Blueberries! Summer is approaching and I've collected some great Blueberry recipes.
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen

Blueberries! Summer is approaching and I've collected some great Blueberry recipes.
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Ingredients

  • 4 TBS Butter, room temperature.
  • 3/4 C Granulated Sugar
  • 2 Eggs
  • 1 C Whole Milk
  • 2 C Flour
  • 2 tsp Baking Powder
  • 2 C Fresh Blueberries
  • Spoon Batter into the Pan.
  • Bake 60 - 70 minutes, until Golden Brown.
  • 375 degree oven, preheated
  • 10 " cast iron skillet
  • 1 1/4 C all purpose flour
  • 1/2 C yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 C + 2TBS sugar, for the batter
  • 1/4 C sugar, for the topping
  • 1/2 C buttermilk
  • 2 eggs
  • 7 TBS butter, melted + 1 TBS for the skillet
  • 5.6 ounces each of blueberries and blackberries
  • 5 Eggs
  • 1 2/3 C Sugar
  • 1 1/4 C Butter, room temperature, cut into pieces.
  • 2 TBS Kirsch or any Fruit Liqueur
  • 2 1/2 C Flour
  • 1 tsp Baking Powder
  • a pinch of Salt
  • 1 1/2 C Fresh Raspberries
  • 1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
  • Powdered Sugar for presentation
  • Pour the Batter into the prepared pan
  • Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
  • Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.
  • 1 box of Duncan Hines Classic Yellow Cake Mix
  • 1 box (3.4oz.) Vanilla Instant Pudding Mix
  • 1 C Vanilla Yogurt
  • 1/2 C Vegetable Oil
  • 1/4 C Water
  • 4 Eggs
  • 1 C Fresh Blueberries, rinse and drain
  • Powdered Sugar for Dusting
  • Remove to a wire rack and cool for 20 minutes
  • Invert onto the rack
  • Cool for 30 minutes
  • Pour the bread into the loaf pan.
  • Bake for 25 - 30 minutes
  • 2 1/2 C flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C + 6 tsp sugar, divided
  • 1 C whole milk
  • 2 large eggs, beaten
  • 1/2 C butter, melted
  • 2 tsp vanilla
  • 1 C fresh strawberries, quartered
  • 1 C fresh blueberries
  • 1 C fresh blackberries
  •  
  • Here's what you'll need
  • 6 Half Pint Canning Jars with lids.
  • 1 C Graham Cracker Crumbs
  • 3 TBS Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 C (4TBS) Butter, melted
  • 1 - 8 oz. package of Cream Cheese, room temperature.
  • 1/2 C Granulated Sugar
  • 1/2 C Sour Cream
  • 2 TBS Lemon Juice
  • 2 tsp Vanilla
  • 1 tsp Lemon
  • 2 1/2 C Flour
  • 1/3 C Granulated Sugar
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 stick (8TBS) Butter, cold, cubed
  • 1 C Fresh Blueberries
  • 2 Eggs
  • 1/3 C Heavy Cream
  • 1 tsp Vanilla
  • Zest of 1 Lemon
  • Heavy Cream and additional sugar for the tops before they're baked.
  • Preheat the oven to 400 degrees.
  • You'll need a blender for this recipe.
  • 4 Large Eggs
  • 1 C Whole Milk
  • 1 C Flour
  • 1/4 C Granulates Sugar
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Salt
  • 2 TBS Butter
  • 1 C Fresh Blueberries + additional for topping.
  • Confectioner's Sugar for Dusting.
  • Bake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
  • Remove from the oven, top with additional berries and sprinkle with Confectioner's sugar to serve.
  • 3/4 C Fresh Blueberries
  • 1/4 C Olive Oil
  • 1/4 C Balsamic Oil
  • 1/4 C Brown Rice Vinegar
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste
  •  
  • Here's what you'll need
  • Preheat the oven to 350 degrees.

Instructions

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