Blueberries!
July 7th, 2012 | 
Author: Our Amish market is now laden with gorgeous, plump blueberries! What do you do with your blueberries? We’ve been loading them onto our cereal in the mornings, and I’m on the search for a good smoothie recipe. Once I get to the store, this one is at the top of my to-try list. Thanks to Meryl!! I have some Vanilla Wafers that are in need of using. Do you think I could make the crust from those in place of the graham crackers??
Fruit: Fluff-’n-Blueberries
posted by Meryl 04-19-103 6:15 PM
Fluff-’n-Blueberries
“This feathery-light chilled dessert reminds you of cheesecake.”
Source: Midwest Living
1/2 cup sugar
1/4 cup cornstarch
3 cups fresh or frozen blueberries
1/2 cup water
2 cups graham cracker crumbs
3/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
1 cup whipping cream, whipped
In a medium saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in the fresh or frozen blueberries and water. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Cover and let the mixture cool.
In a medium mixing bowl, stir together graham cracker crumbs and melted butter until combined. Set aside 1/2 cup of the crumbs for topping. Press the remaining graham cracker crumbs into the bottom of a 13x9x2-inch (3-quart rectangular) baking dish.
In a mixing bowl, beat the softened cream cheese, the 1-1/2 cups sugar and the vanilla until combined. Gently fold in the whipped cream.
Spoon half of the cream cheese mixture over the graham cracker crust. Spoon the cooled blueberry mixture over the cream cheese mixture. Spoon the remaining cream cheese mixture over blueberries.
Sprinkle the top of the dessert with reserved graham cracker crumb mixture. Cover and chill for 2 to 24 hours.
Makes 12 servings.
Posted in * Recipe Requests
Sherry, I haven’t made this – yet – but it seems as if the vanilla wafers might work. They may be sweeter but I would guess the texture might be similar. I’ve subbed those two for each other before. I’ve even used Pecan Sandies as a sub.
This sounds great. I bet almost any berry would work.
Hi Sherry,
This is one of many recipes I haven’t gotten around to try yet – it sounds so good! Let me know how it turns out!
If you want a great recipe for Blueberry Coffee Cake or Blueberry Muffins, let me know.
Thank you for the advice Becky. I thought that should work too, however, I bought the graham cracker crumbs today. I’d be mixing it up right now if I wasn’t so tired. Thinking I’ll be better at 4 or 5 a.m. than tonight.
Meryl, I surely will let you know. I’m planning to use Cool Whip now in place of the whipping cream since I forgot to buy the whipping cream…. and yes please to both recipes! Thank you!
Here ya go, Sherry:
TONS OF BLUEBERRY COFFEE CAKE
(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly — then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 – 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: “I like to remove cake to cake plate and dust with powdered sugar.” (I omitted this).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
BLUEBERRY MUFFINS (Jordan Marsh)
(Note: I added 1 tsp lemon zest to the batter).
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (divided) (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
Grease 12 cup muffin pan. (I buttered the top of the pan and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.
12 servings
posted at Recipezaar
http://www.recipezaar.com/26756
Thank you Meryl! Now to get moving and get something together. I’m thinking the Fluff ‘n Berries this time so that oven doesn’t have to be heated up. They all sound good!
…and look at this one I found In Katrina’s Kitchen! So little time, so many blueberries! The picture of these looks fantastic too…..
Blueberry Energy Muffins
Ingredients:
Muffins:
1 1/2 cups all-purpose flour, divided
1 cup whole wheat flour
1 cup quick- cooking oats
1 cup sugar (I substitute 1/2c white sugar & 1/2c brown sugar)
1 tbs baking powder
1 tsp baking soda
1/4 tsp salt
2 cups vanilla low-fat yogurt (I use plain non-fat yogurt)
1/2 cup 2% reduced fat milk (I use skim)
3 tbs canola oil
2 tsp vanilla extract
1 large egg
1 1/2 C fresh blueberries (I often use frozen, thaw/drain excess juice)
Cooking spray
Streusel:
1/4 cup all purpose flour
1/4 cup slivered almonds, chopped
1 tbs brown sugar
1 tbs butter melted
**I add 1/4 cup flax seed, a dash of cinnamon, & wheat germ also to the muffin mix. I don’t usually use white flour for the streusel either; I use wheat.
Preheat oven @ 400 F
Add flours, oats, sugar, baking powder, baking soda, and salt in the bowl of your mixer. Combine and make a well in center. In a separate bowl combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; mix just until moist. Fold in blueberries. Spoon 2 rounded tablespoons of batter into each of 30 muffin cups coated with cooking spray. I don’t always come out with 30
To prepare streusel, combine 1/4 c. flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 min or until muffins
This is sooooo good, quick and EASY
Blueberry Dump Cake
From The Southern Lady
3 c. blueberries1 (20 oz.) can pineapple tidbits in juice1/2 c. sugar1 box Butter Recipe Cake Mix (can use yellow or lemon cake mix)1 1/2 sticks butter or margarine, melted1 c. walnuts or nuts of your choice (I used pecans)
Rinse blueberries and pour into bottom of a 13 x 9 baking dish. Pour pineapple tidbits and juice over the blueberries. Sprinkle with sugar. Sprinkle cake mix over the fruit mixture. (I take a spoon and spread it out evenly) Sprinkle nuts over the dry cake mix. Drizzle the melted butter over all. DO NOT STIR. Bake in preheated 350 degree oven for 35 to 40 minutes until top is brown and cake is bubbly. Serve with whipped cream or ice cream.
Sounds good too…so many recipes, so little time!!!!
I copied all of these – blueberries are at great prices this year!
Oh blueberry heaven!!!
Blueberry pie, Blueberry Grunt, Blueberry muffins, Pancakes, Waffles with honey, Blueberry coolee, vanilla ice Cream with crushed blueberries . I’m dyyyyyyyin’
Meryl, The Fluff ‘n Blueberries is excellent! Everyone loved it. Thank you! The only thing I messed up on was leaving the dessert sitting on the ice in the carrier, which pretty much froze the graham crust. We dug it out anyway and took away the ice as soon as we discovered it. It had to ride in the car for about three hours so ice was in order. This is definitely a keeper. I did use Cool Whip instead of whipping cream, which worked out fine. Thanks again!
Hey Sherry,
You’re very welcome! So glad you liked it!!!
Truly is really good too…blueberry cheese cake almost!! Thanks again!
The fluff is wonderful! My family loved it. I had to watch my DH or he would have eaten the entire pan.
Becky, I need to confess that I could have eaten the whole pan myself too!!!
ABBE, What is blueberry grunt and blueberry coolee????? Sure sounds interesting! I still have blueberries in the frig that need to be used or frozen. Thanks to everyone for your help and posts! Have a happy day!
Blueberry grunt is a dessert – I’ve seen two versions. One is baked and similar to a cobbler althoughin the recipe I had, the flour portion was on the bottom and blueberries poured on top. The other one is blueberries with dumplings. Both versions are yummy! I’ll have to see if I can find the recipes.
They really do sound good Becky. I really do need to do something really soon with those blueberries that are left. If we don’t quit picking at them, it won’t be a problem! Thank you!
Sherry, I didn’t have a chance to look for the recipes today – hopefully tomorrow I can find at least one of them.
Take your time Becky. I have so much to do that I’ll probably never get things done before I die! That, however, is ok. My G’ma told me that if I ever get caught up I might as well be dead. She must have gotten caught up, God rest her soul!!!! At this point, I’m afraid I might live forever!!!!
Hey Sherry here is my grandmother’s recipe for Blueberry Grunt
Blueberry Grunt
1 quart blueberries
1/2 cup water
1/2 cup sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
milk Method
Boil berries, water and sugar in a large saucepan until there is plenty of juice. Sift together flour, baking powder, salt, and sugar. Cut in butter with a knife or pastry blender then add a sufficient amount of milk to make a soft biscuit-like dough.
Drop by tablespoonfuls over berries and cook for 15 mins.
Blueberry coolee is just something I made up when i had a bit too much blueberry mix from the Grunt. I simply added some more blueberries folded them into a pint of whipped cream and put it in the fridge until it was set. So if you want to you can just make the blueberry part of the grunt and proceed. I’m a blueberry nut so I really like this time of year.
Abbenanny, thanks for that Grunt recipe. I can’t figure out where mine is and yours looks wonderful.
The coolee recipe sounds great!!
ABBEnanny, Thank you, they both sound great. Now I need to hope the Amish stand still has more blueberries. I’ve been tossing them with some yogurt on my cereal in the mornings. They’ve been going fast. We love them here too. Do you freeze them for winter use? Those cans of blueberries are cost preventative…I think I paid almost $4 for a can last time I bought them. UGH!
Might give these a try. I’m not sure where I found it. Has anyone tried them? I usually note where I got them and who posted, but not this time. Thank you to the poster anyway!
Blueberry Cookies
Friend made these and brought to church. We loved them. Will make some today.
Blueberry Cookies
Cream:
1 C sugar
1 C brown sugar
1 C shortening
Add
2 eggs
2 tsp vanilla
1/2 C coconut
2 C oatmeal
Add & stir
2 C flour
1 tsp soda
1 tsp salt
Stir in 1 C blueberries
Roll in balls. Dip in sugar. Bake at 350 for 12-14 minutes.
I made the blueberry cookies. They are a flatter, crispier cookie, very sweet. We like them but would like for the blueberries to be more ‘the star’ of the cookies. I dropped them onto greased sheets about 2-3 inches apart. Yield: 4 1/2 dozen. DH really likes the flatter crispy cookies a lot! I would like to puff them up a bit for myself! Can’t remember which ingredient ratios to change to do that…guess the memory is the first to go! Where are you food tech’s?!!!! We need you!
I froze the rest of the berries for now lest I gain 50 lbs.!!!
My favourite thing to make with blueberries is LEMON BLUEBERRY TEA BREAD. Absolutely fabulous!
Again, I found this in an old issue of Taste of Home magazine. The original recipe called for orange zest, but to me, orange and blueberry just don’t mix, so I changed it to lemon zest and am I ever glad I did.
This recipe is good to make the day before serving. It is posted in the archive already, but if you can’t find it, I’ll be happy to repost.