Blueberry Recipes 2003

Blueberry Recipes 2003

Dick Richter's Famous Fruit Coffee Cake

¾ cup sugar

¼ cup soft butter

1 egg

¼ cup milk

½ cup sour cream

1½ cup flour

2 tsp. baking powder

½ tsp. salt

1 pint blueberries

Mix first three ingredients in large bowl. Add milk and sour cream, mixing well. In a another bowl, blend flour, baking powder, and salt. Add to first bowl and blend. Spread half the mixture in a greased and floured 8x12x2 pan. Evenly sprinkle on blueberries. Top with remaining batter.


½ cup sugar

1/3 cup flour

½ tsp. cinnamon

¼ cup soft butter

1½ tsp. orange zest

Mix topping ingredients in bowl. Sprinkle topping onto cake. Bake at 375 degrees for 30 minutes.

Maggie Pew's Blueberry - Wild Rice Muffins

1 cup fully cooked wild rice

2 eggs, lightly beaten

1/3 cup oil

1/3 cup honey or brown sugar

¾ cup buttermilk

¼ cup sour cream

2½ cup flour

4 tsp. baking powder

½ tsp. salt

1 cup blueberries

In medium bowl, mix rice, eggs, oil, honey (or brown sugar), buttermilk, and sour cream. In large bowl, mix flour, baking powder, and salt. Stir in blueberries. Add ingredients from medium bowl into large bowl, stirring until just blended. Spoon into prepared muffin tins. Bake at 425 degrees for 15 to 18 minutes. Makes 18 muffins.

Mary Majerus' Blueberry Kuchen

1 cup flour

2 Tbl. sugar

1/8 tsp. salt

½ cup soft butter

1 Tbl. white vinegar

5 cups blueberries

2/3 cup sugar

2 Tbl. flour

½ tsp. cinnamon

In medium bowl, combine first 3 ingredients. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar. Stir until dough forms. With floured fingers, press onto bottom of 9 inch loose bottomed, or spring form, cake pan. Add 3 cups blueberries. In small bowl, combine cup sugar, 2 Tbl. flour, and cinnamon. Sprinkle over blueberries. Bake on lowest rack of oven 50 - 60 min. at 400 Degrees. Remove from oven and sprinkle with remaining blueberries.

How to Freeze

De-stem berries and rinse in cold water. Pat dry with a paper towel. Freeze on a cookie sheet in a single layer. After frozen, place in an airtight plastic freezer bag. Berries will be loose so you may enjoy them later as a snack, on your morning cereal, or in your favorite muffin or pancake recipe.