Blueberry Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (or rice milk)
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed (or earth balance butter)
• 1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

http://m.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins

Fruit Pizza

Ingredients:

1 Pillsbury sugar cookie dough

4 oz cream cheese, softened

1 tub Cool Whip

2 tablespoons coconut rum

1 cup sliced strawberries

3/4 cup blueberries

2 kiwis, sliced

1 banana, sliced

Directions:

Preheat oven to 350 (or whatever temp the dough calls for).

Let the dough come to room temperature, and press it into a cookie sheet – make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!

One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don’t get brown. Refrigerate while you make the glaze.

Glaze

1/3 cup sugar

1/3 cup orange juice

2 tablespoons lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

Combine all ingredients in a small saucepan and bring to a boil. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to pizza, then drizzle glaze on top.

Refrigerate for at least 1 hour.

http://www.howsweeteats.com/2010/04/fruit-pizza/

Strawberry-Blueberry Shortcake

What you'll need

• SHORTCAKES
• 5 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1/4 cup sugar
• 1/2 cup margarine or shortening
• 2 cups milk
• STRAWBERRIES IN SYRUP
• 2 quart fresh strawberries, sliced
• 1/2 cup sugar
• WHIPPED CREAM
• 1 pint whipping cream
• 2 tablespoons maple syrup

How to make it

1. Preheat the oven to 425°. Sift the flour, baking powder, salt, nutmeg and sugar together in a large bowl.
2. Slice the margarine sticks into pats and add to the dry mixture. Using a handheld pastry cutter or your fingertips, mix the margarine and dry ingredients until they resemble a coarse meal. Avoid overmixing.
3. Make a small well in the center and pour the milk into it. Stir just until the mixture holds together. If the dough appears too sticky, sprinkle in a little more flour.
4. Turn the shortcake dough onto a lightly floured countertop or pastry cloth and pat into a 1-inch-thick circle, handling it as little as possible. Do not knead the dough; doing so will make the shortcake biscuits heavy.
5. Use a biscuit cutter or inverted cup to cut out the shortcakes, and arrange about 1 1/2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool before serving. Makes 10 to 12 shortcake biscuits.
6. To make the strawberries in syrup, wash and hull the strawberries and slice them into a glass bowl. Sprinkle with the sugar. Stir a few times, cover and refrigerate until ready to serve. The strawberries will release some juice and make a light syrup. Stir once again before spooning the berries on top of the shortcakes.
7. Before whipping the cream, place a stainless steel bowl in the freezer for a little while to chill. Pour the whipping cream into the chilled mixing bowl. Add the maple syrup (you can substitute a teaspoon of vanilla extract or a couple of tablespoons of sugar) and whip with an electric mixer or a whisk until stiff. Keep refrigerated until you're ready to serve the dessert.
8. To serve the shortcake, split the biscuits into halves. Spoon some of the strawberries and syrup onto the bottom halves. Cover with the remaining shortcake halves and spoon more of the strawberries on top. Top with the whipped cream and garnish with fresh blueberries.

http://spoonful.com/recipes/strawberry-blueberry-shortcake

Red, White and Blue Cheesecake

What you'll need

• CRUST
• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• FILLING
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup seedless raspberry jam
• 2 teaspoons fresh lemon juice
• TOPPING
• 1 pint fresh blueberries

How to make it

1. Heat the oven to 325º F. Grease a 9-inch springform pan and line the bottom with waxed paper.
2. Put the graham cracker crumbs in a medium bowl. Add the butter and mix with a fork until evenly moistened. Press the mixture over the bottom and up 1 inch of the sides of the pan. Refrigerate until ready to use.
3. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla extract. Pour half of the batter into the pan.
4. Put the jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 minutes). Drizzle one fourth of the jam mixture in stripes over the batter in the pan. Spoon the remaining batter over the jam, then drizzle with 1/8 cup of jam. Reserve the last of the jam mixture to drizzle over the cheesecake.
5. Swirl the batter gently with a thin knife to marbleize it slightly.
6. Bake the cheesecake until firm around the edges but still slightly wobbly in the center, 70 to 80 minutes. (Don't worry if your cheesecake cracks while baking or cooling.) Set the cake in the pan on a wire rack, run a knife along the inside edge to loosen the sides, and let it cool completely. Wrap the cake in plastic and chill it for at least 4 hours.
7. Take the cake out of the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a platter. Warm the remaining jam mixture until liquid, then drizzle it over the cheesecake. Serve with the fresh blueberries. Serves 12 to 16.

http://spoonful.com/recipes/red-white-and-blue-cheesecake

Blueberry Pound Cake

INGREDIENTS:

• 1/2 cup butter
• 3 eggs
• 3-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups sugar
• 4 cups fresh blueberries
• 1 cup milk

PREPARATION:

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

http://lickthebowlgood.blogspot.com/2009/04/easter-blueberry.html

Blueberry Pie Bars

Ingredients:

Crust and Topping:

1-1/2 c. all purpose flour

3/4 c. sugar

1/8 tsp. salt

3/4 c. unsalted butter, chilled

Filling:

2 large eggs

1 c. sugar

1/2 c. sour cream

3/8 c. all purpose flour

1/2 tsp. almond extract

16 oz. fresh blueberries

Directions:

1. Heat oven to 350°F.  Grease an 8x8-inch pan with non stick cooking spray; set aside.
2. For the crust, combine the flour, sugar, and salt in a food processor.  Cut the butter into 1/2-inch pieces and add to flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
3. Reserve 1-1/2 cups of the mixture for the topping; set aside.  Press the remaining mixture into the bottom of the prepared pan.
4. For the filling, whisk eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract.  Gently fold in blueberries.  Spoon the filling over the crust and sprinkle the reserved topping mixture evenly over the filling.
5. Bake 45 to 55 minutes or until top turns golden brown.  Cool 1 hour before cutting and serving or serve out of pan cobbler style.

Yield: 16 bars

 

http://lifessimplemeasures.blogspot.com/2012/07/blueberry-pie-bars.html