1. food and drink
2. desserts and baking

Recipes
Recipes compiled by:
Alabama Cooperative Extension System
Blueberry Facts
The blueberry is one of
the few fruits native to
North America. Blueberries were gathered
from the forests and the bogs by Native
Americans and consumed fresh or preserved. Blueberries were also used for
medicinal purposes along with the leaves
and roots. The juice also made an excellent dye for baskets and cloth. In food
preparation, dried blueberries were
added to stews, soups, and meats. The
dried berries were also crushed into a
powder and rubbed into meat for flavor.
A beef jerky called Sautauthig (pronounced saw'-taw-teeg) was made with
dried blueberries and meat and was consumed year round.
North America is the world's leading
blueberry producer, accounting for nearly
90% of world production at the present
time. Cultivated blueberries are grown in
more than 30 states as well as in British
Columbia. During the summer blueberries ripen from June through August
depending on the variety. July is also
known as National Blueberry Month.
Blueberry Nutrition
Blueberries are the perfect choice for a
fun, flavorful and healthy snack. Blueber-
ries contain vitamins A & C, iron, potassium and magnesium. They are a good
source of carbohydrates and fiber, yet
they are low in sodium and cholesterol
free. One more piece of good news…
blueberries only contain 40 calories per
half-cup serving.
Handling
Blueberries are probably the easiest fruit
to prepare and serve. There's no peeling,
pitting, coring, or cutting. Just rinse, eat
and enjoy!
Blueberries are not as perishable as
most other berries. For optimal storage,
berries should be refrigerated, but not
washed until needed. Once chilled, they
will maintain their quality from 10 days to
two weeks. Remember, both frozen and
fresh berries should be rinsed and
drained just before serving.
Did You Know? Wild bears will eat
nothing except the succulent, juicy
blueberries when they are in season. It
has been documented that they
will travel, with an
empty stomach,
from ten to fifteen
miles per day to
sniff out a blueberry patch.
Buying
When buying blueberries from your supermarket look for berries that are firm and
plump. Berries should be relatively free of
stems and leaves. Moisture causes berries
to mold so fruit should be dry and a uniform blue color. Reddish berries are not
ripe but are acceptable for use in baking.
Berries stored for too long will begin to
look shriveled or wrinkled from dehydration. After purchasing your blueberries
they should be stored covered in your refrigerator.
Serving Blueberries
Blueberries can be classified as a convenience food because there is no pitting,
peeling, or waste. A pint serves four people generously. Shiny, plump blueberries
are delightful to eat:
• Top cereal with blueberries, or sprinkle fresh blueberries on ice cream,
melons, or meringue shells.
• Use blueberry sauce on vanilla pudding or ice cream.
• Make blueberry crepes. Place sweetened blueberries sprinkled with lemon
juice in the center of freshly cooked
crepes and roll the crepes. Top with
Freezing
whipped cream and more berries or a
Only ripe, full-flavored berries should be
blueberry sauce.
used for freezing. Blueberries do not have
• Stir blueberries into pancake, waffle,
to be washed before freezing. Washing
or cake batter.
prior to freezing results in a tougher• Nestle a few blueberries inside bisskinned product. However, the berries
cuits along with a little butter and
should be harvested when they are dry,
sugar, bake, and serve hot for a surand they should be washed after thawing.
prise opening.
If blueberries are washed before freezing,
you should sort the berries then wash
them quickly in cool water. After washing
the berries, spread them on a metal tray in
a single layer. Allow the berries to dry
(they stick together if they are frozen wet).
Then freeze them until they are solid. Finally, pack the berries in freezer containers, and label the containers. Blueberries
may be frozen in containers or covered
with a cold 40 percent syrup (3 cups of
sugar to 4 cups of water).
Canning & Preserving
Blueberry Pie Filling
From: Home Food Preservation, Alabama Cooperative Extension System
1 gallon water
6 quarts fresh blueberries
6 cups sugar
2 ¼ cups Clear Jel
7 cups cold water
20 drops blue food coloring (optional)
7 drops red food coloring (optional)
½ cup bottled lemon juice
Makes 7 quarts
Use fresh, ripe, firm blueberries. Wash and drain blueberries.
Hot pack: In a large pot, boil 1 gallon of water. Place 6 cups of berries at a time in the boiling water. When water returns to a boil, blanch each batch 1 minute. Drain hot berries and
keep them in a covered bowl or pot while you blanch the remaining berries. Combine sugar
and Clear Jel in a large, thick bottom pot. Add 7 cups cold water and blue and red food
coloring. Cook on medium-high heat until mixture thickens and begins to bubble, stirring
occasionally. Add lemon juice and boil 1 minute, stirring constantly. Quickly fold in drained
berries. Fill hot jars immediately with pie filling, leaving a 1-inch headspace. Remove air
bubbles. Wipe jar rims and adjust lids.
Process in a boiling water-bath canner. Pints or Quarts, 30 minutes
*Clear Jel is modified cornstarch product that can be obtained from: Blue Chip Group,
Blueberry Conserve
From: Georgia Cooperative Extension Service
2 cups water
4 cups sugar
½ thinly sliced lemon
½ thinly sliced orange
½ cup seedless raisins
1 quart stemmed blueberries
Makes 4 half pint jars
Sterilize canning jars. Bring water and sugar to boiling. Add lemon, orange, and raisins;
simmer 5 minutes. Add blueberries and cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot conserve into hot jars, leaving 1/4
inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Freezer Jam
Contributed by: Mrs. Elmer Sims, Anniston, AL
3 cups crushed blueberries
1 T. lemon juice
5 ¼ cups sugar
1 box SureJell
Measure blueberries into a large bowl. Add lemon juice. Measure sugar then stir into
fruit. Stir thoroughly. Let stand 10 minutes. Mix ¾ cup water and Surejell in small
sauce pan. Bring to a full boil for 1 minute, stirring constantly. At once, stir in fruit and
continue stirring for at least 3 minutes.
Immediately pour into containers. Leave at least ½ inch space at top. Cover at once
with lids. Let stand 24 hours at room temperature. Store in freezer. Can be stored in
refrigerator for up to a month.
Blueberry Syrup
From: Georgia Cooperative Extension Service
1 ¼ cups prepared blueberry juice
1 ½ cups sugar
¼ cup corn syrup
1 T. lemon juice
To prepare juice: Select table-ripe berries. Do not use under-ripe berries. Wash and
stem. Crush berries and heat to a boil. Simmer 1 or 2 minutes. Pour the cooked
product into a damp jelly bag and suspend the bag to drain the juice. The clearest
product comes from juice that has dripped through a jelly bag without pressing or
squeezing.
To make syrup: Sterilize canning jars. Combine ingredients in a saucepan. Bring to a
rolling boil and boil one minute. Remove from heat and skim off foam. Pour into hot
half-pint jars, leaving ¼ inch head space. Wipe jar rims and adjust lids. Process 5
minutes in a boiling water bath. Yields 2 half-pint jars.
Breads & Muffins
Blueberry Nut Loaf
.
Contributed by: Dora-grace F. Smith, Lineville, AL
½ cup bran cereal
1 cup all-purpose flour
¾ cup whole wheat flour
2 t. baking powder
½ t. baking soda
½ t. salt
¾ cup orange juice
1 egg
2 T. vegetable oil
1 cup blueberries, fresh or frozen (not thawed)
½ cup chopped nuts
⅓ cup firmly packed brown sugar
Preheat oven to 350° F.
Stir together bran cereal, all-purpose flour, whole wheat flour, baking powder, soda, salt
and sugar. Set aside. In a large mixing bowl, beat orange juice, egg and oil until well combined. Add flour mixture, stirring only until combined. Gently stir in blueberries and nuts.
Spread batter evenly in greased 8 ½ X 4 ½ X 2 ½ inch loaf pan. Bake for about 50 minutes
or until done. Let cool 10 minutes before removing from pan. Cool completely before slicing. Yield: 1 loaf, 14 slices.
Blu’bana Bread
.
Contributed by: Marjorie M. Flegel, Ashland, AL
2 sticks butter
2 cups sugar
4 eggs
2 t. vanilla
5 medium bananas, mashed
2 cups fresh or frozen Blueberries
4 cups flour (use 2 T. to coat berries)
3 t. allspice
2 t. baking soda
1 t. baking powder
½ t. salt
Preheat oven to 325°F. Grease and flour two loaf pans. Cream butter and sugar, beat in
eggs. Add vanilla. Fold in bananas. Sprinkle 2 T. flour over blueberries. Sift remaining
flour with allspice, soda, baking powder and salt. Fold this into above mixture. Add blueberries and fold in. Divide the batter into the prepared pans. Bake at 325° F for about 50
minutes. Test with toothpick to determine when done.
Blueberry Date Muffins
.
Contributed by: Barbara Mobley, Anniston, AL
2 ½ cups biscuit mix
1 cup packed brown sugar
½ cup grapenut cereal (or flour)
1 cup chopped dates
½ cup chopped pecans
1 cup Blueberries
½ cup milk
4 T. melted margarine
1 t. cinnamon
3 eggs, slightly beaten
Preheat oven to 350° F.
Put biscuit mix, brown sugar, flour or cereal, and cinnamon in a mixing bowl. Stir until
blended. Combine eggs, milk, and melted margarine. Add to dry ingredients and stir only
until blended. Fold in dates, pecans and blueberries. Spoon into well greased muffin cups.
Bake in preheated oven for about 20 minutes or until muffins turn loose side of pan.
Miniature Blueberry Muffins
Contributed by: Dora-grace F. Smith, Lineville, AL
1 ½ cups all-purpose flour
1/3 cup sugar
2 t. baking powder
½ t. salt
1 ½ cups bran flakes slightly crushed
¼ cup butter or margarine, melted
1 cup milk
2 eggs, beaten
rind of 1 lemon, grated
2 cups Blueberries, fresh or frozen
Preheat oven to 425° F.
Mix flour, sugar, baking powder and salt in a mixing bowl. Add cereal, stirring well. Combine butter, milk, eggs and grated lemon rind. Make a well in the dry ingredients and add
all the milk mixture at once. Stir rapidly just until the dry ingredients are moist. Add blueberries to the batter. Fill 36 miniature muffin cups ½ full. Bake for 15 to 18 minutes.
Blueberry Monkey Bread
.
Contributed by: Joyce Walker, Ashland, AL
2
/3 cup sugar
1 T. cinnamon
4 – 10 oz. pkg. refrigerated buttermilk biscuits
2
/3 cup white or brown sugar
1 t. vanilla
1 cup blueberries
1¼ cups blueberries
1¼ sticks margarine
1 T. cinnamon
Preheat oven to 350° F.
Thoroughly grease a tube pan. Mix sugar and cinnamon. Cut biscuits in quarters. Roll
each piece in a sugar-cinnamon mixture. Arrange about one-fourth of the biscuit pieces
and the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries,
covering the blueberries in one layer with biscuits in the next layer to avoid a column of
blueberries. In a saucepan combine sugar, margarine, vanilla, cinnamon and additional 1
cup of blueberries. Bring to a boil, reduce heat. Cook, stirring until sugar is dissolved and
margarine is melted. Pour over biscuits in pan. Bake for 45 minutes or until done. Lift or
turn out into a plate. This bread is to be pulled apart with your fingers, not cut with a knife.
Yield: 10 to 12 servings.
Coconut Blueberry Bread
Contributed by: Lucile Woods, Oakman, AL
1 ½ cups brown sugar, firmly packed
1 cup buttermilk
2
/3 cup vegetable oil
1 egg
2 ½ cups all-purpose flour
1 t. vanilla
1 t. baking soda
1 t. salt
1 ½ cups fresh blueberries
1 cup flaked coconut
2 T. sugar
Preheat oven to 350° F.
Combine brown sugar, milk and oil with mixer; beat at low speed until blended. Beat in
egg. Combine flour, baking soda, and salt. Add to liquid mixture; beat until smooth at medium speed. Stir in vanilla, blueberries and coconut. Pour into 2 greased 8 x 4 inch loaf
pans. Sprinkle each loaf with 1 T. sugar. Bake for 60 – 70 minutes. Cool in pans about 10
Flo’s Blueberry Cornbread
.
Contributed by: Florine L. Hyche, Lineville, AL
1 ½ cups blueberries
/3 cup sugar
1 ½ cups flour
1 cup corn meal
½ t. salt
1
4 t. baking powder
2 eggs, beaten
2 cups milk
1
/3 cup shortening, melted
Preheat oven to 400° F.
Wash berries, drain on paper towel. Sift flour, cornmeal, sugar, salt, and baking powder in
a bowl. Mix eggs, milk and shortening. Add to flour mixture and stir well. Add blueberries
carefully. May be baked in well-greased pan or skillet. Bake about 30 minutes. Serve hot
from pan. Yield: 8 – 10 servings.
Lemon Blueberry Biscuits
2 cups all-purpose flour
1
/3 cup sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
8 oz. nonfat lemon yogurt
1 egg, lightly beaten
¼ cup butter or margarine, melted
1 t. grated lemon rind
1 cup blueberries
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter, and lemon peel; stir
into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a
greased baking sheet. Bake at 400°F for 15 – 18 minutes or until lightly browned.
Glaze: combine ½ cup confectioner’s sugar, 1 T. lemon juice and ½ t. lemon rind. Drizzle
over warm biscuits.
Desserts & Treats
Blueberry Snow
Contributed by: Susan Futral, Goodwater, AL
1 angel food cake
1 large carton whipped topping
1 c. milk
1 (8 oz.) package cream cheese
2 ½ cups blueberry pie filling (see recipe page3)
Break up cake into the bottom of a 9 x 13 inch dish. Mix whipped topping, milk and cream
cheese together and pour over the cake. Let set several hours, then spread on pie filling.
Let set over night. Serves 15.
Blueberry Buckle
4 T. butter, softened
¾ cup sugar
1 egg
2 cups flour
2 t. baking powder
½ t. salt
1/2 cup milk
2 cups blueberries, fresh or frozen
Glaze:
½ cup confectioner’s sugar
½ t. grated orange or lemon peel
2 t. butter, softened
1 ½ T. milk
Preheat oven to 350°F
Cream butter and sugar. Add egg and beat well. Sift together flour, baking powder, and
salt. Add dry ingredients to creamed mixture alternating with milk. Beat until smooth. Fold
in berries. Spread batter in greased 9” x9” pan. Bake at 350°F for 40 – 45 minutes or until
coffee cake tests done. Cool for 10 minutes. Remove to wire rack.
Combine glaze ingredients – gradually adding milk until glaze is of spreading consistency;
drizzle over the top of the warm coffee cake.
Blueberry Cookies
2 cups flour
2 t. baking powder
½ t. salt
½ cup vegetable shortening
1 cup sugar
1 large egg
¼ cup milk
1 t. almond extract
1 ½ t. lemon zest
1 cup blueberries
Combine flour, baking powder, and salt.
In a large bowl, cream the shortening and sugar. Beat in the egg. Beat in the milk, almond
extract and lemon rind. Gradually blend in the dry ingredients. Fold in the blueberries.
Cover and chill for at least 4 hours. Preheat oven to 375°F. Drop dough by spoonfuls
about 1-inch apart onto ungreased cookie sheets. Bake for 12 – 15 minutes, until pale
golden. Transfer to wire racks to cool. Yield: 48 cookies
Blueberry-Nut Rendezvous
Contributed by: Mamie Stewart, Wedowee, AL
2 ½ cups plain flour
1 cup sugar
½ t. baking soda
¾ cup margarine
1 cup coconut
½ cup chopped nuts
1 ¾ cups blueberries plus water to cover
2
/3 cup sugar
2 T. flour
Preheat oven to 350° F.
Combine first 6 ingredients. Pat ¾ of mixture on un-greased 13 x 9 x 2 inch dish. Bake for
10 minutes.
Simmer blueberries, sugar, and flour together. Cool. Spread blueberry mixture over baked
crust and sprinkle with the remaining ¼ mix. Bake 20 minutes longer. Cool. Spread with
whipped cream or serve warm with ice cream.
Blueberry Cream Roll
Contributed by: Jo Ann Patterson, Lineville, AL
Cake:
/3 cup flour
1
/3 cup cornstarch
½ t. salt
5 eggs, separated
1
Filling:
1 pint blueberries, divided
2 T. sugar
1 t. unflavoured gelatine
1 T. water
½ cup sugar
1 t. orange peel
1 t. vanilla extract
- confectioners sugar
1 T. rum flavouring
1 cup heavy or whipping cream
Confectioners sugar
Preheat oven to 375°F. Grease a 15 ½ x 10 ½ x 1 inch jelly roll pan.
Sift flour, cornstarch and salt together, set aside. In a large bowl, beat egg whites.
Gradually add sugar and beat until stiff. In a separate bowl, beat egg yolks until pale
and thick, about 3 minutes. Add orange peel and vanilla. Fold in egg whites; fold in dry
ingredients just until blended. Spread evenly in pan. Bake 12 minutes until lightly
brown.
Sift confectioner’s sugar onto clean kitchen towel. Invert cake onto towel. Roll up from
low side. After 1 minute, unroll and let steam escape. Re-roll with towel and place seam
side down on rack to cool.
In a food processor puree ½ pint blueberries and strain. Stir in granulated sugar and set
aside.
In pan, sprinkle gelatin over water, let stand 2 minutes. Stir in rum flavouring.
Beat cream, 1/3 cup confectioner’s sugar and gelatin mixture until peak forms. Reserve
berries for garnish; fold remaining into the cream.
Unroll cake, spread blueberry puree to within 1 inch of edge. Spread on cream, roll up,
place seam side down. Sprinkle with confectioners sugar.
Swiss Blueberry Fool
Contributed by: Judy Freeman, Ashland, AL
4 cups diced bread
4 cups blueberries, fresh or frozen
½ cup milk
3 T. butter
½ cup sugar
Fry the diced bread in the butter until nicely browned and crisp on all sides. With a fork,
crush blueberries in a bowl. Add the bread and sugar and blend. Mix in milk. Spoon into
individual serving dishes and chill. Serve with whipped cream and a big brimming bowl of
fresh blueberries which have been rolled in sugar. Yield: 8 servings
Fruit Pizza
Contributed by: Marsha Moorehead, Ashland, AL
Crust:
2 C. Plain flour
1 TBSP Sugar
½ cup oil
2 to 4 TBSP Milk
Filling:
1- 8 oz. Pkg. Low fat Cream Cheese
1 C. Sifted Confectioners Sugar
1 Sm. Container Lite Whipped Topping
Topping:
2 C. Fresh blueberries
1 C. Fresh Sliced Strawberries
1 Jar/Pkg Strawberry Glaze
Crust – mix flour, sugar, oil, and milk. (Add more milk if too dry, you want stiff dough.) Pat
into regular pizza pan. Bake in 350 Degree oven about 15 minutes or until lightly brown.
Filling - mix cream cheese and confectioner’s sugar with mixer. Add whipped topping.
Continue mixing until thoroughly blended. Spread evenly on top of cooled crust.
Topping - Stir strawberries and blueberries gently into strawberry glaze. Spread topping
onto filling. Chill until ready to serve. Cut pizza into slices and enjoy.
Blueberry Pizza Pie Supreme
Contributed by: Lavelle McGalliard, Weogufka, AL
Crust:
1 egg
½ cup butter
¾ cup sugar
2 cups flour
½ t. baking powder
1 t. vanilla
1
/8 t. salt
Cream together butter and sugar; add eggs. Add other ingredients slowly, mixing well.
Form dough into a ball; chill 1 hour. Roll out to fit greased pizza pan. Bake 10 minutes at
350°F. Cool
Filling:
½ cup sugar
blueberries, strawberries
1 – 8 oz. pkg. cream cheese
apples, bananas, kiwi
Mix together sugar and cream cheese. Spread over cool crust. Arrange fruit in circular
design on top of filling.
Glaze:
1 cup orange juice
2
/3 cup sugar
2 T. cornstarch
¼ t. salt
Mix together orange juice, sugar, cornstarch and salt. Cook over medium heat, stirring
constantly until glaze begins to thicken. Cool; then spread over fruit pie, covering all the
fruit. Optional – sprinkle coconut and pecans on top.
Frosty Blueberry Squares
Contributed by: Linda Templin, Calera, AL
2 T. butter or margarine
20 marshmallows or 2 cups miniature
2 ½ cups rice cereal
3 egg whites
1/2 t. vanilla
¾ cup sugar
1 cup fresh blueberries or frozen, thawed
3 T. lemon juice
1 cup whipped topping
Grease a 9 inch square baking pan. In a large saucepan, melt butter over low heat. Add
marshmallows and cook, stirring, until melted. Cook 3 minutes, stirring constantly. Remove from heat. Stir in vanilla, then cereal. Using greased spatula, press into bottom and
1 ½ inch up sides of prepared pan. Cool. In a large bowl, combine remaining ingredients,
except topping. With electric mixer, beat on high until mixture is thick and fluffy. Fold in
topping. Spread mixture over crust. Cover and freeze till firm, approximately 3 hours.
Blueberry Fritters
from the 1987 Alabama Blueberry Festival
2 tablespoons all-purpose flour
1 cup fresh blueberries
1 cup all-purpose flour
2 ¼ t. baking powder
¼ t. cinnamon
dash nutmeg
¼ cup sugar
1 egg
1
/3 cup milk
¼ t. vanilla
vegetable oil
powdered sugar
Combine 2 T. flour and blueberries; toss lightly and set aside.
Combine 1 cup flour, baking powder, cinnamon, nutmeg and sugar in mixing bowl.
Combine egg and milk; gradually add to flour mixture. Fold in blueberries.
Heat 3 or 4" of oil to 375 degrees in Dutch oven. Drop 3 or 4 heaping tablespoons at a
time. Cook for about 3 minutes, or until golden brown on one side; turn and cook 3 minutes. Drain on paper towels. Sprinkle with powdered sugar. Yield: 12 servings
Homemade Blueberry Ice Cream
From: http://www.recipesformom.com
2 pints blueberries
1 ½ cups sugar
3 T. orange juice
4 cups light cream
1 t. vanilla extract
In a 3-quart saucepan combine blueberries, sugar, and orange juice. Mash berries slightly
and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a
strainer with the back of a wooden spoon. Cool the mixture. In the chilled canister of icecream maker, combine blueberry mixture, cream and vanilla. Freeze according to manufacturer’s directions.
Blueberry Ice Cream
Contributed by: Dora-grace F. Smith, Lineville, AL
2 cups blueberries, fresh or frozen
1 cup half and half
2 cups whipping cream
1 cup sugar
2 t. vanilla
Put blueberries in a blender and process at low speed. Pour into ice cream canister. Add
remaining ingredients. Stir until sugar is dissolved. Freeze. Yield approximately 1 ½
quarts.
Cakes
Blueberry Cake with Cinnamon
Contributed by: Mary Lucile Jordan, Gadsden, AL
1 cup butter or margarine
2 cups sugar
3 eggs
3 cups all-purpose flour
1 ½ t. baking powder
1
/8 t. salt
½ cup milk
2 cups blueberries
2 T. sugar
2 t. all-purpose flour
Preheat oven to 350° F.
Cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well
after each addition. Combine next 3 ingredients; add to creamed mixture alternately with
milk, beating well after each addition. Coat blueberries with 2 T. sugar and 2 t. flour; fold
into batter. Pour half of batter into a greased and floured 10 inch tube pan or Bundt pan
and sprinkle with topping. Add the rest of the batter. Bake for 70 to 80 minutes. Yield: one
10 inch cake.
Topping: crumble together: ½ cup sugar; 1 T. cinnamon; 4 T. softened butter.
Blueberry Lemon Upside-Down Cake
Contributed by: Kathy Walker, Ashland Brownie Troop 176
1 pkg. Lemon cake mix per directions
½ cup butter
1 cup brown sugar, packed
20 oz. blueberries
Preheat oven to 350° F.
Melt butter in 13 x 9 x 2 inch pan. Sprinkle brown sugar evenly over butter. Arrange blueberries in sugar mixture. Pour batter over berries. Bake for 45 to 50 minutes. Let stand 5
minutes after removal from oven, then invert onto serving dish.
Blueberry Punchbowl Cake
Contributed by: Susan Futral, Goodwater, AL
1 cake mix, prepared according to pkg. directions
2 small boxes vanilla instant pudding mix
1 – 20 oz. can crushed pineapple with juice
1 can blueberry pie filling
16 oz. whipped topping
Bake cake in 2 round cake pans.
Crumble ½ prepared cake into a large punch bowl.
Top with :
1 pkg. dry pudding mix, sprinkled on cake
½ pineapple and juice
½ can pie filling
½ carton whipped topping
Repeat layers. Garnish with fresh blueberries. Refrigerate overnight.
Blue Hawaiian Fruit Cake
Contributed by: Mary Carr, Ashland, AL
1 cup butter
2 cups sugar
3 cups self-rising flour
4 eggs
1 t. lemon flavouring
1 banana
16 oz. crushed pineapple, drained
8 oz. chopped dates
1 cup shredded coconut
2 cups blueberries, frozen, chopped
½ cup flour
Preheat oven to 325°F. Cream butter and sugar together, add eggs, one at a time, beating
after each addition. Add lemon flavouring. Mash banana and add to well-drained, crushed
pineapple. Coarsely chop blueberries in food processor. Mix berries, coconut and dates
together. Dredge in ½ cup flour. Beat 3 cups self-rising flour into creamed butter- sugaregg mixture until smooth. Stir in remaining ingredients. Spray tube pan with non-stick
cooking spray. Bake for 1 hour 15 minutes. Remove from pan and glaze with 1 cup powdered sugar mixed with 2 T. real lemon juice. Drizzle over warm cake.
Blueberry Pound Cake
1 pkg. butter-flavoured cake mix
8 oz. cream cheese, softened
½ cup vegetable oil
3 eggs
2 cups blueberries
Preheat oven to 325° F. Lightly grease and flour a 10 inch tube pan.
Combine cake mix, cream cheese, oil, and eggs. Beat until smooth. Gently fold in berries.
Spoon into prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean. Yield: 12 to 16 servings
Pies & Cobblers
Peggy’s Blueberry Pie
Contributed by: Peggy Higgins, Lineville, AL
1 cup sugar
1 cup water
2 T. cornstarch
2 cups fresh blueberries
½ package blueberry or blackberry gelatin
1 pie shell (baked or graham)
whipped topping
fresh berries for garnish
In a 2 – 3 quart boiler, blend the cornstarch and sugar first, then add water and bring to a
boil, stirring constantly. Boil 15 – 30 seconds or until mixture thickens. Remove from heat
and immediately stir in gelatin, stirring to completely dissolve. Cool until lukewarm and
then add berries, stirring to coat. Pour this mixture into pie shell and spread topping over
berries, garnish with a few fresh blueberries.
Blueberry Custard Pie
Contributed by: Mary Jane Waldrop, Lineville, AL
1 deep dish pastry shell, baked
1 cup blueberry pie filling
1 ½ cups milk
1 cup sugar
2 T. cornstarch (heaping)
3 egg yolks, beaten
1 t. vanilla
1 pkg. (8oz) cream cheese, softened
Spread blueberry pie filling over bottom of cooked pie shell. In a saucepan, mix milk,
sugar, cornstarch, and egg yolks together and cook over medium heat. Stir constantly until
mixture becomes thickened and comes to a boil. Remove from heat.
Add vanilla and cream cheese and mix until creamy. Cool. Pour custard over pie filling.
Top with meringue made from:
3 egg whites, stiffly beaten
1 pinch of salt
6 T. sugar
1 t. vanilla extract
¼ t. cream of tartar
Brown lightly in a 350° oven. Cool, refrigerate. Serves 8
Blueberry Lemon Meringue Pie
From: North Carolina Dept. of Agriculture
1 cup sugar
2 T. margarine
4 T. cornstarch
5 T. lemon juice
¼ t. salt
1 t. grated lemon rind
1 ½ cup hot water
1 cup fresh blueberries
3 eggs, separated
1 9-inch baked pie shell
In saucepan mix sugar, cornstarch and salt. Gradually add hot water, stirring constantly.
Cook and stir over moderately high heat until mixture comes to a boil. Reduce heat. Cook
and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture. Bring to a
boil and cook 2 minutes, stirring constantly. Add margarine and lemon peel. Slowly add
lemon juice, mixing well. Gently fold in blueberries. Pour into pastry shell. Spread meringue over filling, sealing edges. Bake at 350F for 12 to 15 minutes. Cool completely
Brewton Blueberry Cobbler
.
2007 Recipezaar. http://www.recipezaar.com
Pie Crust
3 cups all-purpose flour
1 cup shortening
1 tablespoon vinegar
Filling
6 cups fresh blueberries
1/4 cup cornstarch
3 T. lemon juice
1 teaspoon salt
1 egg
1/3 cup water
2 cups sugar
1 T. cinnamon
Preheat oven to 350°F. Using a pastry blender, mix first three ingredients (of crust) together until shortening is the size of peas. Quickly mix in other ingredients. Work quickly
and do not over-mix. Roll out pie crust and place in a metal sheet cake pan.
(Glass pans will stick.) Crust will extend on all sides. Dredge fresh, washed blueberries in
sugar, cinnamon and cornstarch and place in pan. (Blueberries should come to top of
pan.). Sprinkle with lemon juice. Fold crust over top of cobbler.
Bake at 350° for 1 1/2 hours or until filling is bubbling and crust is golden brown.
Yield: 8-10 servings.
Serve warm with vanilla ice cream.
Blueberry Filling & Fried Pies
Contributed by: Lee Waldrop, Lineville, AL
Filling – makes 3 cups
3 cups fresh blueberries
1 ½ cups sugar
1 t. lemon juice
1 T. butter
3 T. cornstarch (heaping)
¼ cup water
Combine blueberries, sugar, lemon juice, and butter. Cook over medium low heat, stirring
often until berries become juicy and sugar is dissolved. Simmer for 20 minutes. Mix cornstarch with water until smooth and creamy. Slowly pour cornstarch mixture into simmering
berries, stirring constantly until berries begin to thicken. Cool. Refrigerate overnight. Filling can be stored in refrigerator for up to one week.
For fried pies:
3 to 4 cans biscuits or basic biscuit dough
3 cups blueberry filling
1 cup sugar mixed with 1 T. cinnamon
1 quart vegetable oil
Fried Pies:
On a well-floured board, roll biscuits into circles. Fill center with 1 T. blueberry filling. Dot
lower circle half with water. Fold top half over to moistened edge, sealing well. Fry in 375°
F oil until golden, turning once. Drain on paper towel 1 minute and roll (or dust) with sugar
-cinnamon mixture. Yield: 36 – 40 pies.
Blueberry Skillet Pie
Contributed by: Mitzi Linder, Birmingham, AL
2 – 15 oz. cans blueberries
½ cup sugar
1 ½ cups flour
1 t. baking powder
1 t. grated orange rind
¼ t. ground nutmeg
¼ t. salt
¼ cup milk
Pour canned blueberries with juice into skillet and stir in sugar. Bring blueberries in juice
to boiling. Lower heat. Mix flour, baking powder, orange rind, nutmeg and salt. Stir in
milk until dry ingredients feel moistened. Drop dabs of batter on top of the simmering blueberries. Cover skillet and cook 10 to 15 minutes, or until dough puffs. Serve dumplings
with some sauce in skillet and top with whipped cream or whipped topping.
Yield: 8 servings
Miscellaneous
Wild Blueberry Chutney
Contributed by: Mary Lucile Jordan, Gadsden, AL
1
½ cup raspberry vinegar
½ cup sugar
1 medium onion
pinch of cayenne pepper
pinch of salt
/8 t. ground cinnamon
1 t. minced lemon rind
¼ t. fresh minced ginger
3 cups blueberries
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a saucepan. Bring to a boil and simmer 15 minutes. Add 1 cup of blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups blueberries and simmer another 10 minutes.
Serving suggestions: Use in place of your favourite relish, perfect with pork roast, duck,
venison, and broiled meats such as chicken or beef.
Baked Oatmeal
Contributed by: Montine Hardin, Gadsden, AL
2 cups frozen blueberries
2 T. fresh lemon juice, divided
1 (18oz) container regular oats
3 large eggs
1 cup firmly packed brown sugar
1 cup unsweetened applesauce
1 T. ground cinnamon
4 t. baking powder
1 t. salt
1 ¼ cups water
1 cup milk
¼ cup melted butter
Preheat oven to 350° F.
Toss 2 cups blueberries in 1 T. lemon juice, and spread evenly on bottom of a lightly
greased 13 x 9 inch baking dish.
Combine oats, next 9 ingredients, and remaining 1 T. lemon juice in a large bowl, stirring
until well blended. Pour oat mixture evenly over blueberries.
Bake, covered, at 350° for 30 minutes; uncover and bake 20 more minutes or until golden
brown and set.
French Toast with fresh Blueberries
3 eggs
Water
cinnamon, to taste
2 T. butter
Maple syrup
1 loaf white bread or challah 1 t. vanilla
(cut into 1-inch slices)
2 cups fresh blueberries (rinsed)
Powdered sugar
In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a nonstick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture
and transfer to hot skillet and cook for 2 – 3 minutes per side, until golden brown. Transfer
French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm
maple syrup.
Blueberry Barbecue Sauce
1 t. olive oil
¼ cup chopped onion
1 jalapeno (seeded & chopped)
1 pint fresh blueberries
2 T. rice wine vinegar
1 ½ T. dark brown sugar
1 T. Dijon mustard
¼ cup water
Sauté the onions and jalapeno in olive oil over medium-high heat in a small saucepan until
limp, 2 to 3 minutes. Add the remaining ingredients and cook at a low boil for 15 minutes,
stirring often. Puree the sauce in a blender or food processor until smooth.
Blueberry Coulis
From: Recipezaar. http://www.recipezaar.com
2 cups blueberries
1/3 cup sugar
1 T. balsamic vinegar
1 T. lime juice or lemon juice
Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate. Delicious blueberry sauce can be used for desserts, salads or fish!!
Yield: 2 ½ cups
Blues Buster Smoothie
6 oz. blueberry yogurt
½ cup apple juice
1
/3 cup frozen sliced peaches
1
/3 cup frozen blueberries
5 – 6 ice cubes
Blend all ingredients with ice (amount of ice will vary depending on desired consistency).
Pour into a glass and serve chilled. Yield: 1 serving
280 calories; 2 g fat; 10 mg cholesterol; 85 mg sodium; 2 g dietary fiber; 6 g protein; 60 g
carbohydrates.
Blueberry Breakfast Shake
2 cups plain yogurt
1 cup fresh blueberries
1 med. ripe banana
½ cup orange juice
Combine all the ingredients in a blender. Blend until smooth and frothy. Pour into
glasses.
Salads and Dressings
Lively Blueberry Salad
Contributed by: Susan Futral, Goodwater, AL
1 can sweetened condensed milk
1 c. miniature marshmallows
1 large can pineapple chunks, drained
1 can blueberry pie filling
1 can coconut
16 oz whipped topping
Mix all ingredients and let sit for two hours. Garnish with fresh blueberries and pecans.
Peachy Blueberry Salad
Contributed by: Wylene Farrow, Ashland, AL
4 large peaches, pealed & sliced
1
/8 cup slivered almonds
1 pint blueberries, fresh
1
/8 cup orange juice
Mix peaches lightly with orange juice. Drain thoroughly. Wash and drain blueberries.
Toss peaches, blueberries and almonds lightly to mix. Serve with dollops of the dressing.
Dressing:
½ cup sour cream*
8 oz. cream cheese*
1/8 t. ground ginger
¼ t. almond extract
1 T. sugar
Blend sour cream and cream cheese thoroughly. Add ginger, almond extract and sugar.
*Reduced fat sour cream and cream cheese can be substituted.
Yields 6 to 8 servings
Blueberry Tortellini Salad
From: Recipezaar. http://www.recipezaar.com
Salad:
1 (9 oz.) package three-cheese tortellini
1 (11 oz.) can mandarin oranges, drained
1 cup fresh blueberries
¾ cup green grapes
1 cup sliced fresh strawberries
Salad: cook the tortellini according to the package directions; drain well and place in a
large mixing bowl. Add the blueberries, strawberries, oranges, grapes, and pecans. Add
salad dressing; toss to coat. Yield: 5 servings
Can serve immediately or refrigerate until ready to serve.
Dressing:
3 T. sugar
1 T. vinegar
1 ½ t. fresh lemon juice
¼ t. salt
¼ t. dry mustard
¼ t. cup oil
2 t. poppy seeds
Dressing: In a small bowl, mix together the sugar, vinegar, lemon juice, salt, and mustard.
Slowly and gradually add the olive oil, beating until thick and smooth. Add the poppy seeds
and stir; cover and chill 8 hours.
Tropical Blueberry Salad
Contributed by: Joyce Walker, Ashland, AL
1 pkg. lime gelatine
1 pkg. lemon gelatine
1 cup hot water
1 cup cold water
1 cup milk
15 ¼ oz. can crushed pineapple
1 T. mayonnaise
1 cup cottage cheese
1 cup fresh blueberries
Mix gelatin and hot water until dissolved. Add cold water, milk, and pineapple to dissolved
gelatin. Mix mayonnaise and cottage cheese together and add to gelatin mixture. Mix
well. Add blueberries to mixture. Pour into mould or loaf pan. Refrigerate until set. Serve
on lettuce and garnish with additional blueberries. Yield: 8 – 10 servings.
Blueberry Spinach Salad
with Chicken, Pecans & Bleu Cheese
From: Recipezaar. http://www.recipezaar.com
8 cups baby spinach
12 leaves radicchio, for garnish
½ cup pecan pieces, toasted
For Blueberry vinaigrette:
1 shallot, minced
1 cup blueberries
3 T. sugar
1 cup fresh blueberries
½ cup bleu cheese, crumbled
3 chicken breast halves,
cooked & sliced across the grain
2 t. salt
1/3 cup raspberry vinegar
1 cup vegetable oil
Divide spinach among 4 plates. Garnish each plate with radicchio leaves. Top spinach with
pecans, blueberries, bleu cheese and chicken slices.
Prepare vinaigrette:
Whisk together shallot, blueberries, sugar, salt, raspberry vinegar and vegetable oil. Drizzle over salad. There will be some dressing leftover. Store in the refrigerator and use
within a few days.
Yield: 4 servings
Fresh Blueberry Salad
Contributed by: Peggy Higgins, Lineville, AL
2 T. cornstarch
1 cup sugar
1 cup water
½ pkg. (3 T.) any berry flavoured gelatin
2 cups fresh blueberries
whipped topping
Blend cornstarch and sugar, then add water, using 2 quart boiler. Bring to boil gradually,
stir constantly until thickened. Remove from heat, add gelatin, stirring till dissolved. Cool
to lukewarm, add blueberries and stir. Pour into salad mould. Garnish with whipped topping, berries or mint leaves, as desired. Refrigerate until congealed.
Blueberry Wild Rice Salad
from: http://www.bcblueberry.com/cookbook
1 cup wild rice
2 cups chicken broth
Water
1/3 cup chopped, toasted hazelnuts
½ cup dried cranberries
¾ cup dried apricots
½ cup chopped red onion
1 cup blueberries, fresh or frozen
¼ cup lime juice
2 T. honey
1 ½ t. grated fresh ginger
1 t. grated lime peel
6 T. olive oil
Dash salt and pepper
8 oz. mixed greens
Cooking Instructions: Wash the wild rice. Combine the rice with chicken broth and enough
water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and
simmer until rice is tender, about 40 min. Drain and cool. Stir in hazelnuts, cranberries,
apricots and red onion.
Prepare dressing: In a small bowl whisk together the lime juice, honey, grated ginger, lime
and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Pour over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter
and mound rice on top. Yield: 6 servings
Serving Suggestions: Serve at room temperature.
Blueberry Dressing
Recipezaar. http://www.recipezaar.com
½ cup fresh blueberries
or frozen, thawed blueberries
½ cup water
4 t. sugar
1 T. olive oil
½ t. fresh lemon rind
¼ cup lemon juice
¼ t. salt
¼ t. freshly ground black pepper
Combine all ingredients in a small bowl. Stir often. Cover and chill thoroughly. Serve
over fresh salads, steamed asparagus, fresh fruit salads, or grilled or poached chicken.
Yield: 1 cup
Side dishes
Blueberry Risotto
.
From: Recipezaar. http://www.recipezaar.com
6 ½ cups vegetable stock
3 T. butter
1 onion, finely chopped
2 cups risotto rice
¾ cup white wine
1 ¾ cups blueberries
½ cup light cream
Parmesan cheese, freshly grated
Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and
cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and
cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook
until it has evaporated.
Set aside 2 Tbsp of the blueberries and add the remained to the pan. Add a ladleful of the
hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan. Yield: 4 servings
Baked Squash with Blueberries
From: http://whatscookingamerica.net
3 acorn squash
1 ½ cups fresh or frozen blueberries
½ tart apple, peeled & diced
6 T. firmly packed brown sugar
6 t. butter
6 T. firmly packed brown sugar
6 t. butter
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibres and seeds.
In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash
halves with blueberry mixture.
Place in an un-greased casserole dish; add 1/2 cup water around the squash. Cover and
bake 50 to 60 minutes. Remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately. Yield: 6 Servings.
Main Dishes
Roasted Chicken with
Blueberry Peppercorn Sauce
From: Recipezaar. http://www.recipezaar.com
1 roasted chicken
4 t. white sugar
1/2 cup white wine
1/2 cup chicken stock
2 teaspoons balsamic vinegar
3/4 t. whole pink peppercorns
1/4 cup blueberries (fresh or frozen)
4 t. butter
salt
Cut the roasted chicken into quarters.
In a warmed saucepan, add the sugar and stir until it melts.
Add the wine, chicken stock, vinegar, peppercorns and blueberries.
Increase the heat to medium high and reduce the sauce by half.
Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
Season with salt to taste.
Arrange quartered chicken on serving plates and top with sauce. Yield: 4 servings
Blueberry Salmon
From: Recipezaar. http://www.recipezaar.com
1 cup blueberries
2 (6-8 ounce) Chinook salmon fillets
½ grapefruit
½ cup crushed pineapple
2 limes
fresh ground black pepper
½ t. chili powder
1 small Anaheim chili
2 T. butter
¾ cup brown sugar
Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over
the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon
filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks
and arrange those over the salmon. Top with blueberries, sprinkle with brown sugar,
and season generously with chili powder.
Bake at 425° till top is bubbly and salmon is opaque.
Serve with rice and fresh steamed asparagus or artichokes.
For questions and further information contact the
Alabama Cooperative Extension Agent in you region.
North Alabama Region 1
Susan Hill
256-752-0826
North Alabama Region 2
Emily Campbell
256-599-7248
North Alabama Region 3
Angela Treadaway
205-410-3696
Southeast
Alabama Region 1
Patti West
334-844-8090
Southwest
Alabama Region 1
Kristin Woods
251-753-1164
Southwest
Alabama Region 2
Janice Hall
334-415-8658
Southwest
Alabama Region 3
Amelia McGrew
251-654-5932
Southeast
Alabama Region 2
Janet Johnson
334-703-2237
Southeast
Alabama Region 3
Bridgette Griffin
256-508-9067
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, by the Alabama Cooperative Extension System
(Alabama A&M University and Auburn University)