In my research about blueberries, I discovered that the United States blueberries rank only second to strawberries in popularity. They are also ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants, as most of you are likely aware are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. Of course the best way to eat blueberries are fresh, because, like other fruits, raw blueberries provide you with the best flavor and best nutritional benefits.
Blueberries are one of the few fruits that are native to North America and they have been enjoyed by Native Americans for a long time. They are also very popular in Asia and the Mediterranean.
Commercially cultivated highbush blueberries were not introduced into Europe until the 1930's. Blueberry bushes typically bear fruit in the middle of the growing season and fruiting times are affected by the local conditions such as altitude and latitude, so the peak of the crop can vary from May to August depending upon these conditions.
Production of highbush blueberries occurs in British Columbia, Maryland, Western Oregon, Michigan, New Jersey, North Carolina and my home state of Washington. Southern highbush berries have also been grown in California, Connecticut, Georgia, New Hampshire, and Maine.
I bet you didn't know that the early American colonists made grey paint by boiling blueberries in milk. Another interesting fact; the blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk. How very creative of them!
I bet you didn't know that the early American colonists made grey paint by boiling blueberries in milk. Another interesting fact; the blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk. How very creative of them!
I hope you enjoy the recipes listed below and remember eat more blueberries they are delicious and good for you!
Refreshing Blueberry Lemonade
3 cups fresh blueberries, rinsed in cold water
1/2 cup sugar, possibly more if desired
1 1/2 cups fresh lemon juice
2 cups cold water
Into a blender add berries and process with sugar until smooth. Strain puree through a fine mesh strainer into a bowl, stirring and pushing on the puree to get all the juice. Pour juice into a 1-qt. container and add lemon juice and water stirring to combine. Check to see if you need any more sugar. Chill. To serve; add ice to glasses and pour in lemonade add a couple of fresh blueberries for garnish.
Creamy Blueberry Spread - this really is a great tasting spread
1/2 cup dried blueberries
1 cup boiling water
1 (8 oz.) package cream cheese
2/3 cup blue cheese, crumbled (good quality, I like Maytag)
2 scallions, chopped including green part (not a rough chop, but not finely chopped either)
1 garlic clove, finely minced
1/2 cup pecans, rough chop
Baguette slices, lightly toasted or crackers
Add blueberries to a bowl then pour over boiling water, let stand about 1 minute, drain and set aside. Into a bowl of electric mixer beat cream cheese and blue cheese until just smooth. Stir in drained berries, scallions, garlic until combined. Transfer to a pretty serving bowl, cover and refrigerate a couple of hours. Serve with crackers, apple slices, pear slices, lightly toasted baguette slices. I also like to spread onto a tortilla, add sliced turkey, thin slivers of red onion and lettuce, roll up and enjoy.
Monkey Bread with Blueberries - have always loved monkey bread and this is great for people who don't really care to make scratch bread
4 (10 oz.) packages of good quality refrigerated buttermilk biscuits
2/3 cup sugar
2/3 cup brown sugar, packed
1 Tbl. cinnamon
1 1/2 cups fresh blueberries
1 1/4 sticks butter
1 tsp. pure almond extract
Preheat oven to 350 degrees. Grease a 10-inch tube pan well. Into a bowl mix the sugar and cinnamon. Cut biscuits into quarters. Roll each piece into sugar mixture. Arrange about 1/4 of the biscuits and 1/4 of the blueberries in an even layer in pan, placing the blueberries between biscuit pieces. Repeat about three more times with biscuits and blueberries. In a saucepan combine brown sugar, butter, almond extract and the additional cup of blueberries. Bring to a boil, reducing heat to simmer stirring frequently until sugar is dissolved and butter is melted. Pour this mixture over biscuits in pan and bake for about 65 minutes or until done. Turn out onto a large plate and dig in.
Blueberry Sausage Breakfast Casserole - savory and sweet
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1/4 cup brown sugar
3 eggs
1 cup sour cream
1 lb. ground sausage
1 cup fresh blueberries
1/2 cup pecans, chopped
Topping
1/2 cup sugar
2 Tbl. cornstarch
1/2 cup cold water
2 cups fresh blueberries
1/2 tsp. fresh lemon juice
Preheat oven to 350 degrees. Into a bowl whisk together flour, baking soda, baking powder and salt. Into a saute pan add sausage and onion cooking until sausage is brown and crumbly and onion is soft. Cool completely. Into a bowl of electric mixer beat butter until fluffy add brown sugar and beat until combined. Add eggs one at a time, beating after each addition and scraping down sides of bowl. Add the flour mixture alternating with the sour cream mixture to eggs until combined. Fold in 1 cup of blueberries and sausage mixture. Pour into a 13x9 baking pan spreading evenly and scatter over pecans. Bake for 35 to 40 minutes or until pick inserted in center comes out clean. Topping; into a saucepan, add blueberries and sugar. Into a small bowl mix cornstarch and water. Mix cornstarch mixture into blueberries and cook stirring frequently for about 3 minutes. Add lemon juice, stirring to combine. Cut breakfast bake into pieces and drizzle over topping. The topping is great on other items too such as; ice cream, pound cake, angel food cake, pudding, etc.
Blueberry Salsa
2 cups fresh blueberries, coarsely chopped
1 small red onion, finely minced
1 jalapeno, grilled, seeded and finely minced
1/2 cup fresh cilantro, chopped
1/2 tsp. cumin
pinch of red pepper flakes
salt and freshly ground black pepper
3 Tbl. fresh lime juice
1 tsp. fresh lime zest
Mix all ingredients into a bowl and toss to combine, taste and adjust flavorings. This is good served over grilled chicken, fish, beef or pork.
Blueberry Cornbread
1 cup all purpose flour
1 cup white cornmeal
4 Tbl. sugar
1 Tbl. baking powder
1 tsp. salt
1 cup fresh blueberries
1 egg, beaten
1/2 cup whole milk
1/2 cup buttermilk
1/2 cup oil
1 loaf of French bread, sliced or you can use Texas toast or another firm bread, cut into 1-inch cubes.
2 cups fresh blueberries
4 oz. cream cheese, soft and cut into cubes
8 eggs, beaten
1 cup milk
1/2 cup whipping cream
1/4 cup melted butter
1/4 cup pure maple syrup
1 Tbl. fresh lemon zest
Blueberry syrup
2 cups fresh or frozen blueberries
1/4 cup cold water
1 cup fresh orange juice
2/3 cup sugar
3 Tbl. cornstarch
1/2 tsp. pure vanilla extract
pinch of cinnamon
Refreshing Blueberry Lemonade
3 cups fresh blueberries, rinsed in cold water
1/2 cup sugar, possibly more if desired
1 1/2 cups fresh lemon juice
2 cups cold water
Into a blender add berries and process with sugar until smooth. Strain puree through a fine mesh strainer into a bowl, stirring and pushing on the puree to get all the juice. Pour juice into a 1-qt. container and add lemon juice and water stirring to combine. Check to see if you need any more sugar. Chill. To serve; add ice to glasses and pour in lemonade add a couple of fresh blueberries for garnish.
Creamy Blueberry Spread - this really is a great tasting spread
1/2 cup dried blueberries
1 cup boiling water
1 (8 oz.) package cream cheese
2/3 cup blue cheese, crumbled (good quality, I like Maytag)
2 scallions, chopped including green part (not a rough chop, but not finely chopped either)
1 garlic clove, finely minced
1/2 cup pecans, rough chop
Baguette slices, lightly toasted or crackers
Add blueberries to a bowl then pour over boiling water, let stand about 1 minute, drain and set aside. Into a bowl of electric mixer beat cream cheese and blue cheese until just smooth. Stir in drained berries, scallions, garlic until combined. Transfer to a pretty serving bowl, cover and refrigerate a couple of hours. Serve with crackers, apple slices, pear slices, lightly toasted baguette slices. I also like to spread onto a tortilla, add sliced turkey, thin slivers of red onion and lettuce, roll up and enjoy.
Monkey Bread with Blueberries - have always loved monkey bread and this is great for people who don't really care to make scratch bread
4 (10 oz.) packages of good quality refrigerated buttermilk biscuits
2/3 cup sugar
2/3 cup brown sugar, packed
1 Tbl. cinnamon
1 1/2 cups fresh blueberries
1 1/4 sticks butter
1 tsp. pure almond extract
Preheat oven to 350 degrees. Grease a 10-inch tube pan well. Into a bowl mix the sugar and cinnamon. Cut biscuits into quarters. Roll each piece into sugar mixture. Arrange about 1/4 of the biscuits and 1/4 of the blueberries in an even layer in pan, placing the blueberries between biscuit pieces. Repeat about three more times with biscuits and blueberries. In a saucepan combine brown sugar, butter, almond extract and the additional cup of blueberries. Bring to a boil, reducing heat to simmer stirring frequently until sugar is dissolved and butter is melted. Pour this mixture over biscuits in pan and bake for about 65 minutes or until done. Turn out onto a large plate and dig in.
Blueberry Sausage Breakfast Casserole - savory and sweet
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
1/4 cup brown sugar
3 eggs
1 cup sour cream
1 lb. ground sausage
1 cup fresh blueberries
1/2 cup pecans, chopped
Topping
1/2 cup sugar
2 Tbl. cornstarch
1/2 cup cold water
2 cups fresh blueberries
1/2 tsp. fresh lemon juice
Preheat oven to 350 degrees. Into a bowl whisk together flour, baking soda, baking powder and salt. Into a saute pan add sausage and onion cooking until sausage is brown and crumbly and onion is soft. Cool completely. Into a bowl of electric mixer beat butter until fluffy add brown sugar and beat until combined. Add eggs one at a time, beating after each addition and scraping down sides of bowl. Add the flour mixture alternating with the sour cream mixture to eggs until combined. Fold in 1 cup of blueberries and sausage mixture. Pour into a 13x9 baking pan spreading evenly and scatter over pecans. Bake for 35 to 40 minutes or until pick inserted in center comes out clean. Topping; into a saucepan, add blueberries and sugar. Into a small bowl mix cornstarch and water. Mix cornstarch mixture into blueberries and cook stirring frequently for about 3 minutes. Add lemon juice, stirring to combine. Cut breakfast bake into pieces and drizzle over topping. The topping is great on other items too such as; ice cream, pound cake, angel food cake, pudding, etc.
Blueberry Salsa
2 cups fresh blueberries, coarsely chopped
1 small red onion, finely minced
1 jalapeno, grilled, seeded and finely minced
1/2 cup fresh cilantro, chopped
1/2 tsp. cumin
pinch of red pepper flakes
salt and freshly ground black pepper
3 Tbl. fresh lime juice
1 tsp. fresh lime zest
Mix all ingredients into a bowl and toss to combine, taste and adjust flavorings. This is good served over grilled chicken, fish, beef or pork.
Blueberry Cornbread
1 cup all purpose flour
1 cup white cornmeal
4 Tbl. sugar
1 Tbl. baking powder
1 tsp. salt
1 cup fresh blueberries
1 egg, beaten
1/2 cup whole milk
1/2 cup buttermilk
1/2 cup oil
Preheat oven to 325 degrees. Into a bowl add dry ingredients and whisk to combine, mix the wet ingredients into a bowl and combine with dry stirring to just combine. Spoon into a greased 8x8 baking pan and bake about 20 to 25 minutes. Remove to cooling rack before cutting into pieces.
Blueberry Muffins
2 cups fresh blueberries
3 cups all purpose flour
1 cup sugar
1 Tbl. baking powder
1/2 tsp. salt
1 stick of butter, soft
2 eggs, whisked
1 cup milk
1 tsp. pure vanilla extract
3 tsp. fresh orange zest
Preheat oven to 400 degrees. Line muffin cups with paper liners, I like the jumbo muffin cups. Into a large bowl whisk the flour, sugar, baking powder and salt. With a fork, add the softened butter to combine. Blend in the eggs, milk, vanilla and zest to combine, but don't overmix. Then gently fold in the blueberries. Scoop batter into cups 3/4 inch full and place in oven for for about 20 minutes. Remove to wire rack to cool. Have a friend over, make some coffee, serve blueberry muffins and enjoy a good chat.
Yummy Blueberry Breakfast Casserole
Blueberry Muffins
2 cups fresh blueberries
3 cups all purpose flour
1 cup sugar
1 Tbl. baking powder
1/2 tsp. salt
1 stick of butter, soft
2 eggs, whisked
1 cup milk
1 tsp. pure vanilla extract
3 tsp. fresh orange zest
Preheat oven to 400 degrees. Line muffin cups with paper liners, I like the jumbo muffin cups. Into a large bowl whisk the flour, sugar, baking powder and salt. With a fork, add the softened butter to combine. Blend in the eggs, milk, vanilla and zest to combine, but don't overmix. Then gently fold in the blueberries. Scoop batter into cups 3/4 inch full and place in oven for for about 20 minutes. Remove to wire rack to cool. Have a friend over, make some coffee, serve blueberry muffins and enjoy a good chat.
You ought to have seen what I saw on my way to the village, through Mortenson's pasture to-day; Blueberries as big as the end of your thumb, real sky-blue, and heavy, and ready to drum in the cavernous pail of the first one to come! And all ripe together, not some of them green and some of them ripe! You ought to have seen! - Robert Frost
Yummy Blueberry Breakfast Casserole
1 loaf of French bread, sliced or you can use Texas toast or another firm bread, cut into 1-inch cubes.
2 cups fresh blueberries
4 oz. cream cheese, soft and cut into cubes
8 eggs, beaten
1 cup milk
1/2 cup whipping cream
1/4 cup melted butter
1/4 cup pure maple syrup
1 Tbl. fresh lemon zest
Blueberry syrup
2 cups fresh or frozen blueberries
1/4 cup cold water
1 cup fresh orange juice
2/3 cup sugar
3 Tbl. cornstarch
1/2 tsp. pure vanilla extract
pinch of cinnamon
Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish. Place half of the bread into dish and scatter cream cheese and 1 cup of blueberries over bread. On top of that add remaining bread and blueberries. Top with remaining bread cubes and blueberries. Into a bowl whisk eggs, milk, cream, maple syrup, zest and butter. Pour over bread mixture and lightly press down with the back of a spoon. Place foil lightly over top and bake about 1 hour. Remove to cooling rack and cool about 10 minutes before serving. To serve; slice into pieces and serve with blueberry syrup or pure maple syrup. Some crisp bacon slices, fresh orange juice and coffee round out a perfect breakfast. Syrup; into a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. Into a bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Blueberry Vinaigrette - great on a fresh spinach salad with grilled pork, fresh blueberries, fresh peaches, avocados, grilled asparagus and goat cheese. I made this for dinner recently and it was fantastic.
1 1/4 cup fresh blueberries
1/3 cup balsamic vinegar
1 tsp. Dijon
2/3 cup oil
1/2 shallot, minced
salt and freshly ground black pepper
Place the berries and shallots into a blender and pulse to chop, add balsamic, Dijon, salt, pepper and with motor running drizzle in oil to combine. Taste and adjust seasonings. If you want dressing a bit thinner add a teaspoon of cold water at a time and pulse to combine.
Blueberry Salmon Pizza - this is really good and I usually top with blackberries, but decided to change it up to blueberries
1 (12-inch) pizza dough
1 1/2 cups mozzarella cheese, grated
1/2 cup ricotta
1 Tbl. fresh lemon zest
1 cup goat cheese, crumbled
1/4 cup fresh basil, chiffonade
1 small red onion, thinly shaved
1/2 lb. lox slices
1 cup fresh blueberries
freshly ground black pepper
cornmeal
Preheat oven to 450 degrees. Lightly flour a work surface and place dough on top pulling and rolling into a 12-14 inch circle and place dough onto a baking sheet sprinkled with some cornmeal. Pierce dough with a fork a few times. Into a bowl add ricotta and lemon zest mixing to combine, spread this over pizza dough. Top this with mozzarella, the goat cheese, the red onion and some fresh ground pepper. Cook in oven for about 14 minutes, remove from oven and top with lox slices, half of the basil, more pepper, the blueberries. Place back into oven for a couple of minutes, remove and top with remaining fresh basil.
Lettuce Cup Chicken and Blueberries
Blueberry Vinaigrette - great on a fresh spinach salad with grilled pork, fresh blueberries, fresh peaches, avocados, grilled asparagus and goat cheese. I made this for dinner recently and it was fantastic.
1 1/4 cup fresh blueberries
1/3 cup balsamic vinegar
1 tsp. Dijon
2/3 cup oil
1/2 shallot, minced
salt and freshly ground black pepper
Place the berries and shallots into a blender and pulse to chop, add balsamic, Dijon, salt, pepper and with motor running drizzle in oil to combine. Taste and adjust seasonings. If you want dressing a bit thinner add a teaspoon of cold water at a time and pulse to combine.
Blueberry Salmon Pizza - this is really good and I usually top with blackberries, but decided to change it up to blueberries
1 (12-inch) pizza dough
1 1/2 cups mozzarella cheese, grated
1/2 cup ricotta
1 Tbl. fresh lemon zest
1 cup goat cheese, crumbled
1/4 cup fresh basil, chiffonade
1 small red onion, thinly shaved
1/2 lb. lox slices
1 cup fresh blueberries
freshly ground black pepper
cornmeal
Preheat oven to 450 degrees. Lightly flour a work surface and place dough on top pulling and rolling into a 12-14 inch circle and place dough onto a baking sheet sprinkled with some cornmeal. Pierce dough with a fork a few times. Into a bowl add ricotta and lemon zest mixing to combine, spread this over pizza dough. Top this with mozzarella, the goat cheese, the red onion and some fresh ground pepper. Cook in oven for about 14 minutes, remove from oven and top with lox slices, half of the basil, more pepper, the blueberries. Place back into oven for a couple of minutes, remove and top with remaining fresh basil.
Lettuce Cup Chicken and Blueberries
1/2 cup plain Greek yogurt
1 Tbl. honey
salt and freshly ground black pepper
2 cups cooked shredded chicken
1 1/2 cups fresh blueberries
1/2 cup fresh celery, sliced
1 cup crisp/sweet apples, peeled and diced
1/2 cup pecans, chopped
Boston lettuce leaves
Into a large bowl add yogurt, honey, salt and pepper, stirring to combine. Add chicken, blueberries, apples, celery and pecans, stirring gently. Arrange lettuce leaves on serving platter and add a heaping spoonful of chicken salad to lettuce leaves and fold over to eat.
Blueberry Fluff Salad - I tried this at a potluck recently and really enjoyed it. It's one of those salads you either love or dislike, similar to the Watergate Salad.
2 (3 oz.) packages Berry Blue Jello
4 oz. cream cheese, soft
1 cup mini marshmallows
2 cups boiling water
2 cups fresh blueberries
1/2 cup pecans or walnuts, chopped (I like pecans)
1 (8 oz.) container of Cool Whip
2 cups fresh blueberries
1 cup frozen orange juice concentrate
1/8 cup white wine vinegar
1/4 cup pure maple syrup
1/2 of a large lime, juiced
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced on diagonal including green part
1 Tbl. curry paste (I love yellow curry, but use what you enjoy)
4 cups fresh off the cob corn
salt and freshly ground black pepper
Blueberry Fluff Salad - I tried this at a potluck recently and really enjoyed it. It's one of those salads you either love or dislike, similar to the Watergate Salad.
2 (3 oz.) packages Berry Blue Jello
4 oz. cream cheese, soft
1 cup mini marshmallows
2 cups boiling water
2 cups fresh blueberries
1/2 cup pecans or walnuts, chopped (I like pecans)
1 (8 oz.) container of Cool Whip
Into a large bowl add first 3 ingredients and pour in the boiling water. Stir well to combine and allow to cool. Add blueberries and nuts. Fold in Cool Whip and chill for several hours. To serve; place into a pretty crystal serving bowl, garnish with a few extra blueberries and some mint sprigs.
Blueberry Salad2 cups fresh blueberries
1 cup frozen orange juice concentrate
1/8 cup white wine vinegar
1/4 cup pure maple syrup
1/2 of a large lime, juiced
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced on diagonal including green part
1 Tbl. curry paste (I love yellow curry, but use what you enjoy)
4 cups fresh off the cob corn
salt and freshly ground black pepper
Into a blender add the orange juice concentrate, vinegar, maple syrup, lime juice and curry paste processing about 60 seconds. Place the corn, blueberries and cilantro into a bowl and mix with some of the dressing to combine. Season with salt and pepper.
Refreshing Blueberry Soup - I have used this for catering many times and everyone always loves it
4 cups fresh or frozen blueberries
5 cups fresh orange juice
1 cup champagne
1 tsp. fresh orange zest
1/4 cup light brown sugar, packed
1/4 tsp. cinnamon
2 Tbl. cornstarch
2 Tbl. cold water
1 cup heavy whipping cream
1 Tbl. creme de cassis (love)
1 Tbl. creme de cassis (love)
Sour cream
Into a large saucepan, add blueberries, orange juice, brown sugar, cinnamon and bring to a boil. Into a small bowl combine water and cornstarch and stir into blueberry mixture cooking and stirring frequently until mixture comes to a simmer and thickens slightly. Remove from heat and stir in zest. Cool for about 20 minutes, then in batches place into a blender and puree. Pour into a large bowl, cover and chill. When completely chilled whisk in champagne, creme de cassis and whipping cream. Serve with a small dollop of sour cream in each bowl and garnish with fresh blueberries and a mint sprig.
Blueberry Fritters - great for breakfast
1 cup fresh blueberries
1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. chili powder
2 eggs, whisked
1/2 cup frozen corn, thawed
1/2 red bell pepper, seeded and chopped
2 scallions, finely minced including green part
1 jalapeno, seeded and finely minced
1/3 cup Cotija cheese, crumbled
2 Tbl. vegetable oil
Combine flour, baking powder and chili powder into a bowl, add eggs to moisten then add all other ingredients except oil mixing well to combine. Heat oil in a deep sided non-stick pan over medium heat. Drop batter by 1/4 cups into oil slightly pressing to flatten and cook about 2 minutes per side. Remove to paper towel lined plate. You can dust with powdered sugar, eat just as they are or even drizzle over pure maple syrup.
Blueberry Chicken Salad
2 cups fresh blueberries
3 cups cooked chopped chicken breast
4 scallions, thinly sliced on diagonal including green part
1/2 cup slivered almonds, lightly toasted
3 celery stalks, thinly sliced on diagonal
1/2 of a red bell pepper, seeded and diced
salt and freshly ground black pepper
1/2 cup mayonnaise, possibly more
1/4 cup sour cream
2 Tbl. fresh lime juice
1 tsp. lime zest
Into a bowl add mayonnaise, sour cream, lime juice, zest, salt and pepper, mixing to combine. Taste and add more salt or pepper if needed. Into a large bowl add all other ingredients and combine with dressing. Cover and refrigerate. To serve; place some lettuce leaves onto a plate and add chicken salad, or add salad to croissants.
Blueberry Pasta Salad
1 lb. bow tie pasta
1/3 cup fresh lime juice
1/3 cup oil
1/2 cup fresh cilantro, chopped
2 cups fresh blueberries
1 1/2 cups fresh corn
3 celery stalks, thinly slice on diagonal
salt and freshly ground black pepper
4 scallions, thinly sliced including green part
1 1/2 cups feta cheese, crumbled
Into a pot of boiling salted water add pasta and cook, drain well and rinse in cold water, drain again and rinse in cold water again. Drain well and pat dry with paper towels and place into a bowl. Into a jar with lid add lime juice, zest, oil and cilantro, seasoning with salt and pepper. Shake well, taste and adjust seasonings. Add blueberries, corn, scallions, salt, and pepper to bowl with pasta. Drizzle over dressing tossing to combine. Cover and refrigerate. When ready to serve if salad needs more dressing add a little more, add feta and toss. Place on serving platter and garnish with sprigs of cilantro.
Turkey Burgers with Blueberry Ketchup
Burgers
1 1/2 lbs. ground turkey
1 cup fresh blueberries, chopped
1 Tbl. fresh peeled ginger, finely minced
1 garlic clove, finely minced
3 scallions, minced including green part
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
4 Tbl. fresh basil, chopped
salt and freshly ground black pepper
2 Tbl. soy sauce
Accompaniments
Havarti cheese slices
Ciabatta buns
Red onion, thinly sliced
Boston lettuce
Mayonnaise
Blueberry Ketchup
2 cups fresh blueberries
1/2 sweet onion, such as Walla Walla, finely minced
1 garlic clove, finely minced
1/4 cup rice wine vinegar
1/4 cup honey
1 Tbl. fresh lime juice
1 pinch of cinnamon
salt and freshly ground black pepper
1 Tbl. fresh ginger, finely minced
Burgers; into a bowl, add turkey and the rest of ingredients, mixing to combine. Form into patties and place on grill cooking to desired doneness. Ketchup; into a saucepan combine berries, onion, garlic, vinegar, honey, ginger, lime juice, cinnamon, salt and pepper. Bring to a simmer and cook about 25 minutes, stirring frequently. Remove to food processor and puree until smooth, refrigerate until chilled. To serve; spread some butter onto buns and lightly grill the buns, add mayonnaise on each side, add red onion, lettuce, turkey burger, cheese, blueberry ketchup and enjoy!
Blueberry Bars - I personally love these and my mom used to make them all the time
1/2 cup butter
2 cups white chocolate chips, divided (good quality)
2 eggs. beaten
1/2 cup sugar
1 tsp. almond extract
1 cup all purpose flour
1/2 tsp. salt
1/2 cup blueberry jam (good quality and I love Trader Joe's version sweetened with natural fruit juice and bursting with whole berries)
1/4 cup sliced almonds
Glaze
1/2 cup powdered sugar, sifted
1 tsp. almond extract
milk
Preheat oven to 350 degrees. Into a small saucepan, melt butter and remove from heat. Add 1 cup of white chocolate pieces, but do not stir; set aside Into a bowl combine eggs and sugar. Add to the eggs the butter/chocolate mixture and stir just to combine, then stir in almond extract. Into another bowl add flour and salt mixing to combine. Add flour mixture to egg mixture stirring just to combine. Spread half of the batter into a greased 9x9 baking pan. Bake for 15 to 20 minutes and remove to cooling rack. In a small saucepan melt jam over low then spread melted jam evenly over warm crust. Stir the remaining white chocolate into the other half of batter and drop the batter in small mounds onto the jam. Sprinkle with almonds. Bake about 35 minutes more until pick inserted in center comes out clean. Remove to wire rack to cool. Glaze; into a bowl add powdered sugar, extract and some milk to get the right glaze consistency, whisking to combine. When bars are cooled, drizzle some glaze over the top and cut into bars.
Summer Blueberry Orange Pie
1 (9-inch) baked pie shell or graham crust
3 eggs, separated
3 Tbl. fresh orange juice
1 1/2 cups water
1/2 cup sugar, divided
pinch of salt
1 (3 oz.) package orange jello
1 tsp. orange zest
1 pint of fresh blueberries
1 cup heavy whipping cream
1 tsp. orange zest
1/4 cup powdered sugar, sifted
Into a saucepan add egg yolks with 1 cup of cold water and sugar. Cook over low stirring until mixture has slightly thickened and comes to a boil. Remove from heat and add jello and stir until dissolved. Add 1/2 cup water, orange zest and orange juice. Chill until slightly thickened. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks are formed. Fold in thickened jello and blend well. Fold in 1 1/2 cups blueberries and spoon into pie shell. Chill until firm. Whipped cream; into a bowl of electric mixer add whipping cream and beat to soft peaks, add powdered sugar and zest, beating to almost stiff peaks. To serve; slice pie into pieces and add dollop of whipped cream on top with a scattering of fresh blueberries.
Blueberry Pound Cake - love pound cake
8 oz. cream cheese, soft
12 oz. butter
3 cups sugar
6 eggs
1 tsp. pure vanilla extract
1 tsp. almond extract
1/2 cup slivered almonds
pinch of salt
3 cups fresh blueberries
2 cups all purpose flour
Glaze
1 cup powdered sugar, sifted
1/2 tsp. almond extract
1 Tbl. milk
Preheat oven to 325 degrees. Into a bowl add blueberries and 1/4 cup of the flour. Into a bowl of electric mixer cream together; cream cheese, butter and sugar. Add eggs one at a time, mixing to incorporate and scraping down sides of bowl. Add salt, extracts and remaining 2 3/4 cups of flour, mixing to combine. Gently fold in blueberries mixed with flour and combine with batter. Pour into a well greased and floured 10-inch tube pan and sprinkle almonds on top. Bake for 1 1/2 hours or until wooden pick inserted in center comes out clean. Remove cake to cooling rack to cool in pan about 10 minutes, then with a sharp thin edged knife go around outer edges of cake and turn over to release. Glaze; into a bowl add powdered sugar and extract, mixing to combine. Add milk and whisk to combine. If you find you want a looser glaze add a little more milk and whisk. Drizzle over cooled cake.
Blueberry Ice Cream Pie
Crust
1 1/2 cups slivered almonds
2 Tbl. brown sugar
pinch of salt
3 Tbl. butter, melted
Sauce
3 cups fresh blueberries
1/2 cup sugar
1 tsp. cornstarch
1 Tbl. cold water
pinch of salt
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
Ice Cream Part
1 container vanilla ice cream (good quality)
1/2 cup sour cream
1 cup heavy whipping cream
2 Tbl. powdered sugar
2 tsp. creme de cassis
2 cups fresh blueberries
Preheat oven to 350 degrees. Crust; into a food processor add almonds, brown sugar and salt pulsing to grind. Place mixture into a bowl and add melted butter, mixing to combine. Press crust mixture firmly into a 9-inch pie plate on bottom and sides. Bake for about 10 minutes and cool on rack. Sauce; into a nonreactive pan combine 3 cups blueberries, sugar, cornstarch and salt stirring to combine. Add zest, lemon juice, water and stir again to combine. Cook and stir over medium heat until blueberries start to pop and give off some juice, simmer stirring gently for about 1 minute until sauce is slightly thickened. Set aside to cool and refrigerate until completely chilled before continuing. Sauce must be chilled. Ice Cream; place the ice cream in a mixing bowl and let stand in refrigerator about 30 minutes or until just slightly soft. Spoon half of the ice cream into cooled crust and spread in even layer. Top with 3/4 cup of blueberry sauce. Spoon on reaming ice cream and spread to edges. Cover ice cream with plastic wrap and freeze about 8 hours or overnight until firmly set. Whipping cream; into a bowl of electric mixer add cream, sour cream, creme de cassis and powdered sugar whipping until thickened. Do not over beat. Spread whipped cream mixture over pie and top with the 2 cups of blueberries. You can also serve with extra sauce if desired.
My Mother Dorothy's Old Fashioned Blueberry Dessert
1 cup graham cracker crumbs
1 cup all purpose flour
1 cup nuts, well chopped (my favorite is macadamia, but I also like walnuts or pecans)
1/3 cup butter, melted
1 cup powdered sugar, sifted
8 oz. cream cheese, soft
12 oz. Cool Whip
Topping
1 cup sugar
3 Tbl. cornstarch
1/4 tsp. cinnamon
1/4 cup water
3 cups fresh blueberries
Preheat oven to 350 degrees. Into a bowl mix crumbs, flour, nuts and butter and spread into a 9 x 13 baking pan. Bake for 10 minutes, remove to cooling rack and cool. Into a bowl of electric mixer beat cream cheese and sugar, fold in Cool Whip and pour over cooled crust and add chilled blueberry topping and chill in refrigerator. Topping: into a saucepan, add sugar, cornstarch, cinnamon, water and 1 cup blueberries. Cook on simmer until slightly thickened. Just before removing from heat stir in the additional 2 cups of fresh blueberries and cook just a minute or so. Chill in refrigerator for awhile to cool down before putting on top of bars.
Blueberry Oat Squares - these are really good
2 1/2 cups rolled oats
1 1/4 cups all purpose flour
1 Tbl. orange zest
1/4 tsp. salt
1 cup cold butter, cubed
3/4 cup brown sugar, packed
Filling
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 tsp. cornstarch
1/4 cup cold water
Preheat oven to 350 degrees. Filling; into a saucepan bring orange juice, blueberries and sugar to a boil, reduce heat and simmer about 10 minutes. Whisk the cornstarch with water and add to berry mixture, mixing to combine and stirring until thickened. Pour into a bowl, place plastic wrap directly onto surface and refrigerate about 1 hour. Crust; into a bowl, whisk oaks, flour, sugar, zest and salt and with a pastry blender add butter until coarse crumbs. Into an 8-inch square non-stick baking pan press half of oat mixture onto bottom of pan. Spread with blueberry filling and add remaining oat mixture on top pressing lightly. Bake for about 45 minutes, remove and let cool on wire rack before cutting into squares. If desired add dollops of fresh whipped cream which you have add powdered sugar and orange zest.
My Mom's Blueberry Oatmeal Cake - very delicious and I love any type of oatmeal cake
1 1/2 cups quick cooking oats
10 Tbl. butter
1/2 cup sugar
1 cup brown sugar, packed
1/2 tsp. salt
2 cups boiling water
1 1/2 tsp. baking powder
2 cups all purpose flour
2 tsp. cinnamon
3 eggs, beaten
1 cup fresh blueberries
Topping
2/3 cup sugar
2/3 cup all purpose flour
1 tsp. cinnamon
1/2 cup butter
1/4 cup walnuts, chopped
Preheat oven to 350 degrees. Into a bowl, cut butter into pieces and combine with oats and boiling water. Cover and let stand about 5 minutes. Grease and flour a 13x9 baking pan. Into a bowl mix sugars, salt, baking soda, flour and cinnamon. Stir in oat mixture to combine. Add beaten eggs and combine well. Gently fold in berries and pour into pan. Top with crumb mixture and bake for 40 to 45 minutes. Topping; into a bowl combine sugar, flour and cinnamon. Cut in butter until well combined and you have a crumbly texture. Remove cake to cooling rack and allow to cool. To serve; cut into squares and top with whipped cream or vanilla ice cream. This is a great cake for potlucks, picnics, etc.
Summer Blueberry Tart
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup cold butter, cubed
1 egg yolk
2 Tbl. cold water
1 tsp. pure vanilla extract
Filling
1 can sweetened condensed milk
1/2 cup fresh lemon juice
4 tsp. fresh lemon zest
4 egg yolks
pinch of salt
Topping
2 cups fresh blueberries
1 tsp. fresh lemon zest
1/2 cup blueberry preserves (I use the natural sweetened version)
Preheat oven to 375 degrees. Into a large bowl combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla and add to crumb mixture. Stir dough until it forms a ball. Cover and refrigerate 30 minutes. Onto a lightly floured surface roll dough into a 11-inch circle. Transfer to a greased 9-inch fluted tart pan with removable bottom. Trim the crust evenly with edge of pan. Place on baking sheet and line pastry shell with double thickness of foil. Bake for 15 minutes, remove foil and bake 5 minutes longer. Into a bowl, beat filling ingredients and pour into crust, baking for about 15 minutes or until set. Remove to cooling rack and let cool completely. Topping; add preserves, zest and fresh blueberries to a bowl and gently stir to combine. Place topping onto cooled tart and refrigerate for about 1 hour. To serve; remove tart from removable bottom of tart pan and place onto serving dish. You can serve with ice cream or whipped cream.
Fresh and Easy Blueberry Popsicles
5 cups fresh blueberries
1/2 cup sugar
1/2 cup cold water
1 Tbl. fresh lemon juice
Place ingredients into a blender and process until smooth. Strain mixture over a large bowl into a fine mesh strainer, pressing to get as much liquid as possible. Discard solids. You will need 3 cups and if you need more add some cold water. Place liquid into popsicle molds with wooden sticks freezing until solid.
Blueberry Chutney - love chutney and got this recipe from a student of mine I taught in Culinary School
4 cups fresh blueberries
1 can whole cranberry sauce (use a good quality)
1/4 cup sugar
3 Tbl. balsamic vinegar
1 1/2 tsp. fresh orange zest
1 tsp. ground ginger
pinch red pepper flakes
salt and freshly ground black pepper
Into a large non-reactive pan add ingredients and bring to a boil, stirring frequently for about 20 minutes. Pour into clean sterilized jars, cover and refrigerate up to 3 weeks OR place in canning jars and can according to directions OR place in covered clean and sterilized plastic covered containers and freeze as you would freezer jam. Important note; always clean containers and lids with hot, hot soapy water and rinse in hot, hot water to serialize. I have a real concern about keeping these clean. When pouring liquid into jars or containers use a clean, sterilized funnel too. This is great on grilled fish and meat and really good on a California Sandwich made famous in the 70's; fresh sliced turkey, crisp bacon, Monterey Jack cheese, sliced avocado, alfalfa sprouts, tomato slices and mayonnaise on thick cut multi grain bread. Love these!
Blueberry Buckle - a recipe of my mom Dorothy
1 1/2 cups fresh blueberries
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup shortening
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
pinch of fresh nutmeg
Topping
1/4 cup butter, soft
1/2 cup sugar
1/3 cup all purpose flour
pinch of cinnamon
Preheat oven to 375 degrees. Mix 3/4 cup sugar, shortening, eggs and milk to blend. Stir in 1 1/2 cups flour, baking powder, salt, nutmeg and cinnamon. Fold in blueberries. Spread into a greased 9-inch baking pan. Topping; into a bowl mix the butter, sugar, flour and pinch of cinnamon to crumbly and then sprinkle on top of blueberry mixture. Place into oven for about 40 to 45 minutes. Remove to cooling rack. To serve; dish up into bowls and top with vanilla ice cream or freshly whipped cream.
Blueberry Bread with Zucchini and Lime Glaze - recipe from the San Diego Union back in the 80's
3 eggs, beaten
1 cup vegetable oil
2 tsp. pure vanilla extract
2 tsp. lime zest
2 cups sugar
2 cups zucchini, shredded
3 cups all purpose flour
1 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1 Tbl. pumpkin pie spice
1 pint of fresh blueberries
Glaze
2/3 cup powdered sugar, sifted
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
Preheat oven to 350 degrees. Grease and lightly flour 1 baking loaf pan. When shredding zucchini place onto paper towels to remove some of the excess moisture. Into a bowl of electric mixer, beat the eggs, oil, vanilla and sugar. Beat in the dry ingredients and fold in the zucchini and blueberries. Pour batter into pan and bake for about 50 minutes then remove to cooking rack. Cool in pan for about 15 minutes before turning out. Glaze; into a bowl add powdered sugar and whisk in lime juice to combine, mix in zest. Pour glaze over cooled bread.
Buttermilk Blueberry Cake with Cream Cheese Frosting
2 sticks of butter, soft
2 cups sugar
4 eggs
1 cup buttermilk (not the light stuff)
1 tsp. pure vanilla extract
3 cups cake flour, sifted
1 Tbl. baking powdered
1/2 tsp. salt
3 cups fresh blueberries
2 Tbl. all purpose flour
Frosting
3 cups powdered sugar, sifted
1 (8 oz.) packages cream cheese, soft
1 stick butter, soft
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans, set aside. Into a bowl of electric mixer beat butter and sugar to fluffy. Beat in eggs one at a time scraping down sides of pan, add vanilla extract. Into a bowl, add cake flour, baking powder and salt, mixing to combine. Add a third of the flour mixture to beaten butter and sugar, alternating with a third of the buttermilk until you have incorporated all of it. Scrape down sides of bowl. In a bowl with the fresh blueberries add the 2 Tbl. of flour and mix gently to combine. Fold this into the cake batter and gently combine. Pour the batter equally into the two cake pans and bake for about 35 to 40 minutes. Remove to cooling racks, let cool a few minutes, then run a kitchen knife around edges of pan and turn out onto racks. Cool cakes completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to combine, add vanilla and mix in powdered sugar to desired spreading consistency. When cakes are cooled, add one layer to serving plate, frost with a little frosting in middle, add top layer and continue frosting entire cake. Cover with plastic wrap and refrigerate about 1 hour before serving. Store any leftover in refrigerator.
My Oh My Do I Love Blueberry Pie!
1 double crust pie crust
Filling
6 cups fresh blueberries
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1/4 cup all purpose flour
1/2 cup sugar
1/4 tsp. cinnamon
2 Tbl. butter, cut into small pieces
Egg Wash
1 egg
1 Tbl. milk
Prepare crusts and place one into the bottom of a 9-inch pie plate, chill for 30 minutes. Place the other piece of dough on plastic wrap and chill, do not roll out yet. Filling; into a bowl add blueberries, sugar, flour, cinnamon, juice and zest. Place into the bottom of chilled pie crust and dot with butter. Roll out remaining dough to the the same size and place on top of filling. Tuck the top dough over and under the edge of bottom dough and crimp edges. Place the pie in refrigerator for about 30 minutes. Preheat oven to 425 degrees. Whisk the egg and milk together, remove pie from refrigerator and add egg wash over top, adding a few slices with a sharp paring knife on top of dough. Place pie onto baking sheet and bake for about 20 minutes on 425, then reduce heat to 350 and bake about 40 more minutes. If pie is browning too much lightly place a little foil over top. Remove to cooling racks and let cool completely. To serve; slice into pieces and add vanilla or blueberry ice cream or freshly whipped cream.
Fresh Papayas with Blueberry Sauce - this is so good - makes me very happy when I eat it
Sauce
2 cups fresh blueberries
1/2 cup water
1/4 cup sugar
2 tsp. fresh lemon juice
1 tsp. fresh lime zest
2 tsp. cornstarch
Papayas - sliced in half and seeded
Vanilla ice cream
Into a saucepan add 1 cup blueberries with 1/4 cup water, sugar, zest and lemon juice. Stir and bring to a boil, turning down to simmer and cooking for 10 minutes. Mix the cornstarch into remaining 1/4 cup water to combine and add to sauce, stirring until thickness and then add remaining 1 cup of blueberries, cooking on simmer for about 3 minutes. Note; this sauce is great on ice cream, cheesecake topping, pancakes, fresh grilled fruit. Split a papaya and clean out seeds, place onto plate with a generous scoop of vanilla ice cream and some blueberry sauce.
Blueberry and Mixed Fruit Summer Pudding - love
1 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
2 cups fresh strawberries, hulled and sliced
sugar to taste, I don't like too much
2 Tbl. framboise (raspberry liqueur)
2 lbs. brioche
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbl. rum
Combine strawberries, 1/4 cup water and cup sugar into a large saucepan, cooking over simmer about 5 minutes. Add the 2 cups raspberries and blueberries simmering 5 more minutes. Remove from heat and add remaining raspberries and framboise. Slice the bread into 1/2-inch thick slices removing crusts. Into a glass high sided bowl, add 1/2 cup of cooked berry mixture. Arrange one layer of bread side by side in a circular fashion around dish. Add some more berry mixture and bread. Continue adding bread slicing bread to fit mold and add more berries. Finish with bread and top with any remaining berry mixture. Cover mold with plastic wrap and find a plate the same size as the mold. Place plate on top of plastic wrap and then place a heavy can of something on top of that and refrigerate for 6 hours, then remove can. Continue refrigeration for 1 full day. Remove plastic wrap and run a thin bladed sharp knife around edges of mold and place a oversized plate on top of mold and turn over and out onto plate. Whipping cream; into a bowl of electric mixer add cream and whip to soft peaks, add powdered sugar, vanilla and rum and whip to almost stiff peaks. Slice into pieces and serve with whipped cream.
Blueberry Fritters - great for breakfast
1 cup fresh blueberries
1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. chili powder
2 eggs, whisked
1/2 cup frozen corn, thawed
1/2 red bell pepper, seeded and chopped
2 scallions, finely minced including green part
1 jalapeno, seeded and finely minced
1/3 cup Cotija cheese, crumbled
2 Tbl. vegetable oil
Combine flour, baking powder and chili powder into a bowl, add eggs to moisten then add all other ingredients except oil mixing well to combine. Heat oil in a deep sided non-stick pan over medium heat. Drop batter by 1/4 cups into oil slightly pressing to flatten and cook about 2 minutes per side. Remove to paper towel lined plate. You can dust with powdered sugar, eat just as they are or even drizzle over pure maple syrup.
Blueberry Chicken Salad
2 cups fresh blueberries
3 cups cooked chopped chicken breast
4 scallions, thinly sliced on diagonal including green part
1/2 cup slivered almonds, lightly toasted
3 celery stalks, thinly sliced on diagonal
1/2 of a red bell pepper, seeded and diced
salt and freshly ground black pepper
1/2 cup mayonnaise, possibly more
1/4 cup sour cream
2 Tbl. fresh lime juice
1 tsp. lime zest
Into a bowl add mayonnaise, sour cream, lime juice, zest, salt and pepper, mixing to combine. Taste and add more salt or pepper if needed. Into a large bowl add all other ingredients and combine with dressing. Cover and refrigerate. To serve; place some lettuce leaves onto a plate and add chicken salad, or add salad to croissants.
Blueberry Pasta Salad
1 lb. bow tie pasta
1/3 cup fresh lime juice
1/3 cup oil
1/2 cup fresh cilantro, chopped
2 cups fresh blueberries
1 1/2 cups fresh corn
3 celery stalks, thinly slice on diagonal
salt and freshly ground black pepper
4 scallions, thinly sliced including green part
1 1/2 cups feta cheese, crumbled
Into a pot of boiling salted water add pasta and cook, drain well and rinse in cold water, drain again and rinse in cold water again. Drain well and pat dry with paper towels and place into a bowl. Into a jar with lid add lime juice, zest, oil and cilantro, seasoning with salt and pepper. Shake well, taste and adjust seasonings. Add blueberries, corn, scallions, salt, and pepper to bowl with pasta. Drizzle over dressing tossing to combine. Cover and refrigerate. When ready to serve if salad needs more dressing add a little more, add feta and toss. Place on serving platter and garnish with sprigs of cilantro.
Turkey Burgers with Blueberry Ketchup
Burgers
1 1/2 lbs. ground turkey
1 cup fresh blueberries, chopped
1 Tbl. fresh peeled ginger, finely minced
1 garlic clove, finely minced
3 scallions, minced including green part
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
4 Tbl. fresh basil, chopped
salt and freshly ground black pepper
2 Tbl. soy sauce
Accompaniments
Havarti cheese slices
Ciabatta buns
Red onion, thinly sliced
Boston lettuce
Mayonnaise
Blueberry Ketchup
2 cups fresh blueberries
1/2 sweet onion, such as Walla Walla, finely minced
1 garlic clove, finely minced
1/4 cup rice wine vinegar
1/4 cup honey
1 Tbl. fresh lime juice
1 pinch of cinnamon
salt and freshly ground black pepper
1 Tbl. fresh ginger, finely minced
Burgers; into a bowl, add turkey and the rest of ingredients, mixing to combine. Form into patties and place on grill cooking to desired doneness. Ketchup; into a saucepan combine berries, onion, garlic, vinegar, honey, ginger, lime juice, cinnamon, salt and pepper. Bring to a simmer and cook about 25 minutes, stirring frequently. Remove to food processor and puree until smooth, refrigerate until chilled. To serve; spread some butter onto buns and lightly grill the buns, add mayonnaise on each side, add red onion, lettuce, turkey burger, cheese, blueberry ketchup and enjoy!
Blueberry Bars - I personally love these and my mom used to make them all the time
1/2 cup butter
2 cups white chocolate chips, divided (good quality)
2 eggs. beaten
1/2 cup sugar
1 tsp. almond extract
1 cup all purpose flour
1/2 tsp. salt
1/2 cup blueberry jam (good quality and I love Trader Joe's version sweetened with natural fruit juice and bursting with whole berries)
1/4 cup sliced almonds
Glaze
1/2 cup powdered sugar, sifted
1 tsp. almond extract
milk
Preheat oven to 350 degrees. Into a small saucepan, melt butter and remove from heat. Add 1 cup of white chocolate pieces, but do not stir; set aside Into a bowl combine eggs and sugar. Add to the eggs the butter/chocolate mixture and stir just to combine, then stir in almond extract. Into another bowl add flour and salt mixing to combine. Add flour mixture to egg mixture stirring just to combine. Spread half of the batter into a greased 9x9 baking pan. Bake for 15 to 20 minutes and remove to cooling rack. In a small saucepan melt jam over low then spread melted jam evenly over warm crust. Stir the remaining white chocolate into the other half of batter and drop the batter in small mounds onto the jam. Sprinkle with almonds. Bake about 35 minutes more until pick inserted in center comes out clean. Remove to wire rack to cool. Glaze; into a bowl add powdered sugar, extract and some milk to get the right glaze consistency, whisking to combine. When bars are cooled, drizzle some glaze over the top and cut into bars.
Summer Blueberry Orange Pie
1 (9-inch) baked pie shell or graham crust
3 eggs, separated
3 Tbl. fresh orange juice
1 1/2 cups water
1/2 cup sugar, divided
pinch of salt
1 (3 oz.) package orange jello
1 tsp. orange zest
1 pint of fresh blueberries
1 cup heavy whipping cream
1 tsp. orange zest
1/4 cup powdered sugar, sifted
Into a saucepan add egg yolks with 1 cup of cold water and sugar. Cook over low stirring until mixture has slightly thickened and comes to a boil. Remove from heat and add jello and stir until dissolved. Add 1/2 cup water, orange zest and orange juice. Chill until slightly thickened. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks are formed. Fold in thickened jello and blend well. Fold in 1 1/2 cups blueberries and spoon into pie shell. Chill until firm. Whipped cream; into a bowl of electric mixer add whipping cream and beat to soft peaks, add powdered sugar and zest, beating to almost stiff peaks. To serve; slice pie into pieces and add dollop of whipped cream on top with a scattering of fresh blueberries.
Blueberry Pound Cake - love pound cake
8 oz. cream cheese, soft
12 oz. butter
3 cups sugar
6 eggs
1 tsp. pure vanilla extract
1 tsp. almond extract
1/2 cup slivered almonds
pinch of salt
3 cups fresh blueberries
2 cups all purpose flour
Glaze
1 cup powdered sugar, sifted
1/2 tsp. almond extract
1 Tbl. milk
Preheat oven to 325 degrees. Into a bowl add blueberries and 1/4 cup of the flour. Into a bowl of electric mixer cream together; cream cheese, butter and sugar. Add eggs one at a time, mixing to incorporate and scraping down sides of bowl. Add salt, extracts and remaining 2 3/4 cups of flour, mixing to combine. Gently fold in blueberries mixed with flour and combine with batter. Pour into a well greased and floured 10-inch tube pan and sprinkle almonds on top. Bake for 1 1/2 hours or until wooden pick inserted in center comes out clean. Remove cake to cooling rack to cool in pan about 10 minutes, then with a sharp thin edged knife go around outer edges of cake and turn over to release. Glaze; into a bowl add powdered sugar and extract, mixing to combine. Add milk and whisk to combine. If you find you want a looser glaze add a little more milk and whisk. Drizzle over cooled cake.
Blueberry Ice Cream Pie
Crust
1 1/2 cups slivered almonds
2 Tbl. brown sugar
pinch of salt
3 Tbl. butter, melted
Sauce
3 cups fresh blueberries
1/2 cup sugar
1 tsp. cornstarch
1 Tbl. cold water
pinch of salt
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
Ice Cream Part
1 container vanilla ice cream (good quality)
1/2 cup sour cream
1 cup heavy whipping cream
2 Tbl. powdered sugar
2 tsp. creme de cassis
2 cups fresh blueberries
Preheat oven to 350 degrees. Crust; into a food processor add almonds, brown sugar and salt pulsing to grind. Place mixture into a bowl and add melted butter, mixing to combine. Press crust mixture firmly into a 9-inch pie plate on bottom and sides. Bake for about 10 minutes and cool on rack. Sauce; into a nonreactive pan combine 3 cups blueberries, sugar, cornstarch and salt stirring to combine. Add zest, lemon juice, water and stir again to combine. Cook and stir over medium heat until blueberries start to pop and give off some juice, simmer stirring gently for about 1 minute until sauce is slightly thickened. Set aside to cool and refrigerate until completely chilled before continuing. Sauce must be chilled. Ice Cream; place the ice cream in a mixing bowl and let stand in refrigerator about 30 minutes or until just slightly soft. Spoon half of the ice cream into cooled crust and spread in even layer. Top with 3/4 cup of blueberry sauce. Spoon on reaming ice cream and spread to edges. Cover ice cream with plastic wrap and freeze about 8 hours or overnight until firmly set. Whipping cream; into a bowl of electric mixer add cream, sour cream, creme de cassis and powdered sugar whipping until thickened. Do not over beat. Spread whipped cream mixture over pie and top with the 2 cups of blueberries. You can also serve with extra sauce if desired.
My Mother Dorothy's Old Fashioned Blueberry Dessert
1 cup graham cracker crumbs
1 cup all purpose flour
1 cup nuts, well chopped (my favorite is macadamia, but I also like walnuts or pecans)
1/3 cup butter, melted
1 cup powdered sugar, sifted
8 oz. cream cheese, soft
12 oz. Cool Whip
Topping
1 cup sugar
3 Tbl. cornstarch
1/4 tsp. cinnamon
1/4 cup water
3 cups fresh blueberries
Preheat oven to 350 degrees. Into a bowl mix crumbs, flour, nuts and butter and spread into a 9 x 13 baking pan. Bake for 10 minutes, remove to cooling rack and cool. Into a bowl of electric mixer beat cream cheese and sugar, fold in Cool Whip and pour over cooled crust and add chilled blueberry topping and chill in refrigerator. Topping: into a saucepan, add sugar, cornstarch, cinnamon, water and 1 cup blueberries. Cook on simmer until slightly thickened. Just before removing from heat stir in the additional 2 cups of fresh blueberries and cook just a minute or so. Chill in refrigerator for awhile to cool down before putting on top of bars.
Blueberry Oat Squares - these are really good
2 1/2 cups rolled oats
1 1/4 cups all purpose flour
1 Tbl. orange zest
1/4 tsp. salt
1 cup cold butter, cubed
3/4 cup brown sugar, packed
Filling
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 tsp. cornstarch
1/4 cup cold water
Preheat oven to 350 degrees. Filling; into a saucepan bring orange juice, blueberries and sugar to a boil, reduce heat and simmer about 10 minutes. Whisk the cornstarch with water and add to berry mixture, mixing to combine and stirring until thickened. Pour into a bowl, place plastic wrap directly onto surface and refrigerate about 1 hour. Crust; into a bowl, whisk oaks, flour, sugar, zest and salt and with a pastry blender add butter until coarse crumbs. Into an 8-inch square non-stick baking pan press half of oat mixture onto bottom of pan. Spread with blueberry filling and add remaining oat mixture on top pressing lightly. Bake for about 45 minutes, remove and let cool on wire rack before cutting into squares. If desired add dollops of fresh whipped cream which you have add powdered sugar and orange zest.
My Mom's Blueberry Oatmeal Cake - very delicious and I love any type of oatmeal cake
1 1/2 cups quick cooking oats
10 Tbl. butter
1/2 cup sugar
1 cup brown sugar, packed
1/2 tsp. salt
2 cups boiling water
1 1/2 tsp. baking powder
2 cups all purpose flour
2 tsp. cinnamon
3 eggs, beaten
1 cup fresh blueberries
Topping
2/3 cup sugar
2/3 cup all purpose flour
1 tsp. cinnamon
1/2 cup butter
1/4 cup walnuts, chopped
Preheat oven to 350 degrees. Into a bowl, cut butter into pieces and combine with oats and boiling water. Cover and let stand about 5 minutes. Grease and flour a 13x9 baking pan. Into a bowl mix sugars, salt, baking soda, flour and cinnamon. Stir in oat mixture to combine. Add beaten eggs and combine well. Gently fold in berries and pour into pan. Top with crumb mixture and bake for 40 to 45 minutes. Topping; into a bowl combine sugar, flour and cinnamon. Cut in butter until well combined and you have a crumbly texture. Remove cake to cooling rack and allow to cool. To serve; cut into squares and top with whipped cream or vanilla ice cream. This is a great cake for potlucks, picnics, etc.
Summer Blueberry Tart
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup cold butter, cubed
1 egg yolk
2 Tbl. cold water
1 tsp. pure vanilla extract
Filling
1 can sweetened condensed milk
1/2 cup fresh lemon juice
4 tsp. fresh lemon zest
4 egg yolks
pinch of salt
Topping
2 cups fresh blueberries
1 tsp. fresh lemon zest
1/2 cup blueberry preserves (I use the natural sweetened version)
Preheat oven to 375 degrees. Into a large bowl combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla and add to crumb mixture. Stir dough until it forms a ball. Cover and refrigerate 30 minutes. Onto a lightly floured surface roll dough into a 11-inch circle. Transfer to a greased 9-inch fluted tart pan with removable bottom. Trim the crust evenly with edge of pan. Place on baking sheet and line pastry shell with double thickness of foil. Bake for 15 minutes, remove foil and bake 5 minutes longer. Into a bowl, beat filling ingredients and pour into crust, baking for about 15 minutes or until set. Remove to cooling rack and let cool completely. Topping; add preserves, zest and fresh blueberries to a bowl and gently stir to combine. Place topping onto cooled tart and refrigerate for about 1 hour. To serve; remove tart from removable bottom of tart pan and place onto serving dish. You can serve with ice cream or whipped cream.
Fresh and Easy Blueberry Popsicles
5 cups fresh blueberries
1/2 cup sugar
1/2 cup cold water
1 Tbl. fresh lemon juice
Place ingredients into a blender and process until smooth. Strain mixture over a large bowl into a fine mesh strainer, pressing to get as much liquid as possible. Discard solids. You will need 3 cups and if you need more add some cold water. Place liquid into popsicle molds with wooden sticks freezing until solid.
Blueberry Chutney - love chutney and got this recipe from a student of mine I taught in Culinary School
4 cups fresh blueberries
1 can whole cranberry sauce (use a good quality)
1/4 cup sugar
3 Tbl. balsamic vinegar
1 1/2 tsp. fresh orange zest
1 tsp. ground ginger
pinch red pepper flakes
salt and freshly ground black pepper
Into a large non-reactive pan add ingredients and bring to a boil, stirring frequently for about 20 minutes. Pour into clean sterilized jars, cover and refrigerate up to 3 weeks OR place in canning jars and can according to directions OR place in covered clean and sterilized plastic covered containers and freeze as you would freezer jam. Important note; always clean containers and lids with hot, hot soapy water and rinse in hot, hot water to serialize. I have a real concern about keeping these clean. When pouring liquid into jars or containers use a clean, sterilized funnel too. This is great on grilled fish and meat and really good on a California Sandwich made famous in the 70's; fresh sliced turkey, crisp bacon, Monterey Jack cheese, sliced avocado, alfalfa sprouts, tomato slices and mayonnaise on thick cut multi grain bread. Love these!
Blueberry Buckle - a recipe of my mom Dorothy
1 1/2 cups fresh blueberries
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup shortening
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
pinch of fresh nutmeg
Topping
1/4 cup butter, soft
1/2 cup sugar
1/3 cup all purpose flour
pinch of cinnamon
Preheat oven to 375 degrees. Mix 3/4 cup sugar, shortening, eggs and milk to blend. Stir in 1 1/2 cups flour, baking powder, salt, nutmeg and cinnamon. Fold in blueberries. Spread into a greased 9-inch baking pan. Topping; into a bowl mix the butter, sugar, flour and pinch of cinnamon to crumbly and then sprinkle on top of blueberry mixture. Place into oven for about 40 to 45 minutes. Remove to cooling rack. To serve; dish up into bowls and top with vanilla ice cream or freshly whipped cream.
Blueberry Bread with Zucchini and Lime Glaze - recipe from the San Diego Union back in the 80's
3 eggs, beaten
1 cup vegetable oil
2 tsp. pure vanilla extract
2 tsp. lime zest
2 cups sugar
2 cups zucchini, shredded
3 cups all purpose flour
1 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1 Tbl. pumpkin pie spice
1 pint of fresh blueberries
Glaze
2/3 cup powdered sugar, sifted
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
Preheat oven to 350 degrees. Grease and lightly flour 1 baking loaf pan. When shredding zucchini place onto paper towels to remove some of the excess moisture. Into a bowl of electric mixer, beat the eggs, oil, vanilla and sugar. Beat in the dry ingredients and fold in the zucchini and blueberries. Pour batter into pan and bake for about 50 minutes then remove to cooking rack. Cool in pan for about 15 minutes before turning out. Glaze; into a bowl add powdered sugar and whisk in lime juice to combine, mix in zest. Pour glaze over cooled bread.
Buttermilk Blueberry Cake with Cream Cheese Frosting
2 sticks of butter, soft
2 cups sugar
4 eggs
1 cup buttermilk (not the light stuff)
1 tsp. pure vanilla extract
3 cups cake flour, sifted
1 Tbl. baking powdered
1/2 tsp. salt
3 cups fresh blueberries
2 Tbl. all purpose flour
Frosting
3 cups powdered sugar, sifted
1 (8 oz.) packages cream cheese, soft
1 stick butter, soft
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans, set aside. Into a bowl of electric mixer beat butter and sugar to fluffy. Beat in eggs one at a time scraping down sides of pan, add vanilla extract. Into a bowl, add cake flour, baking powder and salt, mixing to combine. Add a third of the flour mixture to beaten butter and sugar, alternating with a third of the buttermilk until you have incorporated all of it. Scrape down sides of bowl. In a bowl with the fresh blueberries add the 2 Tbl. of flour and mix gently to combine. Fold this into the cake batter and gently combine. Pour the batter equally into the two cake pans and bake for about 35 to 40 minutes. Remove to cooling racks, let cool a few minutes, then run a kitchen knife around edges of pan and turn out onto racks. Cool cakes completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to combine, add vanilla and mix in powdered sugar to desired spreading consistency. When cakes are cooled, add one layer to serving plate, frost with a little frosting in middle, add top layer and continue frosting entire cake. Cover with plastic wrap and refrigerate about 1 hour before serving. Store any leftover in refrigerator.
My Oh My Do I Love Blueberry Pie!
1 double crust pie crust
Filling
6 cups fresh blueberries
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1/4 cup all purpose flour
1/2 cup sugar
1/4 tsp. cinnamon
2 Tbl. butter, cut into small pieces
Egg Wash
1 egg
1 Tbl. milk
Prepare crusts and place one into the bottom of a 9-inch pie plate, chill for 30 minutes. Place the other piece of dough on plastic wrap and chill, do not roll out yet. Filling; into a bowl add blueberries, sugar, flour, cinnamon, juice and zest. Place into the bottom of chilled pie crust and dot with butter. Roll out remaining dough to the the same size and place on top of filling. Tuck the top dough over and under the edge of bottom dough and crimp edges. Place the pie in refrigerator for about 30 minutes. Preheat oven to 425 degrees. Whisk the egg and milk together, remove pie from refrigerator and add egg wash over top, adding a few slices with a sharp paring knife on top of dough. Place pie onto baking sheet and bake for about 20 minutes on 425, then reduce heat to 350 and bake about 40 more minutes. If pie is browning too much lightly place a little foil over top. Remove to cooling racks and let cool completely. To serve; slice into pieces and add vanilla or blueberry ice cream or freshly whipped cream.
Fresh Papayas with Blueberry Sauce - this is so good - makes me very happy when I eat it
Sauce
2 cups fresh blueberries
1/2 cup water
1/4 cup sugar
2 tsp. fresh lemon juice
1 tsp. fresh lime zest
2 tsp. cornstarch
Papayas - sliced in half and seeded
Vanilla ice cream
Into a saucepan add 1 cup blueberries with 1/4 cup water, sugar, zest and lemon juice. Stir and bring to a boil, turning down to simmer and cooking for 10 minutes. Mix the cornstarch into remaining 1/4 cup water to combine and add to sauce, stirring until thickness and then add remaining 1 cup of blueberries, cooking on simmer for about 3 minutes. Note; this sauce is great on ice cream, cheesecake topping, pancakes, fresh grilled fruit. Split a papaya and clean out seeds, place onto plate with a generous scoop of vanilla ice cream and some blueberry sauce.
Blueberry and Mixed Fruit Summer Pudding - love
1 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
2 cups fresh strawberries, hulled and sliced
sugar to taste, I don't like too much
2 Tbl. framboise (raspberry liqueur)
2 lbs. brioche
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbl. rum
Combine strawberries, 1/4 cup water and cup sugar into a large saucepan, cooking over simmer about 5 minutes. Add the 2 cups raspberries and blueberries simmering 5 more minutes. Remove from heat and add remaining raspberries and framboise. Slice the bread into 1/2-inch thick slices removing crusts. Into a glass high sided bowl, add 1/2 cup of cooked berry mixture. Arrange one layer of bread side by side in a circular fashion around dish. Add some more berry mixture and bread. Continue adding bread slicing bread to fit mold and add more berries. Finish with bread and top with any remaining berry mixture. Cover mold with plastic wrap and find a plate the same size as the mold. Place plate on top of plastic wrap and then place a heavy can of something on top of that and refrigerate for 6 hours, then remove can. Continue refrigeration for 1 full day. Remove plastic wrap and run a thin bladed sharp knife around edges of mold and place a oversized plate on top of mold and turn over and out onto plate. Whipping cream; into a bowl of electric mixer add cream and whip to soft peaks, add powdered sugar, vanilla and rum and whip to almost stiff peaks. Slice into pieces and serve with whipped cream.
Bon Appetit
"The rain and snow come down from the heavens and stay on the ground to water the earth. They cause the grain to grow, producing seed for the farmer and bread for the hungry. It is the same with my word. I send it out, and it always produces fruit. It will accomplish all I want it to, and it will prosper everywhere I send it." - Isaiah 55: 10-11
"Show me the right path, O Lord; point out the road for me to follow.....Who are those who fear the Lord? He will show them the path they should choose." - Psalm 25:4, 12
"Commit everything you do to the Lord. Trust him, and he will help you." - Psalm 37:5
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