Heathertee2002 wrote: Hi, Cindy. Every year I go to Lyman Orchards in Middlefield, CT and pick dozens of quarts of blueberries; my favorite summertime activity (next to fishing and camping).
I cannot do better than this old family recipe, from my first MIL, who got it from HER grandmother. A very old New England recipe, as you see.
Grammy's Blueberry Cake
Oven 400*
2 cups flour
3 tsps. baking powder
1 scant teasp. salt
3 TB butter
3/4 cup sugar
1 egg, beaten in a 1-cup measure; add milk to make 1 scant cup
Sift the dry ingredients into a bowl. Add the butter and sugar and mix in as for a piecrust, using fingers or a pastry blender.
Stir the milk mixture into the flour mixture, keeping the mixing to a minimum. Gently stir in:
1 1/2 cups fresh blueberries
Spread in a well-buttered (I use baking spray) 9x9" pan. Sprinkle with cinnamon sugar (I use about 1/2 cup sugar mixed with 1 1/2 tsps. cinnamon)
Bake 35 to 40 minutes and eat warm. YUM!
Sounds delicious, Heather. I will try it for sure. The youth group is going to pick the berries and distribute to the "bakers". We need a new bell tower!
rwmmdj wrote: My mom has lots of blueberries and has picked upwards of 50 lbs already this year.
I made a peach/blueberry cobbler.
A cup or so of each type of fruit
1 cup of self rising flour
1 cup of milk
1 cup of sugar
Place fruit in the bottom of a sprayed 8x8 pan. Mix the rest of the ingredients together and pour over top. Bake at about 375 until "golden brown and delicious". Took about 45 mins or so for mine. This is a variation of the cupa, cupa recipe as I was told it was called.
sounds great- I have a similar Amish recipe. I like peaches and blueberries together.
Merrykalia wrote: I make chocolate blueberries - just take any chocolate sauce you find in the fruit section, place several blueberries in a muffin tin with a paper cup. Pour a small amount of chocolate over them (enough to cover), let harden. They are WONDERFUL!!
Do you use fresh or dried blueberries?
I like those antioxidant candy bars- dark chocolate, dried blueberries, and nuts. I bet white chocolate would be good, too.
I've got a slam-dunk fudge recipe- every year I do really neat combinations. I bet I could do blueberry fudge. White chocolate and dried blueberies.
3 cups flour
dash salt
1 cup molasses
1/2 cup sugar
3 tsp baking powder
2 cups water
2 cups blueberries
mix altogether place in baking pan
cook at 350 1/2 to 3/4 hr
DW NOVA SCOTA recipe great with little butter on slices
We call it bluberrie pudding
* This post was
edited 05/16/08 06:27pm by ret-miner *
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup melted butter
Mix together and press into the bottom of a 13x9 inch baking dish.
Cheese Filling
2 eggs well beaten
1/2 teaspoon vanilla
1/2 cup sugar
8 oz. cream cheese(room temperature)
Combine eggs, vanilla and sugar. Add cream cheese and beat until smooth. Pour over crust and bake 10 minutes at 375 degrees. Remove to refrigerator and chill. When completely chilled, spread 1 can of blueberry pie filling(or the recipe below)over the cheese mixture. Top with whipped cream or Cool Whip. Chill throughly before serving.
Blueberry Pie Topping
3 cups blueberries
3/4 cup water
1 tablespoon butter
1 cup sugar
3 tablespoons cornstarch
dash of salt
1 teaspoon lemon juice
Bring 1 cup of blueberries and water to a boil. Boil gently for 4 minutes; add butter. Mix together sugar, cornstarch, and salt, and stir into blueberries. Cook slowly, stirring, until thick and clear. Add remaining blueberries and cook for 2 minutes. Remove from heat; add lemon juice. Cool to room temperature before using.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
ret-miner wrote: 3 cups flour
dash salt
1 cup molasses
1/2 cup sugar
3 tsp baking powder
2 cups water
2 cups blueberries
mix altogether place in baking pan
cook at 350 1/2 to 3/4 hr
DW NOVA SCOTA recipe great with little butter on slices
We call it bluberrie pudding
Thanks, sounds good. No eggs? What's the consistancy like? Like bread, or something you'd use a spoon for?
We love the America's Test Kitchen Blueberry Cobbler recipe:
While the blueberries are baking, prepare the ingredients for the biscuit topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie pan works well; an 8-inch-square baking dish can also be used. Vanilla ice cream or lightly sweetened whipped cream is the perfect accompaniment. To reheat leftovers, put the cobbler in a 350-degree oven for 10 to 15 minutes, until heated through.
1 1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
2 tablespoons cornmeal , stone-ground
1/4 cup granulated sugar , plus 2 teaspoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
4 tablespoons unsalted butter (1/2 stick), melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
2. For the filling: Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
3. For the biscuit topping: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
4. To assemble and bake cobbler: Remove berries from oven; increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.
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