Give me your favorite blueberry recipes

[Sashahomeschoolmama]

We had to go to the Amish store today and they were taking bulk fruit orders. I have 10 lbs (at least, I might order more) of blueberries coming Friday. Give me your favorite blueberry recipes! :)

[whitnessforhim]

Do Blueberry Muffins count? Its a no sugar recipe but sometimes I use 1/4 cup of sugar for extra sweetness.

Blueberry Banana Muffins:
2/3 c. mashed bananas
1 lg. egg
1/2 c. milk
1/3 c. vegetable oil
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1 c. blueberries

Beat together mashed banana and egg until creamy. Add milk and oil; beat well. Add flour, baking soda and baking powder. Beat well. Gently mix in blueberries. Back in greased muffin tins. Bake at 350 degrees for 15 mins. Serve 12

[MiMi_of_4]

Wash blueberries and eat! :)

I made this blueberry pound cake and it was oh, so yummytastic! It also froze well :)

Blueberry Pound Cake

1 c. plus 2 tbsp. butter (softened)
2 1/4 c. sugar, divided
4 eggs
1 tsp. vanilla
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh blueberries

Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.

Cream remaining butter, gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 3/4 cup flour, baking powder, and salt. Gradually add to creamed mixture, beating until well blended.

Dredge blueberries with remaining 1/4 cup flour. Fold blueberries into batter. Pour batter into pan. Bake at 325 degrees for 1 hour 10 minutes. Remove from pan and cool completely.

[alejorge]

blueberry pancakes..........that could always be tastey.

[MrsKitty]

Throw a bunch of blue berries, kale, spinach, strawberries, cacao, and agave in a blender with your favorite fruit juice. mmmmmmmmmmmmmmmmmmmmmmm! I have been drinking this all week.

[HummingBird]

Do Blueberry Muffins count? Its a no sugar recipe but sometimes I use 1/4 cup of sugar for extra sweetness.

Blueberry Banana Muffins:
2/3 c. mashed bananas
1 lg. egg
1/2 c. milk
1/3 c. vegetable oil
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1 c. blueberries

Beat together mashed banana and egg until creamy. Add milk and oil; beat well. Add flour, baking soda and baking powder. Beat well. Gently mix in blueberries. Back in greased muffin tins. Bake at 350 degrees for 15 mins. Serve 12


This is great! DH won't let dd eat muffins or breakfast breads b/c of to much sugar. It's all I can beg to let her have pancakes. Thanks for posting!!!

Blueberries are dd's favorite, she would eat 10 pounds in a day if I let her!!! Wish I could buy in bulk, the $4.99 a small container is killing me.

[whitnessforhim]

This is great! DH won't let dd eat muffins or breakfast breads b/c of to much sugar. It's all I can beg to let her have pancakes. Thanks for posting!!!

Blueberries are dd's favorite, she would eat 10 pounds in a day if I let her!!! Wish I could buy in bulk, the $4.99 a small container is killing me.


They taste great!! I've also made them with strawberries instead and its just as yummy!

[hoosierchic]

I LOVE blueberries! Hope you enjoy them!


BLUEBERRY CHEESECAKE

30 NILLA Wafers, crushed (about 1 cup)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
Grated peel from 1 medium lemon
1 cup Sour Cream
4 eggs
2 cups fresh blueberries

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

[MrsGinCamarillo]

I have an oat bran (no wheat) recipe that we add fresh blueberries to. If you want, I can post it. I've made blueberry filling (which we canned) and jam if you want those.

[_Gypsy_]

If you end up with extras, you can add them to applesauce (after processing of course), and can it.

[Still_Jecca]

2 of my ALL time blueberry fav's:

Blueberry French Toast Casserole

1 loaf Texas toast bread
8 oz cream cheese
1 cup. sugar
1 1/2 cups fresh blueberries (or frozen)
8 eggs
3/4 c. maple syrup
1 1/2 c. milk
1 stick butter, melted
Cinnamon

Instructions:
Tear bread into pieces and scatter half of bread into 9 X 13 pan which has been coated with cooking spray.

Mix cream cheese and sugar. Spread on top of bread.

Scatter blueberries over cream cheese mixture and top with remaining bread.

Mix eggs. Add maple syrup, milk, butter. Mix well. Pour mixture evenly on top of bread. Sprinkle cinnamon on top.

Refrigerate overnight.

Bake at 350 degrees for 45 min. to 1 hour or until browned.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Blueberry Layered Dessert

Crust:
2 sticks butter , softened
1/2 c. flour

~Mixed together, spread in 9x13 pan. Bake for about 20 min. in a 350 degree oven. Let cool

Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
1/4 c. milk

~Mix together and spread on cooled crust. It's okay if crust is slightly warm.

Topping:
1 3/4 c. sugar
1/2 c, water
6 Tbls. cornstarch
4 c. berries

~Bring to boil on stovetop. Let topping completely cool. Spread on top of filling. Topping needs to be cool b/c it will almost cook and melt filling if it's still hot when you put topping on filling. Top with cool whip. Store in fridge.

[samiam]

Freeze some. I guarantee the kids and you guys most likely will be eating them right and left. You can also add them to smoothies at any point then as well! Hey, get to that canning thread will ya:)

My sister has 7 acres and though we both had one year olds this year and have been very busy we are seriously going to plant a massive garden next year out by her. I need to know how to can properly for this year as well.

[MiMi_of_4]

2 of my ALL time blueberry fav's:

Blueberry French Toast Casserole

1 loaf Texas toast bread
8 oz cream cheese
1 cup. sugar
1 1/2 cups fresh blueberries (or frozen)
8 eggs
3/4 c. maple syrup
1 1/2 c. milk
1 stick butter, melted
Cinnamon

Instructions:
Tear bread into pieces and scatter half of bread into 9 X 13 pan which has been coated with cooking spray.

Mix cream cheese and sugar. Spread on top of bread.

Scatter blueberries over cream cheese mixture and top with remaining bread.

Mix eggs. Add maple syrup, milk, butter. Mix well. Pour mixture evenly on top of bread. Sprinkle cinnamon on top.

Refrigerate overnight.

Bake at 350 degrees for 45 min. to 1 hour or until browned.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Blueberry Layered Dessert

Crust:
2 sticks butter , softened
1/2 c. flour

~Mixed together, spread in 9x13 pan. Bake for about 20 min. in a 350 degree oven. Let cool

Filling:
8 oz. cream cheese, softened
1 c. powdered sugar
1/4 c. milk

~Mix together and spread on cooled crust. It's okay if crust is slightly warm.

Topping:
1 3/4 c. sugar
1/2 c, water
6 Tbls. cornstarch
4 c. berries

~Bring to boil on stovetop. Let topping completely cool. Spread on top of filling. Topping needs to be cool b/c it will almost cook and melt filling if it's still hot when you put topping on filling. Top with cool whip. Store in fridge.

I've made that French Toast recipe for company and they went ga-ga over it! I'm copying the one for the layered dessert ~ sounds so yummy. Thanks, Still Jecca!