Dexter Blueberry > BlueberryRecipes
Blueberry Farm Recipes
Blueberry Sauce
2 cups blueberries (fresh or frozen)
1/4 cup orange juice
2 tbsp sugar
1 tsp cornstarch
1/4 tbsp grated orange peel
1/8 tsp ground nutmeg
dash salt
Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes, or until thickened.
Makes about 2 cups.
Serving Tips: Serve on ice cream, cakes, waffles, pancakes, cheesecakes and tarts.
Blueberry Yum-Yums
2 cups fresh blueberries
1/2 cup margarine, softened
2 cups sugar, divided
1 cup all-purpose flour
1/4 cup water
1 cup finely chopped pecans
1/4 cup cornstarch
8 ounce pkg cream cheese, softened
9 ounce container frozen whipped topping, thawed
Combine blueberries, 1 cup sugar, and 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons water in a small mixing bowl and stir well. Add cornstarch mixture to blueberry mixture. Cook, stirring constantly, until thickened. Set aside to cool. Combine flour, margarine and pecans in a small mixing bowl and mix well. Press dough evenly into a 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 minutes; cool.
Combine cream cheese and 1 cup sugar and beat until smooth. Fold in whipped topping. Spread topping evenly over crust. Pour blueberry mixture evenly over topping. Refrigerate. Cut into squares to serve. Yield: 15 servings
Blueberry Pie
Pastry for 9-inch Two-Crust Pie
1/2 cup sugar (see note about Sugar)
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
4 cups fresh blueberries
1 tbsp lemon juice
2 tbsp margarine or butter
Heat oven to 425. Line pie plate with pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with margarine. Cover with top crust. Cut slits in top crust; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
Notes: Adjust quantity of sugar to your personal preference. I use about half the recommended sugar when the blueberries are the sweeter late berries.
I have also used this recipe with frozen berries by increasing the amount of flour.
Fresh Blueberry Cobbler
1/2 cup sugar
1 tbsp cornstarch
4 cups blueberries
1 tsp lemon juice
3 tbsp shortening
1 cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Heat oven to 400. Mix 1/2 cup sugar and the cornstarch in saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven.
Cut shortening into flour, 1 tbsp sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
Bake until topping is golden brown, 25 to 30 minutes.
Easy Blueberry Crunch
4 cups fresh blueberries
1 cup firmly packed brown sugar
3/4 cup flour
3/4 cup uncooked oats
1/2 cup margarine or butter, melted
Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes at 350.
Blueberry Butter
4 sticks butter, softened
1 cup fresh blueberries, chopped
3 to 5 tbsp powdered sugar
Combine all ingredients in blender. Whip until light. Spread on pancakes, waffles or anything else.
Blueberry Sour Cream Pie
2 cups sour cream
3 tbsp flour
3 tbsp light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries
Combine sour cream, flour and brown sugar; add egg and beat well. Place 1/2 of the mixture into the graham cracker crust. Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture. Cover berries with remaining cream mixture. Bake for 25 minutes at 400. Chill several hours.
2 cups blueberries (fresh or frozen)
1/4 cup orange juice
2 tbsp sugar
1 tsp cornstarch
1/4 tbsp grated orange peel
1/8 tsp ground nutmeg
dash salt
Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes, or until thickened.
Makes about 2 cups.
Serving Tips: Serve on ice cream, cakes, waffles, pancakes, cheesecakes and tarts.
Blueberry Yum-Yums
2 cups fresh blueberries
1/2 cup margarine, softened
2 cups sugar, divided
1 cup all-purpose flour
1/4 cup water
1 cup finely chopped pecans
1/4 cup cornstarch
8 ounce pkg cream cheese, softened
9 ounce container frozen whipped topping, thawed
Combine blueberries, 1 cup sugar, and 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons water in a small mixing bowl and stir well. Add cornstarch mixture to blueberry mixture. Cook, stirring constantly, until thickened. Set aside to cool. Combine flour, margarine and pecans in a small mixing bowl and mix well. Press dough evenly into a 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 minutes; cool.
Combine cream cheese and 1 cup sugar and beat until smooth. Fold in whipped topping. Spread topping evenly over crust. Pour blueberry mixture evenly over topping. Refrigerate. Cut into squares to serve. Yield: 15 servings
Blueberry Pie
Pastry for 9-inch Two-Crust Pie
1/2 cup sugar (see note about Sugar)
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
4 cups fresh blueberries
1 tbsp lemon juice
2 tbsp margarine or butter
Heat oven to 425. Line pie plate with pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with margarine. Cover with top crust. Cut slits in top crust; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
Notes: Adjust quantity of sugar to your personal preference. I use about half the recommended sugar when the blueberries are the sweeter late berries.
I have also used this recipe with frozen berries by increasing the amount of flour.
Fresh Blueberry Cobbler
1/2 cup sugar
1 tbsp cornstarch
4 cups blueberries
1 tsp lemon juice
3 tbsp shortening
1 cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Heat oven to 400. Mix 1/2 cup sugar and the cornstarch in saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven.
Cut shortening into flour, 1 tbsp sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
Bake until topping is golden brown, 25 to 30 minutes.
Easy Blueberry Crunch
4 cups fresh blueberries
1 cup firmly packed brown sugar
3/4 cup flour
3/4 cup uncooked oats
1/2 cup margarine or butter, melted
Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes at 350.
Blueberry Butter
4 sticks butter, softened
1 cup fresh blueberries, chopped
3 to 5 tbsp powdered sugar
Combine all ingredients in blender. Whip until light. Spread on pancakes, waffles or anything else.
Blueberry Sour Cream Pie
2 cups sour cream
3 tbsp flour
3 tbsp light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries
Combine sour cream, flour and brown sugar; add egg and beat well. Place 1/2 of the mixture into the graham cracker crust. Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture. Cover berries with remaining cream mixture. Bake for 25 minutes at 400. Chill several hours.
