Recipes

Easy Blueberry Cobbler
3/4 Cup Self-Rising Flour

1 Cups Sugar
3/4 Cup milk

1 28 oz. can Blueberries in heavy syrup*
Cinnamon (optional)

1 Stick Butter

Melt butter in 2 quart baking pan. Mix together flour and sugar. Slowly stir in milk. Pour batter over butter in pan. Do not stir. Pour berries over batter. Do not stir. Sprinkle with cinnamon, if desired. Bake at 350 degrees for 30 - 45 minutes, until browned.  * Fresh or frozen berries may be used in this recipe. Bring to boil 1 Cup water and 1 Cup sugar. Boil 5 minutes. Add fresh or frozen berries and bring back to boil. Continue with recipe as with canned blueberries.

Very Berry Salad
1/4 Cup Honey

4 Cups Fresh Blueberries, washed and dried
2 Tablespoons Orange Liqueur

3 Cups thinly sliced Strawberries
1 Tablespoon Lemon Juice

1 Cup fresh Basil, finely slivered
1 1/2 Cups chopped toasted Pecans

Freshly cracked Black Pepper
Baby Salad Greens

Feta Cheese, Optional

Combine honey, orange liqueur and lemon juice. One hour before serving, combine blueberries, strawberries and honey mixture. Refrigerate. To serve as a side salad, line eight salad plates with baby greens and divide berry mixture evenly between the plates. Top with basil, toasted pecans and black pepper. This recipe serves two as a
dinner salad, topped with crumbled feta cheese.

Blueberry Bars

3 Cups Flour

3 eggs, well beaten
1 teaspoons Salt

1 1/4 Cups Cooking Oil
1 teaspoon Baking Soda

4 Cups frozen Blueberries
1 tablespoon Ground Cinnamon

1 1/4 Cups chopped Pecans
2 Cups Sugar                                                                                                                             
Preheat oven to 350 degrees. Combine flour, salt, soda, cinnamon and sugar. Combine eggs and cooking oil. Stir blueberries and pecans into flour mixture. Gently combine flour mixture with eggs and oil. Spread batter into greased 10 1/2"
by 15 1/2" baking pan. The batter is quite thick, but spreads during baking. Bake approximately 45 minutes until browned and a tester comes out dry. After cooled, cut into 48 bars. Note: Fresh berries may be used but care must be taken to prevent crushing during mixing and spreading into pan.

Blueberry Crisp

6 Cups Blueberries, fresh or frozen

1/2 Cup Brown Sugar, packed
2 teaspoons Lemon Juice

1 Cup all-purpose Flour
1/2 Cup Butter

1 Cup quick cooking Oats
1 teaspoons Cinnamon

1/2 Cup chopped Pecans
1 Cup water

Place blueberries and water in buttered 9X13 inch baking dish. Sprinkle with lemon juice. Stir together brown sugar, flour, oats and cinnamon. Stir 1/4 cup of flour mixture into blueberries. Cut butter into remaining flour mixture until it becomes crumbly. Stir pecans into flour mixture. Sprinkle flour mixture evenly over blueberry
mixture. Bake at 375 degrees thirty to forty minutes until bubbly and browned on top. Serve warm or at room temperature, plain or with ice cream.

Blueberry Buttermilk Ice Cream

1 Quart Buttermilk

1/2 Pint Whipping Cream
4 Cups Sugar

1 Pint Half and Half
1 Quart Blueberries

1 Teaspoon Vanilla

Blend buttermilk, sugar and berries in batches in blender. Combine with other ingredients in 1 gallon ice cream freezer container. Add whole milk to bring mixture to fill line. Freeze according to freezer instructions. This ice cream tastes like frozen yogurt.

Four Layer Blueberry Dessert

Crust:
8 broken Pecan Sandie Cookies

2 Tablespoons Butter
Place cookies and butter in food processor bowl. Pulse until crumbs are formed.
Press mixture into bottom of 9 inch square dish. Bake in microwave oven 1-1/2 minutes at full power or in regular oven at 400 degrees for 10 minutes. Cool to room temperature.

Cream Cheese Layer:
8 oz. Cream Cheese, softened

1/2 of 8 oz. package of Whipped Topping
1/2 Cup Sugar

Beat together cream cheese and sugar, then beat in whipped topping.

To Assemble:                                                                 
Carefully spread cream cheese mixture over crust to avoid breaking crust. Spread blueberry pie filling (recipe below) or 1 can purchased blueberry pie filling over cream cheese layer. Spread remaining 1/2 package of whipped topping over top. blueberry layer. Refrigerate at least one hour or overnight.

Blueberry Pie Filling

2 Cups Blueberries, Fresh or Frozen

1 Cup Water
2 Tablespoons Instant Clearjel Powder

(available at King Arthur Flour)

1/2 Cup Sugar

1/4 Teaspoon Cinnamon

Combine blueberries and water. Bring to boil and cook until berries begin to pop open. Stir together sugar, clearjel and cinnamon. Slowly add dry mixture to boiling blueberries, stirring constantly. Cook until thickened. This makes a soft filling. For a firmer filling increase amount of clearjel.