Oh So Good
Oh Got to have some
Oh So Good
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Blueberries are good in just about anything. Come pick some and make something today
1 3/4 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 fresh or frozen blueberries
Grease twelve cup muffin cup, or line with paper bake cups. In a medium mixing bowl combine flour, sugar, baking powder and salt. Mix together, mix in blueberries. Make a well in middle of dry mixture set aside.
In another mixing bowl combine egg, milk and oil. Add egg mixture to the dry ingredients, stir just till moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven for 20 minutes or till golden. Remove from muffin cups, serve warm.
9 cups fresh or frozen blueberries
6 cups sugar
Sterilize canning jars. Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly to or almost to jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour hot jam into hot jars, leaving ¼ inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
1 Cup self-rising flour
1 1/4 cup buttermilk
1/2 cup fresh or frozen blueberries
Heat griddle or oiled pan on stove top.
Crack egg into bowl ( beat lightly). Add flour, blueberries and buttermilk Mix lightly until blended, do not beat.
Blueberry Crunch Cake
1 medium can crushed pineapple, in juice
3 cups fresh or frozen blueberries
(if frozen do not thaw)
3/4 cup sugar
1 box Yellow Cake Mix
1 stick butter , melted
1 c. chopped roasted pecans
1/4 cup sugar
Lightly grease a 9x13-inch baking pan and spread the undrained pineapple over the bottom of the pan. Add a layer of blueberries and top with 3/4 cup sugar. Sprinkle the cake mix on top of this. Drizzle the melted butter over the dry cake mix and top with pecans. Sprinkle the 1/4 cup sugar on top. Bake in a 350 preheated oven. When cake has been in oven for 25 minutes, take a spoon and cut down through cake in many places to permit juices to come up. Continue baking for 10 to 15 minutes longer.
2 C. Blueberries
1/3 C. Water
1/4 C. Granulated Sugar
1 Tablespoon Cornstarch*, sift to avoid lumps
2 Teaspoons Freshly-Squeezed Lemon Juice
Dash of Cinnamon
In a saucepan over medium heat, combine all ingredients and bring to a boil.
Cook 5 to 10 minutes while stirring constantly, or until berries burst and sauce has a rich blueberry color.
Serve hot, or cool the sauce and use as a topping on ice cream, cheesecake, pancakes, waffles, pound cake.
Recipe submitted by: Sara Quanrud