Alaskan Blueberry Coffee Cake
Recipe
1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon
1/4 c Firm butter (1/2 stick)
In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking
powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30
seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
Combine 1/3 cup flour, brown sugar, connamon and butter.
Sprinkle over batter and top with the remaining berries. Bake in a 375F oven
for 25 to 30 minutes, until done. Don't overbake.
Blueberry Dump Cake Recipe
1 pk Duncan Hines Moist Deluxe Yellow cake mix
1 (20 oz.) can crushed Pineapple in heavy syrup -- (don't drain)
2 c Pecans -- chopped
1/2 c ( 1 stick ) butter
1 qt Fresh or 1 lb. frozen Blueberries
3/4 c Sugar
1 tb Lemon juice
3 tb Cornstarch
Preheat oven to 350F. Grease and flour a 9 x 13 inch pan. If using frozen
berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed.
Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium
heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool.
In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix
and pecans. Mix until all is moistened. Into greased pan, pour undrained
pineapple to make an even layer.
Spread berry mixture over pineapple. Do not stir. Using hands, sprinkle cake
mix mixture over berry mixture, working out lumps in cake mix. Spread evenly.
Do not stir. Bake at 350F for 1 hour.
Blueberry Buckle Cake Recipe
3/4 c Sugar
1/4 c Soft shortening
1 Egg
1/2 c Milk
1 1/2 c All-purpose flour, sifted
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1/2 c Sugar
1/3 c Flour
1/2 ts Ground cinnamon
1/4 c Soft butter
In a large mixing bowl, mix sugar, shortening and egg thoroughly. Stir in
milk. Blend in dry ingredients. Fold in blueberries. Allow batter to stand 15
minutes.
Line a 9 x 9-inch glass baking dish with a paper towel. Pour batter into baking
dish. In a small bowl combine remaining ingredients until well blended.
Sprinkle topping mixture on top of batter.
Heat, uncovered, in Microwave Oven 12 minutes or until toothpick inserted in
center comes out clean. Put this one in your Microwave Recipes Collection.
Abigail's Blueberry Cake Recipe
2 tb Cornmeal
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
1 ts Ground cinnamon
1 ts Ground cloves
1/2 c Port wine
1/4 c Canola oil
1 Egg
2 Egg whites
2/3 c Low-fat buttermilk
1 tb Vanilla extract
3 c Blueberries
Preheat the oven to 350 F. In a large mixing bowl, combine all the dry
ingredients and set aside. In a small saucepan, reduce the port over medium
heat to 1/4 cup. Cool to room temperature. Add the port and remaining
ingredients, except the blueberries, to the dry mixture, one at a time,
stirring constantly, until combined and smooth. Gently fold in the blueberries.
Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable oil. Pour
the batter into the pan with and bake for 45 minutes, or until a toothpick
inserted in the center comes out clean. Serve warm from the oven or cool to
room temperature.
Blueberry Cobbler Recipe
1 c Flour
1 tsp Baking Powder
1 c Sugar
1 c Milk
1 ts Vanilla
1 Egg
1 Stick of butter (1/2 c)
16 oz Blueberries (2 c)
Melt butter in a 9x13 inch baking dish. Add all ingredients except the
blueberries in a large mixing bowl. Mix well; then, when margarine is melted,
pour the ingredients into the baking dish. Add the blueberries. Don't mix them
in; just add them. Bake at 350F 30 - 35 mins until toothpick comes out batter
clean.
Blueberry Muffins Recipe
1 c Blueberries
1 c Ww pastry flour
1/2 ts Salt
1/2 ts Cinnamon
1/2 c Wheat germ or oat bran
3 tb Applesauce
1/4 c Brown sugar
1 egg
3/4 c Lite soymilk or 3/4 c milk
1 3/4 ts Baking powder
Preheat oven to 375F. Grease a 12-cup muffin tin. Wash and drain berries.
In a bowl mix all ingredients together except for blueberries and baking
powder. When well mixed, add remaining ingredients and mix again.
Spoon into muffin cups and bake for 15 to 20 minutes.
Blueberry Pie Filling Recipe
1 QUART FILLING
3 1/2 c Fresh or thawed blueberries
3/4 c plus 2 tb Granulated sugar
1/4 c Clear Jel(tm); plus... 1 tb Clear Jel(tm)
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)
Wash and drain fresh blueberries. For fresh fruit, place 6 cups at a time in
1 gallon boiling water. Boil each batch 1 minute after the water returns to a
boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and
Clear Jel(tm) in a large kettle. Stir. Add water and, if desired, food
coloring.
Cook on medium high heat until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly.
Fold in drained berries immediately and fill jars with mixture without delay,
leaving 1 inch headspace. Adjust lids and process immediately.
Wild Blueberry Cookie Recipe
Yield: 36 Cookies
2 c Flour (reserve 1/4 cup)
2 ts Baking powder
1/2 ts Salt
3/4 c Blueberries, fresh or frozen
1/2 c Shortening
1 c Sugar
1 1/2 ts Lemon rind, grated
1 Egg
1/4 c Milk
Combine flour, baking powder and salt. Coat your blueberries with the
reserved 1/4 cup of flour (that will help prevent them from bleeding color into
the dough). Stir in blueberries. Do not thaw if using frozen berries. Cream
shortening until soft, gradually beat in sugar then lemon rind and egg. Add
flour mixture alternately with milk, beating until smooth after each addition.
Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 10-12 min or
until lightly browned. You will want to save this one for your cookie recipes
collection.
