Blueberry Recipes

As you know we went blueberry picking at the end of May which ended up in 3 gallons of blueberries. Here are a few of the recipes I have made using the blueberries we hand picked ourselves.  

First off I made frozen yogurt cover blueberries. I just dumped greek, vanilla yogurt in a bag with a bunch of blueberries, mixed it up and frozen it laying flat. When frozen we broken them off one by one and ate them. 

Blueberry Coffee Cake

I got this recipe from my British friend, Lucy. :)

Batter:

2 cups of flour (all purpose)

1 cup sugar

1 tablespoon baking powder

¾ teaspoon salt

½ cup butter

1 cup milk

2 eggs

 1 teaspoon vanilla essence

1 ½ cups blueberries (fresh or frozen)

Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup chopped nuts

2 teaspoon cinnamon

1 tablespoon melted butter

9” x 13” greased tin (I usually line with baking parchment rather than greasing the tin!)

1. Combine flour, baking powder, salt and sugar in a large bowl.
2. Cut in the butter and rub in until the mixture resembles coarse breadcrumbs.
3. Make a well in the center and add the beaten eggs, milk and vanilla extract.  Stir until just moistened.
4. Fold in the blueberries.
5. Spread the batter evenly into the pan.
6. Combine the topping ingredients and sprinkle evenly over the batter.
7. Bake at 350 F for 30 – 35 minutes or until a toothpick inserted comes out clean.

CAN BE MADE AHEAD AND REFRIGERATED OVERNIGHT.  BRING TO ROOM TEMPERATURE TO BAKE.

Blueberry Cobbler Bars. 

These were so good. I made them for Father's Day.

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Berry Filling

4 large eggs

2 cups sugar

1 cup sour cream

3/4 cup all-purpose flour

pinch of salt

2  (16-ounce) packages frozen mixd berries, defrosted and drained

(You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries)

To make the crust and topping-

Preheat the oven to 350 degrees F.  Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside.  If you use a 9×13-inch baking pan you’ll have thicker bars.  Zest two lemons.  Measure out the sugar onto a clean work surface.  Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.  Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.  Press the remaining mixture into the bottom of the pan.  Bake the crust for 12 to 15 minutes until it is golden brown.  Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  Gently fold in the berries.  Spoon the mixture evenly over the crust.  You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling.  Bake for 45 to 55 minutes until the top is lightly browned.  Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid.

And I haven't made this yet, but I intend to at some point this summer. Blueberry Vodka Lemonade.