Recipes

Carlene's Lemon Blueberry Muffins

1+3/4 cups flour
1/4 c. sugar
2+1/2 tsp. baking powder
3/4 tsp. salt

3/4 c. milk
1 egg, beaten
1/3 c. cooking oil

1 c. fresh, or thawed and drained, blueberries
2 Tb. sugar
1 tsp. grated lemon peel

Stir together flour, sugar, baking powder and salt. Combine milk, egg and oil; add to dry ingredients. Stir quickly, just until dry ingredients are moistened. Toss together blueberries, sugar, and lemon peel; gently stir into batter. Fill greased muffin pan. Bake at 400 degrees, 20-25 minutes. While muffins are warm, dip tops in melted butter, then in granulated sugar. Makes one dozen.

Overnight Blueberry French Toast

12 slices day-old bread, cut into 1-inch cubes
2 (8 oz.) packages cream cheese, cut into 1-inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 c. milk
1 tsp. vanilla extract
1/3 c. maple syrup

1 c. white sugar
2 Tb. cornstarch
1 c. water
1 c. fresh blueberries
1 Tb. butter

Lightly grease a 9x13-inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix eggs, milk, vanilla extract, and syrup. Pour over the bread cubes.
Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees F. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Meanwhile, in a medium saucepan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the French toast.
Reprinted from The Olympian, 2003

Nancy O's Blueberry Buckle

Combine:
1/4 c. softened butter (or shortening)
3/4 c. sugar
1 egg
Stir in 1/2 c. milk

Sift or stir together, and fold into first mixture:
2 c. flour
1/2 tsp. salt
2 tsp. baking powder

Add 2 c. fresh, or thawed and drained, blueberries

Spread in greased 9" pan and sprinkle with crumb topping:
Mix 1/2 c. sugar, 1/3 c. butter, 1/2 tsp. cinnamon, and 1/4 c. flour

Bake at 375 degrees for 45-50 minutes.

Patty H's Berry/Fruit Cobbler

In large bowl, combine:
3/4 c. sugar
1+1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 Tb. butter
1 egg

Add 3/4 c. milk; pour into 9x13" pan.
Sprinkle 1 qt. (4 cups) berries over top.
Sprinkle 1 c. sugar over berries.
Pour 1 c. boiling water over all.
Bake at 350-375 degrees for 45-50 minutes.

Grandma's Cobbler (Linda's Grandma, that is)

Melt 1 cube butter in 9x13" pan.
Top generously with berries or fruit

Combine:
1 c. flour
3/4 c. sugar
1+1/2 tsp. baking powder
Milk to make it pourable (batter)

Pour batter over fruit; bake at 350 degrees for 30 minutes.

Catharine's Berry/Nectarine Pie
(Originally for blackberries; yummy with blueberries, too)

1 pie crust, cooled
Dump in 4-5 nectarines, sliced thin
Put 1 c. berries on top

Topping:
In a pot put:
3/4 c. water
3/4 c. sugar
1 more c. berries
3 Tb. cornstarch
Bring to a boil until thick; pour over top of pie and allow to cool before serving.

MJ's Blueberry Pound Cake

1+ 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3/4 c. butter
1 c. sugar
3 eggs
1/2 tsp. lemon juice
1/2 c. apple juice
1+1/2 c. blueberries, fresh, or thawed and drained

Combine flour, baking powder, salt, and cinnamon; set aside.
In large bowl, with electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, and mix well.
Add lemon and apple juices; mix all well.
Add dry ingredients and mix until just combined.
Dust blueberries with flour, tossing until coated evenly.
Gently fold berries into batter.
Transfer to greased and floured loaf pan.
Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.
Cool 15 minutes, then remove and continue to cool.

Rosemary's Quick Blueberry Pudding

2 c. blueberries
1/4 c. water
Place in saucepan and bring to a boil. Reduce heat and simmer 5 minutes.

1+1/4 c. soft bread cubes
1/3 c. sugar
1 Tb. butter
1/8 tsp. lemon rind
1 Tb. lemon juice
Add to berries and stir until blended. Keep warm over low heat 20-30 minutes.
Optional: serve with cream.

Jane's Blueberry Scones
These are heavy, filling, and healthful, and they make wonderful gifts!

Mix dry:
2 c. flour (preferably from Nash's Farm)
1/4 c. sugar (organic, of course!)
2 tsp. baking powder

Cut into dry mix:
3 Tbsp. butter

Stir in: 1/2 c. buttermilk
1 tsp. vanilla
1 tsp. lemon zest
1 egg

Add at least 1 cup blueberries (best from DMF) and mix until moist.
Drop onto buttered cookie sheet as biscuits
Bake at 350 for 12-14 minutes

Teresa's pie-pan version:

Press Scones mix into buttered Pyrex pie pan
Brush with milk; sprinkle with sugar
Bake for 30-35 minutes at 350 degrees.
You can cut this into any size you want. So yummy!

Cathy's Super Shakes
(Play with ingredient amounts for the textures and flavors you prefer)

Green Shake
Spinach
Kale
Blueberries
Banana
Almond milk

Mix until smooth; great breakfast or snack!

Berry Shake

Ice cream
Blueberries
Banana
Equal parts almond and other milk (coconut?)

Teresa's Green Drink
Use all organic ingredients for best results

Chia seeds: soak in water in bowl and leave in 'frig.
1 Tbl. cacao nibs
1 tsp. maca powder
5 to 7 Deglet Noor dates, cut open
3 leaves of kale (mix Kurly, lacinato. red/ green)
1/4 cup or less of cashews
1 banana
apple, pear, blueberries or other fruit

Mix everything together for a tasty, healthful breakfast or treat!