1-2 C. fresh or frozen blueberries, depending on how much you want. Warm berries in sauce pan on medium heat until blueberries juice up, simmer briefly. Add ¼ to ½ cup sugar to taste. Stir and enjoy. Great on cake with whipped cream. Try it over French Toast, pancakes, with yogurt, ice cream, or just plain from a dish. For a fresher berry flavor add a handful of fresh or frozen berries to the pan just before serving, stir in, and serve.
Baked 9 inch pie shell
½ C. water
¼ C. cold water
1 C. sugar
5 Tbs. all purpose flour
4 C. fresh blueberries
Pinch of salt
Make a smooth batter of the ¼ C. water, flour and salt. Boil 1 C. of the blueberries with sugar and ½ C. water. Add batter and stir with whisk until it thickens. Remove from stove and cool. When cool add remaining berries and pour into pie shell.
A graham cracker crust is our favorite. Refrigerate. Serve with whipped cream or ice cream.
2 C. Flour
1 Tbs. baking powder
½ C. Sugar
1 C. milk
1 tsp. ground cinnamon
½ tsp. salt nut topping (below)
½ C. softened butter or margarine
2 C. fresh or frozen blueberries, thawed if necessary
Combine all ingredients except blueberries and nut topping. Using mixer, or by hand, mix batter well – it will be thick. Use an 8” or 9” round or square pan to make a thick cake, or use a 9”x13” pan for a thinner cake, adjusting bake time accordingly. Spread half of batter in greased baking pan. Spread half of blueberries on batter – sprinkle with half of nut topping. Repeat layers with remaining batter, blueberries, and nut topping. Bake at 375 F for 45 to 50 minutes or until a toothpick inserted near center come out clean. Makes 8-12 servings.
Nut topping: Combine 3 Tbs. butter or margarine, 1/3 C. each packed brown sugar and flour, and 1 tsp. ground cinnamon. Add 1/3 C. finely chopped pecans; mix well.
2 C flour (half whole wheat)
3 Tbs sugar
1 tsp cinnamon
1 tsp each salt & baking soda
2 tsp cream of tartar
3 Tbs butter, cut into above
1 egg, slightly beaten
1/2 C buttermilk, or milk with 1 Tbs vinegar added or try yogurt instead
1 C blueberries, fresh or frozen, or raspberries or currants
Mix dry with wet, a few strokes, add a few drops of milk to moisten all flour. Fold in blueberries. Drop by spoonfuls onto greased cookie sheet. Sprinkle tops with cinnamon & sugar if desired. Bake at 400 F about 25 min.
1 C all-purpose flour
1/2 C shole wheat flour
1/2 C corn meal
2 1/2 tsp baking powder
1/2 tsp salt
2C fresh (or frozen) blueberries
1/2 C butter, softened
3/4 C sugar
1/4 tsp cinnamon
2 large eggs
3/4 C milk, mixed with 1 tsp vanilla
Preheat oven to 400 F
Mix flour, baking powder and salt. Beat butter, sugar and cinnamon until light and fluffy, Beat in eggs, one at a time; stir in milk. Stir mixture into dry ingredients until just moistened. Fold in blueberries.
Spoon batter evenly into paper-lined muffin cups. Sprinkle tops with 1 Tbs sugar mixed with a bit of cinnamon. Bake 25-30 minutes. cook on a wire rack. Makes 12-14 muffins.