Blueberry Recipes

Baked French Toast with Blueberry Sauce Blueberry Bars Blueberry Bars II Blueberry Buckle Blueberry Crumb Pie Blueberry Sour Cream Streusel Muffins Easy Blueberry Banana Muffins Easy Blueberry Dump Cake Fresh Lemon Berry Tart Individual Blueberry Coconut Pound Cakes

Baked French Toast with Blueberry Sauce

Loaf French or Italian Bread
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon pure vanilla extract
5 cups blueberries (approx 1 1/2 pounds fresh or 2 (12-ounce) bags frozen)
1 cup coarsely chopped nuts (about 3 ounces), optional
1 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter, melted
Powdered (confectioners') sugar

Preheat oven to 450 degrees F. Grease a 9x13-inch baking pan.
Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet. Whisk eggs, milk, baking powder, and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

Combine blueberries (don't defrost frozen fruit), chopped nuts, cinnamon, sugar, and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides.

Remove from the oven and sprinkle with powdered sugar. Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.

>Blueberry Bars

1 cup all-purpose flour
½ cup butter
3 Tbsp powdered sugar

Mix crust ingredients and spread thin in 8x8x2 inch pan. Bake at 350 for 25 minutes.

2 eggs beaten lightly
1 cup sugar
¼ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
1 tsp lemon juice
¾ cup chopped nuts
½ cup coconut
1 cup blueberries

Stir remaining ingredients into eggs. Fold in blueberries. Spread over crust and bake additional 25 minutes.

Blueberry Bars II

¾ Cup Sugar
1 ½ cup fresh BLUEBERRIES, washed, drained and dusted with flour
1 tsp. VANILLA
¼ cup packed BROWN SUGAR
3-4 tsp. MILK
1 ½ cups SELF-RISING Flour

Cream butter and sugar. Add eggs and beat well. Stir in vanilla and milk. Mix well. Add flour, oats and cinnamon, mixing well. Add flour-coated blueberries and stir. Pour batter into a greased 9 x 9 pan. Sprinkle with brown sugar. Bake at 325 degrees for about 30-40 minutes. Create topping by mixing powered sugar and milk until smooth. When bars have cooled drizzle with topping.

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Blueberry Buckle

½ cup shortening
½ cup milk
¾ cup sugar
2 cups fresh blueberries
1 egg
½ cup sugar
2 cups flour
½ cup flour
2 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
¼ cup butter

Thoroughly cream shortening and sugar; add egg and beat until light and fluffy. Sift together 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11x7x2 pan; top with blueberries. Mix remaining sugar, flour and cinnamon. Cut in butter until crumbly and sprinkle over berries. Bake at 350 for 45 minutes. Cut in squares and serve warm with ice cream or whipped cream.

Blueberry Crumb Pie

1 (9”) unbaked pie crust
2/3 cup packed brown sugar
¾ cup white sugar
¾ cup rolled oats
1/3 cup all-purpose flour
½ cup all-purpose flour
2 teaspoons grated lemon zest
½ teaspoon ground cinnamon
1 tablespoon lemon juice
6 tablespoons butter
5 cups fresh or frozen blueberries

1.Preheat oven to 375 degrees F.
2.Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3.In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4.Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

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Blueberry Sour Cream Streusel Muffins

2 C sifted all-purpose flour
¼ C vegetable oil
2 tsp baking powder
1-1/2 C blueberries
½ tsp baking soda
½ C light brown sugar, firmly packed
½ tsp salt
¼ C all-purpose flour
3 Tbsp sugar
1 tsp ground cinnamon
1 egg, well beaten
3 Tbsp butter or margarine
1 C sour cream
½ C milk

Sift 2 cups flour with baking powder, soda, salt and sugar. Beat egg with sour cream and milk. Stir in oil. Add liquid all at once to dry ingredients. Stir only until just blended. Carefully fold in blueberries. Spoon mixture into greased muffin pans. Mix brown sugar with ¼ cup flour and cinnamon. Cut butter in mixture until crumbly. Sprinkle crumbs over top of muffins. Bake in a 425 degree oven for 15 to 20 minutes or until topping is deep brown. Remove muffins and cool on rack. Serve warm or cold. Yield: 10 to 12 muffins.

Easy Blueberry Banana Muffins

3 large ripe bananas
1 tsp baking soda
¾ cup sugar
1 tsp baking powder
1 egg, slightly beaten
½ tsp salt
1/3 cup melted butter
1 ½ cups flour
1 ½ cups blueberries

Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 greased muffin cups. Bake at 375 for 20 minutes or until golden brown.

Easy Blueberry Dump Cake

1 can (15 oz) crushed pineapple
1 pkg (18.25 oz) yellow cake mix
2 cups fresh blueberries
2 sticks butter, melted

Spray a 9x13 pan with nonstick spray. Layer pineapple, blueberries and dry cake mix. Do not stir! Drizzle evenly with melted butter over top. Bake at 350 for 50 minutes or until golden brown.

Fresh Lemon Berry Tart

1 – 16 oz. Package refrigerated sugar cookie dough, thinly sliced
¼ cup prepared lemon curd
4 ½ cups assorted blueberries, raspberries, strawberries
½ cup strawberry jam

Preheat oven to 375. Coat a 12” pizza pan with cooking spray; line with parchment paper. Place dough slices on parchment, pressing together to form a large cookie. Bake at 375 for 16 minutes or until lightly browned; cool 20 minutes on a wire rack. Spread lemon curd evenly over cookie. Arrange berries on top of lemon curd; brush with strawberry preserves. Cut tart into 12 slices. Yield: 12 servings

Individual Blueberry Coconut Pound Cakes
– Gourmet Magazine

1 stick (1/2 cup) unsalted butter, softened
1 cup all-purpose flour
¾ cup sugar
¼ tsp salt
2 teaspoons freshly grated lime zest
½ cup plus 3 tbsp. Sweetened flaked coconut
2 large eggs
5 tablespoons heavy cream
½ cup blueberries

Preheat oven to 350 degrees and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

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