FRESH BLUEBERRY RECIPES
My fresh blueberry recipes follow this information and tips on blueberries. Gotta love blueberries - health benefits? Huge! 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.
A fresh blueberry recipe is not the same without a blueberry pie. Here it is, and it's A KEEPER.
FRESH BLUEBERRY PIE
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. In a small bowl, whisk the egg yolk, vinegar and water. Set aside. 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.
This fresh blueberry recipe for muffins are the bomb...
FRESH BLUEBERRY MUFFINS
1/2 cup homemade unsalted butter, softened
1 cup white sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp baking powder
1/4 tsp salt
2-1/2 cups blueberries (frozen works better)
2 cups flour
1/2 cup milk
raw sugar for garnish
PREHEAT oven to 375 degrees.
Cream butter and sugar until light and fluffy. Add eggs, one at a time and beat after each one. Add vanilla, baking powder and salt. Fold in half of the flour and add half of the milk and combine. Repeat. Do not over-stir! Fold in the blueberries and spoon into muffin cups. Sprinkle with raw sugar. Bake muffins for 20-30 minutes or until lightly golden brown and springy to touch. You will be begged to make this fresh blueberry recipe. Often.
What a lovely fresh blueberry recipe. Serve with homemade ice cream. (link below)
HOMEMADE BLUEBERRY BUCKLE RECIPE
Streusel Topping:
1/2 cup flour
1/2 cup brown sugar, packed
2 TBS white sugar
1/4 tsp cinnamon
pinch of salt
1/4 cup homemade unsalted butter, cut into pieces
Cake:
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 cup plus 2 TBS homemade unsalted butter, softened
2/3 cup white sugar
1/2 tsp salt
1/2 tsp lemon zest
1-1/2 tsp pure vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries (or frozen)
PREHEAT oven to 350 degrees.
Cake directions:
Mix flour and baking powder together and set aside. Cream butter, sugar, salt and lemon zest on medium high for 3 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time and beat after each one. On low setting, add flour mixture and beat until almost incorporated. Scrape down sides and stir with a rubber spatula until combined. Fold in blueberries. You may bake this in a square or round 9 inch pan, spray first with vegetable oil. Pour in cake batter. Set aside. Streusel topping directions:
Combine flour, sugars, cinnamon and salt on low speed until well combined. Add butter and mix until it resembles wet sand and there are no large butter pieces. Sprinkle streusel evenly on top of the cake and bake for approximately 55 minutes, or until deep golden brown and toothpick inserted in the center comes out clean. Let sit and cool for 15 minutes if you want to serve it warm. Cut into wedges and serve. This will become one of your favorite fresh blueberry recipes.
HOMEMADE VANILLA ICE CREAM
WHIPPED CREAM RECIPE
FRESH BLUEBERRY RECIPE FOR FABULOUS PANCAKES1 cup flour
1 TBS white sugar
2 tsp baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 tsp pure vanilla extract
2 TBS canola oil
1/2 to 3/4 cup fresh blueberries (floured, see above)
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and blueberries. Stir flour mixture into blueberry mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. You'll be begged to make this fresh blueberry recipe!
More fresh blueberry recipes...How about some cocktails?
BLUEBERRY LIQUOR
1 (12oz) pkg frozen blueberries
1/2 lemon, zested
3 whole cloves
1-1/2 cups Grey Goose vodka
3/4 cup simple syrup
Thaw the blueberries and mash with a fork in a bowl, and then add to a quart canning jar. Add the lemon zest, cloves and vodka. Seal the jar tightly and store in a cool, dry place for 90 days - shaking the jar gently every week or so. After 3 months, strain the blueberries and filter through a cheesecloth. Pour into a quart jar. Pour in the simple syrup and tightly seal - shake the bottle gently until well combined. Store in a cool, dry place for 30 days more. When ready to bottle, strain again through a cheesecloth and pour into the decorative bottle. Serve with 7-Up or club soda in a two to one ratio. Enjoy, it's well worth the wait!
BLUEBERRY VODKA MARTINIS
1 liter of Grey Goose vodka
1 pint of blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
blueberries for garnish
Pour out 1/3 of the bottle of vodka and place in a jar, set aside. Score each blueberry with a quick nick and place in the Grey Goose vodka bottle. With the vodka that was set aside, fill the goose bottle just below the neck of the bottle. Add enough raspberry liqueur to fill the bottle. Let sit in a dark place for 14 days. (I know, but the wait is worth it.) To make the martinis: In a cocktail shaker, fill with ice and combine 2 parts blueberry liquor with one part raspberry liqueur and a dash of lime juice. Shake until frost forms on the outside of the shaker and serve in a martini glass. Prick the blueberries with a cocktail skewer and place in the martini. May also add a twist of lime zest. Another great fresh blueberry recipe.
Got fresh blueberries? Recipe here is awesome... FRESH BLUEBERRY MARGARITAS
2 cups ice
1 cup frozen blueberries
1 cup blueberry nectar
1/4 cup seltzer
2 TBS frozen limeade
1 TBS lime juice
3 ounces tequila
1 lime wedge
white sugar
Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in sugar. Divide the margarita between the prepared glasses and serve.
FRESH BLUEBERRY RECIPE FOR ICE CREAM
2 egg yolks
1/2 cup white sugar
1 TBS pure vanilla extract
1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
1-1/4 cup frozen blueberries
Whisk together the egg yolks, sugar and vanilla until well incorporated and smooth. Pour cream and milk in a saucepan, and over medium - heat until very hot - NOT BOILING. Reduce heat to low and add 4 TBS of the hot milk (one at a time) to the egg mixture and whisk after each addition. Pour the egg mixture back into the saucepan of hot milk and cream, whisking constantly. Cook on low heat, stirring until the mixture coats the back of a spoon - or for 4-5 minutes. Remove from heat and cool, and then refrigerate until cold. Thaw blueberries and chop slightly in a blender or food processor. Fold into the cream mixture. Start your ice cream maker - pour in the mix and process according to manufacturer's instructions. Scrape ice cream into a freezable container and freeze for 3-24 hours. The ice cream will be very soft at first, and will be very hard after freezing. Let sit in room temperature for a few minutes before serving. Sprinkle with blueberries on top.
Following is a wonderful fresh blueberry recipe for sauce that can be served over pancakes or used as a topping for cheesecake.
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.
FRESH BLUEBERRY RECIPE FOR PRESERVES
4 cups fresh or frozen blueberries
2 cups white sugar
1 (3oz) box lemon Jell-O
In a saucepan, combine all ingredients and bring to a simmer over medium heat. Break up the blueberries with a fork or masher. Reduce the heat and simmer for 5 minutes and continue to break up the blueberries. Cool and transfer to glass jars. Cover and refrigerate overnight before using. NOTE: For something a little different, make this with half blackberries and half blueberries. More fresh blueberry recipes to follow.....
Words cannot describe this fresh blueberry recipe for homemade blueberry cobbler. The recipe can easily be doubled and put in a 9x13 pan.
THE BEST BLUEBERRY COBBLER
1-1/4 cups flour
1/2 cup white sugar
1/4 tsp salt
1-1/2 tsp baking powder
3/4 cup milk
1/3 cup homemade unsalted butter, melted
2 cups fresh blueberries
1/4 cup white sugar
1 tsp pure vanilla extract
PREHEAT oven to 350 degrees; grease a 8" baking dish.
Add the first four ingredients together and mix well. Next add the milk and butter; stir. Spread this batter into the prepared square baking pan. Sprinkle the fresh blueberries evenly over the batter. Sprinkle with sugar and drizzle the vanilla over the top. Bake for 40-45 minutes (9x13 pan about 35 minutes), or until the toothpick inserted comes out clean. Did anyone say serve with vanilla ice cream?
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.
More fresh blueberry recipes!! 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
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.
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 RECIPE FOR CAKE
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.
You may also grease and flour a muffin tin.
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.
FRESH BLUEBERRY RECIPE FOR CHEESECAKE
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
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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