Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
blueberry Recipes
(Chronologically Listed)
Stuffed French Toast With Blueberry Sauce
Grease a 9 x 13 baking pan.
Remove and discard crust from the bread; cut remaining bread into 1/2 inch cubes.
Cut cheese into 1/2 inch cubes.
Layer half of bread in pan.
Next add cheese, then the remainder of the bread.
Beat eggs and mix with syrup and milk.
Pour egg mixture over bread and cheese.
Cover and refrigerate overnight.
Bake at 375 covered for 15 minutes.
Remove cover and bake an additional 30 minutes.
Cut into squares and serve with blueberry sauce.
Sauce: grate peel from orange and squeeze juice; place in a medium saucepan.
Mix blueberries, sugar, and nutmeg together and add to saucepan.
Bring to a boil, then cook on low heat for 5 minutes.
Sauce can be made ahead of time, then served warm or cold.
Streusel Topped Blueberry Scones
Place 1/2 cup oats in a food processor, and process until finely ground.
Combine ground oats, 1-1/2 cups flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in a large bowl; cut in 1/4 cup chilled margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add blueberries; toss gently.
Add yogurt, stirring just until the dry ingredients are moistened dough will be sticky.
Turn dough out onto a baking sheet coated with cooking spray.
Pat dough into an 8-inch circle.
Set aside.
Combine 1/3 cup oats, 1/4 cup brown sugar, 1 tablespoon flour, and melted margarine, and stir until well-blended.
Gently pat oat mixture into surface of dough.
Cut dough into 12 wedges do not separate wedges.
Bake at 450 degrees for 25 minutes or until lightly browned.
Serve warm.
Yield 1 dozen serving size: 1 scone.
Note: frozen blueberries can be substituted for fresh; thaw berries, and pat dry with paper towels.
Strawberry And Blueberry Shortcake
In a small mixing bowl, combine the strawberries, blueberries, sugar and lemon juice together.
Using the back of a fork, lightly mash 1/4 of the strawberries.
Split the shortcakes in half.
Spread the bottom of each shortcake with 2 tablespoons of fresh lemon curd.
Spoon a 1/4 of the fruit mixture on the lemon curd.
Top the fruit with the remaining shortcakes.
Garnish the shortcakes with the whipped cream, powdered sugar and fresh mint.
Steamed Pear Pudding With Blueberry Sauce
Butter a 9 by 4-inch ceramic bowl or a 4 cup pudding basin with 2 tablespoons of the butter.
Peel, halve, and core pears.
Rub with lemon juice to prevent discoloration.
Set in a 4 cup glass measure or souffle dish and cover tightly with microwave plastic wrap.
Cook at 100 percent for 3 minutes.
Put remaining ingredients, including 1/4 pound butter cut into pieces, in the workbowl of a food processor.
Remove pears from oven and add them to processor.
Blend to a smooth mixture.
Pour into prepared bowl.
Cover tightly with microwave plastic wrap.
Cook at 100 percent for 9 minutes, until set.
Remove from oven.
Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot.
Let stand for 15 minutes.
Unmold pudding onto a serving plate.
Serve warm.
Steamed Blueberry Pudding
Sift flour, baking powder and salt together.
Cut in shortening and add bread crumbs and sugar.
Add egg and milk, mix thoroughly and carefully fold in blueberries.
Pour into greased mold, cover and steam for 2 hours.
Serve with any sweet pudding sauce.
State Fair Blueberry Jam
In 8 quart pan combine all ingerdients except sugar and mix well.
Bring to full boil over high heat, stirring constantly.
Quickly add sugar.
Stir constantly and bring to a full rolling boil again.
Boil hard for 1 minute, stirring constantly.
Remove from heat and skim quickly if needed.
Quickly.
Spirited Blueberry Sauce For Blintzes
Combine the juice, suagr, cinnamon stick, and orange zest in a medium saucepan.
Boil mixture for 5 minutes.
Add the blueberries and cook, stirring occasionally, until the fruit begins to burst, about 3 minutes.
Stir together the vermouth and cornstarch.
Add to the saucepan, bring the mxiture to a boil, and cook for 1 minute.
Let cool.
Remove the cinnamon stick.
From the brooklyn cookbook by stallworth and kennedy.
Spicy Blueberry Pie
Combine first 8 ingredients, tossing gently.
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Spoon blueberry mixture into pastry shell.
Roll remaining piecrust to 1/8-inch thickness; cut into 6 2 1/2-inch-wide strips.
Arrange strips in a lattice design over filling; fold edges under and crimp.
Brush pastry with milk; sprinkle with 1 teaspoon sugar.
Bake at 400f for 40-45 minutes or until golden, shielding edges with strips of aluminum foil to prevent excessive browning during last 20 minutes of baking.
Spiced Blueberry Jam
If using fresh blueberries, wash, drain and remove any bits of stem.
In a 4-quart saucepan, combine the berries, apple-grape sweetener, orange juice, water, cinnamon, nutmeg, cloves and mace.
Bring to a boil and reduce the heat to medium.
Cook at a low boil 20 minutes, stirring often, until very thick.
To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute.
If, when cooled, jam wrinkles when touched, it is done.
Skim the foam from the top of the jam during the cooking time.
Ladle into freezer containers, leaving 1/2-inch headspace.
Cool, cover and place in freezer.
Spice Blueberry Jam
Crush berries; measure 2 1/2 cups & place in a large pot.
Add sugar, lemon juice, cinnamon & cloves.
Bring to a full rolling boil.
Stir in pectin; return to a full rolling boil.
Boil another minute, stirring constantly.
Remove from heat.
Skim off foam.
Pour hot into hot jars, leaving 1/4 inch headspace.
Adjust caps.
Process 15 minutes In a boiling- water bath.
Speedy Blueberry Refrigerator Jam
In large saucepan, combine all three ingredients.
Bring to aboil.
Cook and stir for 2 minutes.
Pour into jars; refrigerate.
Yield: 3 cups hebr77b.
Southern Comfort Peach And Blueberry Compote
Cook first 4 ingredients in heavy small saucepan over low heat, stirring until honey dissolves.
Cool completely.
Syrup can be prepared 1 day ahead.
Cover and refrigerate.
Blanch peaches in large pot of boiling water 30 seconds.
Drain; rinse under cold water.
Slip off skins.
Thinly slice peaches.
Transfer peaches to large bowl.
Gently mix in blueberries and syrup.
Refrigerate until well chilled.
Can be prepared 4 hours ahead.
Spoon compote to serving bowls.
Garnish with mint sprigs and serve.
Yield:.
Sourdough Blueberry Muffins
Mix everything together, adding starter* ” last” to to make a mixture which holds together nicely.
Do not beat vigorously.
Fill greased muffin tins half full and bake 375 for about 30 minutes and test done before removing.
Sour Cream Blueberry Muffins
Cream butter and sugar.
Beat in eggs, one at a time.
Beat in vanilla and sour cream.
In another bowl sift together flour, soda and salt.
Blend butter and flour mixtures.
Fold in berries very gently.
Sppon into muffin tins and sprinkle tops with sugar.
Bake at 375 until tops are golden, about 25 minutes.
Sour Cream Blueberry Cake
Blend first four ingredients, then add egg and vanilla.
Pat in a 10″ springform pan.
Place blueberries on top of cake.
Mix remaining ingredients and pour over berries.
Bake at 375 fahrenheit approxiamtely 60 to 70 minutes, or until edges are lightly brown.
Serve with whipped cream.
Sour Cream And Blueberry Tart
Roll out the dough to an 11-inch ring.
Place dough in a 10-inch tart pan with a removable bottom.
Press dough carefully into pan and trim edges.
Chill until firm.
Preheat the oven to 350 degrees.
Line the tart pan with parchment paper and fill with beans or pie weights.
Bake for 15 to 20 minutes, or until the crust is golden.
Remove weights and let cool.
Preheat the oven to 325 degrees.
In a bowl whisk together the eggs, salt, vanilla extract and sugar.
Slowly stir in the sour cream, being careful not to create any foaminess.
Strain if necessary.
Fill the prepared tart shell with the berries.
Pour the custard into the shell and bake until custard is set, about 25 minutes.
Shrimp In Blueberry Sauce
Cook shrimp in bouillon.
Drain & chill.
Blend cornstarch, salt, lemon juice & sugar in water.
Bring to boil.
Add blueberries & simmer 10 minutes.
Chill.
Pour sauce in dish & arrange shrimp on top.
Scottish Oatmeal Pancakes With Blueberry Sauce
To make the sauce, put the arrowroot into a saucepan with 1 teaspoon of water to make a smooth paste.
Add the rest of the water, lemon juice, sugar and the blueberries.
Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until the blueberries are tender.
Meanwhile, make the pancakes by mixing the oats, flour and baking powder together in a bowl.
Make a well in the centre and add the egg, oil and 2 tablespoons of milk.
Mix well, gradually adding the rest of the milk.
Lightly oil a heavy based frying pan.
Using 1 tablespoon of batter for each pancake, cook 3 to 4 pancakes at a time over a moderate heat.
Cook for 2 minutes on each side until the pancakes are golden brown.
Serve the pancakes hot with the blueberry sauce.
Notes: small scotch pancakes with oatmeal served with a rich blueberry sauce.
Rustic Blueberry And Peach Cobbler With Oatmeal Crust
Preheat oven to 350 degrees fahrenheit in a sauce pan, combine 1 1/2 cups of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
Place the pan over high heat and bring to a boil.
Reduce the heat to medium and simmer for 2 minutes.
Remove from heat.
Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit.
Toss well and cool for 10 minutes.
In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and butter.
Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
Pour the fruit mixture into the prepared pie shell.
Sprinkle the topping over the top of the fruit filling.
Bake for 1 hour, or until the crust is golden.
Remove the pie from the oven and cool for 15 minutes before slicing.
Slice and serve warm.
Garnish with sweetened whipped cream, fresh mint, and powdered sugar.
Notes: from chef and author emeril lagasse.
Ricotta Pancakes With Blueberry Sauce - Martha Stewart Li
In a small saucepan over medium heat, cook blueberries, 2 t water, 1 t sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes.
Remove from heat.
Blend egg yolks and ricotta in a food processor until smooth.
Add milk, flour, remaining 2 t sugar, baking powder, and salt, and process until completely blended.
Pour into a mixing bowl.
Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
Heat oil in a large nonstick skillet over medium-low heat.
Pour batter into skillet by the quarter cups.
Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more.
Serve with blueberry sauce.
Garnish with berries, if desired.