Blueberry Crisp

BLUEBERRY CRISP Recipe from Ji LeHew 6-7 cups blueberries to fill 2/3 of 9×13 baking dish 1/4 cup brown sugar 1 tbsp all-purpose flour 1 tsp cinnamon Topping mixture 1 cup quick – cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup melted butter Preheat oven to 350. Put blueberries in 9×13 baking dish. Sprinkle brown sugar, flour & cinnamon over blueberries. Mix all topping ingredients and spread evenly over blueberry mixture. Bake for 50 min – 1 hour until blueberry mixture is bubbly and topping is golden...

Blueberry Pinwheel Cobbler

BLUEBERRY PINWHEEL COBBLER 2 c. sugar 2 c. plain flour 2 c. water 2 tsp. baking powder 1 tsp. vanilla 1 tsp. salt ½ tsp. lemon juice 2/3 c. Crisco ½ c. butter ½ c. milk 2 c. blueberries Combine sugar and water in sauce pan. Cook, stirring constantly, until sugar dissolves. Stir in vanilla, lemon juice & butter; set aside. Cut Crisco into flour, baking powder & salt. Add milk to make a pastry. Turn out, knead slightly and roll into 9″ x 12″ rectangle. Spread blueberries over pastry & roll up jelly roll fashion. Cut roll into 12 slices; place cut-side down into greased 13″ x 9″ dish. Pour sugar syrup over slices. Bake @ 350 degrees for 45-60 minutes till...

Blueberry Muffins Recipe

Blueberry Muffins Recipe Yield: Makes 12-16 muffins. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour. Ingredients: 3 cups of all-purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 Tbsp unsalted butter (1 1/4 stick), softened 1 cup sugar 2 large eggs 1 1/2 cup plain yogurt 1 teaspoon lemon zest 1 1/2 cups blueberries 1 Tbsp flour (if using defrosted frozen berries) Method: Preheat oven to 375°F with a rack in the lower middle. In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt. In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest. Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix! Gently fold the blueberries into the mixture. Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don’t be afraid to fill them high. Place in the oven and bake until the muffins are...

Blueberry Pie Recipe

Ingredients and Equipment (per 9 inch deep dish pie)  3 to 4 cups Blueberries – fresh or frozen (without syrup)  One 9 inch deep-dish Pie Plate – (grocery stores sell both disposable pie pans and glass pans. Get the deep type!  7 Tablespoons corn starch (for those of you in the British Isles, you know it as “corn flour”). You may also use an equivalent amount of flaked tapioca instead (the tapioca balls don’t dissolve)  3 Tablespoons water (or grape juice)  2 Tablespoons lemon juice  One 9 inch pie crust OR a graham cracker pie crust  Seasonings: 1/2 teaspoon Cinnamon 1/4 teaspoon allspice  Sweetener: o 2/3 cup granulated (ordinary table) Sugar OR o 1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor). And now, choose the topping you prefer:  Crumb topping: o 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) o 1/2 cup flour o 1/4 cup butter or margarine  Dough topping: See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie. Step 1 – Make the pie crust Never made a crust, either? Fear not, they are really simple. Click the link for instructions about making a flour pie crust. (http://www.pickyourown.org/piecrust.php ) Now is also a good time to get the oven preheating to 375 F. Step 2- Wash the blueberries Just rinse them in a colander or sieve in cold water, no soap. Pick out and remove any bits of stems, leaves...

Homemade Blueberry Jam Recipe

Ingredients Blueberries – 10 cups, or 2.25 liters, about 3.5 lbs, almost 1.75 kg) preferably fresh, but frozen (without syrup works, too) Lemon juice – either fresh squeezed or bottled. 1/4 cup. Water – 1/2 cup Sugar – See step 6.  My favorite approach is to use the no-sugar needed pectin, but still add about 4.5 cups of dry, granulated (table) sugar. It is possible to make low-sugar,  fruit juice-sweetened, or Stevia (or if you prefer, Splenda)-sweetened blueberry jam; I’ll point out the differences below. Pectin (it’s a natural product, made from apples and available at grocery stores (season – spring through late summer) and local “big box” stores. It usually goes for about $2.00 to $2.50 per box. You’ll get best results with no-sugar needed pectin, whether you choose to add sugar or not! See here for more information about how to choose the type of pectin to use. Equipment Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online – see this page) or order it as part of the kit with the jar grabber. Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online – see this page. It’s a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price: At least 1 large pot; I prefer 16 to 20 quart Teflon lined pots for easy cleanup. Large spoons and ladles 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35...

Blueberry Pound Cake Recipe

2 cups blueberries 2 1/4 cups sugar (reserve 1/4 cup) 3 cups flour (reserve 1/4 cup) 1 cup butter + 2 table spoons 4 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt Preheat oven to 325 degrees Grease pan w/2 T butter and sprinkle w/1/4 sugar. Cream 1C butter gradually adding 2C sugar. Beat well. Add eggs 1 at a time beating well. Add vanilla. Combine 2 3/4C flour, baking powder and salt add gradually while mixing. Dredge berries in 1/4C flour and fold into batter and then pour into pan. Bake @325 for 70 min. Let Cool 10 min and remove from pan. Makes 2 loaf pans or 1 bunt...