Christina's Blueberry Cobbler |
Fresh Blueberry Pie |
Shirley's Berry Cream Muffins
My Mother's Blueberry Pie |
Blueberry Citrus Bars
Christina's Blueberry Cobbler|
|4 c fresh blueberries ||1 and 1/2 c all-purpose flour|
|2/3 c plus 3 tbsp sugar ||1 tbsp baking powder|
|1 tsp grated lemon zest ||1/2 tsp salt|
|1 tbsp fresh lemon juice ||1/3 c shortening|
|1/4 tsp almond extract ||1 egg, lightly beaten|
|1 cup heavy cream, chilled ||1/3 c milk|
Serves 4 to 6.
- Preheat oven to 400 F. Butter a 2 qt baking dish.
- Place blueberries in baking dish. Sprinkle with 2/3 c sugar, the lemon
zest and juice and almond extract.
- Bake for 20 minutes (or until berries are soupy. When I double the
recipe and use cold berries, it takes more like 40 mins)
- While berries are baking, prepare topping as follows:
sift flour, 1 tbsp of the remaining sugar, the baking powder and salt
together into a bowl. Cut in the shortening until mixture resembles
cornmeal. Combine beaten egg and milk and mix into dry ingredients until
- Remove berries from oven and quickly drop dough by large spoonfuls over
top. Sprinkle with remaining 2 tbsp sugar. Return to the oven and bake
for 15 to 20 minutes, until top is firm and golden brown.
- Serve cobbler warm with fresh cream.
Fresh Blueberry Pie|
|1 baked 9 inch pie shell|
|8 oz cream cheese|
|3 T sugar|
|2 cups cool whip|
|1 tsp vanilla|
|2 cups fresh blueberries|
- Beat cream cheese, sugar and vanilla until light. Fold in cool whip.
- Spoon mixture into baked pie shell. Chill 1-2 hours.
- Top with fresh blueberries before serving.
Shirley's Berry Cream Muffins|
Makes 24 muffins
|4 c flour ||4 eggs, lightly beaten|
|2 c sugar ||2 cups sour cream*|
|2 tsp baking powder ||1 c vegetable oil|
|1 tsp soda ||1 tsp vanilla|
|pinch of salt|
|3 c fresh or frozen blueberries|
* Note: plain yogurt can be substituted for sour cream
- Combine flour, sugar, baking powder and salt in a large bowl. Add berries
and toss gently.
- Combine eggs, sour cream, oil and vanilla in another bowl. Mix well. Stir into dry ingredients just until moistened. Fill muffin pans 2/3 full.
- Bake at 400 degrees for 20-25 minutes or until muffins test done.
My Mother's Blueberry Pie|
|4 cups of blueberries|
|2/3 c sugar|
|3 tablespoons of minute tapioca*|
|~1 tablespoon lemon juice|
|~1 tablespoon butter|
|crust for 2 layer 9 inch pie|
* I usually heap the spoon a little. Note: you can get very reasonably priced tapioca at "Back to Basics" in Dryden
- Preheat oven to 400 degrees.
- Line 9 inch pie pan with prepared pie crust**.
- Sprinkle 1 tablespoon of tapioca on crust.
- Add blueberries (frozen are ok).
- Add sugar and remaining tapioca.
- Sprinkle with fresh lemon juice and top with several dots of butter.
- Top with crust. Seal crust and cut vent holes. Baste top of
crust with some milk and sprinkle with sugar.
- Bake at 400 degrees for 50-60 minutes, until crust is golden brown and
berries are bubbly. Put strips of aluminum foil around edge of crust after
about 20 minutes.
** If I'm in a hurry I use Pillsbury's refrigerated crust. Otherwise I follow the recipe on the Crisco can.
Blueberry Citrus Bars|
|1 cup (2 sticks) butter, softened|
|3/4 c sifted powdered sugar|
|2-1/4 c unsifted flour|
|1/2 cup finely chopped pecans|
|1-1/2 c granulated sugar|
|1 c ReaLemon Lemon Juice|
|1 tsp baking powder|
|2 c blueberries|
Makes 24 to 36 bars.
- Preheat oven to 350.
- Beat butter in medium-sized bowl with mixer until fluffy. Add powdered sugar; beat until combined. Beat in 2 cups of the flour. Stir in 1/4 cup of the pecans. Press on bottom of greased 13x9 inch baking pan (mixture will be crumbly). Bake 20 minutes or until golden.
- Meanwhile, for filling, combine eggs, granulated sugar, ReaLemon, baking powder and remaining 1/4 c flour in large bowl. Beat with mixer on medium speed for 2 minutes.
- Sprinkle berries over the crust. Top with filling and remaining 1/4 cup pecans. Bake 30 to 35 minutes longer or until set and top is lightly golden. Cool.
- Sift additional powdered sugar over top. Cut into bars. Store leftovers covered in refrigerator.