1!. Preheat oven to 375 degrees F (190 degrees C)!. Grease cookie sheet!.
2!. Sift together flour, baking powder and salt!.
3!. In a large bowl, cream butter or margarine with sugar!. Beat in eggs and lemon flavoring!. Mix in milk and flour mixture alternately in three parts, starting with the milk!. Gently mix in blueberries!.
4!. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart!.
5!. Bake 12 to 15 minutes
Very Best Blueberry Cobbler!
INGREDIENTS (Nutrition)
* 2 1/2 cups fresh or frozen blueberries
* 1 teaspoon vanilla extract
* 1/2 lemon, juiced
* 1 cup white sugar, or to taste
* 1/2 teaspoon all-purpose flour
* 1 tablespoon butter, melted
* 1 3/4 cups all-purpose flour
* 4 teaspoons baking powder
* 6 tablespoons white sugar
* 5 tablespoons butter
* 1 cup milk
* 2 teaspoons sugar
* 1 pinch ground cinnamon
DIRECTIONS
1!. Lightly grease an 8 inch square baking dish!. Place the blueberries into the baking dish, and mix with vanilla and lemon juice!. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter!. Set aside!.
2!. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar!. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces!. Make a well in the center, and quickly stir in the milk!. Mix just until moistened!. You should have a very thick batter, or very wet dough!. You may need to add a splash more milk!. Cover, and let batter rest for 10 minutes!.
3!. Preheat the oven to 375 degrees F (190 degrees C)!. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through!. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top!.
4!. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown!. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife!. Let cool until just warm before serving!. This can store in the refrigerator for 2 days!.Www@FoodAQ@Com