recipes using blueberries

MJ said:

Does anyone have any good recipe using blueberries? I have a couple of pints
in my fridge that i need to use up soon.
Thanks

Blueberry pie
Blueberry muffins
Blueberry jam
They are great on cereal, or in a bowl with a bit of milk.

Dave Smith said:

MJ said:

Does anyone have any good recipe using blueberries? I have a couple of pints
in my fridge that i need to use up soon.
Thanks

Blueberry pie
Blueberry muffins
Blueberry jam
They are great on cereal, or in a bowl with a bit of milk.

Our Oregon blueberries aren't ripe yet, but when they are, I'm making
blueberry scones - YUM!

NT

MJ said:

Does anyone have any good recipe using blueberries? I have a couple of pints
in my fridge that i need to use up soon.
Thanks
MJ

My fave (besides pie, that is) is to throw them into sweet cornbread.
Yum!

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MJ said:

Does anyone have any good recipe using blueberries? I have a couple of

pints

Quoted message said:

Quoted message said:

in my fridge that i need to use up soon.
Thanks
MJ

My fave (besides pie, that is) is to throw them into sweet cornbread.
Yum!

-L.

Hey, that's a great idea! Thanks! I'm going to have to pick up some
blueberries now. :~)

kili

Blueberry Buckle

Dough:

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. unsalted butter (half a stick)
1 large egg
1/2 c. milk
grated rind from one lemon
2 c. fresh blueberries

Topping:

1/4 c. unsalted butter
1/2 c. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
Mix all the above until crumbly

In a small bowl, combine the flour, baking powder and salt for the
dough. In a large bowl, cream the butter and sugar, add the egg and
the lemon rind. Add the flour mixture and the milk alternately. The
batter will be very stiff and you may have to add a little more milk.
Stir in the blueberries.

Spread the batter into the prepared, buttered pan, either one 13" x 9"
or two 8" x 8", sprinkle with the topping and bake in pre-heated 375
degree oven on the middle rack for about 30 to 35 minutes. Test for
doneness by inserting wooden toothpick in the middle. When done,
toothpick will come out dry.

Freezes well.

"MJ" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any good recipe using blueberries? I have a couple of
pints
in my fridge that i need to use up soon.
Thanks
MJ

My son loves them in smoothies.

Oh, and he eats them by the pint watching tv ;-)

Elisa

Quoted message said:

In article <[email hidden]>, "MJ"

Quoted message said:

Does anyone have any good recipe using blueberries? I have a couple
of pints in my fridge that i need to use up soon. Thanks
MJ

I'd throw them in the freezer until I didn't have to think so hard. No
muss, no fuss. Freeze loose and bag when frozen. Blueberries and
walnuts are great sprinkled on poured pancake batter.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

This recipe looks complicated because it is in 3 parts, but it really
isn't that hard.

I. 3/4 cup whipping cream. Whip. Add 2 Tablespoons sugar (or more or
less to taste). Add a drop of vanilla.

II. Creme Anglaise.

Beat 5 egg yolks and 6 Tablespoons sugar in the top of a double boiler.
Add 2 cups of half and half slowly whipping all the while. Save
whipping time by having the half and half heated already. As the
mixture heats, it will thicken. When it coats the back of a spoon, it
is perfect. Add 1/2 teaspoon vanilla.

III. Puree 1 quart of blueberries. Press through a sieve to remove the
grainy texture of the skins, but you should have only a little in the
way of skins left. The idea is to produce silky smooth thick blueberry
puree, not liquid blueberry juice. Sweeten with sugar if you think it
needs it.

Now you combine. Keep half the creme anglaise separate. Keep half the
blueberry puree separate. Keep half the whipped cream separate. (You
needn't measure these "halves."😉 Combine half the creme anglaise with
half the blueberry puree and mix well. Lightly fold the combined creme
anglaise and blueberry puree with half the whipped cream. You should
now have a bowl of whipped cream, a bowl of creme anglaise, a bowl of
blueberry puree and a bowl of mixture. Spoon some from each bowl into
dessert glasses such that you get ribbons of blueberry intermixed with
cream plus some intense creme anglaise and some blueberry mixture. Each
spoonful of the dessert should be a little different in taste and texture.

This works with other berries.

L said:

In article <[email hidden]>, "MJ"

Quoted message said:

Does anyone have any good recipe using blueberries? I have a couple
of pints in my fridge that i need to use up soon. Thanks
MJ

Perhaps there will be something here you will like; my favorite is LOTS OF
BLUEBERRIES COFFEE CAKE.

Oh my God, that looks delicious! Thanks!

-L.
(not L.)