Fresh Blueberry Recipes

When selecting blueberries, pick firm, dry berries that have a subtle whitish bloom over a uniform blue-black color. The chalky bloom color is a sign of freshness, not mold.

Keep ripe berries in a covered container in the refrigerator (use them for my fresh blueberry recipes) for up to one week. Inspect them right after you purchase them and discard any soft or damaged ones as well as any debris. Blueberries may be frozen - though their taste and texture will be slightly altered.

Don't wash fresh blueberries until you are ready to use them. The chalk-like bloom on the skins helps keep the berries fresh.

When adding fresh berries to batters (such as pancake batter or muffins, etc), dust them lightly with flour and add them last - to prevent them from sinking to the bottom of the mix and becoming unevenly distributed. My fresh blueberry recipes do not state this, but just keep this in mind.

My first fresh blueberry recipe is as American as apple pie.

HOMEMADE BLUEBERRY PIE RECIPE

1 quart blueberries
2 TBS flour
1 TBS homemade unsalted butter
Dash salt
1 TBS lemon juice
1/2 cup sugar
1/2 cup brown sugar, packed
1 baked pie shell
Sweetened whipped cream or ice cream if desired

Mix half the blueberries, flour, butter, salt and lemon juice together in a heavy saucepan. Add the sugars. Cook over low temperature, stirring constantly (do not add additional liquid).

When mixture has thickened (in about 5 minutes), remove from the heat and cool. Add remaining blueberries. Fill the pie shell and chill. When ready to serve, top with the whipped cream or ice cream. The first of many fresh blueberry recipes for you.

You don't have to use this pie crust just for my fresh blueberry recipes, but this pie pastry crust is out of the world. It is buttery and flaky, and easy to work with. This IS the pie crust you will use from now on.

NO FAIL PIE CRUST

1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup homemade unsalted butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1 tsp vinegar

NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.

Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas. Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two.

Cover with plastic wrap and place in the fridge for 30 minutes before rolling out. Now use the fresh blueberry filling recipe above to fill it.

I know some of you don't have the time to bake some of my homemade fresh blueberry recipes, but these muffins taste like they were made from scratch.

BISQUICK BLUEBERRY MUFFINS

2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 TBS vegetable oil
1 egg
3/4 cup blueberries, fresh is best

PREHEAT the oven to 400 degrees; spray your muffin tin with vegetable oil.

Gently combine all the ingredients (except the blueberries) in a bowl and stir until mixture it is just moistened. Over stirring will yield tough and cone-like muffins. Fold in the blueberries. Spoon batter into muffin cups; approximately 9. Bake for 13-15 minutes, or until they start turning golden brown. Cool slightly before serving.

BLUEBERRY BANANA BREAD

1 cup blueberries
1-1/2 cups flour
2/3 cup white sugar
2-1/4 tsp baking powder
1 cup mashed ripe bananas
1/2 tsp salt
1/2 cup quick cooking oats
2 eggs
1/3 cup vegetable oil

PREHEAT oven to 350 degrees; grease and flour a loaf pan.

Sift together the flour, sugar, baking powder and salt. Add the oats. Add the eggs, vegetable oil and and mashed bananas; mix until combined. Flour your blueberries and fold them into the batter gently. Bake for 60-70 minutes; cool in pan for ten minutes. Remove and cool completely.

NOTE: These also make awesome blueberry banana muffins. Just spoon the batter into your muffin cups. Bake until they are light golden brown.

This is a lovely and melt-in-your-mouth fresh blueberry recipe for bread.

HOMEMADE BLUEBERRY BREAD RECIPE

1-3/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup homemade unsalted butter, softened
3/4 cup white sugar
1/4 cup brown sugar, packed
2 eggs, room temperature
1/2 cup sour cream
1 tsp pure vanilla extract
1-1/4 cups fresh blueberries

PREHEAT oven to 350 degrees; grease a loaf pan.

Combine the first 5 dry ingredients and set aside. In a bowl, beat the butter until creamy and add the white sugar. Beat for 30 seconds and add the brown sugar; beat again until fluffy.

Next add the eggs one at a time and beat until combined. Finally add the sour cream and vanilla and beat together. Stir this creamed mixture into the dry ingredients just UNTIL moistened. Do not OVER STIR.

Fold the blueberries in gently. Pour into your loaf pan and bake for 60-65 minutes or until the toothpick inserted comes out clean. Let cool in pan for ten minutes, then transfer to wire rack. While the loaf is cooling, whip up some homemade blueberry butter:

Blueberry Butter:

10 oz blueberries
1 cup homemade unsalted butter, softened
1/2 cup powdered sugar, sifted

Beat the butter in a mixing bowl until light and fluffy. Add the powdered sugar and beat thoroughly. Fold in the blueberries, and chill until ready to serve. This is also wonderful with biscuits and bagels. You may also substitute strawberries for the blueberries and that's how you would make strawberry butter.

This is a wonderful light, fresh blueberry recipe.

FRESH BLUEBERRY SALAD

1 pkg (3oz) grape Jell-O
1 cup hot water
3 oz cream cheese, softened
1 cup whipped cream
2-1/2 cups fresh blueberries (reserve 1/4 cup)

Dissolve the Jell-O in the hot water. Cream the cheese. In a blender or food processor, puree 2-1/4 cups of the blueberries. Fold 1-1/4 cups of pureed blueberries into the creamed cheese and fold in the whipped cream. Pour into an 8" square pan. Chill until the Jell-O has set. Garnish each serving with the 1/4 cup of blueberries. I love this fresh blueberry recipe.

This is such a delicious fresh blueberry recipe. Moist and tender.

FRESH BLUEBERRY CAKE RECIPE

1/2 cup homemade unsalted butter, softened
2 cups flour
1-1/4 cups white sugar
2 eggs
1 tsp pure vanilla extract
1/2 cup milk
2 tsp baking soda
2-1/2 cups lightly floured blueberries
1/2 tsp salt

PREHEAT oven to 350 degrees; grease and flour a loaf pan or any baking dish.

Cream together the butter and sugar. Add the eggs - one at a time, and then the vanilla. In another bowl, sift the dry ingredients and stir some of the flour mixture in with the butter mixture. Add some of the milk and combine, repeat again with the flour mixture and then adding the milk; until well combined. DO NOT OVER MIX.

Gently fold in the blueberries. In a loaf pan bake the cake for 45 to 50 minutes; and in the muffin tin, bake for 25 minutes.

I love cheesecake, and this fresh blueberry recipe takes the cake.

FRESH BLUEBERRY CHEESECAKE RECIPE

1 cup graham cracker crumbs
2 TBS white sugar
1/4 cup homemade unsalted butter, melted

2 (8oz) pkgs cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 tsp pure vanilla extract
2 TBS flour
4 eggs
2 cups fresh or frozen blueberries, for topping
1/2 cup blueberries, for filling1/3 cup blueberry jelly

PREHEAT oven to 325 degrees.

Combine the first three ingredients and press into the bottom of a 9" springform pan. Beat the cream cheese until creamy and add the sour cream, sugar, vanilla and flour. Beat in the eggs; one at a time. Gently fold in the 1/2 cup of blueberries.

Pour over the graham cracker crust and bake for approximate 1 hour or until it is firm to the touch in the middle. Cool completely.

Run a butter knife along the edges of the pan to loosen the cheesecake and place on a serving platter. Place blueberries over the top and melt the grape jelly; spoon over the blueberries to glaze them. Chill for a minimum of four hours.

Soft tender cake, tons of blueberries, and a crispy nutty topping - what could be better than this fresh blueberry recipe?

BLUEBERRY COFFEE CAKE RECIPE

1/4 cup homemade unsalted butter, softened
3/4 cup sugar
1 egg
1/2 cup milk plus 2 TBS milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries

TOPPING:
1/2 cup brown sugar, packed
3 TBS flour
1 tsp cinnamon
1/2 cup chopped pecans
3 TBS homemade unsalted butter

PREHEAT oven to 375 degrees and grease a 9" springform pan.

Sift together the flour, baking powder and salt and set aside. In a large mixing bowl beat together the butter and sugar until light and fluffy. Add the egg and mix. Beat in the flour alternatively with the milk until it is just about incorporated. Fold in the blueberries, and pour into the prepared pan.

In a small bowl, combine the topping ingredients (do the pecans last) and cut in butter until crumbly. Add the nuts, and sprinkle this over the batter.

Bake for 45-55 minutes, or until toothpick inserted in the center comes out clean. Allow to cool. You may place the coffee cake on a serving plate and dust with powdered sugar.

Following is a wonderful fresh blueberry recipe for sauce that can be served over pancakes or used as a topping for cheesecake.

HOMEMADE BLUEBERRY SAUCE

1/2 cup white sugar
2 TBS cornstarch
1 cup cold water
2-4 tsp lemon juice
4 cups fresh or frozen blueberries

In a saucepan, combine the sugar and cornstarch. Stir in the lemon juice and water until smooth. Add the blueberries and bring to a boil over medium heat, and cook until smooth - or approximately two minutes. Cool slightly and serve warm over ice cream or pancakes; or refrigerate. I also like to eat this fresh blueberry recipe for sauce all by itself.

NOTE: These also make awesome blueberry banana muffins. Just spoon the batter into your muffin cups. Bake until they are light golden brown.

This is a lovely and melt-in-your-mouth fresh blueberry recipe for bread.

HOMEMADE BLUEBERRY BREAD

1-3/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup homemade unsalted butter, softened
3/4 cup white sugar
1/4 cup brown sugar, packed
2 eggs, room temperature
1/2 cup sour cream
1 tsp pure vanilla extract
1-1/4 cups fresh blueberries

PREHEAT oven to 350 degrees; grease a loaf pan.

Combine the first 5 dry ingredients and set aside. In a bowl, beat the butter until creamy and add the white sugar. Beat for 30 seconds and add the brown sugar; beat again until fluffy.

FRESH BLUEBERRY SALAD

1 pkg (3oz) grape Jell-O
1 cup hot water
3 oz cream cheese, softened
1 cup whipped cream
2-1/2 cups fresh blueberries (reserve 1/4 cup)

Dissolve the Jell-O in the hot water. Cream the cheese. In a blender or food processor, puree 2-1/4 cups of the blueberries. Fold 1-1/4 cups of pureed blueberries into the creamed cheese and fold in the whipped cream. Pour into an 8" square pan. Chill until the Jell-O has set. Garnish each serving with the 1/4 cup of blueberries. I love this fresh blueberry recipe.

FRESH BLUEBERRY CAKE RECIPE

1/2 cup homemade unsalted butter, softened
2 cups flour
1-1/4 cups white sugar
2 eggs
1 tsp pure vanilla extract
1/2 cup milk
2 tsp baking soda
2-1/2 cups lightly floured blueberries
1/2 tsp salt

PREHEAT oven to 350 degrees; grease and flour a loaf pan or any baking dish.

Gently fold in the blueberries. In a loaf pan bake the cake for 45 to 50 minutes; and in the muffin tin, bake for 25 minutes.

FRESH BLUEBERRY CHEESECAKE RECIPE

1 cup graham cracker crumbs
2 TBS white sugar
1/4 cup homemade unsalted butter, melted

2 (8oz) pkgs cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 tsp pure vanilla extract
2 TBS flour
4 eggs
2 cups fresh or frozen blueberries, for topping
1/2 cup blueberries, for filling1/3 cup blueberry jelly

PREHEAT oven to 325 degrees.

Combine the first three ingredients and press into the bottom of a 9" springform pan. Beat the cream cheese until creamy and add the sour cream, sugar, vanilla and flour. Beat in the eggs; one at a time. Gently fold in the 1/2 cup of blueberries.

Pour over the graham cracker crust and bake for approximate 1 hour or until it is firm to the touch in the middle. Cool completely.

Soft tender cake, tons of blueberries, and a crispy nutty topping - what could be better than this fresh blueberry recipe?

BLUEBERRY COFFEE CAKE

1/4 cup homemade unsalted butter, softened
3/4 cup sugar
1 egg
1/2 cup milk plus 2 TBS milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries

TOPPING:
1/2 cup brown sugar, packed
3 TBS flour
1 tsp cinnamon
1/2 cup chopped pecans
3 TBS homemade unsalted butter

PREHEAT oven to 375 degrees and grease a 9" springform pan.

Sift together the flour, baking powder and salt and set aside. In a large mixing bowl beat together the butter and sugar until light and fluffy. Add the egg and mix. Beat in the flour alternatively with the milk until it is just about incorporated. Fold in the blueberries, and pour into the prepared pan.

In a small bowl, combine the topping ingredients (do the pecans last) and cut in butter until crumbly. Add the nuts, and sprinkle this over the batter.

Bake for 45-55 minutes, or until toothpick inserted in the center comes out clean. Allow to cool. You may place the coffee cake on a serving plate and dust with powdered sugar.

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FRESH BLUEBERRY RECIPES

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