Blueberry Cobbler from Grace of Charleston
This is an incredibly easy recipe. It is a quickbread, so once the liquid meets the dry ingredients, the rising begins to happen and you want to have the cobbler in the oven as fast as possible after they get wet.This is great with ice cream or just a little heavy cream poured on top of it.
Preheat the oven to 350 degrees, and melt 2 tablespoons of butter in a 1-1/2 quart casserole.
1/2 cup sugar
2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Quickly stir in:
2/3 cup milk
2 cups blueberries
Place in casserole and bake 350 degrees for 40 to 45 minutes.
Blueberry Flag Cake at Blue Pearl Farms
Create a fun cake that disappears whenever it is served.
Make your favorite cake recipe in a 9 x 13 pan (a plain yellow cake is good, but anything goes well with this topping).
While the cake is cooking, clean 1 pint of blueberries and 2 pints (a quart) of strawberries, and slice the strawberries in half. Thaw an 8-ounce container of frozen whipped topping (or make your own whipped cream as in the Blueberry Upsidedown Cake recipe below).
After the cake has cooled, mix half the blueberries and half the strawberries together, and sprinkle them across the top of the cake (even though it's not easy to sprinkle strawberries, you can do it). Cover the berries and cake with the whipped cream or topping.
Lay out a rectangle of blueberry 'stars' in the upper left corner of your cake, and create some stripes by laying the strawberries cut-side down (or up, if you like them better that way) in rows across the cake. This can be as precise or as child-friendly as you like...it will taste GREAT and disappear immediately.
A friend of ours shared this delicious recipe with us, along with the
cheesecake. It’s rich in flavor, but doesn’t sit heavily, and the blueberries glistening
on top balance the creamy taste beautifully. This makes enough for an 8-inch
pan. Start by preheating the oven to 325 degrees.
Beat together in a large bowl at medium speed until well blended:
2 8-ounce packages
cream cheese at room temperature
½ cup sugar
1 tablespoon vanilla extract
Then add ½ cup sour cream and mix well.
Beat in two eggs, one at a time, just until blended.
Fill a prepared graham cracker pie crust with the mixture
and bake for 45 minutes at 325 degrees or until center is almost set. Cool
completely, then cover and chill for at least four hours.
Clean and rinse 1 pint of blueberries.
In a small pan, mix together 1/3 c. sugar, 1/8 teaspoon salt, and 1
tablespoon of cornstarch. Add 2 tablespoons of water and 1 tablespoon of lemon
juice, then stir over medium heat until the dry mixture is dissolved in the
Add the berries, and bring to a boil; simmer for 1-2 minutes until
clear and slightly thickened, stirring gently to avoid crushing the berries.
Pour over the cheesecake, and eat warm or chilled. You may also want to
experiment with adding a teaspoon of vanilla to the sauce, or a little grated
lemon peel to taste, before stirring in the berries.
Blueberry Bake-Off Winning Recipes!
Blueberry Salsa by Cindy Schleinkofer
This recipe is quick, easy, and completely tasty. Many of the tasters at the Blueberry Jam thought the tomato was a peach! and some wished for more jalapeno, but the judges comments indicated a great flavor for this simple salsa.You'll start by putting most of the ingredients into a bowl to pulse with an immersion blender or mash with a potato masher, then add some chunks of tomato and whole berries at the end.
1-1/2 cups ripe, sweet Blue Pearl Farms Blueberries (that's a quote, folks), separated
1/2 small jalapeno pepper, seeds and veins removed (unless you like more zip to your salsa)
juice of 1/2 lime
A medium yellow tomato, chopped
1 Tablespoon chopped cilantro
A dash of salt
Place one cup of blueberries, the jalapeno pepper, lime juice, cilantro, dash of salt, and half the chopped tomato into a bowl. Mash together or use an immersion blender to mix thoroughly. Stir in 1/2 c. blueberries and the rest of the yellow tomato. Serve with chips and leave some for a friend to try too.
Blueberry Upside-down Cake by Rachel Held
This is a beautifully presented but simple cake that Rachel invented. The judges noted that it is not over sweet or overpowering, and it has a great after-taste. Rachel said she would be mixing nutmeg in with the butter and sugar next time she makes it...hmmmm. Sounds delicious.
Preheat your oven to 350 degrees.
Melt 1/4 c. butter and 3/4 c. brown sugar in a small pan and then pour into a 9-inch round cake pan.
Add 1 pint (2 cups) blueberries and spread evenly across the butter and sugar mixture.
Cake batter (note you'll need three bowls for the mixing)
Cream together in a small bowl and then set aside:
1/2 c. butter (at room temperature)
1 cup sugar
2 egg yolks (save the whites)
2 teaspoons vanilla
In a mixing bowl, measure and then mix well:
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Add the creamed sugar mixture and 1/2 c. milk to the dry ingredients and beat until creamy.
In the third bowl (I like to use a small stainless steel bowl for this part), beat the 2 egg whites until they form a soft peak, and then add 1/4 teaspoon cream of tartar. Beat the egg whites until stiff (they maintain a peak when you lift the beaters out of the whites).
Fold the egg whites into the cake batter gently. When well mixed, spread the batter over the blueberry topping in the cake pan.
Bake 55 to 60 minutes at 350 degrees. Set aside to cool 15 minutes. Place a serving platter over the pan, and then invert the two so that you can let the pan sit, upside down, for five minutes and then remove it.
1 cup heavy whipping cream, beaten until it forms a peak.
Add 1 tablespoon confectioners sugar and 1 teaspoon vanilla, then beat a little more and chill. Spread onto the cake and dust with nutmeg before serving.
Blueberry pie from Blue Pearl Farms
Pie is an amazing thing. You just take a mix of fruits or make a sugar-egg custard, add a handful of sugar and spice, pour into a crust and bake for an entirely new taste sensation. It takes about a pound and a half of berries (4 cups) to fill a 9-inch pie shell. This is one of my family's favorites.
Clean 4 cups of fresh berries and put them in a large mixing bowl. Sprinkle them with this mixture: 3/4 to 1 c. sugar, 1/4 c. all-purpose flour, and, if you like it, the grated zest of a lemon and 2 tablespoons of lemon juice. Stir them together with a light hand and let them sit for 15 minutes or so while you pre-heat the oven to 425 degrees and get the pie crust ready.
You can use an uncooked pie crust or pie dough bought from the freezer section, or make one yourself (see below).
Put the fruit in the pie crust, and if you want, cut up some pea-sized pieces of butter, about 2 tablespoons all together, and put them across the top (I didn't for this one as I was using a butter crust). Then cover the pie with a lattice like this one or just a plain top and prick it all over in a nice pattern with a fork.
Bake it for about 10 minutes at 425 degrees and then turn it down to 350 degrees and bake for another 35 or 40 minutes. No leftovers predicted. Remember if you are using pyrex pie pans to lower the temperature 25 degrees.
Mom's pie crust
Pie crust is easier than you think. Start by putting a couple of ice cubes in about a cup of cold water, and be sure your butter is hard chilled. You can use a little cheat, and partly unwrap the butter, leaving it on the wrapper, and then use a long sharp knife to cut it up into little strips and then cubes, but it has to be cold to start with. Then it's easier to work into the flour. Handle the dough as little as possible for best results.
Put 2 cups of all-purpose flour, a tablespoon of sugar, and a half teaspoon of salt through a sieve or sifter.
Use 8 tablespoons (a cube) of butter, and cut half of it it into the flour mix using a couple of knives or a pastry cutter until it looks like dry grits or coarse cornmeal. Then take the rest of the butter and cut it in till the butter is about the size of small peas. Mix the dough with a fork.
Then, sprinkle the dough with about 4 tablespoons of the ice water, and mix with a fork, pulling the dough together. You might need to add another tablespoon or so, but don't add too much. You want the dough to stick together into a nice ball, but don't manipulate it too much.
Divide the dough in half before rolling it out. You can use a pastry cloth and just a little flour on my wood rolling pin and the cloth. Lift the roller, pushing the dough out from the center evenly in all directions instead of squishing it or stretching it out. That makes for a flaky crust that is light. Once you have your circle (about 11 inches in diameter), roll it loosely on the rolling pin and lay it into the pan gently. Trim off any dough that is more than about a half-inch past the rim. You can use this, lightly wet on its edges, to fill any gaps. Make sure the dough fits the pan well.
Fill it up with the filling, and then roll out another circle. You can put the top on whole, or experiment with lattice weaving (just cut the circle into strips, and weave the strips over and under across the pie). Next,
pinch the top edges or lattice ends into a nice ridge along the pie rim, and lay the side of your finger at an
angle along the ridge, pinching the ridge slightly, to make that
classic pie crinkle (or use a device).
Practice makes for good eating.
This is a great quick recipe. Start by preheating the oven to 425 degrees, and then get your fruit hot in a saucepan on top of the stove (or in a microwave-safe bowl). You can use about 3 cups of fruit for an 8x8 inch square pan, mixed with about half a cup of sugar and a tablespoon of all-purpose flour. Mix these ingredients together and heat over a moderate heat until it boils.
The next part is entirely up to you: decide if you want your dough under or over the fruit. We tried it on top last time we made it, but the way the juices soak into the dough on the bottom for later snacking is pretty delicious.
Make a quick biscuit dough:
Sift or shake thorugh a sieve 1 c all-purpose flour, 1/4 teaspoon salt, 1 tablespoon of sugar, and 2 teaspoons baking powder.
Then cut about 2-4 tablespoons of butter into the flour until the butter pieces are the size of small peas. Use a mixing spoon to make a little depression or well in the center, and fill it with 1/2 c. milk (or cream or half and half depending on your taste).
Use a fork and mix this together quickly, but not with a heavy hand. Have a lightly floured pastry cloth or board ready, and turn the dough onto it when it follows the fork around the bowl. Then knead it lightly about 8 times, folding it over onto itself and turning it each time. Roll out to about 1/2-inch thickness and lay over the top of the hot fruit. Scatter little dabs of butter (about 2 tablespoons cut up) across the top, and bake until the dough is golden (if it is on top) or about half an hour (if it's on the bottom).
Patrick's Blueberry Tart
The lemon and cinnamon combo is fantastic with blueberries.
Preheat oven to 400*F
1 c flour
2 Tbl sugar
1/2 c butter (cold)
1 Tbl lemon juice
1 c sugar
2 Tbl flour
1/4 tsp cinnamon
4 c blueberries
To make crust, combine dry ingredients and cut in butter with a fork,then add lemon juice. Form crust in a 10" tart pan.
For filling, combine sugar, flour and cinnamon with ~1/2 of the blueberries (about 2 1/2 c). Pour into pan and bake 50-55 minutes or until crust is brown and filling bubbly. Remove, add remaining blueberries and allow to cool before serving at least 1 hour in the refrigerator.