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Anyone care to share their favorite blueberry recipes?
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Blueberry Coffee Cake
Streusel Topping:
1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/4 cup butter
Cake Mix:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup white sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
1 Heat oven to 350 degrees F (175 degrees C).
2 Coat a Bundt pan well with cooking spray.
3 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
4 For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
5 Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
6 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Streusel Topping:
1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/4 cup butter
Cake Mix:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup white sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
1 Heat oven to 350 degrees F (175 degrees C).
2 Coat a Bundt pan well with cooking spray.
3 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
4 For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
5 Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
6 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Blueberry muffins
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
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
My other favourite is bluberry jam..it tastes great and is full of antoxidents
3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer.
Makes about 6 cups.
1 package powdered pectin
3/4 cup water
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
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
My other favourite is bluberry jam..it tastes great and is full of antoxidents
3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer.
Makes about 6 cups.
1 package powdered pectin
3/4 cup water
Voted as best: ssmacd
My mom makes this with blueberries. It is sooooo good!! Here's the link to the recipe.
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