Can we start a blueberry thread? I tried the search function, but they're all over
- Thread starter dawnnys
- Start date
Tons Of Blueberry Coffee Cake
TONS OF BLUEBERRY COFFEE CAKE
(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted the sugar).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
TONS OF BLUEBERRY COFFEE CAKE
(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted the sugar).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
Blueberry Muffins (Jordan Marsh) - (Also posted in T&T):
BLUEBERRY MUFFINS (Jordan Marsh)
(Note: I added 1 tsp lemon zest to the batter).
INGREDIENTS:
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries, divided (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
DIRECTIONS:
Grease 12 cup muffin pan. (I used buttered muffin liners, and buttered the top of the pan).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean. (I usually bake about 32 minutes).
Cool in pan 5 minutes and turn onto wire rack.
12 servings
posted at Recipezaar
http://www.recipezaar.com/26756
BLUEBERRY MUFFINS (Jordan Marsh)
(Note: I added 1 tsp lemon zest to the batter).
INGREDIENTS:
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries, divided (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
DIRECTIONS:
Grease 12 cup muffin pan. (I used buttered muffin liners, and buttered the top of the pan).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean. (I usually bake about 32 minutes).
Cool in pan 5 minutes and turn onto wire rack.
12 servings
posted at Recipezaar
http://www.recipezaar.com/26756
Baked Blueberry-Pecan French Toast - Adapted from Gourmet
I posted this about a year ago, and Music City Missy tried it and liked it.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=58456
I posted this about a year ago, and Music City Missy tried it and liked it.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=58456
Original recipe posted at:
http://www.epicurious.com/recipes/food/views/Baked-Blueberry-Pecan-French-Toast-with-Blueberry-Syrup-101755
http://www.epicurious.com/recipes/food/views/Baked-Blueberry-Pecan-French-Toast-with-Blueberry-Syrup-101755
REC: Best Peach Crumble (I've never used peaches - I sub blueberries... hubby's FAVE!)
Makes the crunchiest topping ever!
Best Peach (Blueberry!) Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, subsitute 5 10-oz. bags frozen peaches, thawed) --NOTE!!
I always use 1-1/2 lbs. blueberries instead. cheezz)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lmeon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
http://eat.at/swap/forum1/21892_REC_Best_Peach_Crumble
Makes the crunchiest topping ever!
Best Peach (Blueberry!) Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, subsitute 5 10-oz. bags frozen peaches, thawed) --NOTE!!
I always use 1-1/2 lbs. blueberries instead. cheezz)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lmeon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
http://eat.at/swap/forum1/21892_REC_Best_Peach_Crumble
Fresh Blueberry Pie (refrigerator). I've made several versions, this is the favorite.
If berries are very sweet, can cut sugar. I've also used ready made pie crust, the kind that comes in rolls in the refrigerated case.
* Exported for MasterCook 4 by Living Cookbook *
Fresh Blueberry Pie
Recipe By : Linda Kernan, Mason, Michigan
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
3/4 cup sugar
3 Tbs cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 Tbs butter or margarine
1 Tbs lemon juice
1 9-inch pastry shell, baked
1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water
until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2
minutes or until thickened and bubbly. Remove from the heat. Add butter,
lemon juice and remaining berries; stir until butter is melted. Cool. Pour
into the pastry shell. Refrigerate until serving.
Comments: I've been making this dessert for 30 years. It represents our
state well because Michigan is the leader in blueberry production.
Recipe Author: Linda Kernan, Mason, Michigan
Recipe Source: Country Jun/Jul 1999
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If berries are very sweet, can cut sugar. I've also used ready made pie crust, the kind that comes in rolls in the refrigerated case.
* Exported for MasterCook 4 by Living Cookbook *
Fresh Blueberry Pie
Recipe By : Linda Kernan, Mason, Michigan
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
3/4 cup sugar
3 Tbs cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 Tbs butter or margarine
1 Tbs lemon juice
1 9-inch pastry shell, baked
1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water
until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2
minutes or until thickened and bubbly. Remove from the heat. Add butter,
lemon juice and remaining berries; stir until butter is melted. Cool. Pour
into the pastry shell. Refrigerate until serving.
Comments: I've been making this dessert for 30 years. It represents our
state well because Michigan is the leader in blueberry production.
Recipe Author: Linda Kernan, Mason, Michigan
Recipe Source: Country Jun/Jul 1999
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Blueberry Streusel Bars with Lemon-Cream Filling
* Exported for MasterCook 4 by Living Cookbook *
Blueberry Streusel Bars with Lemon-Cream Filling
Recipe By : Fine Cooking Jun/Jul 2008
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
1 cup (2 sticks)unsalted butter, softened; more for the pan
13 1/2 oz all-purpose flour (3 cups)
1 1/2 cups old-fashioned rolled oats (not quick oats)
1 1/3 cups (packed) light brown sugar
1 tsp table salt
1 tsp baking powder
1 large egg, separated
1 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp grated lemon zest
2 1/2 cups room-temperature blueberries (about 13 oz.),
-- washed and drained on paper towels
1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Line a 9- x 13-inch metal baking pan with foil, leaving a 1-inch overhang
on the ends. Lightly butter the bottom and sides of the foil.
3. In a large bowl, combine the flour, oats, sugar, salt, and baking powder.
Using your fingers, blend the butter completely into the flour mixture.
Transfer 2 cups of crumb mixture to another bowl and reserve for the
topping. Blend the egg white into the remaining crumbs and then press the
mixture into the bottom of the pan to form a level crust. You can tamp it
with the bottom of a measuring cup to even it out. Bake the crust until it
starts to form a dry top, 10 to 12 minutes.
4. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon
zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to
thicken.
5. Sprinkle the blueberries evenly over the hot crust and then drop
spoonfuls of the lemon mixture over the blueberries. Spread gently with a
spatula to distribute a little more evenly, but take care not to crush the
berries; it's fine if the lemon mixture isn't perfectly even. Bake until the
lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
6. Sprinkle the reserved topping over the lemon-blueberry layer, pressing
the streusel between your fingers into small lumps as you sprinkle. Bake
until the filling is bubbling at the edges and the topping is brown, 25 to
30 minutes.
7. Let the bars cool in the pan on a rack until just warm, about an hour.
Carefully lift them out of the pan using the foil overhang and transfer to a
wire rack to cool completely. Remove the foil and cut into 24 bars when
cool.
Cooking Tip: The bars may be stored at room temperature for a few hours but
otherwise should be kept in the refrigerator.
Comments: Always a hit at summer picnics, these addictive squares strike the
perfect balance between tart and sweet and chewy and crunchy.
Recipe Source: Fine Cooking Jun/Jul 2008
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* Exported for MasterCook 4 by Living Cookbook *
Blueberry Streusel Bars with Lemon-Cream Filling
Recipe By : Fine Cooking Jun/Jul 2008
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
1 cup (2 sticks)unsalted butter, softened; more for the pan
13 1/2 oz all-purpose flour (3 cups)
1 1/2 cups old-fashioned rolled oats (not quick oats)
1 1/3 cups (packed) light brown sugar
1 tsp table salt
1 tsp baking powder
1 large egg, separated
1 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp grated lemon zest
2 1/2 cups room-temperature blueberries (about 13 oz.),
-- washed and drained on paper towels
1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Line a 9- x 13-inch metal baking pan with foil, leaving a 1-inch overhang
on the ends. Lightly butter the bottom and sides of the foil.
3. In a large bowl, combine the flour, oats, sugar, salt, and baking powder.
Using your fingers, blend the butter completely into the flour mixture.
Transfer 2 cups of crumb mixture to another bowl and reserve for the
topping. Blend the egg white into the remaining crumbs and then press the
mixture into the bottom of the pan to form a level crust. You can tamp it
with the bottom of a measuring cup to even it out. Bake the crust until it
starts to form a dry top, 10 to 12 minutes.
4. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon
zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to
thicken.
5. Sprinkle the blueberries evenly over the hot crust and then drop
spoonfuls of the lemon mixture over the blueberries. Spread gently with a
spatula to distribute a little more evenly, but take care not to crush the
berries; it's fine if the lemon mixture isn't perfectly even. Bake until the
lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
6. Sprinkle the reserved topping over the lemon-blueberry layer, pressing
the streusel between your fingers into small lumps as you sprinkle. Bake
until the filling is bubbling at the edges and the topping is brown, 25 to
30 minutes.
7. Let the bars cool in the pan on a rack until just warm, about an hour.
Carefully lift them out of the pan using the foil overhang and transfer to a
wire rack to cool completely. Remove the foil and cut into 24 bars when
cool.
Cooking Tip: The bars may be stored at room temperature for a few hours but
otherwise should be kept in the refrigerator.
Comments: Always a hit at summer picnics, these addictive squares strike the
perfect balance between tart and sweet and chewy and crunchy.
Recipe Source: Fine Cooking Jun/Jul 2008
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Blueberry Pudding Cake
This is from Gourmet magazine.
* Exported for MasterCook 4 by Living Cookbook *
Blueberry Pudding Cake 2
Recipe By :
Serving Size : -1 Preparation Time: 0:15
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 Tbs fresh lemon juice
1 tsp cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 tsp baking powder
1 tsp salt
1 large egg
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla
1. Put oven rack in middle position and preheat oven to 375°F.
2. Butter a 9-inch square baking pan.
3. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a
small saucepan, then stir in blueberries. Bring to a simmer, then simmer,
stirring occasionally, 3 minutes. Remove from heat.
4. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in
a medium bowl.
5. Whisk together egg, milk, butter, and vanilla in a large bowl, then add
flour mixture, whisking until just combined.
6. Spoon batter into baking pan, spreading evenly, then pour blueberry
mixture evenly over batter (berries will sink). Bake until a knife inserted
into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan
on a rack 5 minutes.
Cooking Tip: Cake can be made 1 day ahead and cooled completely, uncovered,
then kept, wrapped well in foil, at room temperature.
This is from Gourmet magazine.
* Exported for MasterCook 4 by Living Cookbook *
Blueberry Pudding Cake 2
Recipe By :
Serving Size : -1 Preparation Time: 0:15
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 Tbs fresh lemon juice
1 tsp cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 tsp baking powder
1 tsp salt
1 large egg
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla
1. Put oven rack in middle position and preheat oven to 375°F.
2. Butter a 9-inch square baking pan.
3. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a
small saucepan, then stir in blueberries. Bring to a simmer, then simmer,
stirring occasionally, 3 minutes. Remove from heat.
4. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in
a medium bowl.
5. Whisk together egg, milk, butter, and vanilla in a large bowl, then add
flour mixture, whisking until just combined.
6. Spoon batter into baking pan, spreading evenly, then pour blueberry
mixture evenly over batter (berries will sink). Bake until a knife inserted
into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan
on a rack 5 minutes.
Cooking Tip: Cake can be made 1 day ahead and cooled completely, uncovered,
then kept, wrapped well in foil, at room temperature.
Luscious Crepes with Blueberry-Rum Sauce
This came from an old magazine, probably Ladies Home Journal. Been far too long since I've made this.
* Exported for MasterCook 4 by Living Cookbook *
Luscious Crepes with Blueberry-Rum Sauce
Recipe By :
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Sauce
Amount Measure Ingredient -- Preparation Method
Filling1 15-oz containerricotta cheese
2 Tbs sugar
1 1/2 tsp grated orange peelCrepes3/4 cup all-purpose flour
1 Tbs sugar
1/4 tsp salt
3 eggs
3/4 cup milk
2 Tbs (1/4 stick) (about)melted butterBlueberry-Rum Sauce1/3 cup sugar
2 tsp cornstarch
1/8 tsp salt
1/2 cup water
1 tsp lemon juice
2 cups blueberries
1/4 cup rum
Filling
1. In small bowl combine filling ingredients; set aside.
Crepes
1. In medium bowl combine flour, sugar and salt. In another bowl beat eggs.
Add milk and 2 tablespoons melted butter; beat to blend. Pour egg mixture
into dry ingredients; stir just until smooth. Let stand 15 minutes. Brush a
7- to 9-inch crepe or omelet pan with melted butter; heat over medium-high
heat. For each crepe, pour about 3 tablespoons batter into pan and tilt
quickly to spread batter evenly. Cook 1 to 2 minutes. Turn and cook 30
seconds more. Transfer to wax paper. Brush pan lightly with butter when
necessary while cooking remaining crepes.
Blueberry-Rum Sauce (makes 1 3/4 cups)
1. In saucepan combine sugar, cornstarch and salt. Stir in water and lemon
juice. Heat to a simmer. Stir in berries and simmer 5 minutes, stirring
occasionally. Remove from heat. Stir in rum. Serve over crepes or as an ice
cream topping. (Can be made ahead. Cover and refrigerate up to 3 weeks.)
2. Meanwhile, spread 2 rounded tablespoons filling on each crepe to within
1/2 inch of edge. Fold in half, 'then in half again. Arrange on individual
plates or serving platter. Spoon 2 tablespoons warm sauce on each.
Comments: The secret's definitely the sauce for these orange-ricotta crepes.
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This came from an old magazine, probably Ladies Home Journal. Been far too long since I've made this.
* Exported for MasterCook 4 by Living Cookbook *
Luscious Crepes with Blueberry-Rum Sauce
Recipe By :
Serving Size : -1 Preparation Time:
Categories : Dessert Fruit
Sauce
Amount Measure Ingredient -- Preparation Method
Filling1 15-oz containerricotta cheese
2 Tbs sugar
1 1/2 tsp grated orange peelCrepes3/4 cup all-purpose flour
1 Tbs sugar
1/4 tsp salt
3 eggs
3/4 cup milk
2 Tbs (1/4 stick) (about)melted butterBlueberry-Rum Sauce1/3 cup sugar
2 tsp cornstarch
1/8 tsp salt
1/2 cup water
1 tsp lemon juice
2 cups blueberries
1/4 cup rum
Filling
1. In small bowl combine filling ingredients; set aside.
Crepes
1. In medium bowl combine flour, sugar and salt. In another bowl beat eggs.
Add milk and 2 tablespoons melted butter; beat to blend. Pour egg mixture
into dry ingredients; stir just until smooth. Let stand 15 minutes. Brush a
7- to 9-inch crepe or omelet pan with melted butter; heat over medium-high
heat. For each crepe, pour about 3 tablespoons batter into pan and tilt
quickly to spread batter evenly. Cook 1 to 2 minutes. Turn and cook 30
seconds more. Transfer to wax paper. Brush pan lightly with butter when
necessary while cooking remaining crepes.
Blueberry-Rum Sauce (makes 1 3/4 cups)
1. In saucepan combine sugar, cornstarch and salt. Stir in water and lemon
juice. Heat to a simmer. Stir in berries and simmer 5 minutes, stirring
occasionally. Remove from heat. Stir in rum. Serve over crepes or as an ice
cream topping. (Can be made ahead. Cover and refrigerate up to 3 weeks.)
2. Meanwhile, spread 2 rounded tablespoons filling on each crepe to within
1/2 inch of edge. Fold in half, 'then in half again. Arrange on individual
plates or serving platter. Spoon 2 tablespoons warm sauce on each.
Comments: The secret's definitely the sauce for these orange-ricotta crepes.
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barbara-in-va
Well-known member
Well with a recommendation like that how could I not give these a try?
Blueberries are on my farmers market list for tomorrow....YUM!
Blueberries are on my farmers market list for tomorrow....YUM!
Blueberries Flambeed
BLUEBERRIES FALMBÉ
from Anne Casales's Italian Family Cooking. Serves 8, but we cut the recipe in half and just eyeballed it--a pint of berries, one lemon, a big gob of preserves and a splash of congac.
2 pints blueberries
1-1/2 quarts vanilla ice cream
1 cup blueberry preserves
1 Tbs. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup Cognac
Wash each pint of blueberries separately. Drain well in a strainer and blot dry with paper towels.
Scoop out ice cream into individual serving bowls and place in the freezer until needed.
In a 12-inch skittet, combine preserves, lemon zest and juice. Cook over medium heat, stirring, until preserves are melted, about 2 minutes. Add half of the blueberries and cook, stirring, until the berries are soft, about 5 minutes. Add remaining blueberries and mix well. Pour Cognac over blueberry mixture and ignite; shake pan until flame goes out. Remove from heat and spoon mixture over ice cream. Serve immediately.
BLUEBERRIES FALMBÉ
from Anne Casales's Italian Family Cooking. Serves 8, but we cut the recipe in half and just eyeballed it--a pint of berries, one lemon, a big gob of preserves and a splash of congac.
2 pints blueberries
1-1/2 quarts vanilla ice cream
1 cup blueberry preserves
1 Tbs. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup Cognac
Wash each pint of blueberries separately. Drain well in a strainer and blot dry with paper towels.
Scoop out ice cream into individual serving bowls and place in the freezer until needed.
In a 12-inch skittet, combine preserves, lemon zest and juice. Cook over medium heat, stirring, until preserves are melted, about 2 minutes. Add half of the blueberries and cook, stirring, until the berries are soft, about 5 minutes. Add remaining blueberries and mix well. Pour Cognac over blueberry mixture and ignite; shake pan until flame goes out. Remove from heat and spoon mixture over ice cream. Serve immediately.
Rec: BB Kuchen, Fresh BB Pie, Fruit Torte, Apple BB Crisp
* Exported from MasterCook *
Apple Blueberry Crisp
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Apple Blueberry
Fruit Pie
Amount Measure Ingredient -- Preparation Method
2 cups blueberry
2 cups apple -- peeled, sliced
1/2 cup light brown sugar
2/3 cup flour -- sifted
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg -- beaten
2 tablespoons butter -- melted
cinnamon
Combine blueberries and apples in buttered baking dish and sprinkle with brown sugar.
Sift together the flour, sugar, baking powder and salt. Add the beaten egg, stirring until all is in coarse crumbs; sprinkle evenly over fruit.
Drizzle the melted butter over the top and sprinkle lightly with cinnamon.
Bake at 375 degrees for about 35 min. or until top is crusty and apples are tender.
Serve warm.
Source:
"Real Old-Time Yankee Apple Cooking by Beatrice Vaughan 1969"
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* Exported from MasterCook *
Blueberry Kuchen
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry Tart
Amount Measure Ingredient -- Preparation Method1 cup flour
2 tablespoons sugar
pinch salt
1/2 cup butter
1 tablespoon vinegar
2 tablespoons flour
1 cup sugar
1/8 teaspoon cinnamon
3 cups fresh blueberries -- divided
confectioner's sugar
Combine first 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork until all dry ingredients are moistened. (This can be done in a food processor.) Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.
Combine 2 tablespoons flour, 1 cup sugar, and cinnamon, mixing well. Stir in 2 cups blueberries; spread evenly over pastry.
Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan. Sprinkle with confectioner's sugar before serving.
Note: Frozen blueberries can be used for the 2 cups that are baked in the shell, but use fresh ones over the top when the kuchen comes out of the oven.
This freezes well. Just reheat frozen tort in a 250 degree oven until warm.
Source:
"Southern Living 1980 (Roz)"
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NOTES : Excellent combination of baked and fresh blueberries!
* Exported from MasterCook *
Fresh Blueberry Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry Fruit
Pie
Amount Measure Ingredient -- Preparation Method1 pie crust -- baked
2 pounds blueberries
1/4 cup cornstarch
1/4 cup water -- cold
3/4 cup water -- boiling
1 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon butter -- unsalted
In a small bowl, stir the cornstarch in the cold water until it dissolves. Add the boiling water and stir until smooth. Place in 1-quart saucepan. Add the sugar, salt and 1/2 cup of the berries.
Cook over low-medium heat and stir constantly. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.
In a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool. Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.
Note: Can be cooked in microwave: Cook on high for 1 1/ 2 minutes. Stir. Cook for another 1 1/2 minutes or until thickened.
Source:
"Maida Heatter's New Book of Great Desserts"
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* Exported from MasterCook *
Fruit Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Blueberry Fruit
Torte
Amount Measure Ingredient -- Preparation Method1 cup sugar
1/2 cup butter
1 cup flour -- sifted
1 teaspoon baking powder
dash salt
2 eggs
1 pint blueberries
sugar
lemon juice
cinnamon
Cream butter and sugar.
Add flour, salt, baking powder and eggs.
Place in 9-inch spring form pan. Add to top and cover entire surface with blueberries.
Sprinkle top with sugar, lemon juice, and lots of cinnamon.
Bake at 350 degrees for one hour. Best served slightly warm.
Source:
"Elegant but Easy Desserts"
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* Exported from MasterCook *
Apple Blueberry Crisp
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Apple Blueberry
Fruit Pie
Amount Measure Ingredient -- Preparation Method
2 cups blueberry
2 cups apple -- peeled, sliced
1/2 cup light brown sugar
2/3 cup flour -- sifted
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg -- beaten
2 tablespoons butter -- melted
cinnamon
Combine blueberries and apples in buttered baking dish and sprinkle with brown sugar.
Sift together the flour, sugar, baking powder and salt. Add the beaten egg, stirring until all is in coarse crumbs; sprinkle evenly over fruit.
Drizzle the melted butter over the top and sprinkle lightly with cinnamon.
Bake at 375 degrees for about 35 min. or until top is crusty and apples are tender.
Serve warm.
Source:
"Real Old-Time Yankee Apple Cooking by Beatrice Vaughan 1969"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Blueberry Kuchen
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry Tart
Amount Measure Ingredient -- Preparation Method1 cup flour
2 tablespoons sugar
pinch salt
1/2 cup butter
1 tablespoon vinegar
2 tablespoons flour
1 cup sugar
1/8 teaspoon cinnamon
3 cups fresh blueberries -- divided
confectioner's sugar
Combine first 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork until all dry ingredients are moistened. (This can be done in a food processor.) Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.
Combine 2 tablespoons flour, 1 cup sugar, and cinnamon, mixing well. Stir in 2 cups blueberries; spread evenly over pastry.
Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan. Sprinkle with confectioner's sugar before serving.
Note: Frozen blueberries can be used for the 2 cups that are baked in the shell, but use fresh ones over the top when the kuchen comes out of the oven.
This freezes well. Just reheat frozen tort in a 250 degree oven until warm.
Source:
"Southern Living 1980 (Roz)"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent combination of baked and fresh blueberries!
* Exported from MasterCook *
Fresh Blueberry Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry Fruit
Pie
Amount Measure Ingredient -- Preparation Method1 pie crust -- baked
2 pounds blueberries
1/4 cup cornstarch
1/4 cup water -- cold
3/4 cup water -- boiling
1 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon butter -- unsalted
In a small bowl, stir the cornstarch in the cold water until it dissolves. Add the boiling water and stir until smooth. Place in 1-quart saucepan. Add the sugar, salt and 1/2 cup of the berries.
Cook over low-medium heat and stir constantly. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.
In a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool. Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.
Note: Can be cooked in microwave: Cook on high for 1 1/ 2 minutes. Stir. Cook for another 1 1/2 minutes or until thickened.
Source:
"Maida Heatter's New Book of Great Desserts"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Fruit Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Blueberry Fruit
Torte
Amount Measure Ingredient -- Preparation Method1 cup sugar
1/2 cup butter
1 cup flour -- sifted
1 teaspoon baking powder
dash salt
2 eggs
1 pint blueberries
sugar
lemon juice
cinnamon
Cream butter and sugar.
Add flour, salt, baking powder and eggs.
Place in 9-inch spring form pan. Add to top and cover entire surface with blueberries.
Sprinkle top with sugar, lemon juice, and lots of cinnamon.
Bake at 350 degrees for one hour. Best served slightly warm.
Source:
"Elegant but Easy Desserts"
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Blueberry Pound Cake (T&T) - from BHG - My go to Blueberry Cake
http://www.bhg.com/recipe/cakes/blueberry-pound-cake/
http://www.bhg.com/recipe/cakes/blueberry-pound-cake/
Blueberry Crisp
1/3 cup firmly packed light brown sugar
1/3 cup Splenda
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
3 cups blueberries
2 tsp lemon juice
1 t cinnamon
In a bowl, combine the sugar, Splenda, flour, and oats; stir in melted butter. Spread mixture over 3 cups blueberries (or other raw fruit) combined with lemon juice and cinnamon, and pour water evenly over top. Bake in a 375F-degree oven for 20-30 minutes or until bubbly.
1/3 cup firmly packed light brown sugar
1/3 cup Splenda
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
3 cups blueberries
2 tsp lemon juice
1 t cinnamon
In a bowl, combine the sugar, Splenda, flour, and oats; stir in melted butter. Spread mixture over 3 cups blueberries (or other raw fruit) combined with lemon juice and cinnamon, and pour water evenly over top. Bake in a 375F-degree oven for 20-30 minutes or until bubbly.
Lemon-Blueberry Muffins
from divaentertains.com via Deb-in-MI
Best Blueberry Muffins (adapted from Cooks Illustrated magazine, May 2009)
Makes 12 muffins
1/3 cup turbinado or granulated sugar
1 1/2 tsp. finely grated lemon zest (1 lemon)
2 cups blueberries, fresh or frozen
1 1/8 cups sugar
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. table salt
2 large eggs
4 Tbsp. unsalted butter, melted and cooled slightly (1/2 stick)
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla extract
For the lemon-sugar muffin topping:
Stir together 1/3 cup sugar and lemon zest in small bowl until combined; set aside.
For the muffins:
Adjust oven rack to upper-middle position and heat oven to 425 degrees Fahrenheit. Spray standard muffin tin with nonstick cooking spray or line with (cupcake) liners if using.
Whisk flour, baking power, and salt together in large bowl.
Whisk remaining sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.
Add blueberries to flour mixture and gently mix to coat blueberries with the mixture. Then, using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix).
Spoon batter evenly among prepared muffin cups. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17 – 20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool another 10 minutes before serving.
from divaentertains.com via Deb-in-MI
Best Blueberry Muffins (adapted from Cooks Illustrated magazine, May 2009)
Makes 12 muffins
1/3 cup turbinado or granulated sugar
1 1/2 tsp. finely grated lemon zest (1 lemon)
2 cups blueberries, fresh or frozen
1 1/8 cups sugar
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. table salt
2 large eggs
4 Tbsp. unsalted butter, melted and cooled slightly (1/2 stick)
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla extract
For the lemon-sugar muffin topping:
Stir together 1/3 cup sugar and lemon zest in small bowl until combined; set aside.
For the muffins:
Adjust oven rack to upper-middle position and heat oven to 425 degrees Fahrenheit. Spray standard muffin tin with nonstick cooking spray or line with (cupcake) liners if using.
Whisk flour, baking power, and salt together in large bowl.
Whisk remaining sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.
Add blueberries to flour mixture and gently mix to coat blueberries with the mixture. Then, using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix).
Spoon batter evenly among prepared muffin cups. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17 – 20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool another 10 minutes before serving.
Warm Blueberry Brie
From Julie in VA:
Warm Blueberry Brie
Richmond Times-Dispatch
Makes 4-6 servings. Start to finish: 40 minutes.
2/3 cup fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons sugar
10 sheets phyllo dough
1 8-ounce wheel of Brie
Olive OR canola oil cooking spray
Preheat oven to 375°.
In a small bowl, combine blueberries, lemon juice, cinnamon and sugar. Toss to combine and coat evenly. Set aside.
Arrange phyllo sheets in a stack on a baking sheet. Place wheel of Brie in the center. Carefully spoon blueberry mixture over cheese, mounding it on top.
Fold edges of the top sheet of phyllo dough up and over cheese and blueberries, closing it loosely at the top. Spray it lightly with cooking spray, then repeat with remaining sheets.
Bake Brie for 25 minutes, or until phyllo is lightly browned. Serve immediately.
Dawn's note: also good with raspberries
From Julie in VA:
Warm Blueberry Brie
Richmond Times-Dispatch
Makes 4-6 servings. Start to finish: 40 minutes.
2/3 cup fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons sugar
10 sheets phyllo dough
1 8-ounce wheel of Brie
Olive OR canola oil cooking spray
Preheat oven to 375°.
In a small bowl, combine blueberries, lemon juice, cinnamon and sugar. Toss to combine and coat evenly. Set aside.
Arrange phyllo sheets in a stack on a baking sheet. Place wheel of Brie in the center. Carefully spoon blueberry mixture over cheese, mounding it on top.
Fold edges of the top sheet of phyllo dough up and over cheese and blueberries, closing it loosely at the top. Spray it lightly with cooking spray, then repeat with remaining sheets.
Bake Brie for 25 minutes, or until phyllo is lightly browned. Serve immediately.
Dawn's note: also good with raspberries