Can we start a blueberry thread? I tried the search function, but they're all over

Refrigerator Blueberry-Pepper Jam

(Hot 'n' Spicy)

3 cups blueberries, mashed
2 cups sugar
juice from 1/2 a lemon
1 tsp powdered cayenne pepper
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp butter extract
1/4 tsp vanilla extract

Combine all ingredients and simmer, uncovered, until jam "sheets" on the back of a spoon (about 30 minutes). Stir often so that blueberries don't burn and stick to bottom of saucepan.

Pour into clean glass jar(s) and when cool, cover with lid(s) and refrigerate until use.

Not for your basic peanut butter and jelly sandwhich!! This jam warms the bottom of your stomach, and I think would go great as an appetizer, poured over a block of cream cheese with crackers, or as a topping on a savory cheesecake.

 
Blueberry Bread w/Cinnamon

And from Marianne:

1 1/2 C blueberries, smush them up a little
1 C sugar, divided
1 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
1/2 tsp vanilla extract
1/2 C melted butter

Preheat oven to 350 F. Lightly grease amd flour a standard 8 x 5 loaf pan. Sprinkle blueberries with 1/2 C sugar. In a large mixing bowl, blend together the remaining 1/2 C sugar, flour, baking powder, baking soda, salt and cinnamon. In a mediem bowl, beat eggs until foamy, then add the vanilla extract and melted butter. Make sure the butter is not too hot, just barely melted. Stir in the blueberries. Combine the two mixtures, blending just until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, (watch this, 60 minutes seems plenty) until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.

Note to those who want to avoid butter: I substituted 1/2 C canola oil and 1 tsp butter flavoring for the butter (trying to be more healthy) after I made this bread several times, and I could not tell the difference between the two versions.

This recipe was originally in Penzey's catalog, made with strawberries, rinsed, cored and sliced, (which I made several times with much success) and I've also made it with fresh figs. I think you could make it with any fruit in season. Enjoy!

 
And Low-Carb Blueberry Muffins

Sorry, I don't have the source.

Vegetable oil cooking spray
2 Tbsp wheat (or oat) bran and 1 Tbsp soy flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 tsp baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 Tbsp of sugar substitute)

Preheat oven to 375 degrees F. Spray a 6-cup muffin tin with vegetable oil cooking spray.
Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended, then fold in the blueberries and fill the 6 muffins cups evenly with the batter.

Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center
comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cream cheese.

Nutrition Information
Nutritional Analysis per serving
177 Calories, 12g Fat, 6g Saturated Fat, 12g Carbs, 4g Fiber

 
Streusel Topped Triple Berry Coffee Cake

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (First two times I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart. Third time I used frozen blueberries and raspberries, unthawed, also tossed with 1 Tbsp sugar just before adding).
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous

---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)

DIRECTIONS:

*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven 40 minutes (about), until topping is golden brown.

9 servings

From Michelle Shipley - Recipezaar

http://www.recipezaar.com/47953

 
REC: Blueberry Buckle

Love, love love this recipe! From a Better Homes and Gardens cookbook.

Blueberry Buckle
2 cups fresh or frozen blueberries
1/3 cup milk
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup butter, softened
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Glaze:
2 tablespoons butter
1/4 cup sugar
1 tablespoon lemon juice

Rinse fresh blueberries, discarding any stems or blemished berries. Or, thaw the frozen blueberries and drain.

Preheat oven to 350 degrees. Grease an 8x8x2" baking dish; set aside.

In a glass measuring cup, combine the milk and the 1 teaspoon lemon juice; set aside.

In a medium mixing bowl, combine the 3/4 cup sugar, the 1/4 cup softened butter and the egg. Beat with an electric mixer until smooth. Continue beating while gradually adding the milk mixture.

In a small mixing bowl, stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture, mixing well. Gently fold in the berries by hand. Spread the batter into the prepared baking pan.

Bake at 350 degrees for about 40 minutes, or until a toothpick inserted near the center comes out clean.

Just before the cake is done, prepare the glaze: In a small saucepan, melt the 2 tablespoons butter. Stir in the 1/4 cup sugar, and the 1 tablespoon lemon juice. Cook and stir over low heat until the mixture is bubbly. When the cake tests done, pour the glaze over the top. Return the glazed cake to the oven and broil 3" from heat for 1-2 minutes, or until the glaze bubbles. Watch carefully to avoid overbrowning!

http://boards.epicurious.com/message.jspa?messageID=404568&tstart=0

 
I just made these Blueberry Crumb Bars last week for hub's office. Loved it!

The recipe calls for 4 cups of berries. I started with that, but it didn't seem to cover the crust, so I just dumped the remainder of my 2lb box into the pan, without adding any more sugar.

It was perfect - the fruit part wasn't too sweet, but the sweetness of the crumb mixture nicely complimented it.

I put it in the fridge overnight, and it cut really cleanly. Mine were a little darker than hers - I like to bake it to make sure it's crunchy.

Blueberry Crumb Bars
Smitten Kitten.com
Adapted from AllRecipes.com

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries (I used about 6 cups)
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

 
REC: Blueberry Pecan Sour Cream Coffee Cake

I cut and pasted this from an old post. Lots of notes at the bottom.

Blueberry Pecan Sour Cream Coffee Cake

For topping:
1/2 cup brown sugar
1 cup pecans
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold

For cake:
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cup granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cup blueberries (or more, up to 3 cups)

Powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).

In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done).

Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.

Makes 8 servings (8 very generous portions! Can you imagine a 10” x 3” cake, cut into 8 pieces? Those are huge, Starbucks-sized pieces!)


Notes:

1) Don't be tempted to use a bundt pan for this, unless you have a 12-cupper. I have a 10-cup bundt pan. Can you guess what comes next?

2) You CAN pour the partially baked batter from a 10-cup bundt pan to a 10" springform pan before it overflows, and causes a huge mess in your oven, but your layers of cake-streusel-cake-streusel will not be as distinct.

3) When using frozen blueberries, be sure to add at least 10 minutes to the baking time, if not more. If not, your cake may APPEAR to test clean with a toohpick, but it won't be. Trust me.

4) If you fail to heed previous warning, and take it out of the oven too early, the middle will fall as it cools, and you will have uncooked batter in the middle. Of course, you can always remedy this by using a appropriate-sized biscuit cutter to cut out the middle of the springform cake, and make it appear as though you baked it in a tube pan. Then stick it back in the oven, and hope that you don't overbake it.


Old Comments from Gail’s:

Sandi in Hawaii: Posted: Jun 18, 2002 3:29 AM
Here's my new favorite cake - REC: Blueberry Pecan Sour Cream Coffee Cake

The only tweaks I did was to use IMO, an imitation sour cream (can't use the real stuff), skipped the pecans (hubby hates nuts), skipped the orange zest (hubby wouldn't like that either), used a full bag (16oz?) of frozen blueberries (hubby really likes that!) I think I'll also double the topping next time.

Oh yeah, and I had to cook it longer than the 60-70 minutes (more like 75-80 minutes). Not sure why I had to cook it longer - my springform pan was 10 1/2", not the 10" one called for. I had actually taken the cake out at 70 minutes (toothpick came out clean) and let it sit.

When I unmolded the cake at least an hour later, I flipped it over onto a cookie sheet, and noticed that the center of the bottom of the cake looked a little greasy and uncooked, so I reheated the oven and threw it back in - upside down. Came out perfect!

Unlike the time I tried a Martha Stewart blueberry cake in the same pan. I tested it with the toothpick -it seemed fine, so I just took the cake with me to a party, on the springform pan. Imagine my horror when we discovered the cake was totally raw in the middle while trying to cut it! I mean really raw, white batter in the middle. My fault - it called for about 5 or 6 cups of blueberries, and I used them straight from the freezer. Given the quantity of blueberries in that recipe, the batter must have been way too cold to cook properly! Good thing we were with good friends - we just laughed about it, grabbed our forks, and ate the edges!

cherie in so cal: Posted: Jun 18, 2002 2:46 PM
sandi--do you think this would work in a bundt pan? have a gorgeous new one i'm dying to try! (nt)

Sandi in Hawaii: Posted: Jun 19, 2002 2:41 AM
After I made the cake, I checked my handy dandy reference guide, Joy of Cooking to see what other pan I could use>>

According to Joy, the capacity of a 10" x 2" springform is 11 cups (the 10" x 2 1/2 or 3" is 14-16 cups.)

My pan is 10 1/2" x 3", so I would guess the capacity closer to the 14 than the 11 cups.

The capacity of a 9" x 13" is 16 cups.

The Bundts vary widely: 6 1/4 x 3 1/4 5 cups 8 1/4 x 3 1/4 6-7 cups 8 x 4 8-10 cups 10 x 3 3/4 12-14 cups I think if you have the big bundt, it would work quite well.

I buttered and floured my springform pan, and the cake came away from the sides easily, so unmolding from a Bundt should be okay. Hope this helps!

hAndyman: Posted: Aug 12, 2002 10:58 AM
A delicious Blueberry Coffeecake posted by Sandi in Hawaii

Thanks to Sandi for posting the recipe "Blueberry Pecan Sour Cream Coffee Cake" found at http://www.startribune.com/stories/436/284698 0.html (COMN for original recipe; see Sandi's post at #45246 in archives). I made it pretty much as written, but added more blueberries, and will up it to ~3 cups next time. It's what a blueberry coffeecake should be - delicious. Thanks for posting, Sandi. Cheers! Andy
http://www.startribune.com/stories/436/2846980.html


Caryn/Indiana: Posted: Sep 4, 2002 10:17 AM
ISO Sandi in Hawaii--I made yr Blueberry Pecan Sr Cream Coffee Cake last nite at #45246 & it was superb! The only thing I changed in the recipe was to use 2 cups total of fresh blueberries, and Sandi, you are right--it took mine about 80 minutes in the oven to reach doneness using the 10-inch springform pan called for with all ingredients at room temp B4 mixing. But boy, was it ever worth the wait! Thanks so much for posting this one . . . Caryn

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94653

 
Dawn - I hope you'll post this thread in 'Great Threads' so we can find it again smileys/smile.gif

 
I made these last night for my knitting group..they are so easy to make....

Tonight I took 2 bars and warmed them in the microwave for about 45 sec then topped with vanilla bean ice cream. I think I like them better warm!

 
found: Mom's blueberry cheesecake. more like bars. a favorite after blueberry picking

Make crust and spread in 7X11 inch pan
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6T butter, melted

Beat together
2 eggs, 1/2 cup sugar and 8oz pkg cream cheese
Spread the cheese mixture over crust and bake for 25 minutes at 350. cool. Spread with blueberry topping
Topping: combine 1 quart fresh or frozen blueberries, 3T cornstarch and 2/3 cup sugar. Cook until thickened. remove from heat and add 1 or 2 tsp lemon juice. serve with dollop of sweetened whipped cream.

 
Million Dollar Blueberry Pound Cake - The Best

MILLION DOLLAR BLUEBERRY POUNDCAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Blueberries Brunch
Bundt Cakes Poundcakes

Amount Measure Ingredient -- Preparation Method

1 Pound Butter
3 Cups Sugar
6 Eggs
4 Cups Flour (reserve 1/2 C. to Dredge Berries)
3/4 Cup Milk
1 Teaspoon Almond Extract
1 Teaspoon Vanilla
1 Teaspoon Butter
2 Cups Blueberries -- floured
2 Tablespoons Sugar for Pan

Preheat oven to 325 °. Grease, Sugar and Flour a 10 inch tube pan.

Cream butter, gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition.

Stir in flavorings and floured blueberries. (Pick through and rinse Blueberries first)

Pour into greased, sugared and floured 10 inch tube pan.

Bake for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes, remove from pan, completely cool on wire rack.





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