blueberry recipe

Blueberry Vanilla Jam

Blueberry Vanilla Jam

Blueberry Vanilla Jam

I make a lot of jams, jellies and preserves in the summer when berries are abundant. I also freeze berries and other fruits. That way I can enjoy them throughout the year. I really had a taste for some homemade blueberry jam. Since I was out I decided to use some of the blueberries I had frozen from last summer. I used the basic berry jam recipe from the Ball Blue Book, but I added some vanilla and a little lemon juice for extra flavor. How nice to have a reminder of summer days as winter comes to a close.

 

Blueberry Vanilla Jam

9 c. crushed fruit

6 c. sugar

1/4 c. lemon juice

1 T. vanilla

Pick over berries getting any stems. Rinse , drain and crush. Place berries, sugar, lemon juice and vanilla in a large saucepan and heat slowly until sugar has melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. You can also use a candy thermometer. When the jam reaches 220 degrees- or 8 degrees over the temp of boiling water- you are at gel stage. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.

Source: Adapted from Ball Blue Book

Blueberry Pie

Blueberry Pie

Blueberry Pie

I guess I just have blueberries on my mind. I had quite a few in the freezer and decided to use some to make blueberry jam yesterday. Then, at dinner last night, the topic of pies came up. Something about “Pi” Day. My friend’s response was that ANY day was Pie Day!!   I had some more blueberries in the freezer and decided maybe today was Pie Day after all.

 

Blueberry Pie

Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page

2 ½ T. cornstarch

1 c. sugar

3 c. fresh or frozen blueberries

1 T. lemon juice

1 T. butter

 1 T. sugar, for sprinkling

Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. In medium bowl mix cornstarch and sugar. Toss in berries and then sprinkle in the lemon juice. Allow to stand 15 minutes. If berries were frozen be sure they are not clumped together. Spoon mixture into prepared crust and dot with the butter. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. I used a tiny heart-shaped cutter for my pie. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. Cool a little before serving.

 

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. shortening, chilled – you can use coconut oil, butter or lard

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using

Three Fruit Crumble

Three Fruit Crumble

Three Fruit Crumble

This time of year I am always looking to empty my freezer out a little. I find it also helps me to be more creative. For a recent dinner with friends I needed a dessert. I decided to make some sort of fruit crumble/ cobbler thing. I thought it would go well with the meal we were having. Plus, when it’s cold outside fruit desserts always make me think about summer. I decided the first three fruits I found were the ones I would use. Turned out to be blackberries, blueberries and red grapes. Pretty nice mix. I thawed out the fruit and tossed them with some sugar and a little cornstarch and a squeeze of lemon juice. I had about 7 or 8 cups of fruit, but I knew they would cook down. I put them in a 9-inch glass baking dish and made the topping next. Baked it until the top was golden and the fruit was all bubbly. It was a big hit and if I hadn’t admitted that it was just a matter of what I found first I think my guests would have though I’d planned it from the beginning.

Three Fruit Crumble

The filling

7-8 cups mixed fruit- I  used blueberries, blackberries and red grapes, too

1/2 c. brown sugar

3 T. cornstarch

2 T. lemon juice

The topping

2 c. rolled oats

1 c. flour

1/3 c. brown sugar

2 t. cinnamon

1 t. nutmeg

1 stick butter

Combine the fruit with the other filling ingredients and place in a baking dish. I used a 9×9 inch glass baking dish but use whatever casserole you like. Place all the topping ingredients, except the butter,  in a mixing bowl and stir to combine. Cut in butter to resemble coarse crumbs. Mixture will be crumbly. Sprinkle over the fruit mixture and bake in a preheated 350 degree oven for 35-40 minutes, or until topping is golden and fruit is bubbly. Serves 6.

Easy Blueberry Crumble

Easy Blueberry Crumble

Easy Blueberry Crumble

If you are pressed for time and need a really easy dessert you might want to try this one. I started with a jar of homemade blueberry pie filling but you can use store bought. I topped it with an oatmeal crumble mixture and popped it in the oven to get all toasted and bubbly. It took longer for the oven to preheat than it did for me to assemble this dish. Great for dessert as is, or topped with ice cream. Not too sweet, it could easily work for a brunch, too. I used blueberry pie filling but you could use whatever fruit pie filling you prefer.

 

Easy Blueberry Crumble

1 can blueberry pie filling – I make my own so I used homemade*
1 c. rolled oats
2/3 c. flour
½ c. brown sugar
2 t. cinnamon
½ t. salt
¼ c. butter
3 T. half and half – you could also use milk or whipping cream

Place pie filling in a deep dish 9-inch pie pan. In mixing bowl combine the oats, flour, sugar, cinnamon and salt. Cut in the butter. Drizzle the milk over the oat mixture and stir to blend. Place oat mixture over the blueberry pie filling. Bake in a preheated 375-degree oven for 30-35 minutes- or until bubbly and the crumble topping has become golden. Serve warm or cold. Tastes great plain but also good topped with ice cream or whipped cream. Serves 4-6.

* You can also make the filling using fresh or frozen berries. In medium saucepan combine 3-4 cups of berries with ¾ cup of sugar, ¼ cup lemon juice and the zest of a lemon. Bring to a boil and add 2 tablespoons of cornstarch (or Clear Gel if you have it) mixed with 3 or 4 tablespoons of cold water. Bring to a boil, stirring often. Mixture should be nicely thickened. Depending on the berries I sometimes use a little more cornstarch.

Blueberry Sweet Rolls

Blueberry Sweet Rolls

Blueberry Sweet Rolls

I always stock up on blueberries when they are in season. I wash them and then let them drain well. Once they have dried off I just pop the blueberries in the freezer for use later. On days like this I am so happy I did that. Chilly and damp it was a perfect day to make these sweet rolls. The fragrance of the rolls baking with the aroma of blueberries made me think of warmer days. A friend stopped over for coffee and we sat down for a nice visit and a tasty treat. The rolls can be made with fresh or frozen berries.

 

Blueberry Sweet Rolls

3-3 1/2 c. bread flour
1 package active dry yeast
1 1/3 c. evaporated milk
6 T. butter
1/4 c. sugar
1 t. salt
1 egg
6 T. butter, melted

1/2 c. sugar
2 t. cinnamon
1 t. grated lemon or orange peel
2 c. fresh or frozen blueberries

In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.

Blueberry Syrup and Blueberry Pancakes

Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

I love blueberries and enjoy them in all sorts of dishes. For breakfast I can’t think of a better dish than blueberry pancakes with fresh made blueberry syrup. We made these in class the other night and everyone enjoyed them. The pancakes were light and very fluffy. The secret is not to over mix them. The batter was stirred until just mixed. The syrup is pretty simple. Just three ingredients blueberries, sugar and a little water. We served it warm over the pancakes.

 

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use withing 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

 

No Bake Blueberry Dessert

Blueberry No Bake Dessert

Blueberry No Bake Dessert

This dessert came about by accident and a tasty accident it was. I had finished my cooking camps with kids and had some supplies left over. I was also going to a dinner with friends and had offered to make the dessert. I used what I had on hand and this is the result. It started out with a couple of open boxes of vanilla wafers. I also had a mostly full can of blueberry pie filling, some fresh blueberries and a one quart container of vanilla yogurt. I knew the flavors would work together, I just needed to decide how to put them together. I got a 13×9 – inch glass baking dish and put a layer of the vanilla wafers on the bottom of the pan. Then I covered the wafers with half of the yogurt. I added another layer of wafers and topped them with the blueberry pie filling and the fresh berries. Added one more layer of the vanilla wafers and ended the dessert with the rest of the yogurt. I covered the pan and put it in the fridge for several hours. When we served it the dessert was easy to cut and serve. We topped it with whipped cream. It was really fast and easy. I could see using other fruits and even other flavors of yogurt. Great for a day when you just don’t feel like turning on the oven.

Blueberry Shortcake

Blueberry Shortcake

Blueberry Shortcake

I made this over the weekend for dinner with friends. Thinking red white and blue theme and using berries I had at home. I was really pleased with how it turned out. I started by shaping the blueberry studded dough into a star shape. I actually had an old copper star shaped mold- but it could have shaped it by hand, if needed. Once baked I topped it with whipped cream and raspberries. It was a nice end to a lovely meal with friends.

Blueberry Shortcake

2 c. flour
¼ c. sugar
1 T. baking powder
¾ t. salt
½ c. chilled butter
2 c. blueberries
1 t. lemon zest
2 large eggs
1/3 c. heavy cream

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Place dough on a baking sheet and form into a star shape or a circle or oval shape. Flatten slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 375-degree oven for 30-35 minutes, or until golden brown. Cool on a rack. When ready to serve top with whipped cream and raspberries. Serves 6-8.

Cooling on the rack

Cooling on the rack

Ready to serve

Ready to serve