Blueberries

[Tigerlily]

Blueberries

I'm looking for some good blueberry recipes since I'm obsessed with the things right now. Does anyone have any good ones? TIA!

[Beany]

This is a yummy hit!

1/4 lb. margarine
1-1/2 cups sugar
1 tsp. vanilla
3 eggs
1 tsp. almond flavoring
3 cups flour
1 tsp. baking powder
1 can fruit pie filling

Mix all, pie filling on top. 350 degrees 35 minutes.

[Mel-icious]

Here is a chicken dish that is soooooo good!!


* Exported from MasterCook *

Chicken Breast With Blueberries

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs boneless skinless chicken breast halves -- (4 breast halves),
I salted them
1 tbsp canola oil
1/2 c orange marmalade -- (original recipe
called for apricot jam)
3 tbsps Dijon mustard
1/2 c blueberries -- (can use frozen.
don't need to thaw them.)
1/3 c white wine vinegar

Rinse chicken and pat dry. Heat oil in a wide frying pan over medium high heat. Add chicken and cook, turning as needed, until browned on both sides (about 6 minutes). Meanwhile, in a small bowl, stir together jam and mustard. Spread jam mixture over tops of chicken pieces; sprinkle with blueberries. Reduce heat to medium-low, cover, and cook until meat in the thickest part is no longer pink (about 15 minutes). With a slotted spoon, lift chicken and blueberries to a platter and keep warm. Add vinegar to pan, increase heat to high, and bring sauce to a boil. Boil uncovered, stirring occasionally, until sauce is reduced by about a third (about 5 minutes). Pour sauce evenly over chicken.

Source:
"The Best of Sunset Lowfat Cookbook"
Posted CL BB


And two cakes that turned out really good:

* Exported from MasterCook *

Blueberry Upside-down Cake

Recipe By :Sandra Woodruff
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons frozen apple or orange juice concentrate,
thawed
1/4 cup brown sugar
1 1/4 cups fresh or frozen blueberries
1 1/4 cups unbleached flour
1/3 cup oat flour
1 1/2 teaspoons baking powder
1/2 cup sugar
2/3 cup skim milk
1/3 cup honey
2 egg whites
1 teaspoon vanilla extract

Coat an 8-inch square pan with nonstick cooking spray. Evenly spread the juice concentrate on the bottom of the pan, and sprinkle with the brown sugar. Arrange the blueberries over the brown sugar.

Combine the flours, baking powder, and sugar, and stir to mix well. Add the remaining ingredients, and stir to mix well.

Pour the batter over the blueberries, spreading evenly. Bake at 350 degrees for 35 to 45 minutes, or just until a wooden toothpick inserted in the center comes out clean.

Cool cake at room temperature for 10 minutes. Loosen the sides of the cake by running a sharp knife along the edges, and invert onto a serving platter. Serve warm or at room temperature, topping each piece with vanilla ice milk, if desired.

per serving: 211 cal, 0.6g fat, 4g pro, 0mg chol, 111mg sod, 1.4g fiber, 44mg calc, 130mg potass, 1.3mg iron

Source:
"Secrets of Fat-Free Baking"



* Exported from MasterCook *

Blueberry-lemon Pound Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick spray for the pan
1 pound unsalted butter -- (4 sticks) softened
3 cups sugar
2 teaspoons grated lemon zest
6 large eggs
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries --fresh -- or frozen (NOT
defrosted)
3/4 cup milk
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
Optional Powdered sugar for the top

Preheat oven to 350_F. Generously spray the interior of a standard-size tube pan or bundt pan with nonstick spray.

Add the sugar to the softened butter, and beat with an electric mixer at high speed until light and fluffy. Beat in the lemon zest.

Add the eggs one at a time, beating well after each.

Sift together the flour, baking powder, baking soda, and salt into a second bowl. Stir in the blueberries.

Mix together the milk,, lemon juice, and extracts. Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom of the bowl after each addition - just enough to blend. Try not to overmix and also try to avoid crushing too many of the blueberries in the process.

Spread the batter into the prepared pan. Bake for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert the cake onto a plate. Cool completely before slicing. If desired, sprinkle the top with powdered sugar.

Description:
"Unwrap the butter and let it soften in the bowl (a large mixing bowl)
for at least an hour ahead of time"



And some muffins:

* Exported from MasterCook *

Blueberry Oat Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup Quaker® Oats (quick or old fashioned -- uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites -- lightly beaten
2 tablespoons margarine -- melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons granulated sugar or heat-stable sugar
substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)
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Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

1 DOZEN

NUTRITION INFORMATION: 1 muffin (made with granulated sugar or Sweet One® and without salt)
Calories From Fat 25, Total Fat 2.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 150mg,Dietary Fiber 1g, Protein 4g.

[FarmGirl]

Blueberries are yummy :lick:

Lightly crush about a cupful of blueberries, and then add them to a pitch of lemonade - delicious!

Crush some blueberries and add to vanilla or lemon pudding

Add some blueberries to lemon jello

Blueberry pancakes

Top french toast with fresh blueberries, whipped sweet butter, and powdered sugar - or top with just blueberries and maple syrup. Top the french toast with a mixture of fresh berries and serve with a dollop of whipped cream.

Blueberry Icebox Cake

1 1/4 c flour
1/2 cup powdered sugar
1 stick butter (1/2 cup)
1 - 8 oz package cream cheese
3 beaten eggs
1 cup sugar
1 lemon
1 can blueberry pie filling

Make crust by rubbing and mixing together first 3 ingredients well and spread evenly in a 9 x 13 pan.

Cream last 3 ingredients well and spread over cumb mixture and bake 30 minutes at 350F. Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot. When completely cool, cover entire cake with Cool Whip.

Fresh Blueberry Sauce

2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream.

BLUE WITCH'S BREW

1 package (12 ounces) frozen thawed blueberries or 2-1/2 cups fresh
1-1/4 cups apple juice
1 cup vanilla ice cream
1/4 cup milk
3/4 teaspoon ground cinnamon

In blender combine blueberries, apple juice, ice cream, milk and cinnamon until smooth. Serve immediately.

BLUEBERRY SMOOTHIE

1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed
1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice
1 container (8 ounces) lowfat vanilla yogurt
2 teaspoons sugar

In a container of an electric blender combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired.

BERRY BLUE SMOOTHIE

2 cups fresh or slightly thawed frozen blueberries
1 container (8 ounces) lowfat vanilla yogurt
1 cup milk
1 can (6 ounces) unsweetened pineapple juice
3 tablespoons honey
1-1/2 cups ice cubes (about 16 cubes)

In the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.

[Tigerlily]

Oh, they all look delicious especially the chicken w/ blueberries and the lemonade w/ crushed blueberries! Can't wait to make them...