I have a couple of bags of blueberries in the freezer... can we start a blueberry thread? I need the

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dawnnys

Well-known member
room and I'm out of ideas. I made a pie and some quick bread, still have about 1 1/2 pounds left!

 
Blueberry-Lemon Cake with Lemon Cream Cheese Frosting (Yes, from Epi, but still good.) smileys/wink.gif

I love this cake!

Blueberry-Lemon Cake with Lemon Cream Cheese Frosting

For every cup of cake flour, remove 2 tbsp. flour and replace w/ 2
tbsp. cornstarch. Sift.

2 cups plus 6 tablespoons cake flour
2 teaspoons baking powder
1 teaspoon salt

3 cups fresh blueberries (about three 4.4-ounce packages)
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
Lemon Cream Cheese Frosting
Lemon peel strips (optional)

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1
1/2-inch-high sides. Line bottom of pans with parchment paper; butter
paper. Dust pans with flour. Sift cake flour, baking powder, and salt
into medium bowl. Transfer 1 tablespoon flour mixture to large bowl.
Add fresh blueberries and toss to coat. Set remaining flour mixture
and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
Using electric mixer, beat butter in another large bowl until light
and creamy. Gradually add sugar, beating until mixture is light and
fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately
with milk mixture in 3 additions each, just until blended. Fold in
blueberries. Divide batter equally among pans.

Bake cakes until tester inserted into center comes out clean, about 25
minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan
sides to loosen. Turn cakes out onto racks to cool completely. Peel
off parchment paper.

Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake
layer. Top with another cake layer; spread with 3/4 cup frosting. Top
with third cake layer. Spread remaining frosting over top and sides of
cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake
dome and refrigerate. Let stand 30 minutes at room temperature before
continuing.) Garnish cake with lemon peel strips, if desired, and
serve.

Lemon Cream Cheese Frosting

2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until
light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel
and vanilla. Cover and refrigerate until just firm enough to spread,
about 30 minutes.

 
Blueberry Muffins (Jordan Marsh)

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 buttered the top of the pan and used muffin liners).
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.
Cool in pan 5 minutes and turn onto wire rack.

12 servings

http://www.recipezaar.com/26756

 
Tons Of Blueberry Coffee Cake

TONS OF BLUEBERRY COFFEE CAKE

Note: 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 this).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
Another idea is to make a blueberry sauce and serve it over vanilla ice cream. I do that often.

 
I like the following Blueberry Spread for topping ice cream, pancakes, toast, etc

Blueberry Spread

2 cups blueberries
¼ to ½ teaspoon granulated sugar or to taste
Cook a few minutes until berries release juice.

Add:
1 teaspoon tapioca
Boil about 1 minute or so untill thickened

 
I have not tried these yet, but they look yummy - REC: Blueberry Cookies

Fresh Blueberry Cookies
Yield: 2 to 3 dozen cookies
Prep Time: 15 min Cook Time: 12 min
Photo credit goes to Brooks Lange of RecipeBoy.com

ingredients:
COOKIES:

1/2 cup butter, at room temperature
1 cup granulated white sugar
1 large egg, beaten
1/2 teaspoon lemon extract
1/2 cup milk
2 1/2 cups all-purpose flour, sifted
1 cup fresh blueberries, picked over & stems removed

GLAZE:
1/2 cup powdered sugar, sifted
1 to 1 1/2 Tablespoons freshly squeezed lemon juice

directions:
1. Preheat oven to 375 degrees F.

2. Cream butter and sugar in large bowl with an electric mixer. Beat in egg and lemon extract.

3. Gradually add flour, alternating with milk addition.

4. Carefully fold in blueberries and drop batter 1 1/2-inches apart on greased cookie sheet, silpat-mat or parchment lined baking sheet. I use a cookie dough scoop.

5. Bake 10 to 12 minutes.

6. Let the cookies cool completely. Mix powdered sugar and lemon juice in a small bowl and then drizzle each cookie with a little bit of the lemon glaze. The glaze will set when it has a chance to dry.

tips:
*Don't wash the blueberries! They tend to get soggy and will provide too much additional moisture to the cookie. If you absolutely must, rinse them lightly and let completely dry before using.

Source: RecipeGirl.com

http://www.recipegirl.com/2008/07/31/blueberry-cookies/

 
REC: Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 scones

Ingredients
Blueberry Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

1/4-1/2 cup freshly squeezed lemon juice (to taste)
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

 
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