Recipes

1. Blueberry Daiquiri

INGREDIENTS (yield one cup):

• 1,5 tablespoons lime juice

• 0,5 cup frozen or fresh blueberries

• 3 tablespoons light rum

• 1 cup crushed ice

Into an electric blender place lime juice, blueberries and rum; blend until smooth. Add ice and blend until slushy. Garnish with blueberries skewered on picks circled with a strip of lime peel, if desired.

2. Blueberry Smoothie

INGREDIENTS (yield 8 portions):

• 8 cups fresh or frozen blueberries

• 4 cups pineapple, orange, and strawberry juice blend or pineapple-orange juice

• 4 cups low-fat vanilla yogurt

• 8 teaspoons sugar

For each serving: In the container of an electric blender combine 1 cup blueberries, 0,5 cup juice, 0,5 cup yogurt and 1 teaspoon sugar. Blend until smooth, about 1 minute. Serve immediately in a tall glass garnished, if desired, with blueberries skewers spiraled with a strip of orange peel.

3. Blueberry-Pineapple Smoothie

INGREDIENTS (yield 4 cups, 2 to 4 portions):

• 1 cup fresh or frozen blueberries

• 1 cup plain yogurt

• 1 cup pineapple juice

• 2 tablespoons juice

• 2 cups crushed ice
   

In a blender container, combine blueberries, yogurt, pineapple juice, honey and 2 cups of ice. Process until smooth.

4. Blueberry-Coconut Tartlets

INGREDIENS (yield 6 portions):

• 1 cup flour

• 1 and 0,33 cups toasted shredded coconut, divided

• 0,25 teaspoon baking powder

• 0,5 cup unsalted butter

• 1 can condensed milk

• 2 eggs, lightly beaten

• 2 cups fresh blueberries

To prepare the crust: In a bowl, combine flour, 0,33 cup of the coconut and the baking powder; stir until blended. Using a pastry blender cut butter until coarse crumbs form. Mix in 2 tablespoons water, knead mixture to form a dough. Wrap in plastic; chill at least 30 minutes.

Preheat oven to 400 F. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle. Place pastry in a six 3-inch tartlet pans. Prick bottom crust; bake 10 minutes. Cool on a wire rack.

In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut. Stir in blueberries. Spoon about 0,33 cup mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

5. Blueberry Granite

INGREDIENTS (yield 5 small portions):

• 4 cups fresh blueberries

• 1 teaspoon lemon zest

• 2 teaspoons fresh lemon juice

• 1 cup sugar

In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into puree; chill. In a saucepan, combine sugar and 1 cup water, over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl, chill. Stir sugar syrup into blueberry puree. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45-60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1,5 hours, stirring several times.

6. Double Blueberry Shortcakes

INGREDIENTS (yield 6 portions):

• 0,33 plus 1 tablespoon sugar, divided

• 4 teaspoons cornstarch

• 1 teaspoon vanilla extract

• pinch salt

• pinch ground cinnamon

• 2,5 cups fresh or frozen blueberries, slightly thawed if frozen

• 6 blueberry biscuits

• 0,5 cup heavy cream

• 2 cups flour

For blueberry Sauce: In a medium saucepan combine 0,5 cup water, 0,33 cup of the sugar, the cornstarch, 0,5 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour. Meanwhile, make Blueberry biscuits.

Blueberry biscuits: Preheat oven to 450 F. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt. Using a pastry blender or 2 knives cut 0,33 cup butter into flour mixture until butter resembles small peas. Stir in 0,75 cup milk just until blended. Add 0,5 cup fresh or frozen “hard“ blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 0,5-inch thickness. Using a 2,5-inch round biscuits cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on a greased cooking sheet about 1 inch apart; bake until golden 12 to 15 minutes. Transfer biscuits to wire rack to cool.

To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 0,5 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On a 6 serving plates place the bottom halves of biscuits; top each with a rounded 0,33 cup blueberry sauce and 2,5 tablespoons whipped cream covered with muffin tops.

7. Blueberry Almond Crepes

INGREDIENTS (yield 18 crepes):

• 1 container cottage cheese

• 2 egg yolks

• 3 tablespoons plus 0,5 cup

• 1 tablespoon grated orange peel

• 0,5 cup chopped blanched almonds

• 2 tablespoons cornstarch

• 0,66 cup orange juice

• 4 cups fresh or frozen blueberries

• 18 crepes (recipe follows)

• 0,5 cup toasted sliced natural almonds

To prepare filling: In a blander container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel. Whirl until well combined. Add chopped almonds; whirl until smooth; set aside.

To prepare blueberry sauce: In a saucepan combine the remaining 0,5 cup sugar and the cornstarch. Stir in orange juice and blueberry. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.

To prepare crepes: In a blender container, place 4 eggs, 1 cup each flour rand milk, 1 tablespoon Light Brown sugar and 0,25 teaspoon almond extract. Whirl until smooth. Spray crepe pan with non-stick cooking spray; heat over medium heat until hot. Add about 3 tablespoons batter to pan tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter.

At serving time: Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve. Preheat oven to 300 F. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.

8. Blueberry and Gorgonzola Salad with Mixed Greens

INGREDIENTS (yield 4 portions):

• 0,25 cup sunflower oil

• 3 tablespoons sour cream

• 2 tablespoons honey

• 1 tablespoon white vinegar

• 1 tablespoon poppy seeds

• 1 teaspoon lemon juice

• 0,5 teaspoon salt

• pinch ground black pepper

• 8 cups mixed salad greens such as Bibb lettuce, tatsoi & Belgian endive

• 1 cup fresh blueberries

• 0,5 cup gorgonzola cheese, crumbled

To prepare poppy seeds dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended

To plate each serving: In a bowl, combine 2 cups salad greens with about 2,5 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 0,25 cup blueberries and 2 tablespoons Gorgonzola cheese. Garnish plates with additional endive leaves, if desired.

9. Spiced Blueberry Sauce

INGREDIENTS (yield 4 portions):

• 2 cups fresh blueberries, divided

• 3 tablespoons sugar

• 1,5 teaspoons cornstarch

• 1 teaspoon ground cinnamon

• 0,25 to 0,5 teaspoon ground black pepper

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 0,33 cup water. Over medium heat bring to a boil; boil for 1 minute; remove from heat. Stir in remaining blueberries; cool.

10. Blueberry Ginger Sauce

INGREDIENTS (yield 1,5 cups):

• 2,25 fresh or frozen blueberries

• 0,25 cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon finely chopped crystallized ginger or 0,5 teaspoon dried ginger

• 0,33 cup water

In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil. Cook and stir until sauce thickens, about 1 minute.

11. Blueberries N’Jam Topping

INGREDIENTS (yield 1 cup):

• 0,25 cup raspberry, strawberry or apricot jam or preserves

• 2 tablespoons fruit flavored liqueur (optional)

• 1 cup fresh or frozen blueberries

In the small saucepan over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries, return to boil. Remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit etc.

12. Blueberry Honey Sauce

INGREDIENTS (yield 1 cup):

• 0,5 cup honey

• 0,25 teaspoon ground ginger

• 1 cup fresh blueberries

• 2 tablespoons fresh lemon juice

In a small saucepan, combine honey and ginger; bring to boil. Stir in blueberries; return to a boil. Remove from heat, stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over cakes or spoon over cut up fruits.

13. Blueberry Orange Sauce

INGREDIENTS (yield 2 cups):

• 3 tablespoons sugar

• 1 tablespoon cornstarch

• pinch salt, optional

• 0,25 cup orange juice

• 1 cup fresh or frozen blueberries

• 1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 0,25 cup water to boil. Add blueberries and orange sections. Return to a boil, cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

14. Blueberry-Pineapple Topping

INGREDIENTS (yield 1,5 cups):

• 1 can (8 ounces) crushed pineapple, drained

• 0,25 cup pineapple preserves

• 1 cup fresh or frozen blueberries

In a small saucepan over medium heat bring pineapple and preserves to a boil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.

15. Creamy Blueberry Dip

INGREDIENTS (yield 2 cups):

• 2 cups fresh or thawed, frozen blueberries

• 1 tablespoon apricot preserves

• 0,33 cup light cream cheese

In a container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth. Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired.

16. Gingered Blueberry-Melon Toss

INGREDIENTS (yield 3 cups):

• 0,5 tablespoon honey

• 1 tablespoon fresh lime juice

• 0,5 teaspoon grated lime peel

• pinch ground ginger

• 2 cups fresh or frozen blueberries

• 1 cup diced cantaloupe

In a large bowl combine honey, lime juice, lime peel and ginger until well blended. Add blueberries and cantaloupe. Toss to coat. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.

17. Blueberry Breakfast Bars

INGREDIENTS (yield about 117 bars):

• 8 tablespoons all purpose flour

• 1 tablespoon baking powder

• 1,5 teaspoons salt

• 16 tablespoons stick margarine or butter, softened

• 8 tablespoons granulated sugar

• 4 eggs

• 2 teaspoons pure vanilla extract

• 16 tablespoons low fat milk

• 20 tablespoons quick cooking oats

• 8 tablespoons frozen unsweetened blueberries

• 24 tablespoons corn/rice cereal squares, coarsely crushed

Have all ingredients at room temperature. In a bowl combine flour, baking powder and salt. Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy. Add eggs and vanilla; beat until smooth. Add milk, flour, and oats; beat until blended, scraping down sides of the bowl as necessary. Stir in blueberries (batter will be stiff). Spread evenly in a greased 18x26 inch pan. Sprinkle cereal over top. Bake at 350 F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2 inch squares or 1-1,5x3 inch bars.

18. Blueberry Muffins I

INGREDIENTS (12 muffins):

• 1 cup fresh or frozen blueberries

• 1,75 cups plus 1 tablespoon flour, divided

• 0,5 cup sugar

• 1 teaspoon baking powder

• 0,5 teaspoon baking soda

• 0,75 teaspoon salt

• 1 egg

• 1 cup sour cream

• 0,33 cup milk

Preheat oven to 400 F. Grease twelve 2,5 inch muffin cups. Toss blueberries with 1 tablespoon of the flour. Combine the remaining 1,75 cup flour, sugar, baking powder, baking soda and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffins cups 0,66 full with batter. Bake about 20 minutes until golden.

19. Blueberry Muffins II

INGREDIENTS (12 muffins):

• 1,75 cups flour, all purpose

• 0,5 teaspoon salt

• 2 teaspoons baking powder

• 0,33 cup granulated sugar

• 1 egg

• 1 cup milk

• 0,25 cup (0,5 block) salted butter, melted

• 1 cup fresh or frozen blueberries

Sift flour, salt, baking powder, and sugar together into bowl. You want to make sure that the dry ingredients are blended together and without lumps. In separate bowl mix together egg, milk and butter until frothy. All at once combine dry ingredients with wet. Carefully fold in blueberries. Do not over mix. There should be some small lumps in the batter. Spoon evenly into greased muffin pan (12 cups). Bake at 375 F about 35-40 minutes until tops are golden brown.

20. Double Crust Blueberry Pie

INGREDIENTS (for two pie shells):

• 2 cups flour, all purpose

• 1 teaspoon salt

• 0.75 cup butter, cut into pieces

• 2 teaspoons vinegar

• 4 tablespoons cold water

For Pie Crust: In food processor, with plastic mixing blade, quickly blitz flour and salt to combine. Add butter pieces and blitz. Combine vinegar and cold water in cup. While food processor in running drizzle in water–vinegar until dough forms a ball. You may need to stop the action and stir dough lightly. You want a ball to form. Remove from processor. Divide into two pieces (for top and bottom crust). Flatten into round disk shapes about 4-inches in diameter. Wrap each in plastic wrap and place in refrigerator for an hour to rest. Once rested (dough should be firm yet pliable), remove from refrigerator. Roll out one of the pieces and carefully fit it into a 9-inch pie pan. Roll out second piece for the top.

INGREDIENTS (blueberry pie filling):

• 0,5 cup sugar

• 0,25 cup cornstarch

• 4 cups blueberries, fresh

• 0,25 teaspoon salt

• 1 tablespoon lime juice, fresh

• 1 tablespoon butter

Blueberry pie make up: Combine sugar, cornstarch and salt in bowl. Add blueberries. Pour filling into unbaked pie shell. Sprinkle with a squeeze of lime juice and dot with butter. Fill the pie with the blueberry filling. Add top crust. Crimp edges. Cut slits in the top of the pie crust to allow steam to escape during the cooking process. If desired, brush with egg and sprinkle with sugar. Bake in preheated 425 F oven for 10 minutes. Reduce heat to 350 F and bake 45 to 55 minutes longer, until pastry is golden brown.

21. Blueberry Pancakes

INGREDIENTS (makes about 24 pancakes):

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 0,25 cup sugar

• 2 eggs

• 2 cups milk

• 0,33 cup butter, melted

• 1 cup blueberries, fresh or frozen

Sift flour, baking powder, salt, and sugar into a separate bowl. In mixing bowl beat together eggs, milk and melted butter. Add dry ingredients all at once to the wet and beat to smooth batter. Carefully fold in blueberries. Heat pancake griddle until it is moderately hot (300-325 F). Grease griddle with cooking oil (vegetable oil). Pour about 0,25 cup batter for each pancake onto the heated griddle. Leave sufficient space for the batter to spread. Bake until top of the pancakes is full of bubbles and the color of underside is golden. Turn pancakes over with a spatula and continue cooking until the bottom is golden brown. Serve with butter and syrup.