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!)