I was given a large, really large, bag of frozen blueberries. Since 'tis the season

D

dawnnys

Well-known member
for fresh ones, and I love the taste of them much more, what might I use these for except for pie or jam/jelly? I'll also do a search and list anything I find that sounds exciting.

Right about now spiced blueberry jelly comes to mind. I don't really like smoothies, but that might be another possibility.

Unfortunately, by the time I got them home they had thawed and I refroze them in a big clump. It was impossible to separate them by then, like I usually freeze berries. Lots of juice.

 
Tons of Blueberry Coffee Cake - this is a great cake! ...

I usually use frozen, unthawed blueberries, and it turns out beautifully.

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.

Update: The last time I made this, I used frozen cherries, unthawed, chopped very coarsely, ie, in quarters).

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

 
Two more - Blueberry Muffins (Jordan Marsh) and Streusel-Topped Triple Berry Coffee Cake (posted

in T&T).

 
Maine Blueberry Sauce and Blueberry French Toast

These are both excellent. You can probably freeze the sauce also.

* Exported from MasterCook *

Blueberry French Toast Cobbler

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry French Toast
Prepare Ahead

Amount Measure Ingredient -- Preparation Method

1 loaf French bread (or submarine rolll) -- sliced 3/4 in. thick
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
3 cups blueberries -- fresh or frozen
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter -- melted
confectioners' sugar

Slice bread into 10 to 14 slices and place on rimmed 10 1/2 x 15 1/2 in. baking sheet. In medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature for 1 to 2 hours, or refrigerate overnight.

Before serving, preheat the oven to 450 degrees. Butter a 9 x 13 in. baking dish. Place the blueberries, sugar, cinnamon and cornstarch in the prepared dish; stir to coat the berries. Place the bread, wettest side up, on the berries. Wedge the slices in tightly. (You may not use them all) .Brush the tops of the bread with melted butter. Bake for 20 to 25 min. or until toast is golden and berries are bubbling.

Remove from oven and sift confectioner's sugar over top. Let sit 5 min. before serving. To serve, lift the toast onto plates, spooning the blueberry sauce over the top.



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NOTES : From Washingtonian Magazine April 1989







* Exported from MasterCook *

Maine Blueberry Syrup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Blueberry Sauce

Amount Measure Ingredient -- Preparation Method2 cups blueberries -- fresh or frozen
1/2 cup sugar
1/2 cup water

Mix blueberries, sugar and water together in a saucepan and bring to a boil. Simmer for about 10 minutes. This can be done while pancakes are cooking.



Yield:
"2 cups"
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NOTES : This is great on blueberry pancakes.

 
Blueberry Kuchen

This is also excellent. Although the the recipe says to use fresh berries for the topping, I'm sure you could use the frozen ones.


* Exported from MasterCook *

Blueberry Kuchen

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Blueberry Tart

Amount Measure Ingredient -- Preparation Method

1 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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Per Serving (excluding unknown items): 407 NOTES : Excellent combination of baked and fresh blueberries!

 
Thanks - especially the salsa - I wasn't sure how frozen ones would translate into

recipes. They are pretty juicy, but then again I guess so are cooked ones.

Thanks again for the ideas.

 
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