Recipes

Banana Blueberry Muffins

Yield: 12 muffins

2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries

Topping:
1/4 c Granulated sugar
1 t 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.

Blueberry Cheesecake

1 1/4 Cups graham cracker crumbs (about 16)
1/4 Cup sugar
1/2 Cup butter -- softened
2 eggs
1/2 Cup sugar
8 Oz Cream Cheese -- softened
1 Teaspoon vanilla
Cinnamon
1/2 Cup sugar
2 Tablespoons cornstarch
15 Oz Blueberries, Drained -- reserve liquid
2 Tablespoons lemon juice
Sweetened whipped cream

Heat oven to 300F degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool. In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Easy Blueberry Pie Recipe

INGREDIENTS:
1 can (2 cups) blueberries in syrup
1 can (8 to 9 ounces) crushed pineapple in syrup
1 package (8 ounces) cream cheese, room temperature
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pastry shell, 9-inch
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup whipping cream, whipped

PREPARATION:
Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.

Blueberry Cobbler

Cook Time: 30 minutes
Ingredients:
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter

Preparation:
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter. Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned. Serves 6.

Blueberry Buckle

Yield: 6 servings

1/2 cup butter or margarine, softened
1 cup sugar, divided
1 large egg
1 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups fresh blueberries
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating mixture well. Add egg, and beat well.

Combine 1 1/4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture, mixing well after each addition. Stir in vanilla.

Pour batter into a greased 8-inch square baking dish. Top with blueberries.

Combine remaining 1/2 cup sugar, remaining 1/4 cup flour, and cinnamon. Cut in 1/4 cup butter with a pastry blender until mixture is crumbly; sprinkle crumb topping evenly over blueberries.

Bake at 375 degrees for 40-45 minutes.