Recipes from The Joy of Blueberries; Millang,Theresa. 2003.
Ingredients 3 cups all-purpose flour;
1 3/4 cups granulated sugar;
4 teaspoons baking powder;
1/2 teaspoon salt;
1/2 cup solid margarine or shortening;
1 1/3 cups whole milk;
2 large eggs;
1 teaspoon freshly grated nutmeg;
2 teaspoons freshly grated lemon rind;
2 teaspoons pure vanilla extract;
1 1/2 cups chopped walnuts;
3 cups blueberries;
Directions Preheat oven to 350.
Mix flour, granulated sugar, baking powder and salt. Cut in margarine until blended. Stir in milk. Beat mixture for 3 minutes. Beat in eggs one at a time. Add nutmeg, lemon rind, and vanilla; beat 2 minutes. Stir in nuts by hand. Fold in blueberries.
Pour batter into a greased and floured 13 x 9 pan. Bake until golden brown, about 45 minutes. Remove from oven. Cool to room temperature. Sprinkle with powdered sugar and cut into squares. Refrigerate leftovers.
Crust 1 cup all-purpose flour; 3/4 cup brown sugar, packed; 1/4 cup butter or margarine
Filling 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1 egg, beaten; 1 teaspoon pure vanilla extract; 1 cup fresh blueberries; powdered sugar
Directions Preheat oven to 350. Mix flour and brown sugar; cut in butter with a pastry blender until mixture resembles coarse meal. Press 1 1/3 cups onto bottom of an ungreased 8 inch square pan. Mix cinnamon, baking soda, and salt. Add remaining crumb mixture, sour cream, egg and vanilla; stir until well blended. Stir in blueberries. Spoon over crust; spread evenly. Bake 35 minutes. Cool in pan. Sprinkle with powdered sugar. Cut into bars. Makes 12 bars.
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Ingredients 1 dozen sugar cookies; 1 8-ounce package cream cheese, softened; 3/4 cup granulated sugar; 2 eggs; 1/2 cup dairy sour cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon freshly grated lemon rind; 3 tablespoons all-purpose flour; 1 cup flour; 1 cup blueberries; sweetened whipped cream
Directions Preheat oven to 325. Line muffin cups with foil baking liners. Place cookie into bottom of each liner, trimming to fit if needed. Beat cream cheese and sugar on medium speed until smooth. Beat in eggs just until blended. Beat in sour cream, vanilla, and lemon rind. Gradually beat in flour on low speed. By hand, stir in blueberries. Spoon mixture equally over each cookie. Bake 30-35 minutes or until set. Remove from oven; cool in pan 10 minutes. Remove from pan; cool on rack. Refrigerate immediately. When serving, top with sweetened whipped cream
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