Blueberry Recipes
How to Freeze Bush-N-Vine Blueberries
1. Check blueberries for stems and leaves.
2. Place 1 pint of blueberries in 1 quart Freezer Ziploc bag
3. Place in freezer
4. When ready to use pull them out of the freezer and wash. (Do not allow to thaw completely. Usually the water will thaw them enough.)
Blueberry Muffins
Makes 12 muffins
1 egg
1/4 cup Crisco Oil
1/2 cup Buttermilk or 1tsp. lemon juice and milk to make 1/2cup
1.5 cup self rising flour
1/2 cup sugar
1 cup blueberries
Mix all ingredients and add blueberries. Pour into muffin tins.Bake at 400 degrees for 20 minutes.
Zucchini and Blueberry Muffins
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2-12 cup muffin tins and a 6 cup muffin tin.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans.
3. Bake 20 minutes in the preheated oven, or until firm to the touch. Cool 10 minutes in pans, then turn out onto wire racks to cool completely. Makes 24 - 30 muffins depending on size.
Recipe from allrecipes.com
Blueberry Crisp
Butter and flour to prepare pan.
Filling:
2 pints (about 4 cups) blueberries, cleaned
1/2 cup sugar
1/4 cup all purpose flour
1/4 teas. salt
2 teas. lemon juice
Topping:
1 1/2 cup all purpose flour
1/2 cup sugar
1/4 teas salt
1/2 cup butter, melted
Preheat oven to 350 degrees. Grease and flour a 9 inch pie pan. Put berries in pan. Mix sugar, flour, salt and lemon juice together and sprinkle over berries. In medium size bowl, stir together flour, salt, sugar and melted butter. Sprinkle over fruit. Bake 45-50 minutes, until top is golden and filling is bubbly. Cool slightly, serve warm with vanilla ice cream or whipped cream.
Blueberry French Toast Casserole
Prep time: 20 minutes
Cook Time: 1 hour, 15 minutes
Makes 12 Servings
12 slices day old bread
16 oz. cream cheese
1 cup fresh or thawed frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1.) Cut bread into 1" cubes. Place half of the cubes in a buttered 13x9x2" glass baking dish.
2.) Cut cream cheese into 1" cubes and layer on top of bread. Top with blueberries and remaining bread.
3.) In a large bowl, mix together eggs, milk, and syrup. Pour over bread mixture. Use a spatula to press ingredients down into liquid.
4.) Cover pan with foil and refrigerate 8 hours or overnight. Remove 30 minutes prior to baking. Preheat oven to 350oF.
5.) Bake, covered, for 45 minutes. Uncover and bake until top is golden brown and mixture is set in the center, about 25-30 minutes.
6.) Serve with blueberry sauce (below).
Blueberry Sauce
Prep time: 10 minutes
Cook Time: 20 minutes
Makes 1 1/2 cups
1/2 cup sugar
1 T cornstarch
1/2 cup water
1/2 cup fresh or thawed frozen blueberries
1 t nutmeg
1.) Combine sugar and cornstarch. Add water and boil for 3 minutes.
2.) Add berries and simmer until they burst, about 8-10 minutes. Stir in nutmeg.
Big Blue Muffins
Blend: 1 stick butter & 1 ¼ c. sugar
Add: 2 eggs
2 c. all purpose flour
2 t. baking powder
½ t. salt
½ c. milk
-Blend all ingredients. Fold in blueberries (1- 1 ½ c). Pour in greased muffin tins.
-Bake 20 min. @ 350⁰. Makes 15-18 muffins.
Blueberry Syrup
1-3/4 c. fresh Bush-N-Vine blueberries, divided
1 cup corn syrup
1 tbsp cornstarch In blender, combine
1 cup blueberries and corn syrup.Cover and process for 30 seconds or
until blueberries are almost smooth.
Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries
and cool. Store in the refrigerator. Yield: 2 cups
1. Check blueberries for stems and leaves.
2. Place 1 pint of blueberries in 1 quart Freezer Ziploc bag
3. Place in freezer
4. When ready to use pull them out of the freezer and wash. (Do not allow to thaw completely. Usually the water will thaw them enough.)
Blueberry Muffins
Makes 12 muffins
1 egg
1/4 cup Crisco Oil
1/2 cup Buttermilk or 1tsp. lemon juice and milk to make 1/2cup
1.5 cup self rising flour
1/2 cup sugar
1 cup blueberries
Mix all ingredients and add blueberries. Pour into muffin tins.Bake at 400 degrees for 20 minutes.
Zucchini and Blueberry Muffins
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2-12 cup muffin tins and a 6 cup muffin tin.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans.
3. Bake 20 minutes in the preheated oven, or until firm to the touch. Cool 10 minutes in pans, then turn out onto wire racks to cool completely. Makes 24 - 30 muffins depending on size.
Recipe from allrecipes.com
Blueberry Crisp
Butter and flour to prepare pan.
Filling:
2 pints (about 4 cups) blueberries, cleaned
1/2 cup sugar
1/4 cup all purpose flour
1/4 teas. salt
2 teas. lemon juice
Topping:
1 1/2 cup all purpose flour
1/2 cup sugar
1/4 teas salt
1/2 cup butter, melted
Preheat oven to 350 degrees. Grease and flour a 9 inch pie pan. Put berries in pan. Mix sugar, flour, salt and lemon juice together and sprinkle over berries. In medium size bowl, stir together flour, salt, sugar and melted butter. Sprinkle over fruit. Bake 45-50 minutes, until top is golden and filling is bubbly. Cool slightly, serve warm with vanilla ice cream or whipped cream.
Blueberry French Toast Casserole
Prep time: 20 minutes
Cook Time: 1 hour, 15 minutes
Makes 12 Servings
12 slices day old bread
16 oz. cream cheese
1 cup fresh or thawed frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1.) Cut bread into 1" cubes. Place half of the cubes in a buttered 13x9x2" glass baking dish.
2.) Cut cream cheese into 1" cubes and layer on top of bread. Top with blueberries and remaining bread.
3.) In a large bowl, mix together eggs, milk, and syrup. Pour over bread mixture. Use a spatula to press ingredients down into liquid.
4.) Cover pan with foil and refrigerate 8 hours or overnight. Remove 30 minutes prior to baking. Preheat oven to 350oF.
5.) Bake, covered, for 45 minutes. Uncover and bake until top is golden brown and mixture is set in the center, about 25-30 minutes.
6.) Serve with blueberry sauce (below).
Blueberry Sauce
Prep time: 10 minutes
Cook Time: 20 minutes
Makes 1 1/2 cups
1/2 cup sugar
1 T cornstarch
1/2 cup water
1/2 cup fresh or thawed frozen blueberries
1 t nutmeg
1.) Combine sugar and cornstarch. Add water and boil for 3 minutes.
2.) Add berries and simmer until they burst, about 8-10 minutes. Stir in nutmeg.
Big Blue Muffins
Blend: 1 stick butter & 1 ¼ c. sugar
Add: 2 eggs
2 c. all purpose flour
2 t. baking powder
½ t. salt
½ c. milk
-Blend all ingredients. Fold in blueberries (1- 1 ½ c). Pour in greased muffin tins.
-Bake 20 min. @ 350⁰. Makes 15-18 muffins.
Blueberry Syrup
1-3/4 c. fresh Bush-N-Vine blueberries, divided
1 cup corn syrup
1 tbsp cornstarch In blender, combine
1 cup blueberries and corn syrup.Cover and process for 30 seconds or
until blueberries are almost smooth.
Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries
and cool. Store in the refrigerator. Yield: 2 cups
