Today we made Blueberry Oatmeal Choc Chip Muffins!
2C flour, 3t baking powder, 3T butter, melted, 1C chocolate chips, 3/4C sugar, 1T cinnamon, 1C quick oats, 2 eggs, 1/4C milk, 12 oz blueberry pie filling
Sift together dry ingredients except for oatmeal. Stir in oatmeal.
In separate bowl, beat eggs with pie filling.
Stir in melted butter.
Make a well in the dry ingredients. Add wet and stir a little.
Stir in milk until almost blended.
Fold in chocolate chips until just fully blended.
Turn into lined, greased or nonstick muffin tin.
Bake 12-15 minutes or until lightly browned.
Today we made Blueberry Bread!
12 oz fresh blueberries, 1 3/4C flour, 1C firmly packed brown sugar, 3t baking powder, 1t salt, 1/2t baking soda, 1/2C mango juice, 2T butter, melted, 2 eggs
Preheat oven to 350F. Sift together dry ingredients except for brown sugar. Stir in brown sugar. In separate bowl, beat eggs with mango juice.
Add cooled, melted butter. Blend well.
Stir in dry ingredients until almost blended.
With fork, mash blueberries slightly.
Fold into batter until just blended.
Turn into large, greased loaf pan.
Bake 50-60 minutes or until knife inserted in center emerges clean.
Today we made Lemon Blueberry Swirl Cake!
1/2C butter, 1/2C sugar, 1t salt, scant 1 1/2C flour, 2t baking powder, 6 oz fresh blueberries, 3T lemon juice, 3 eggs, 3T powdered sugar
Preheat oven to 350F. Cream butter with sugar.
Beat in eggs.
In separate bowl, sift together dry ingredients. Make a well in the dry and blend in half the wet.
Add lemon juice.
Stir in remaining wet just until blended.
Turn into a greased 9″ round cake pan.
In separate bowl, mash powdered sugar into blueberries.
Swirl into cake batter with a few turns of a knife.
Bake 35-40 minutes or until center is set and cake comes away from the sides of the pan.
Today we made Frozen Blueberry Fudge Pie!
1 pint fresh blueberries, slightly mashed; 14 oz sweetened, condensed milk; 1C chocolate chips, 1 graham cracker pie shell
Melt chocolate chips with sweetened condensed milk over low heat. Stir until smooth. Remove from heat.
Add mashed blueberries. Blend well.
Turn into pie shell.
Today we made Blueberry Souffle!
1 pint fresh blueberries, butter, powdered sugar, 3T sugar, 1/3C any sweet red wine, 1/3C sugar, 4 whites of large eggs
Add 3T sugar to wine in a shallow dish and stir until dissolved.
Stir in blueberries. Cover with plastic wrap and soak for at least 30 minutes.
Preheat oven to 350F.
Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.
Drain blueberries. Gradually beat 1/3C sugar into whites until stiff peaks form.
Quickly fold in blueberries.
Spoon into prepared dish.
Bake 25-30 minutes or until puffed and browned.
Today we made Blueberry Ice Milk!
1 pint fresh blueberries, 1/3C sugar, 14 oz sweetened condensed milk, 2C skim milk
Push blueberries through a sieve. Discard blueberry skins or use for another recipe.
Add sugar and milks. Blend well.
Freeze until of desired consistency.
Today we made Banana Blueberry Cake!
4C flour, 3t baking powder, 1/4t salt, 2/3C sugar, 2/3C chilled butter, 2 eggs, beaten, 2t vanilla, 1C nonfat yogurt
Topping: 3T brown sugar, 2C fresh blueberries, slightly mashed, 1 banana, mashed
Preheat oven to 375F.
Stir together dry ingredients. Cut in butter until mixture resembles small crumbs. In separate bowl, stir together wet ingredients.
Make a well in the dry and fold in wet until barely blended.
Turn into greased 9″ round cake pan. Make preliminary slices with a serrated knife. Mix topping.
Spread on cake.
Bake 1/2 hour or until knife inserted in center emerges clean.
Today we made Blueberry Pie!
14 oz sweetened condensed milk, 1 1/2 pints fresh blueberries, 2 eggs,
1 graham cracker pie shell
Preheat oven to 350F.
Beat eggs with milk.
Puree 1/2 pint of blueberries in blender.
Stir into egg/milk mixture.
Gently mix in 1 pint blueberries.
Pour into pie shell.
Bake 35-40 minutes or until set in center.
Today I made Blueberry Vodka Soup or Sorbet!
3/4C fresh blueberries, 2C fresh blueberries, 3/4C sugar, 2C plain or citrus vodka
Soak 2C blueberries in vodka 2 or more hours.
Push 3/4C blueberries through a seive. Use skins for another recipe. Mix blueberry puree and sugar.
Drain blueberries from vodka. Use vodka for another recipe.
Stir into puree mixture. Blend well.
For soup, chill 3 or more hours.
For sorbet, freeze overnight.
Today I made Blubeberry Sour Cream Cake and Frosting!
3C fresh blueberries, 1C butter, 2 1/2C sugar, 4 eggs, 4C flour, 2t salt, 2t baking powder, 2t baking soda, 2C reduced-fat sour cream
Frosting: 6T blueberry puree, 6-7C powdered sugar, 6T reduced-fat sour cream
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream butter with sugar until blended.
Make a “well” in the center of the dry ingredients.
Pour in butter mixture.
Stir in sour cream.
Fold in blueberries.
Turn into two greased 9″ round cake pans.
Bake 1 hour or until knife inserted in center of cake emerges clean. Cool 20 minutes. Remove from pan.
Stir together frosting ingredients until spreadable.
Spread on cakes. Chill cakes until ready to serve. They might not be gorgeous, but they’re just frosting-holders, anyway.