Blueberry Recipes 2001
Blueberry Recipes 2001
Blueberry Delight Cake
(A light cake. Raspberries may be substituted for the blueberries)
2 cups flour
1½ cups sugar
2 tsp. baking powder
1 tsp. salt
½ cup margarine
2 eggs, separated
1 cup milk
1½ cups blueberries
Mix first four ingredients in a large bowl. Cut in margarine with fork or pastry blender until mixture has look of coarse bread crumbs. Remove 3/4 cup of mixture and reserve for the topping.
Beat egg whites in separate bowl until soft peaks form.
In third bowl, beat egg yolks, stir in milk. Add to dry mixture and mix. Fold in egg whites. Pour into lightly greased 9x9 baking pan. Spread blueberries evenly over the batter. Top with reserved topping. Bake at 350º for 45-50 minutes, or until toothpick inserted in center comes out clean.
Blueberry Flummery
(close as we could find to blueberry pudding)
4 cups blueberries
2 Tbl. lemon juice
¾ cup water
½ cup sugar
1/3 cup quick tapioca
½ tsp. cinnamon
Mash 1 cup of blueberries in a large sauce pan. Add remaining ingredients except cinnamon and let stand 5 minutes. Cook on medium heat stirring constantly until mixture comes to a full boil. Remove from heat and add cinnamon. Cool.
Serve with yogurt or eat plain.
Quick Blueberry Muffins
2 cups Original Bisquick
1/3 cup sugar
2/3cup milk
2 Tbl. vegetable oil
1 egg
1 cup blueberries
Stir together all ingredients, except blueberries, in a large bowl until moistened. Fold in blueberries. Fill 12 prepared muffin cups and bake 18 min. at 375º.
Blueberry Custard Pie
½ cup sugar
3 Tbl. cornstarch
1/8 tsp. cinnamon
3 cups blueberries
3 Tbl. orange juice
1¼ cups milk
3 eggs separated
½ cup sugar
2 Tbl. cornstarch
1/8 tsp. salt
½ tsp. lemon juice
½ tsp. cream of tartar
6 Tbl. sugar
1 9 - in baked pie shell
Mix first 5 ingredients in saucepan and cook until mixture is bubbly. Cover and set aside. Make custard by beating egg yolks, adding the ½ c. sugar, milk, cornstarch, salt and lemon juice and cooking over medium heat, stirring constantly until thick. Remove from heat and let cool to room temp. Pour blueberry mixture into pie shell, top with custard. Make meringue by beating egg whites, cream of tartar, and 6 Tbl. sugar until soft peaks form. Spread on pie, sealing to crust edges. Bake at 350º for 12 - 15 minutes until golden brown. Cool in draft free area.
Health note: Blueberries are a good source of pectin according to Andrew Proctor, food chemist at Ohio State University. He states "Fruits and vegetables have pectin that is shown to be able to lower cholesterol in the blood". About 30 percent of blueberry fiber is pectin. A cup of blueberries contains about 5 grams of fiber.