|
|
|
||||||||
APPLE BLUEBERRY PIE Recipe via Meal-Master (tm) v8.04
3/4 c Sugar
3 TB Cornstarch
1/2 Ts Salt
5 c Apples, peeled and sliced
1 c Blueberries, fresh if possible
1 TB Lemon juice
1 Unbaked double crust pastry
2 TB Margarine
In a large bowl stir together sugar, cornstarch and salt. Add apples, blueberries and lemon juice; toss to coat the fruit. Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust seal and flute edge. Bake
in a 425º oven until crust is browned and filling is bubbly.
_______________________________
Blueberries and Cheese Coffeecake
½ cup margarine
1 ¼ cup sugar
2 eggs
2 ¼ cup flour
1 tablespoon baking powder
1 teaspoon salt -- optional
¾ cup milk
¼ cup water
2 cups blueberries
1- 8 oz. package cream cheese -- cubed
1 teaspoon lemon peel -- grated
¼ cup sugar
¼ cup flour
1 teaspoon lemon peel -- grated
2 tablespoons margarine
Beat margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt alternately with combined milk and water, mixing well after each addition.
Toss blueberries with remaining flour; fold into batter with cream cheese and peel. Pour into greased and floured 13 x 9 baking pan.
Combine sugar, flour and peel; cut in margarine until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375º for 1 hour. Cool. Sprinkle with powdered sugar before serving.
Variation: Substitute 2 c. frozen blueberries, thawed and well drained, for fresh blueberries
______________________________
BLUEBERRY-APPLE CRISP
(From "The Complete Do-Ahead Cookbook")
1 large cooking apple, peeled and chopped
2 T. lemon juice
2 c. fresh blueberries
2/3 c. firmly packed brown sugar, divided
2 teaspoons cornstarch
2/3 c. quick-cooking oats, uncooked
1/2 c. all-purpose flour
1 tsp. grated lemon rind
1/3 c. butter or margarine, softened
Ice cream or whipped cream (optional)
Combine apple and lemon juice in a 1 1/2-quart-baking dish, tossing to coat apple. Add blueberries,
stirring well. Combine 1/3-c. brown sugar and cornstarch; add to fruit mixture, tossing to coat fruit.
Combine remaining 1/3-c. brown sugar, oats, flour, and lemon rind in a medium bowl; stir well. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle crumb mixture over fruit mixture.
TO STORE: Cover and refrigerate up to 24 hrs.
TO SERVE: Bake, uncovered, at 350 for 30 to 40 min. or until lightly browned. Serve with ice cream or whipped cream, if desired. Yield: 4 to 6 servings.
_______________________________
Blueberry Breakfast Bars
* Exported from MasterCook * Recipe By: Betsy Burtis
1 3/4 cups sugar
1 cup butter
4 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
21 ounces blueberry pie filling
1 1/4 cups powdered sugar
1 tablespoon margarine -- melted
2 tablespoons lemon juice
Cream sugar and butter, add eggs and vanilla. Beat well. Add flour and
baking powder. Stir until blended. Spread half of the mixture onto an
ungreased 15"x10" pan. Carefully top with pie filling. Drop remaining
dough on top by teaspoonfuls. Bake at 350 for 45 minutes or until
golden brown. Do not underbake.
Combine powdered sugar, melted margarine and lemon juice and drizzle
over warm bars.
_____________________________
BLUEBERRY BUCKLE
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk
2 c. flour
2 t. baking powder
1/2 t. salt
2 c. blueberries, fresh or frozen
1/2 c. sugar
1/3 c. flour
1/2 t. cinnamon
1/4 c. softened butter
Preheat oven to 375º. Grease 1-8x8" square pan.
Cream together: 3/4-cup sugar, shortening and egg.
In a separate bowl, mix together: 2-cup flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into prepared pan.
To make topping:
Combine 1/2-cup sugar, 1/3-cup flour, cinnamon and butter. Sprinkle over cake batter.
Bake 25-30 minutes.
_______________________________
Blueberry Cream Cheese Coffeecake Streusel
--------------------------FILLING--------------------------
12 oz Cream cheese, softened
1/3 cup sugar
1 large Egg
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla
-------------------------STREUSEL-------------------------
1 Stick butter, softened
1cup Sugar
2/3 cup Flour
1 1/2 teaspoons Salt
--------------------------BATTER--------------------------
1 Stick butter, softened
1 1/4 cup Sugar
2 large Eggs
2 teaspoons Vanilla
4 cups Flour
1 tablespoon Baking powder + 1 teaspoon
1 teaspoon Salt
1 cup Milk
3 cups Blueberries (not frozen)
Preheat oven to 375 and butter a 9 x 13" glass baking pan. (Do not use a metal pan).
FILLING: In a bowl with electric mixer beat together cream cheese and sugar. Add egg, lemon juice and vanilla and beat until smooth. STREUSEL: In small bowl blend together streusel ingredients until crumbly.
BATTER: In another bowl with mixer beat together butter and sugar. Beat in eggs, 1 at a time, and
vanilla and beat on high speed until light and fluffy.
In another bowl whisk together flour, baking powder and salt and in batches slowly beat into butter
mixture alternately with milk. Fold in blueberries gently but thoroughly.
TO ASSEMBLE CAKE: Spread 2-1/2 c. batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). sprinkle streusel evenly over batter.
Bake coffeecake in middle of oven 1 hr. and 5 min. or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.
From Gourmet Magazine, 07/95,
_______________________________
Blueberry Crumb Pudding
1 cup zweiback crumbs
1/4 cup sugar
3 tablespoons butter
1/4 teaspoon cinnamon
2 cups fresh blueberries (blueberry pie filling works just as good)
Combine crumbs, sugar & cinnamon. Cut in butter. Place 1- cup blueberries in
10 x 6 x 1 ½-baking dish Cover with half the crumb mixture. Repeat layers. Bake at 350 for 30 minutes. Cut in squares & serve warm. Top with ice cream. Serves 6
______________________________
Blueberry Crunch Coffee Ring
Serves 8
1-1/2 cup All-purpose flour
3/4 cup Sugar
1 tablespoon Baking Powder
½ teaspoon Salt
¼ teaspoon Ground Nutmeg
1/3 cup Butter, firm
1 cup Blueberries
1 Egg
½ cup Milk
1 teaspoon Vanilla
Powdered Sugar
Walnut Streusel Topping
½ cup Walnuts, finely chopped
½ cup Brown Sugar, firmly packed
2 tablespoons All-purpose Flour
2 teaspoons Ground Cinnamon
2 tablespoons Butter or Margarine
Prepare Walnut Streusel: Mix 1/2 cup of finely chopped walnuts, 1/2 cup firmly packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon with the 2 tablespoons melted butter or margarine. Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake pan with a removable bottom; set aside. In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.
Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter. Bake in a 350º oven until a pick inserted in center comes out clean (45 to 60 minutes). Let cool in pan for 20 minutes, then remove pan sides. Dust with powdered sugar. Serve warm or cool.
______________________________
BLUEBERRY French TOAST BAKE
INGREDIENTS:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread cut into 1-inch cubes
1 package (3 ounces) cream cheese cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
Powdered sugar
Blueberry or maple syrup
DIRECTIONS:
Generously grease a 2 1/2-quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400º degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup.
Yield: 8 Servings
_______________________________
Blueberry Muffins
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 cups blueberries (mash 1/2 cup with fork.)
2 cups flour
1/2 cup milk
1 T. sugar mixed with 1/4 t. nutmeg
Grease or paper-line 12 muffin cups.
In medium bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mix mashed berries into batter.
Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in blueberries. Scoop into muffin cups. Sprinkle with nutmeg sugar.
Bake at 375º for 25-30 minutes or til golden brown. Let cool in pan at least 30 minutes.
______________________________
Blueberry Snack Cake
2 cups flour
½ teaspoon salt
1 1/3 cup sugar
2 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon grated lemon rind
2/3 cup shortening
2 eggs
1 cup milk
3 tablespoons flour
2 tablespoons sugar
2 cups blueberries
Heat oven 400°
1. Grease pan and dust with flour
2. Mix first 9 ingredients into large mixing bowl on low speed
3. Mix and blend well
4. Combine 3 tablespoons flour and 2 tablespoons sugar mix gently with blueberries
5. Fold into batter
6. Spread batter in pan
Bake about 40 minutes
____________________________
Blueberry Sour Cream Coffeecake
4 eggs
3 cups flour
16 oz of sour cream
1 cup fresh blueberries
1 teaspoon vanilla
1/2 cup shopped walnuts
1 1/2 teaspoons baking soda
1/2 cup brown sugar
3 teaspoons baking powder
2 cups sugar
Beat eggs, sour cream, vanilla, and sugar. Then add the dry ingredients (baking soda, powder, flour) and mix well with the mixer. Stir in one-cup fresh blueberries with wooden spoon, being careful not to break the blueberries.
Pour into a greased and floured Bunt pan.
Over batter, sprinkle the chopped walnuts and brown sugar.
Bake 35-45 minutes in 350º degree oven until cake springs back at touch.
_____________________________
BLUEBERRY-SPICE COFFEECAKE
CRUMB TOPPING
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon each ground cinnamon and nutmeg
1/2 stick (1/4 cup) cold butter or margarine cut in small pieces
1/2 cup pecans, chopped
CAKE
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 stick (1/4 cup) butter or margarine, at room temperature
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries or frozen no-sugar-added blueberries, not thawed
Heat oven to 350 F. Lightly grease an 8-inch square baking dish.
Topping: Mix flour, sugar, cinnamon and nutmeg in a medium-size bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs. Stir in chopped pecans.
Cake: Mix flour, baking powder and baking soda. Beat butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in egg, sour cream and vanilla. Stir in flour mixture until blended.
Spread batter in prepared pan. Scatter blueberries over top, then topping.
Bake 50 to 55 minutes until lightly browned and pick inserted in center comes out clean. Cool in pan on wire rack before cutting. * Serves 8.
______________________________
BLUEBERRY SQUARES
1/2 LB. BUTTER OR MARGARINE
1 1/4 CUPS SUGAR
4 EGGS
2 CUPS FLOUR
1 TEASPOON VANILLA EXTRACT
2 TEASPOONS BAKING POWDER
1 1/2 PINTS BLUEBERRIES
1/4 CUP POWDERED SUGAR
Beat the butter with the sugar very well. Add the eggs, alternatively with the flour, beat 5 more minutes. Add vanilla and baking powder.
Fold into buttered pan. Sprinkle with all of the blueberries (on top). Bake in a hot 400º oven for 45 minutes. (Check according to your own oven) Remove. Sprinkle with confectioner's sugar. Cool. Cut into 32 pieces in the pan before serving. This is a cool summertime delight. Yields 32 squares.
______________________________
Blueberry Streusel cake
3/4 cup sugar, divided
1/4 cup butter, softened
1 large egg
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
Vegetable cooking spray (such as Pam)
1 tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon allspice
2 cups blueberries
1 tablespoon powered sugar
Combine 1/2 cup sugar, butter and egg; beat at medium speed with electric mixer 5 minutes or until blended. Combine plain yogurt and vanilla stirring well; set aside. Combine 1 1/2 cups flour and 1/2 teaspoon baking soda; add to egg mixture alternately with yogurt mixture beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spread batter evenly over bottom and up sides of a 9-inch round tart pan coated with cooking spray. Combine remaining 1/4 cup sugar, 1 tablespoon flour, cinnamon and allspice; add blueberries, tossing gently to coat. Spoon evenly over batter, leaving a 1/2-inch border. Bake at 350º for 40-45 minutes or until lightly browned, cool in pan. Sprinkle with powered sugar.
_______________________________
BLUEBERRY WRAPS
3 tablespoons sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups fresh or frozen blueberries, divided
1 package [8 ounces] light or lowfat cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
8 [7 inch] flour tortillas
2 tablespoons butter
Prepare Sauce:
* In small saucepan combine sugar and cornstarch; stir in orange juice.
* Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes.
* Stir in 12 cup blueberries; return to a boil; boil and stir 1 minute.
* In mixing bowl, beat cream cheese until light. Add confectioners' sugar and vanilla; beat until smooth and creamy.
* Spread each tortilla with about 2 tablespoons of the cheese mixture.
* Place about 6 blueberries across center of each tortilla. Roll jellyroll style.
* In medium skillet, melt 1 tablespoon butter over medium heat; place half the wraps seam side down in skillet and cook, burning occasionally until evenly browned, about 3 minutes.
* Repeat with remaining butter and wraps.
* Serve topped with blueberry sauce.
Note: you may use either fresh or frozen blueberries; you do not need to thaw frozen berries
________________________________
Deep Dish Blueberry Pie
* Exported from MasterCook II *
For the dough:
1 1/3 Cups all-purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2-Cup Cold Unsalted Butter -- cut into bits
1 Large Egg Yolk, Beaten Lightly with 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries -- picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar
Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
Make the filling:
In a large bowl, stir together the cornstarch, the rum, the lemon juice, the sugar and the cinnamon. Add the blueberries, and combine the mixture well.
Pour the filling into a 6- to 7-cup gratin dish or other shallow baking dish.
Roll out the dough slightly larger than the dish on a floured surface and drape it over the filling. Fold the overhang under, pressing the dough to the edge of the dish, and crimp the edge decoratively. Make slits and holes in the crust for air vents, brush the crust with the egg wash, and sprinkle it with the sugar.
Bake the pie on a baking sheet in the middle of a preheated 375º oven for 60 to 75-minutes, or until the filling is bubbly and the crust is golden.
Transfer the pie to a rack and let it cool. The pie may be made 1 day in advance and kept at room temperature.
_______________________________
Easy Blueberry Cobbler
3 cups blueberries
1 tablespoon lemon juice
1 cup each flour and sugar
1/2 teaspoon salt
1 beaten egg
1/2 teaspoon vanilla
6 tablespoons melted margarine
Heat oven to 375º degrees (350º if using glass pan). Scatter berries on bottom of a 10 x 6 x 1 ½-inch baking pan. Sprinkle with lemon juice.
In a large bowl, sift together flour, sugar and salt. Add egg and vanilla. Mix with fork until crumbly. Sprinkle over berries. Drizzle with margarine. Bake 35 to 40 minutes. Keeps well covered, in refrigerator. Can be frozen. Makes 6 to 8 servings.
______________________________
Huckle-Buckle Blueberry
This is an historical and classic American recipe dating back to the first settlers. A coffee cake worthy of its fame and one of our favorites.
1/4 C butter, softened-------------------------------------1/2 C milk
1 C sugar, divided------------------------------------------1 tsp. vanilla
1 egg--------------------------------------------------2 1/2 C fresh blueberries
1-2/3 C all-purpose flour, divided---------------------1/2 tsp. cinnamon
1 tsp. baking powder-----------------------------------1/4 C butter or margarine
1/4-tsp. salt-------------------------------------------------1 C chopped pecans
Cream butter. Gradually add 1/2-cup sugar, beating well. Add egg; beat well. Combine 1-1/3 cups flour, baking powder and salt. Add to the creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into a greased 8" square-baking pan. Top with blueberries and nuts. Combine remaining 1/2-cup sugar, remaining 1/3-cup flour and cinnamon. Cut 1/4-cup butter into cinnamon mixture with pastry blender until mixture resembles coarse meal. Sprinkle over berries. Bake at 375º for 45 to 50 minutes. Serve warm. Cut into squares. Makes 6 servings. -
Recipe from Joanne Thompson's book, "Apples to Watermelons" published by Shadyvale Press.
_______________________________
LEMON BLUEBERRY PIE
* Exported from MasterCook *
6 Eggs -- slightly beaten
1 c Sugar
1/2 c Butter or margarine
1/3 c Lemon juice -- fresh
2 Ts Lemon peel -- grated
1 Pie crust (9 inch) -- baked
3 c Blueberries -- fresh
1/3 c Sugar
1/4 c Orange juice
1 TB Cornstarch
In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture thickens, about
20-minutes.
Cool for 20 minutes, stirring occasionally. Pour into pie shell.
In a saucepan, toss blueberries and sugar. Mix orange juice and cornstarch; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4 - 6 hours.
Source: Taste of Home Magazine: June/July 1995. Shared by: Sue Klapper
_____________________________
Sugar Free Blueberry Pie
Recipe via Meal-Master (tm) v8.04 Diabetic
1 Recipe pastry crust or prepared crust
4 c Blueberries-- fresh or frozen, thawed
4 ts Sweet and Low
1/4 ts Cinnamon
1/8 ts Nutmeg
1 tb Lemon juice
2 tb Quick tapioca
8 to 10 drops Liquid butter flavoring.
LIne 10" pie plate with crust
For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl
Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425º for 10-minutes; reduce heat to 325º for 45 minutes or until crust is golden brown and filling is bubbly.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.
Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat
I usually put a large piece of foil or a cookie sheet under the pie to assure that no juices escape into the oven.
From: JEAN THOMBS
_______________________________
Return to Recipe Index .