10 slices of bread cut into 1" cubes
8 oz chilled cream cheese cut into 1/4"cubes
1 1/2 cup fresh (or frozen) blueberries
1 1/2 cup milk
8 eggs
---------------
Grease a 13 x 9 pan.
Spread 1/2 of the bread into pan. sprinkle with cream cheese, blueberries and remaining bread.
In a separate bowl combine eggs and milk and beat until well blended.
Pour over bread mixture and cover tightly with aluminum foil.
Refrigerate for at least 8 hours but no more than 24 hours.
Preheat oven to 350. Bake covered for 30 minutes, uncover and bake for 25-30 more until top is puffy and center is set.
Top with Blueberry Syrup or Syrup of your choice.
2 cups all purpose flour
1/4 tsp salt
3 tsp baking powder
1 cup sugar
1 cup blueberries
1/2 cup chopped nuts
2 eggs, well beaten
1 cup milk
3 Tbsp. oil
---------------
Sift together flour, salt, baking powder and sugar.
Fold in the blueberries and nuts.
Combine the eggs, milk and oil.
Add to dry ingredients and stir just until moistened.
Pour into a 9x5x3" loaf pan that has been sprayed with cooking spray.
Let stand 20 min.
Preheat oven to 350. Bake 1 hour, or until toothpick comes out clean.
1 large or 2 reg size Raspberry or Blueberry Jello
1 1/4 cup boiling water
1 large can undrained crushed pineapple
1 can Blueberry pie filling
8 oz cream cheese
1 cup sugar
8 oz sour cream
---------------
Dissolve Jello in water.
Add pineapple & pie filling.
Reserving 1/4 cup of Jello mixture in separate bowl,
put 3/4 jello mixture in a large decorative bowl & chill both until it sets up.
Cream together cream cheese, sugar and sour cream.
Layer on top of Jello in large bowl and top with reserved 1/4 cup of Jello mixture in center of cream mixture.
Refrigerate two to four hours
2 cups all-purpose flour
1 cup fine yellow cornmeal
3 tsp baking powder
3/4 tsp salt
1/2 cup granulated sugar
1 1/4 cups fresh blueberries
4 large eggs
1/2 cup milk
1/2 pound unsalted butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
---------------
Preheat the oven to 400.
Spray a mini-muffin pan with nonstick cooking spray.
Sift the flour, cornmeal, baking powder, salt and sugar into a large bowl.
Add the blueberries and toss lightly.
In a medium bowl, whisk the eggs and milk; blend in the melted butter and vanilla and almond extracts, whisking thoroughly.
Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until mixed well
Divide the batter among the muffin cups, mounding in the center.
Bake for 13 to 15 minutes or until risen, plump and golden in spots.
Place pan on a rack and cool muffins 4 to 5 minutes.
3 cups Fresh Blueberries
Vegetable Cooking spray
1 Tbsp Lemon Juice
1 Egg, beaten (egg sub may be used)
1 cup flour
Sugar substitute to equal-1 1/2 cups sugar
1/4 cup plus 2 Tbsp. margarine, melted
---------------
Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with cooking spray; sprinkle with lemon juice.
Combine egg, flour, and sugar substitute; stir until mixture resembles coarse meal. Sprinkle over blueberries.
Drizzle melted margarine over top.
Bake at 375 for 30 minutes. Serve warm.
++ From: All New Cookbook for Diabetics and Their Families. Exchanges: 1 Starch; 1 Fruit; 1 Fat
Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;Fiber: 1 gm; Sodium: 114 mg
1 1/2 cups uncooked oats
1/2 cup flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoonsunsalted butter melted
1 1/2 cups blueberries -- rinsed and drained
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
---------------
Preheat over to 350.
Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.
In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
Add melted
butter and stir with a fork until evenly moistened (mixture will be crumbly).
Reserve 1/2 cup crumb mixture for topping.
Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan.
Bake 12 minutes to set crust.
In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering.
Simmer, stirring occasionally, until juices
are no longer cloudy, about 2 minutes.
Spoon over crust.
Crumble reserved crumb mixture over top.
Bake for 30 minutes. Let cool completely in pan.
Lift foil by ends onto a cutting board.
Peel off foil. Cut into 2" squares.
++Source..Women's Day
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
10 slices French bread (1 inch thick)cut into 1" cubes
3 ounces cream cheese -- cut into 1/2 " cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup
---------------
Generously grease a 2 1/2 quart casserole or 9x13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth.
Stir in bread cubes until coated.
Pour bread mixture into pan.
Top evenly with cream cheese, blueberries
and nuts.
Cover and refrigerate up to 24 hours.
Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown.
Sprinkle with powdered sugar and serve with syrup.
++SOURCE..The Daily Recipe
4 cups blueberries -- stemmed, rinsed and drained
3 cups water
2 strips lemon peel
3 cups sugar
lemon juice to taste
---------------
Pour the blueberries into a saucepan and crush them with a potato masher or a
wooden spoon until most of the skins are broken.
Add 1 cup of water and strips of lemon peel and bring to a simmer.
Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
Twist the cloth to extract all the juice.
There should be about 2 cups.
Discard the berry pulp.
Combine the remaining 2 cups water with the sugar in a small saucepan. Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is
clear.
Wash down the sides of the pan with a wet pastry brush, the boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
Boil
for 1 minute. Let the syrup cool, then add lemon juice to taste.
Pour the syrup into two pint jars and refrigerate should be used within two months
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup butter -- softened
1 cup sugar
3 eggs
16 ounces sour cream
2 teaspoons vanilla
-----
3/4 cup brown sugar
3/4 cup chopped walnuts
1 teaspoon cinnamon
2 cups blueberries -- rinsed and drained
---------------
Preheat oven to 375. Grease and flour a 10" tube or Bundt pan.
Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
Add flour mixture alternately with sour cream and vanilla. Mix until blended
well.
Combine streusel ingredients except for the blueberries and reserve 1/2 cup.
Toss the rest of the streusel with the blueberries.
Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another
third of the batter, the rest of the berry mixture and finally the remaining
batter.
Sprinkle on reserved streusel topping.
Bake for 60-65 minutes or until a toothpick comes out clean.
Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and
remove from pan.
When completely cooled (2 hours or so) sprinkle with powderedsugar.
2 cups all-purpose flour
1/2 cup white sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg -- beaten
1/4 cup butter -- melted
1/2 teaspoon grated lemon peel
2 cups white chocolate chips
1 1/2 cups blueberries
1 egg -- beaten
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter
---------------
Preheat oven to 375 degrees
Grease 18 muffin cups or line with paper muffin
liners.
In a large bowl, combine 2 cups flour, 1/2 cup white sugar, brown sugar, baking powder and salt.
Stir in milk, egg, melted butter and lemon peel.
Fold in 1 1/2 cups white chocolate chips and blueberries.
Spoon into prepared muffin cups, filling almost full.
In a small bowl, mix together 1/3 cup white sugar, 1/4 cup flour and cinnamon.
Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
Sprinkle unbaked muffins with topping.
Bake in preheated oven for 22 to 25 minutes or
until a toothpick inserted into center of a muffin comes out clean.
Cool in pans for 5 minutes then remove to wire racks.
Melt remaining 1/2 cup of white chocolate chips over a double boiler or in the
microwave.
Place into a small but strong plastic bag, cut one tiny corner off.
Squeeze bag to drizzle over muffins. Serve warm.
1 9 or 10 inch baked pie shell
4 cups blueberries
3/4 cup water
4 Tbsp. cornstarch
1 cup sugar
1 Tbsp. lemon juice
1 8 oz. pkg. cream cheese
1/2 cup powdered sugar
2 cups whipped topping.
---------------
Simmer 2 cups berries with the water for 3 or 4 minutes.
Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick and clear stirring constantly. When about thickened, add lemon juice. Remove from heat and stir in remaining 2 cups berries. Set aside to cool.
Combine cream cheese and powdered sugar. Beat until smooth. Fold whipped topping into the cream cheese mixture.
Spread cream cheese mixture in bottom of pie crust. Top with the cooled berry filling and chill. Serve with whipped topping or whipped cream.
4 cups flour
1 cup sugar
1 tablespoon plus 2 teaspoons baking powder
1/2 cup melted butter
1 1/2 cups milk
2 eggs
4 cups blueberries
Topping:
1 3/4 cups brown sugar
1 tablespoon cinnamon
1 cup melted butter
---------------
Preheat oven to 350. Grease a 9x13 baking pan.
Combine topping ingredients; set aside.
Combine flour, sugar, baking powder, 1/2 cup melted butter, milk, and eggs in a large mixing bowl; beat well, until smooth.
Fold in blueberries.
Spread half of batter in pan.
Sprinkle half of topping mixture over batter
Spread with remaining batter; sprinkle with remaining topping.
Bake 40 to 45 minutes, until a tester inserted in the center comes out clean.
1 1/2 cups fresh blueberries
1 Lemon or Yellow cake mix
1 cup sour cream
4 eggs
---------------
Grease and flour bundt or tube pan
Sprinkle 2 Tbsp Flour over well drained berries.
Combine dry cake mix and sour cream.
Add whole eggs, one at a time, while beating at slow speed. Beat at medium speed, scraping bowl often.
Fold in floured blueberries. Pour into cake pan.
Bake at 350 degrees for 35-40 minutes.
Cool in pan 15 minutes before removing.
2 1/2 Cups blueberries
1/3 cup sugar
dash of salt
1 cup water
1 Tbsp lemon juice
Dumplings:
1 Cup flour
2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 Tbsp butter
1/2 Cup milk
---------------
Mix blueberries, 1/3 cup sugar, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; then add lemon juice.
Sift flour, 2 tablespoons sugar, baking powder and 1/4 teaspoon salt together; cut in butter till consistency of coarse meal.
Add milk all at once; stir just until flour is dampened.
Drop from tablespoon into simmering blueberry mixture.
Cover tightly; cook over low heat for 10 minutes without removing cover.
1/3 cup honey
1 Tbsp cornstarch
1/4 cup sugar
1 Tbsp lemon juice
2 cups frozen or fresh blueberries
1/2 cup milk
1 cup flour
1 Tbsp honey
1 2/3 tsp baking powder
1/2 tsp salt
3 Tbsp shortening
3/4 cup water
---------------
Mix sugar and cornstarch in a saucepan. Stir in water, 1/3 cup honey and lemon juice.
Bring to boil, stirring constantly until mixture thickens.
Add fruit.
Pour into 9x9 baking dish.
Make biscuit topping by combining flour, 1 Tbsp. honey, baking powder, and salt in a bowl.
Cut in shortening and add milk.
Mix until dough forms a ball.
Drop by spoonfuls over fruit mixture.
Bake 25-30 minutes at 400 degrees. Serve warm.
WHOLE WHEAT BLUEBERRY PANCAKES
2 tsp Baking powder
2 cups Whole wheat flour
2 c Milk (low fat)
1 Tbsp Oil
2 Eggs
1 c Blueberries
---------------
Mix flour and baking powder in a medium mixing bowl, add milk, oil and eggs then stir in the blueberries.
Lightly oil a frying pan and fry pancakes until golden brown
Food Exchange per serving: 4 PANCAKES= 3 STARCH/BREAD EXCHANGES, 1 MILK EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm
++Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
NO BAKE BLUEBERRY CREAM CHEESE PIE
2 8oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 9 inch graham cracker pie crust
1 teaspoon lemon juice
1 can blueberry pie filling
---------------
Mix together cream cheese, sugar, vanilla, and nutmeg. Beat until smooth.
Pour into pie crust.
Combine lemon juice and pie filling.
Spoon over cream cheese filling.
Chill before serving.
2 1/2 Cups Flour
1 teaspoon salt
1` teaspoon baking soda
1 1/3 Cup Light brown sugar
2/3 Cup Vegetable Oil
1 egg
l Cup Sour Milk
1 teaspoon vanilla extract
1 1/2 Cups Fresh (or Frozen) Blueberries
1/2 Cups chopped nuts
---------------
Preheat over to 350
Grease two loaf pans well
In a large bowl, mix all ingredients except blueberries and nuts, fold this in last.
Pour batter into prepared pans.
Combine:
1 tablespoon melted butter
1/2 Cup granulated sugar
Sprinkle over breads evenly
Bake for 55-60 minutes
8 cups French bread in 1" cubes
5 eggs
1/2 cup sugar
1 tsp. nutmeg
3 cups half and half
3 cups fresh or frozen blueberries
1 cup pecans
1/4 cup butter
1/2 cup brown sugar
---------------
Put bread in large bowl. Whip eggs, sugar and nutmeg till blended.
Add milk, stir and pour over bread. Cover and place in refrigerator overnight.
In morning, mix 1 cup blueberries into bread mixture.
Pour into greased 9x13 pan, sprinkle remaining blueberries on top, then pecans.
Melt butter and brown sugar in pan until bubbly.
Pour mixture over the blueberries and pecans. Bake at 350 degrees for one hour or until firm.
1/2 cup butter, softened
1 8oz pkg cream cheese, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup frozen blueberries, unthawed, but patted dry
-------------------
Cream butter, cream cheese, and sugar until light.
Add eggs and vanilla and beat well.
Sift dry ingredients; add to creamed mixture alternately with milk.
Fold in blueberries. Spread in greased and floured 9 x 13 pan. Sprinkle on topping.
Bake at 350 for 25 to 30 minutes..
TOPPING:
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter
3 tablespoons butter
---------------
Mix brown sugar, cinnamon and flour. Cut in butter until mixture is crumbly.
(simple, delicious and works well with apples or pears too. Fills 1 jelly roll pan, 15-1/2 x 10-1/2 x 1)
(This is a recipe from Cuisinart and so the instructions are for using a food processor. I never had one and so used my Kitchen Aid)
CRUST
2-2/3 cups all purpose flour (13-1/2oz.by weight)
2 sticks sweet butter, very cold, preferably frozen
2 teaspoons salt
2 teaspoons sugar
2 egg yolks (reserve whites for filling)
ice water
3 tablespoons all purpose flour
---------------
Preheat oven to 400. Grease jelly roll pan.
Cut butter into 7 or 8 pieces.
With steel knife in place, add first four ingredients to work bowl.
Process, turning machine on and off until mixture is the consistency of coarse meal - about 5-10 seconds.
Add egg yolks to a one cup measure and bring volume to 1/2 cup with ice water. Mix lightly with fork. With machine running, pour mixture through feed tube in a steady stream.
Stop machine as soon as balls of dough start to form. This will ensure a tender flaky crust. (Dough may be used immediately or wrapped in plastic wrap and chilled)
Roll out dough and press into greased jelly roll pan. Sprinkle evenly with the remaining 3 tablespoons of flour.
----------
FILLING
2 egg whites
2 pints firm blueberries, stems removed, washed and drained on paper towels.
With steel knife in place, add egg white to work bowl. Process until whites are stiff, then fold them gently and thoroughly into drained blueberries
CRUMB TOPPING
1 cup all purpose flour (5 ozs. by weight)
1 cup sugar
1 stick sweet butter, very cold, preferably frozen
Cut butter into 8 pieces.
With steel knife in place, add all ingredients to work bowl.
Process, turning machine on and off until the consistency of crumbs - about 5-7 seconds.
TO ASSEMBLE TART
Spread filling evenly over dough.
Sprinkle crumb topping uniformly over filling.
Bake in preheated 400 degree oven for 35 minutes
Since I used a Kitchen Aid, I had the butter very cold from the fridge but not frozen. It really is a very good cake
SOURCE: KIMBERLY@CR
3 cups Muffin Mix (see below recipe)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/4 cups fresh or frozen blueberries
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
---------------
In a mixing bowl, combine first three
ingredients.
Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 425'F for 15-18 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
(Can substitute other kinds of berries for blueberries and/or add nuts.)
Yield: about 1 dozen.
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
---------------
Combine all ingredients in a large airtight container.
Store at room temperature until ready to use.
Stir well before measuring for the muffin recipe.
Yield:about 6 cups.
Makes 8 muffins
1-1/4 cups unbleached flour
1/2 cup sugar
2 teaspoons baking powder
1/4 tsp. salt
Grated zest of 1 lemon
1 cup blueberries
1 egg
2 teaspoons of sour cream
1/4 cup of milk
Shortening to grease muffin tin
--------------
Preheat your oven to 350 degrees
.
Mix flour, sugar, baking powder, salt and zest in a bowl. Add the blueberries and stir.
In another bowl whisk the egg, sour cream and milk together until just incorporated. Add the wet ingredients to the dry ingredients and stir until all is moist.
Grease 8 cups of a muffin tin with shortening and put the batter into the cups until each cup is about 2/3 full.
Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
SOURCE: Chef 2 newsletter
Serves 4
An old-fashioned dessert made up-to-date by cutting the fat.
1/2 cup sugar
1 tablespoon cornstarch
3 cups fresh or frozen blueberries, thawed, if frozen
4 teaspoons lemon juice
1 teaspoon grated fresh lemon peel
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
1/3 cup 2% lowfat milk
-------------
Preheat your oven to 375 degrees.
Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, 1 teaspoon cinnamon and salt.
Cook and stir over medium heat 4 to 6 minutes or until thickened.
Place in 4-cup baking dish.
To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt.
In a separate bowl combine the egg and milk; stir into dry ingredients just until moistened.
Spoon cobbler topping over the blueberry mixture.
Bake at 375 degrees F. 15 to 20 minutes or until golden brown.
Source: North American Blueberry Council
1 lb butter, salted
3 cups sugar
6 eggs
1 cup milk
2 tsps almond extract
1 tsp fresh lemon rind, grated
1 Tbsp baking powder
4 cups all-purpose flour
2 cups fresh or frozen blueberries
---------------
Preheat oven 350 degrees.
Cream butter and sugar with an electric mixer. Add eggs, one at a time mixing on medium speed.
Combine milk and lemon extract in a separate bowl.
Combine baking powder and three cups of flour in a separate bowl.
While running the mixer on low speed alternately add the wet and dry ingredients.
Mix until smooth and well combined. Toss the blueberries with the remaining 1 cup of flour and gently fold into the batter.
Pour into a greased and floured Bundt pan.
Bake for one hour, cool for 10 minutes, then turn out onto a platter.
This makes a delicious breakfast bread or a mid afternoon treat with tea or coffee.
1/2 cup butter
1 cup sugar
3 eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 cups flour, unsifted
1 cup sour cream
2 cups fresh or frozen blueberries
TOPPING
1 cup brown sugar
1/4 cup butter
1/4 cup flour
======================
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs, baking powder, salt and baking soda. Add flour alternating with sour cream. Fold in blueberries.
Pour into a well-buttered, 9-by-13-by-2-inch cake pan.
For the topping: Cream brown sugar and butter. Add flour to get a semi-dry, lumpy mixture.
Sprinkle on top of the batter.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
The topping should melt and partially sink into the batter.