Blueberry Upside-Down Cake

1/2 cup butter
1 cup brown sugar, loosely packed
2 cups fresh or frozen blueberries
2 teaspoons grated lemon peel
1 (18.25 ounce) box white cake mix

Melt butter in a 9 x 13-inch glass baking pan as you preheat oven to
375 degrees F. Sprinkle brown sugar over butter.

Mix berries and lemon peel, then place over sugar in the pan.

Prepare cake mix according to directions on package. Spread over
berries. Bake for 30 to 35 minutes. Let stand 10 minutes before turning
out onto serving platter, or serve from cake pan.

Serves 12 to 16.

Blueberry Cheesecake Stuffed French Toast

Blueberry Cheesecake Stuffed French Toast and Fastest Cheesecake


Loaf of Sourdough bread (uncut) or any bread of choice
1 pint of fresh blueberries
2 pieces of Cheesecake
4 eggs
1 cup of milk
1/4 cup of sugar
dash vanilla
2 dashes of cinnamon


Crack eggs and beat them with 1 cup of milk
Dip the bread into the egg
Cook the toast in a pan
Add the cheesecake and blueberries
Top it off with the vanilla and cinnamon for more flavor


Fastest Cheesecake
You can use the chocolate flavored sweetened condensed milk or the plain type if you'd like. This cheesecake can be topped with any flavor of canned pie filling for a finishing touch.


8 oz. pkg. cream cheese, softened
14 oz. can chocolate flavored sweetened condensed milk (NOT evaporated)
1 9" graham cracker crust


In medium bowl beat cream cheese until smooth and fluffy. Add chocolate flavored sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill.

If you want to cheat (i.e. make it a four ingredient recipe!), you can top this with cherry or blueberry canned fruit pie filling. 8 servings

Blueberry Custard

6 tablespoons blueberry preserves
36 fresh blueberries or frozen unsweetened, thawed
1/2 cup sugar
2 eggs
2 egg yolks
2 teaspoons vanilla extract
Pinch of salt
2 cups half and half


Preheat oven to 350°. Place 1 tablespoon preserves, then 6 berries in each of six 3/4 cup custard cups or ramekins. Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half-and-half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half-and-half into egg mixture. Evenly divide custard mixture among cups with berries. Set cups into 13x9x2" baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups. Place pan with custards in oven; bake until custards are just set in center, about 35 minutes. Remove custards from water and cool 10 minutes. Refrigerate at least 2 hours. (Can be ahead. Cover and keep refrigerated.) Makes 6 servings.

Divine Lemon Mousse Napoleons

Serves 8

16 Fajita Size Flour Tortillas
1 cup plus 2 Tbsp. Sugar
3/4 cup fresh Lemon Juice
6 large Egg Yolks
2 large Eggs
1 1/2 Tbsp. grated Lemon Peel
1 1/2 cups Whipped Cream
1 stick Unsalted Butter, melted
1/2 cup Sugar
1 Tbsp. plus 2 tsp. grated Lemon Peel
1 Tbsp. plus 2 tsp. Crystallized Ginger, minced (0.6 oz.)
2 cups slivered Almonds, toasted and finely chopped
1 basket fresh Blueberries
1 basket fresh Raspberries
1 basket fresh Blackberries
Fresh Mint


1. Preheat oven to 350 degrees F. Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Do not allow bowl to touch water. Whisk until mixture thickens and registers 160 degrees F. about 18-20 minutes. Transfer to a large bowl and chill until cool, stirring occasionally.

2. Cut off the round edges of the tortillas making rectangle shapes. The rectangles should measure 5-1/2" in length by 3". Generously butter both sides of the rectangles and place on a baking sheet. Mix the sugar, lemon peel, ginger and toasted almonds in a bowl. Evenly sprinkle 1 heaping tablespoon sugar mixture on the buttered tortillas. Bake until golden brown, about 15 minutes. Remove from oven and allow to cool on a rack.

3. Beat 1-1/2 cups whipping cream and 2 Tbs. sugar in a mixer until medium firm peaks form. Fold into the lemon curd. Place 1/3 cup mousse on the tortilla napoleon. Top with berries and another napoleon. Top with another 1/3 cup mousse and berries. Repeat with remaining napoleons. Garnish with mint and serve.

BLUEBERRY PUDDING FRESH FROM THE OVEN

½ cup + 1 tbsp. margarine
½ cup brown sugar
2 cups blueberries
½ cup sugar
1 egg, lightly beaten
½ cup milk
1 cup flour
1 tsp. baking powder

Preheat oven to 350°. Combine brown sugar with 1 tbsp. of the margarine. Cook over medium heat until sugar melts. Stir in blueberries. Pour into a greased 8" x 8" pan. Beat together remaining margarine with white sugar. Beat in egg and milk. Sift flour and baking powder together. Combine creamed mixture with dry mixture. Pour over berries. Bake 30 minutes. Serve with whipped cream.

Fresh Fruit Compote

12 to 14 servings


1 c fresh blueberries
1 c fresh strawberries,Halved
1 c sliced fresh peaches,peeled
1 c fresh blackberries or raspberries
1 c watermelon balls
1 c cantaloupe balls
1 c Thompson seedless grapes
1/2 c sparkling wine (or sweet)wine,chilled
2 T thawed orange juice,Frozen concentrate,undiluted

Mix together all of the fruit in a large glass or ceramic bowl and
gently toss to mix. Add the orange juice and wine and gently toss
again. Chill with a cover on it for at least 20 minutes. Toss again gently
before serving.
Yields: 7 cups

Blueberry Crumb Cake

Cake:
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3/4 cup granulated sugar
1 large egg, beaten
1/2 cup milk
2 cups fresh or frozen blueberries
 
Crumb Topping:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons butter


Preheat oven to 350*C (175*C). Grease and flour a 9-inch square baking pan; set aside.
In a medium bowl, whisk together 2 cups flour, baking powder and salt. Set aside.
In a large mixing bowl, cream butter and gradually beat in sugar. Add egg and milk and beat until smooth. Stir in flour mixture. Toss blueberries lightly with 1 tablespoon flour. Gently fold into batter. Spread into prepared baking pan.
For topping, combine sugar, flour and cinnamon. Using a pastry blender (or fingertips) cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over cake batter.
Bake for 40 to 45 minutes or until wooden pick inserted in center of cake comes out clean.
Makes 9 servings.

Blueberry Muffin Bread (ABM)

Bread



3/4 cup milk
1 egg
3 tablespoons water
2 tablespoons butter or margarine, cubed
3 cups bread flour
3 tablespoons granulated sugar
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon bread machine yeast
1/3 cup dried blueberries



Glaze



1/2 cup powdered sugar
1 to 2 teaspoons milk



Add the Bread ingredients to a 1 1/2 to 2 pound bread machine according to bread machine directions. Bake on the basic white bread setting.



For the glaze: in a small bowl mix powdered sugar and 1 to 2 teaspoons milk to make glaze in a drizzling consistency. Drizzle over cooled loaf of bread.


My Comments:
Bread machines are great to use when you do not want to use your oven and there is nothing like the wonderful taste-bud teasing aroma of fresh baked goodies!

Wild Blueberry Buttermilk Pancakes

1 egg
1 cup buttermilk
1 Tbsp. vegetable oil
1 Tbsp. honey
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup wild blueberries or frozen blueberries work just as well





In a medium bowl, blend the egg, buttermilk, oil and honey.



In a separate large bowl combine the dry ingredients with the blueberries.



Add egg mixture mix until a batter is formed.



Drop 1/3 cup of batter onto a griddle or greased skillet.



Wait until the pancake is slightly golden before turning over to cook over side.





My Comments:
Many like the taste of maple syrup on their pancakes - but what about a nice blueberry sauce?? Look for my recipe for Warm Blueberry Sauce - it's great on pancakes, waffles or desserts!

Blueberry Yogurt Muffins

Makes 12 Servings

2 c oat bran hot cereal,uncooked
1/4 c brown sugar,firmly packed
2 t baking powder
8 oz plain low-fat yogurt
2 ea egg whites,slightly beaten or one large egg
1/4 c skim milk - I use whole
1/4 c honey
2 T lemon peel,grated
1/2 c fresh (or blueberries) or frozen

Preheat oven to 425. Line 12 medium muffin cups with paper baking
cups. Combine oat bran, brown sugar, and baking powder. Mix together
yogurt, egg whites, skim milk, honey, oil, and lemon peel. Add to dry
ingredients and mix just until moistened. Fold in blueberries. Fill
muffin cups almost full. Bake in preheated oven 18 to 20 minutes or
until golden brown.

Blueberry Breakfast Bars

1/2 cup honey
1/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 1/2 teaspoons ground cinnamon
1 1/2 cups quick-cooking oats
2 cups fresh blueberries


Preheat oven to 350F. Lightly grease a 9X9-inch square baking pan.

In a medium-size saucepan, combine honey, brown sugar, oil, and cinnamon, and bring to a boil. Continue boiling for 2 minutes; do not stir.

In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread onto the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 by 3 inch bars

Makes 18 bars

A Pot Pie of Blueberries??

Filling:

1 1-pound bag frozen blueberries
3 tablespoons grape jelly
1 tablespoon flour
1 tablespoon sugar
2 tablespoons butter, cut into small cubes (cold)

Topping:

3 tablespoons butter
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
3/4 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups chopped pecans (walnuts can be substituted)
1 tablespoon sugar



Adjust oven rack to lowest position and preheat oven to 325* F. Butter an 8-inch round or square baking pan; set aside.

In a large bowl, combine blueberries, jelly, flour and sugar; dot with butter.

In a large bowl, combine butter, 1/3 cup sugar, egg, vanilla and sour cream. Add flour, baking powder, soda, salt and pecans. Drop batter over blueberries and sprinkle with 1 tablespoon sugar.

Bake in preheated oven for 45-55 minutes.

Blueberry Squares

These can also be made using canned strawberries, cherries, etc.


Preheat oven to 350* F.

In bowl, combine 1 package of angel food cake mix (about 14.5 oz.) and 1 can (20 - 22 oz.) blueberry pie filling; mix well.

Pour batter into ungreased 13 X 9 X 2-inch pan for about 30 minutes or until done.

Cool, cut into squares to serve.

If desired, top with blueberry sauce.

Blueberry Cobbler

1 cup flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 egg
1/2 cup butter (1 stick)
16 oz. blueberries


Preheat oven to 350* F.

Melt butter in a 13 X 9-inch baking dish.

Combine flour, sugar, baking powder, milk, vanilla, and egg in a large mixing bowl; add to baking dish with melted butter.

Add blueberries. Don't mix them in; just evenly distribute over mixture.

Bake in preheated oven for 30 to 40 minutes.

Blueberry Clafoutti

4 cups blueberries
2 teaspoons Vanilla
1 cup milk
1 1/4 cup flour
1/3 cup sugar
Dash salt
2 large eggs


Preheat oven to 375* F.

Grease and flour a suitable baking dish; Add berries.

In bowl, combine milk, sugar, eggs, salt and vanilla. Add flour and beat with electric mixer until smooth; pour over berries. Bake in preheated oven for 45 minutes or until golden and puffy.

Banana Blueberry Muffins

Yield: 12 muffins

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe bananas, quartered
2 large eggs
2/3 cup brown sugar, firmly packed
6 tablespoons butter, melted
1 teaspoon vanilla
1 cup fresh blueberries

Topping:
1/4 cup granulated sugar
1 teaspoon grated lemon rind


Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.

Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.

Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.

Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.

Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack