BLUEBERRY CRANBERRY SAUCE

This Thanksgiving why not try a new kind of cranberry sauce loaded with antioxidants? This delicious sauce is best if made a day ahead.

Ingredients:
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 cups frozen wild blueberries

Directions:
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add blueberries, cinnamon, nutmeg and allspice. Mix well.

Remove from heat. The sauce will thicken as it cools. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

ONE-DISH BLUEBERRY CHEESECAKE

My mother recommends this really easy, really good, and quick-to-make recipe.

Batter:
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm 120-130°F)
1/4 cup butter or margarine, melted
1 egg

Blueberry Sauce:
1-1/2 cups blueberries, fresh OR frozen
1/3 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
1/2 teaspoon almond extract

Cheesecake:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon corn starch
1/2 teaspoon pure vanilla extract
1 egg

Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.

Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife. Bake by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, until cheesecake is set.

FRESH BLUEBERRY FRIED PIES

This decadent recipe is adapted from Everyday is a Party cookbook by Emeril Lagasse. Makes 12 pies. (Some may want to cut this recipe in half.)

For the Filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 cups fresh blueberries, stemmed and rinsed
1 tablespoon butter

For the Pastry:
3 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons solid vegetable shortening
1 large egg
3/4 cup milk
Shortening, for frying

In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar. Serve each pie on a serving plate with a scoop of ice cream

BLUEBERRY RHUBARB CRISP WITH PISTACHIOS

I found this recipe on the Epicurious Web site. It received the highest rating and more than 70 comments. Don't forget the vanilla ice cream!

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries

Topping:
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter

Preheat oven to 375°F. and butter a 2-quart shallow baking dish. In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.

Make topping:
Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.

Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp until filling is bubbling and topping is crisp and golden, about 50 minutes.

Serve crisp warm or at room temperature.

SPARKLING WINE WITH BLUEBERRIES

A fun way to dress up sparkling white wine when the berries are in season.

3/4 glass of any sparkling white wine
Large squirt of Bar Harbor Blueberry Syrup
A few wild Maine blueberries

Combine and enjoy.

MELT-IN-YOUR-MOUTH BLUEBERRY CAKE

My mother claims this is the best blueberry cake recipe ever! It is from Cooking Down East by Marjorie Standish. Standish was a long-running food columnist for the Maine Sunday Telegram who spent years gathering her own favorite dishes along with the best of her readers' suggestions.

2 eggs, separated
1 cup sugar
1/4 tsp salt
1/2 cup shortening
1 t. vanilla extract
1 1/2 cups sifted flour
1 t. baking powder
1/3 cup milk
1 1/2 cups fresh blueberries

Beat egg whites until stiff. Add about 1/4 cup sugar to keep them stiff.

Cream shortening, add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten whites. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake blueberries in it so they won't settle).

Turn into a greased 8 X 8 inch pan. Sprinkly top with granulated or powdered sugar. Bake at 350 degrees for 50-60 minutes.

BLUEBERRY BARBECUE SAUCE

This barbecue sauce is an excellent baste on chicken, fish, or pork.

1 1/2 t. olive oil
1/2 onion diced
1 1/2 t. minced garlic
2 T. dry red wine
1/4 cup cider vinegar
1 pint fresh blueberries
1/2 cup ketchup
2 T. brown sugar
1 T. Worcestershire sauce
1 1/2 t. lemon juice
1 1/2 t. cornstarch
pinch each of cayenne, chili powder, salt, and pepper

Using a large saucepan, heat oil over medium heat. Sauté onion and garlic until translucent. Mix cornstarch with wine and vinegar and place in saucepan. Bring ingredients to a simmer. Stir in blueberries, ketchup, brown sugar, Worcestershire sauce, lemon juice, and spices. Bring the mixture to a boil. Simmer over low heat until thick, about 1 hour. When the sauce has thickened, puree in a food processor or blender. Taste and adjust seasonings.

Makes 1 pint. Refrigerate unused sauce, but use within a week.

BLUEBERRY LEMON CHARLOTTE

A delightful dessert to have during a hot summer day. A sweet and tasty no-bake blueberry dessert to serve as a simple, but elegant looking dish for your family or friends.

2 packages (3 ounces each) lemon gelatin
2 cups fresh blueberries
1-1/2 cups plain lowfat yogurt
1 package (14 ounce loaf) store-bought ready-made pound cake

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in blueberries and the yogurt until smooth. Cut cake into 14 (1/2-inch) slices (you may have some pound cake left over which you can save for another day). Cut each slice into 3-inch x 1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Cover and chill until firm, about three hours.

BLUEBERRY BARBECUED PORK

Pour this sauce over pork roast and let the oven produce falling-off-the-bone meat drenched in sauce.

3 lb pork loin roast, bone-in
1 each barbecue sauce (12 oz.) bottle Taste of Inspirations Maple Chipotle
1/2 cup ketchup
1 each medium onion, coarsley chopped
2 cup fresh blueberries
6 each whole wheat roll, bulkie

Preheat the oven to 325 degrees F. Place the pork in a Dutch oven or roaster pan with a lid. In a medium bowl, combine barbecue sauce, ketchup, onion, and blueberries. Pour over pork. Press foil over top of pot and cover with lid to make a tight seal. Bake for 1 hour, 45 minutes, to 2 hours, until meat is tender. Remove from oven. When roast is cool enough to handle, transfer to a cutting board and remove bones and any remaining fat. Use two forks to coarsely shred meat, and return to the pot with sauce. Cover and bake for an additional 45 minutes. Serve immediately or cover and refrigerate overnight. Reheat, covered, when ready to serve.

To serve, cut rolls in half and spoon pork with sauce over each. Top with sliced pickles, if desired. Serve warm.

Source: fresh magazine July, August 2010

BLUEBERRY ALMOND BUCKLE

This moist cake is topped with crumbs and covered with sliced almonds that toast in the oven as the cake bakes.

Topping:
6 tablespoon unsalted butter, softened (3/4 stick)
1/2 cup light brown sugar packed
3/4 cup all-purpose flour

Cake:
1 1/2 cup all-purpose flour (divided, plus 1 Tbsp.)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup fresh blueberries
6 tablespoons (3/4 stick) unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk
1/3 cup sliced almonds

Prepare topping. In a large mixing bowl, use an electric mixer on medium speed to beat butter and brown sugar until blended. On low speed, mix in flour just until crumbs form and flour is blended, about 15 seconds. Be careful not to overmix the texture should be very crumbly. Transfer crumbs to a smaller bowl and reuse the large bowl when mixing the batter.

Prepare cake: Preheat oven to 325 degrees F. Spray an 8-inch square or 9-inch round baking pan with vegetable cooking spray. Sift 11/2 cups of the flour together with baking powder, and salt. Set aside. In a medium bowl, gently stir the blueberries and remaining 1 Tbsp. flour together. Set aside.

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth, about 1 minute. Mix in the eggs, vanilla, and almond extract until blended, about 2 minutes. Add half the flour mixture, and mix on low speed just to incorporate. Add milk, mixing until blended. Add remaining flour mixture, mixing just until incorporated and batter is smooth. Batter will be thick. Use a spoon to stir blueberries into the batter. Spoon the batter into the prepared pan and use the back of a spoon to smooth the surface and spread batter in the pan. Sprinkle the reserved crumb topping evenly over the batter. Sprinkle the almonds over the crumbs, pressing them gently onto the crumbs.

Bake for 30 to 40 minutes, until a toothpick inserted into the center of thecake comes out clean. Cool the cake thoroughly in the pan, about 2 hours. Cut into squares or wedges and serve at room temperature. The cake may be prepared up to 2 days before serving.

Source: fresh magazine July, August 2010

WILD BLUEBERRY DAIQUIRI

Use this recipe with rum if preferred or without for the virgin variety.

1/2 cup wild blueberries
4 oz white rum (optional)
3 tablespoons sugar
10 oz soda water, very cold
2 limes, juiced
3 oz coconut cream, warmed to soften

To prepare the cocktail glasses, moisten the rims with a slice of lime and then dip the rims into powdered sugar. Set aside. Place the blueberries in a blender with the rum (if using), sugar, soda water, half of the coconut cream and the juice of two limes. Pour into prepared cocktail glasses, then finish with a swirl of remaining coconut cream. Makes 4 cocktails.

BLUEBERRY BREAKFAST BRAID

This recipe is a blue ribbon winner from the Bangor State Fair and is sure to be a winner in your home, too!

2 1/2 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1 1/2 t. finely shredded orange peel
1/4 t. ground cinnamon
1/2 cup milk
1/4 cup orange juice
1/4 cup butter
1 large egg

Blueberry Filling:
1/1 cup fresh blueberries
1/2 cup sugar
2 T. water
1 1/2 tablespoons cornstarch

Egg wash:
1 egg yolk plus 1 tablespoon milk

Blueberry Filling:
Combine fresh blueberries, sugar, and water in medium saucepan; bring to a boil over medium heat. Cook 15 minutes, stirring occasionally, until slightly thick. Stir in cornstarch dissolved in 1 1/2 T. water; cook 5 minutes, stirring constantly. Let cool.

In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, orange peel and cinnamon. Heat milk, orange juice, and butter until very warm (120 to 130 F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal portions. Roll each to 20 x 6-inch rectangle. Spread blueberry filling evenly. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams to seal to form ropes. Braid ropes; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush with egg mixture.

Bake at 350 F for 30 to 35 minutes or until done. Remove from sheets; cool on wire rack.

BLUEBERRY GRANOLA BARS

Here's a fast and easy recipe to add wild blueberries to your diet.

1/2 cup honey
1/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 1/2 teaspoon ground cinnamon
1 1/2 cupS quick-cooking oats
2 cups fresh wild blueberries

Preheat oven to 350 F. Lightly grease a 9X9-inch square baking pan. In a medium-size saucepan, combine honey, brown sugar, oil, and cinnamon, and bring to a boil. Continue boiling for 2 minutes; do not stir.

In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread onto the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 by 3 inch bars.

MAPLE BLUEBERRY SYRUP

A fast and easy way to add a special touch to pancakes and waffles.

1 cup Maine maple syrup
1 cup fresh blueberries

Combine ingredients in small saucepan. Crush some berries with the back of spoon. Simmer 2 to 3 minutes. Serve hot over pancakes or waffles.

BLUEBERRIES IN COINTREAU

Karen Huff recommends this simple, but elegant finale to a great meal.

Ingredients
2 cups fresh blueberries
2 tablespoons light brown sugar
1/2 teaspoon grated orange rind
3 tablespoons Cointreau
1/4 cup cream, whipped

Place blueberries in a shallow mixing bowl. Sprinkle berries with brown sugar and orange rind and toss well to coat. Pour the Cointreau over the berries and toss again. Cover berries with plastic wrap and refrigerate. Serve with whipped cream.

BLUEBERRY GRUNT

Blueberries and dumplings, it doesn't get any better than this.

Sauce:
2 pints wild blueberries
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup sugar
1 T. lemon juice
1/2 cup water

Dumplings:
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter
milk (approximately 3/4/ c.)

Heat berries, spices, sugar, lemon juice, and water in a skillet; boil gently until well blended and slightly cooked down. Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and SIMMER for 15 minutes (no peeking!) The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; top with (unwhipped) cream.

BLUEBERRY VODKA

A refreshing summer drink to enjoy on the shores of Clearwater Lake. (Not for the amateur!)

Ingredients
1 pint vodka
1 cup wild blueberries

Place blueberries in a glass bottle such as a 1/2 liter wine carafe. Pour vodka over them. Cap it and refrigerate about a week before using. Serve on ice with club soda or tonic water. Add lemon or lime juice if desired. Garnish with a few of the blueberries.

FRESH BLUEBERRY PARFAIT

An incredibly simple low fat, low calorie recipe. It’s surprising how much the 3 ingredients complement one another.

1 cup fresh wild blueberries
2 8-ounce cartons non-fat lemon yogurt
10 gingersnaps (6 crumbled, 4 intact)

Set aside four parfait glasses. Put 1/4 cup of yogurt in the bottom of each. Add 1/4 cup of blueberries to each, followed by the crumbled gingersnaps. Top with another 1/4 cup yogurt. Garnish each with a a gingersnap. Serve immediately.

Makes four servings.

PUFFY BLUEBERRY PANCAKES

These baked pancakes have a consistency similar to popovers. Naturally sweet, they are best served sprinkled with confectioners sugar.

Ingredients
2 tablespoons butter or margarine
4 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1 1/2 cups wild blueberries
2 tablespoons confectioners sugar

Preheat oven to 425° degrees. Melt 1 tablespoon butter in each of two 9” pie plates in oven. Beat eggs with milk, flour, sugar, nutmeg, and vanilla. Remove pie plates from oven and pour half of batter into each. Scatter with berries. Bake 20 minutes or until golden. Sprinkle with confectioners sugar. Yields 4 generous servings.

BLUEBERRY PICNIC BARS

Planning a picnic to Pico Ledge? Take these along for a tasty blueberry treat.

Base and Topping
1 1/2 cups dry oatmeal
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons melted butter

Filling
1 1/2 cups blueberries
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice

Preheat oven to 350°. Line an 8 inch square baking pan with foil, letting ends extend beyond pan. In a large bowl, mix oatmeal, flour, brown sugar, baking soda, salt, and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Press half of the crumb mixture evenly and firmly over the bottom of the foil-lined pan. Bake 12 minutes to set crust.

Meanwhile prepare filling. Combine filling ingredients, then cook over medium heat until simmering. Cook about 2 minutes stirring occasionally. Spoon over crust. Crumble remaining half of crumb mixture over top. Bake 30 minutes until top is browned and filling is bubbly. Let cool Completely in pan. Lift foil by ends onto a cutting board. Remove foil. Cut into 2 inch squares.

BLUEBERRY COFFEE CAKE

Include this favorite of the Huff family when planning a special Sunday brunch.

Cake ingredients
2 cups of all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 stick butter, melted
2 eggs
1 teaspoon vanilla extract
2 cups wild blueberries

Topping ingredients
1/2 cup all purpose flour
1/2 cup brown sugar
4 tablespoons softened butter
1 teaspoon ground cinnamon

Grease and four 9 inch cake pan. To prepare the cake, sift together flour, sugar, baking powder, and salt into a medium sized bowl. In a larger bowl, beat together milk, butter, eggs, and vanilla. Beat in flour mixture. Fold blueberries into batter and pour into prepared pan. In a small bowl, combine topping ingredients. Sprinkle on top of batter. Bake at 350° for 45 minutes or until lightly browned and cake tester inserted into center comes out clean.

BLUEBERRY BUCKLE

Although this is considered a dessert and can be served with ice cream or whipped cream, its ingredients are nearly identical to coffee cake.

Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
4 T. unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:
4 T. unsalted butter, softened
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside. Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

WILD BLUEBERRY SMOOTHIE

Sometimes keeping a smoothie recipe simple, is the best thing to do.

Ingredients
1/2 c. wild blueberries
1/2 c. vanilla yogurt

pinch cinnamon

2 ice cubes

Preparation
Blend well at high speed. Serve immediately.

MAINE WILD BLUEBERRY PIE

This is a classic pie recipe, but the smaller wild blueberries always yield the best results.

Pie Crust
2 cups plus 3 tablespoons flour
1 teaspoon salt
2/3 cup shortening
1/3 cup plus 1 tablespoon cold water
1 egg yolk mixed with 1 to 2 tablespoons water for glaze

Mix flour and salt, then cut shortening into flour. When blended, add water and blend into dough. Roll crust to fit 9-inch pie plate.

Filling
2+ pints Maine wild blueberries
1/4 cup flour
3/4 cup sugar
1/4 teas. cinnamon
1/4 teas. nutmeg

Wash berries, remove stems, and mix with dry ingredients. Place berries in bottom crust. Cover with top crust. Brush on egg wash and cut air vents into top crust. Crimp edges and bake 40 minutes at 420 degrees.

BLUEBERRY ICE CREAM PIE

This ice cream pie features a toasted almond crust with a hint of cardamom. Allow plenty of preparation time — but well worth the wait!

Crust
2 cups slivered blanched almonds
1/4 cup brown sugar
1/4 teaspoon ground cardamom
1/4 cup butter, melted
(This crust is gluten-free and I sometimes use it with the glaze pie (when needed for dietary restrictions), which I posted first in this blog.)

Filling
1 pint blueberries
1/2 cup sugar
1 cup water
2 tablespoons cornstarch
2 pints vanilla ice cream

For crust, combine the first 3 ingredients in processor and chop finely. Transfer to bowl. Mix in butter. Press firmly into bottom and sides of a 9-inch glass pie plate. Freeze 15 minutes. Preheat oven to 350°. Bake crust until center is golden (about 20 minutes), covering edges with foil if browning too quickly. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.

In a large saucepan, combine blueberries and sugar. Mix water and cornstarch together and stir into blueberry mixture. Cook at a simmer until the sauce is thickened. Reserve 1/2 cup of the mixture for decorating the top. Cool. Spoon blueberry mixture into pie crust. Spoon ice cream over blueberries. Drizzle over ice cream. Freeze several hours. Remove pie 15 minutes before serving to thaw enough to cut. Cut into wedges to serve.

BLUEBERRY CAKE

This is a nice tender cake that is wonderful to take along on a picnic.

Ingredients
1/3 cup butter
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup milk
1 1/2 cups blueberries

Grease and flour a 9 inch square pan or bundt cake pan. Preheat oven to 350°. Cream butter and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Sift together flour, baking powder, and cinnamon; alternately add small amounts of milk and creamed mixture to the flour. Coat blueberries with 1 tablespoon flour and fold into batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup sugar, a small amount at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Bake for approximately 45 minutes. When cool sprinkle top with confectioners sugar.

BLUEBERRY GINGERBREAD

This cake is delicious warm from the oven and is even more flavorful after a day or two.

Ingredients
1/3 cup butter
1 cup sugar
1 egg
2 cups cake flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 tablespoons molasses
1 1/2 cups fresh blueberries
2 tablespoons sugar

Preheat oven to 350°. Grease and flour a 9-inch square cake pan. Cream the butter and sugar. Add egg, mixing well. Dissolve soda in buttermilk. Mix and sift together the flour, ginger, cinnamon, and salt and add to the creamed mixture alternatively with the buttermilk. Add the molasses. With a light touch, fold in the blueberries and pour into pan. Sprinkle 2 tablespoons of sugar over the top of the batter. Bake for 50 minutes, or until cake pulls away from the sides of pan. Serve warm with whipped cream if desired.

BLUEBERRY RELISH

A terrific addition to any meat, fish, or poultry dish. It is especially good with grilled chicken and pork.

Ingredients
3/4 cup blueberries
1 tablespoon sugar
2 tablespoons chopped red onion
2 tablespoons balsamic vinegar
Place all ingredients in a food processor and pulse until coarsely chopped. Refrigerate.

BLUEBERRY YOGURT WAFFLES

These fragrant waffles with a soft center and mild yogurt tang waft a sweet smell throughout the house.

Ingredients
4 tablespoons butter
1 3/4 cups white flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/4 cup sugar
1 cup plain yogurt
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup fresh blueberries

Preheat your waffle iron. If you want to hold the waffles until serving time, preheat your oven to 200°. Melt the butter. Reserve. In a large bowl, mix the flour, baking powder and soda, cinnamon, and sugar. In another bowl, whisk together the yogurt, milk, eggs, and vanilla. Gradually pour the liquid ingredients over the dry ingredients, whisking until just combined. Fold in blueberries and melted margarine.

Spoon out 1/2 cup of batter (or the amount recommended by your waffle's manufacturer) onto the hot iron. Smooth out batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve immediately or keep in in a single layer in the preheated oven.

WILD BLUEBERRY CRISP

One of Tory's favorites. I use an all-purpose gluten-free flour in place of wheat flour when she's around to devour it.

Filling
1 quart wild blueberries
2 medium apples, peeled and diced (optional)
1/4 cup sugar
1 tablespoon lemon juice

Topping
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup flour
3/4 cup oatmeal (dry)
1/4 cup butter
1/2 cup chopped pecans

In a small bowl, combine the wild blueberries, sugar, lemon juice, and apples. Mix well and place in a lightly oiled 8 x 8 x 2-inch pan. In a medium bowl combine brown sugar, cinnamon, nutmeg, flour, and oats. Rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the wild blueberry mixture. Bake at 325 degrees for 45 minutes or until the crisp is brown. Best served warm topped with whipped cream, frozen vanilla yogurt, or ice cream.

WILD BLUEBERRY NUT BREAD

This was the featured recipe of the King Arthur Cooking Contest at the 1996 Farmington Fair.

Ingredients
3 cups white flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 cup sugar
1 cup chopped pecans
3 eggs
1 cup milk
1/2 cup melted butter, cooled
1 1/2 cups wild blueberries

Preheat oven to 350° degrees. In large bowl combine flour, baking powder, baking soda, sugar, and nuts. Stir thoroughly. In another bowl beat eggs, milk, and melted butter until well blended. Pour the egg/milk mixture over the dry ingredients. Stir until thoroughly moistened. Do not beat. Gently fold in wild blueberries. Pour batter into a well-buttered loaf pan (9 x 5 x 3-inch) and set aside for 10 minutes. Bake for 1 hour or until loaf tests done. Cool bread upright in pan 20 minutes, then turn out. Cool completely before cutting.

BLUEBERRY PUDDING CAKE

Cake tops a blueberry pudding-like base in this recipe. This is best served warm topped with vanilla ice cream.

Ingredients
4 cups fresh blueberries
Juice of 1/2 lemon
1/2 teaspoon cinnamon
3/4 cup sugar
3 tablespoons butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Combine the first three ingredients and place in an 8 x 8 inch pan. Cream 3/4 cup of sugar with 3 tablespoons of butter. Mix flour, baking powder, salt, and nutmeg. Add milk to the dry mixture, then combine with the creamed mixture. Spread batter over the blueberries.

Mix 3/4 cup sugar with cornstarch and sprinkle over the batter. Pour boiling water over all. Bake at 350° for about one hour.

WILD BLUEBERRY SAUCE

This sauce is a good topping for pancakes, ice cream, lemon sherbet, and sponge cake. Use your imagination! (Gluten-free)

Ingredients
1 pint wild blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

In a small sauce pan, combine 1 cup of wild blueberries, 1/4 cup water, sugar, and lemon juice. Stir and bring to a boil. Turn down heat and simmer 8 to 10 minutes.

Mix the cornstarch into 1/4 cup water until dissolved and add to the wild blueberry mixture. Stir until thickened, then add the remaining cup of blueberries. Cook 3 minutes on low heat. Cool ten minutes. Stir in spices.

BLUEBERRY STREUSEL MUFFINS

Blueberry muffins are always a treat. This recipe with a streusel topping is sure to become your favorite.

Muffin ingredients
1 1/2 cups white flour
2 teaspoons baking powder
1/2 teaspoons salt
4 tablespoons butter, softened
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups fresh blueberries

Streusel ingredients (Blend and set aside)
2 tablespoons butter, softened
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped walnuts

Sift together flour, baking powder, and salt. Set aside. In mixing bowl, cream butter with sugar until fluffy. Add egg. Beat until smooth, then add vanilla. Alternately add the flour mixture and the milk to the creamed mixture until blended completely. Fold in blueberries. Fill 12 greased muffin cups about two-thirds full. Sprinkle streusel over the top of muffins. Bake at 400° for 20 minutes or until done. Cool 5 minutes, then remove from pan and cool completely on a rack.

BLUEBERRY CHEESECAKE SQUARES

Steve’s favorite. If you like cheesecake, you’ll love this fast and easy recipe.

Ingredients
2/3 cup graham cracker crumbs
2 (8 ounce) packages light cream cheese [Neufchatel]
1 cup cottage cheese
1/3 cup sugar
2 teaspoons vanilla extract
3 eggs
1 pint blueberries
3 tablespoons sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 tablespoons cornstarch

Spread cracker crumbs evenly in a 13- x 9- x 2- inch baking dish coated with a cooking spray. Combine cream cheese, cottage cheese, 1/3 cup sugar, and vanilla in a food processor until smooth. Add eggs one at a time, and process just until blended Carefully pour batter into prepared dish. Bake at 350° for 18-20 minutes or until mixture is almost set. Let cool 30 minutes.

Combine blueberries, 3 T. sugar, lemon rind, and lemon juice in a large saucepan. Add cornstarch and stir well. Bring to a boil, stirring constantly. Cook about 1 minute or until mixture is thickened, stirring constantly. Remove from heat, and let cool slightly. Spoon blueberry mixture over cheesecake. Cover and chill at least 6 hours.

BLUEBERRY GLAZE PIE

We prefer this blueberry pie recipe, in which only half of the berries are cooked, to more traditional pie recipes.

Crust
3/4 cup flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup melted butter or margarine

Filling
2 tablespoons flour
1/4 teaspoon salt
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon margarine
1 quart fresh wild blueberries

In medium bowl, combine flour, oats, pecans, sugar, and salt. Stir in butter or margarine until blended. Press firmly in bottom and sides of 9-inch pie pan. Bake at 400° for 12 to 15 minutes or until lightly toasted Cool.

In sauce pan mix flour, salt, sugars, lemon juice, margarine, and 1 pint of blueberries. Cook over medium heat stirring frequently until thickened (about 5 minutes). Cool. Add remaining berries. Fill pie shell. Chill. Top with whipped cream before serving, if desired. (This recipe is equally delicious with a graham cracker crust!)