Blueberry Recipes
BRIGHT BLUE MONDAY CAKE
1/2 cup sugar
2-1/2 tablespoons baking powder
2 cups flour
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup shortening
2-1/2 cups blueberries
1/4 cup butter
1/3 cup flour
1/2 cup sugar
3/4 teaspoon cinnamon
Sift together 1/2 cup sugar, 2 cups flour, baking powder and salt. Make
hollow and add egg, milk and melted shortening. Stir gently to mix flour.
Pour into 13 x 9 inch baking pan. Cover with blueberries. Make crumb mixture
with 1/2 cup sugar, 1/3 cup flour, butter and cinnamon. Cover berries. Bake
at 350°F for 45 minutes.
Makes 12 squares.
WILD BLUEBERRY IRISH BREAD
Yield: 5 loaves
6 eggs
1 lb. 12 oz. sugar
2 lbs. flour
1-1/2 oz. and 1 teaspoon baking powder
1-1/2 cups milk
1-1/2 lbs. blueberries
Sugar glaze
Beat eggs in large bowl adding sugar gradually. Add flour and baking powder.
Moisten with milk.
Gently fold in blueberries. Put dough into five greased loaf tins. Bake
in pre-heated 350°F oven, 45-55 minutes, or until golden brown.
Brush tops with sugar glaze.
(4-1/2 x 8-1/2 x 3-inch pans are best)
DEEP DISH BLUEBERRY PIE
4 cups blueberries
2 tablespoons flour
Salt
1/2 teaspoon nutmeg
2 tablespoons lemon juice
1 tablespoon butter
Pie crust
Wash and drain berries. Mix sugar, flour, salt, nutmeg and lemon juice.
Gently fold berries into mixture until fruit is coated. Turn into deep baking
dish and dot with butter. Cover fruit with pastry. Bake at 400°F about
30 minutes.
Serve warm or chilled.
FROZEN BLUEBERRY VELVET
1/2 cup blueberries
2 cups sugar
1/2 cup water
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons gelatin
1/2 cup water
Combine berries and water. Cover and cook slowly until berries are soft.
Crush berries, and press through sieve. Add sugar, lemon juice and salt.
Soak gelatin in water 5 minutes. Add to hot puree. Cool.
Pour into freezing container until half frozen. Remove and beat until fluffy.
Fill containers about 3/4 full. Cover tightly and freeze. Store. Makes about
1 gallon.
ABC JELLY
1-1/2 lbs. sliced tart Apples
1-1/2 lbs. Blueberries
1-1/2 lbs. Cranberries
Sugar
Cook each fruit separately with wee bit of water - barely cover. Strain
overnight through jelly bag. Do not squeeze.
Mix juices and measure the liquid the next day.
Bring to a boil. Add 1-1/2 cup sugar for every cup of liquid. Boil rapidly
until the jelly will set when tested. Allow to stand for a few minutes,
then pour into hot, dry jars. Cover when cold.
BLUEBERRY MINCEMEAT
Combine the following in a large saucepan -
simmer about 30 minutes. Stir occasionally.
1/2 cup water
1/2 cup sugar
3 green apples, cored & chopped
2 med. zucchini squash, finely trimmed & chopped
2 tablespoonschopped orange peel 1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 beef bouillon cube
1 pint fresh blueberries
1/4 teaspoon nutmeg
Stir 2 envelopes gelatin in 1/2 cup water. Stir into hot mincemeat. Spoon
into jars, cover, cool. Store in cool place.
Makes about 2 pints.
BLUEBERRY SHERBET
1/2 cup heavy cream
3/4 cup sugar
1/2 cup blueberry juice
Juice of 1 lemon
Whip cream until peaks stand. Combine other ingredients and stir well into
whipped cream. Refrigerate in freezer tray until ready to sreve. Remove
and beat. Serve in sherbet dishes.
BLUEBERRY SCONES
2 cups sifted flour
2 teaspoons baking powder
1 tablespoon unsulphered molasses
1/4 cup butter
1/4 teaspoon soda
1 cup blueberries
1/2 cup buttermilk
dash salt
Sift dry ingredients together. Cut in butter to size of blueberries. Add
blueberries and mix lightly. Gradually add milk and molasses. Be gentle
with dough so berries are not crushed. Pat to about a 1/2" thickness
and cut in small triangles.
Place on greased sheet and bake at 425°F for 12 to 15 mins. Split each
one and spread with butter. Serve hot.
Makes 8 scones.
BLUEBERRY RING
3/4 cup floured blueberries
1/4 cup vegetable oil
2 cups sifted flour
1 egg
4 teaspoons baking powder
1 cup milk
6 teaspoons sugar
1/2 teaspoon salt
Flour blueberries. Sift dry ingredients. Add beaten egg to oil and milk.
Fold in floured berries. Fill greased baking rings-(2 rings) evenly-about
3/4 full. Rest rings about 10 mins. Lovely for gifts.
BLUEBERRY-LEMON LOAF
1 cup sugar
1 cup blueberries
1/2 cup butter
2 eggs
1/2 cup milk
1-1/2 cups flour
1/2 cup walnuts or pecans
dash salt
Rind of a large lemon
Combine in slender baking loaf pan. Bake at 300°F about 50 minutes.
Cool about 10 minutes, remove from pan and glaze loaf with mixture of the
juice of the lemon sweetened with honey and top this with fresh blueberries.
CHRISTINE'S FAVOURITE SALAD
Buy sufficient cantaloup to serve a half to each person.
Scoop out melon balls. Line cantaloup shell with Bibb lettuce. Fill with
large curd cottage cheese, melon balls and fresh blueberries. Top with blueberry
garnish.
Blueberry Garnish
3 oz. cream mixed with 1/3 cup blueberry jelly. Add 1/2 cup whipped topping
and 1 teaspoon grated orange or lemon rind.
These recipes are exerpted with permission of Nimbus Publishing, Ltd. from
The Blueberry Connection by Beatrice Ross Buszek. It is available at your
local bookstore or it can be ordered from the publisher through Chelsea
Green Publishing Co., 52 LaBombard N., Lebanon, NH 03766; (800) 639-4099.
Price is $11.95 plus $3.00 p.h. (Vt. residents add 5% sales tax).