Blueberry Recipes 2007


¾ cup sifted flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons sugar

2 eggs, separated

1 ¼ cup buttermilk

2 tablespoons melted butter or oil

1 pint blueberries

Combine first 4 ingredients into bowl and mix well. In separate bowl, beat egg whites

with 1/8 teaspoon cream of tartar, gradually adding sugar until soft peaks form. In third bowl, beat egg yolks and mix in butter and buttermilk. Blend this mixture into flour mixture, then fold in beaten egg whites. To make pancakes, pour 2 tablespoons of batter onto griddle, sprinkle blueberries onto pancake. Flip and cook when bubbles form through the batter and underside is desired color.


¾ cup sugar

3 tablespoons cornstarch

⅛ teaspoon salt

¼ cup water

4 cups fresh blueberries, divided

1 graham cracker crust (9 inch)

In large saucepan, combine the first 3 ingredients. Gradually add water stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for about 2 minutes or until thickened. Remove from heat and cool. When at room temperature, stir in remaining blueberries and fill pie crust. Refrigerate about two hours. May be served with whipped topping.



1½ cups flour

2 envelopes rapid rise yeast (4 ½ tsp)

¼ cup sugar

¼ teaspoon salt

⅔ cup warm milk

¼ cup melted butter

1 egg


1 ½ cups blueberries

⅓ cup sugar

1 tablespoon corn starch

2 tablespoons cold water

½ teaspoon almond extract


1 8 oz. package cream cheese, softened

½ cup sugar

1 tablespoon cornstarch

½ teaspoon vanilla extract

1 egg

Mix batter ingredients and place in a sprayed 9x9 baking dish. Let rest. Make sauce by combining ingredients in sauce pan, stirring while bringing to boil. Boil for 2 minutes until thick. In separate bowl, beat cheesecake ingredients with electric mixture.

Top the batter with dollops of cheesecake mixture and blueberry sauce. Swirl with a knife. Bake by placing in a cool oven, set temperature to 350° F. and bake for 30 minutes, or until cheesecake is set.