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FRESH BLUEBERRY RECIPES

1. BLUEBERRY CREAM COOKIES

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yields 3 dozen cookies

INGREDIENTS

1 cup sugar

1/2 cup softened butter

1 egg

1/3 cup sour cream

1 small box vanilla pudding mix

1/2 tsp. salt

1/2 tsp. baking soda

2 cups flour

1 cup white chocolate chips

1 rounded cup fresh blueberries, washed & dried

INSTRUCTIONS

Preheat oven to 350 degrees F.

Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth.

Add flour 1 cup at a time, mixing until smooth between additions. Stir in white chocolate chips.

Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.

Drop by rounded tablespoonfuls onto greased cookie sheet.

Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy!

Recipe and Image from Butter With A Side of Bread

2.  LEMON BLUEBERRY BREAD

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INGREDIENTS

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter, melted

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

2 teaspoons fresh grated lemon zest

2 Tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries (I used fresh)

1 Tablespoons all-purpose flour

Lemon glaze

2 Tablespons butter, melted

1/2 cup powdered sugar

2 Tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).

In a medium bowl, whisk the flour, baking powder and salt, and set aside.

In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.

Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.

Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

Recipe and Image from Glorious Treats

3.  BLUEBERRY OATMEAL BREAKFAST BARS

BLUEBERRY OATMEAL BARS.jpg

INGREDIENTS

2 1/4 c. Old Fashioned oatmeal

2 1/4 c. flour

1 1/2 c. brown sugar

1 c. butter (2 sticks)

1 1/2 tsp. baking soda

1/2 tsp. salt

3 c. fresh or frozen blueberries

1/4 c. sugar

1 Tbsp. corn starch

INSTRUCTIONS

Preheat oven to 350 degrees.

In a mixing bowl combine the oatmeal, flour, brown sugar, soda and salt. Melt the butter, and pour over the oatmeal mixture. Mix until incorporated and crumbly. Press 2/3 of the oatmeal mixture into a 9x13 pan, saving the other 1/3 for the topping.

In a seperate bowl, combine the blueberries, sugar and corn starch. Mix until the blueberries are evenly coated with the sugar and corn starch. Pour over the bottom crust. Crumble the remaining oatmeal mixture over the blueberries. Bake at 350 for 20-25 minutes or until golden brown.

Remove from the oven and let cool completely before cutting.

Recipe and Image from Delightful E Made

4.  DARK CHOCOLATE COVERED BLUEBERRIES

CHOCOLATE BLUEBERRIES.jpg

INGREDIENTS

1/2 cup blueberries washed and dried

40 grams dark chocolate about 4-5 squares

1 Tablespoon finely chopped almonds use mini food processor to finely chop

INSTRUCTIONS

Melt chocolate squares in the microwave for about 30 seconds or until chocolate is completely melted and spoons out easily. Heat and check at 30 second intervals after that, if necessary.

Add blueberries to the melted chocolate and gently stir.

Use a spoon to lift out 4-5 blueberries at a time in a cluster, allowing excess chocolate to drip back into the bowl.

Place blueberry cluster on a plate or small baking sheet lined with parchment or wax paper.

Repeat until all blueberries are used.

Sprinkle almond dust on top of the blueberry clusters.

Place blueberry clusters in the refrigerator for at least 30 minutes or until chocolate has hardened.

Remove from refrigerator when ready to enjoy!

Store in an airtight container in the refrigerator for up to 5 days depending upon the freshness of the berries. Or, store in the freezer.

Recipe and Image from Dinner Mom