| Blueberry Sour Cream Streusel Muffins | ||
| 2 cups sifted all-purpose flour | 1/4 cup vegetable oil | |
| 2 teaspoons baking powder | 1-1/2 cups blueberries | |
| 1/2 teaspoon baking soda | 1/2 cup light brown sugar, firmly packed | |
| 1/2 teaspoon salt | 1/4 cup all-purpose flour | |
| 3 tablespoons sugar | 1 teaspoon ground cinnamon | |
| 1 egg, well beaten | 3 tablespoons butter or margarine | |
| 1 cup dairy sour cream | 1/3 cup milk | |
| Sift 2 cups flour with baking powder, soda, salt and sugar. Beat egg with sour cream and milk. Stir in oil. Add liquid all at once to dry ingredients. Stir only until just blended. Carefully fold in blueberries. Spoon mixture into greased muffin pans. Mix brown sugar with 1/4 cup flour and cinnamon. Cut butter in mixture until crumbly. Sprinkle crumbs over top of muffins. Bake in a 425°F. oven for 15 to 20 minutes or until topping is deep brown. Remove muffins and cool on a rack. Serve warm or cold. Yield: 10 to 12 muffins | ||
| A Great Blueberry Muffin | ||
|
|
||
| 2 cup flour | 1 cup sugar | |
| 2 teaspoons baking powder | 2 large eggs | |
| 1 pint of blueberries | 1/2 cup milk | |
| 1/2 teaspoon salt | 1 tablespoon vanilla | |
| 1/2 cup butter or margarine, softened | cinnamon sugar (optional) | |
|
|
||
| In medium bowl, combine flour, baking powder and salt. In another bowl, toss 2 tablespoons of the flour mixture with the blueberries and set aside. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Alternately add flour mixture, milk and vanilla, to egg mixture and stir just to moisten. Crush 1/2 cup blueberries and stir into batter. Fold in remaining blueberries. Spoon into 16 paper-lined muffin pan cups. Sprinkle with cinnamon sugar if desired. Bake in a 375°F. oven for 25 to 30 minutes. Any left-over muffins can be wrapped and frozen. To enjoy later, just pop in the microwave. Yield: 16 muffins | ||
| Blueberry Upside Down Cake | ||
|
|
||
| 2 pint of blueberries | 1 -1/2 cups flower | |
| 1 tablespoon lemon juice | 1 egg | |
| 1/3 cup sugar | 1-1/2 teaspoons baking powder | |
| 4 tablespoons vegetable shortening | dash of salt | |
| 1/2 cup sugar | 3/4 cup of milk | |
|
|
||
| In medium bowl, mix blueberries with lemon juice and 1/3 cup sugar. Set aside. Cream shortening with 1/2 cup sugar. Beat in egg. Sift dry ingredients together and add to egg mixture. Add milk and beat for 2 minutes until smooth. Arrange blueberries in an even layer in bottom of well-greased 8-inch square pan. Smooth cake dough over berries. Bake in preheated 350ºF. oven for 30 minutes. Remove form oven; loosen edges while still hot, and invert on platter. Serve warm with whipped cream or whipped topping. Yield: 8 servings. Can also be made with a cake mix. Follow package directions. | ||
| Blueberry Monkey Bread | ||
|
|
||
| 2/3 cup sugar | 2/3 cup brown sugar | |
| 1 tablespoon cinnamon | 1-1/4 sticks (10 tablespoons) margarine | |
| 4 pkgs. (10 oz. each) refrigerated buttermilk biscuits | 1-teaspoon vanilla | |
| 1-1/4 cups blueberries | 1 tablespoon cinnamon | |
| 1/2 cup sugar | 1 cup of blueberries | |
|
|
||
| Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350°F. oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield: 8 to 10 servings. | ||
| Blueberry Italian Cheesecake | ||
|
|
||
| 1-1/4 cups graham cracker crumbs | 1/2 teaspoon ground mace or 1/4 teaspoon ground nutmeg | |
| 3 tablespoons sugar | 1-1/4 sticks (10 tablespoons) margarine | |
| 1/3 cup butter or margarine, melted | 2 containers (15 oz. ea.) ricotta cheese (whole milk) | |
| 5 eggs | 1 pint blueberries | |
| 1 cup granulated sugar | 3 tablespoons all-purpose flour | |
|
|
||
| In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of 9-inch by 1-1/3-inch springform or false-bottom cake pan. In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour and mace, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place on cookie sheet. Bake in a preheated 350ºF. oven about 1-1/4 hours or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill 4 or more hours. When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired. Yield: 8 to 10 servings. (Best when served chilled, preferably the next day.) | ||
| Our Famous Flag Cake | ||
|
|
||
| 1 pkg. (18-1/2 oz.) yellow cake mix | 1-1/2 teaspoons vanilla extract | |
| 1-1/2 cups heavy cream | 2 pints fresh strawberries | |
| 3 tablespoons sugar | 1 pint fresh blueberries | |
|
|
||
| Prepare cake mix according to package directions; bake in 13 x 9 x 2-inch pan. Cool on rack. Up to 2 hours before serving time, place cake on serving plate. Whip cream with sugar and vanilla until peaks form; frost cake with whipped cream on sides and top. Place cake in refrigerator while cutting strawberries in quarters lengthwise. In upper left corner of cake, using a rectangular area of about 5 x 4 inches, fill area with blueberries to form the "star field." There are 13 stripes on flag cake, 7 red stripes and 6 white stripes. At top right corner of flag, form the first red stripe, using strawberry pieces, with long side placed horizontally. Place remaining 6 red stripes on cake, with the fourth red stripe ending at base of blueberry area. Refrigerate until serving time. Yield: 1 13 x 9-inch cake. | ||