Blueberries Recipes

Annie Said:

Folding blueberries into recipes and nutritional value?

We Answered:

First to answer what you asked. Blueberries have a lot of minerals, which won't be affected much at all. Cooking will destroy some vitamins, though Here is a link to the nutritional value of 50 raw berries: http://www.nal.usda.gov/fnic/foodcomp/cgâ€¦ Here is a link for canned berries in light syrup, which would be cooked: http://www.nal.usda.gov/fnic/foodcomp/cgâ€¦ You can see most of the vitamin C is lost.

Then I'd like to suggest you try putting a few berries in a plastic bag and freezing them. If you can get him to try just one, he'll be hooked. They are yummy and fun. You can also put them in a fruit smoothie with milk, rice milk or fruit juice, 1/2 a banana, whatever he likes. Doesn't need any sweetener to look and taste like a milkshake.

Jared Said:

Do you still make recipes with blueberries now they are so expensive?

We Answered:

I love blueberry recipes and you are right about the cost. I usually bake with fresh blueberries when they are cheaper and in season, but otherwise I use canned pie filling and add the frozen blueberries to the pie filling to make it extra full. I use pie filling for topping on cheese cakes, and frozen blueberries to add to cake batter or for making blueberry cheese buns. The best time though is fresh blueberry season.
When they are expensive I move to apples instead.

Leon Said:

Does anyone have some good recipes for fresh blueberries?

We Answered:

1. Ingredients4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
2 cups water
1 whole cinnamon stick
2 tablespoons honey, or more to taste
1 tablespoon chopped fresh ginger
2 cardamom pods (optional)
2 tablespoons cornstarch
1/3 cup low-fat milk
1 cup reduced-fat sour cream
4 teaspoons reduced-fat sour cream
Nutrition InfoPer Serving

Calories: 115 kcal
Carbohydrates: 18 g
Dietary Fiber: 2 g
Fat: 4 g
Protein: 1 g
Sugars: 4 g
About: Nutrition Info

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2. Cooking Directions
Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
Yield: 8 servings

3. Still Hungry?
Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

Notes:
Make Ahead Tip

Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

1 1/3 cups flour
1/3 cup sugar
1 tablespoon CALUMET Baking Powder
1/4 teaspoon salt
1 egg
1 cup milk
1/4 cup oil
1 1/2 cups POST SELECTS BLUEBERRY MORNING Cereal
3/4 cup blueberries

2. Cooking Directions
Preheat oven to 400 degrees F. Mix flour, sugar, baking powder and salt in large bowl. Beat egg, milk and oil with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and blueberries.
Spoon evenly into 12 greased or paper-lined medium muffin cups, filling each cup two-thirds full.
Bake 18 to 20 min. or until golden brown. Serve warm.
Yield: 12 servings

3. Still Hungry?
Double up on blueberry flavor with these delicious muffins, a portable option for eating right when you're on the go.

9 HONEY MAID Honey Grahams, finely crushed
1/2 cup flour
1 teaspoon CALUMET Baking Powder
1 egg
1 cup milk
2 tablespoons honey
3/4 cup blueberries
Nutrition InfoPer Serving

Calories: 213 kcal
Carbohydrates: 38 g
Dietary Fiber: 0 g
Fat: 3 g
Protein: 5 g
Sugars: 9 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
Combine graham crumbs, flour and baking powder; set aside.
Beat egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries.
Ladle batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Yield: 5 servings

3. Still Hungry?

Notes:
Substitute

Prepare as directed, using frozen blueberries. Do not thaw the blueberries before adding them to batter.

18 tablespoons unsalted butter, room temperature
3/4 cup sugar
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal
3 1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries
2 tablespoons sugar for sprinkling
Nutrition InfoPer Serving

Calories: 811 kcal
Carbohydrates: 108 g
Dietary Fiber: 4 g
Fat: 37 g
Protein: 11 g
Sugars: 39 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
Heat oven to 375 degrees F. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.
Yield: 6 servings

3. Still Hungry?
This batter can be baked in jumbo or oversize muffin tins. Frozen blueberries may substitute fresh.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Nutrition InfoPer Serving

Calories: 383 kcal
Carbohydrates: 56 g
Dietary Fiber: 1 g
Fat: 16 g
Protein: 4 g
Sugars: 32 g
About: Nutrition Info

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2. Cooking Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Yield: 8 servings

3. Still Hungry?
Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

1 pint superpremium vanilla ice cream
1 tablespoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1 pound fresh blueberries
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 (9 inch) refrigerated pie dough
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon sugar
Grated lemon zest (optional)
Nutrition InfoPer Serving

Calories: 392 kcal
Carbohydrates: 55 g
Dietary Fiber: 3 g
Fat: 17 g
Protein: 5 g
Sugars: 25 g
About: Nutrition Info

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2. Cooking Directions
Put oven rack in middle position and preheat oven to 425 degrees F. Line a large baking sheet with foil and butter foil.
Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette: Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.
Yield: 6 servings

1 cup fresh or frozen unsweetened blueberries, thawed
1/2 cup sugar, divided
2 cups milk
6 tablespoons yellow cornmeal
3/4 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Nutrition InfoPer Serving

Calories: 455 kcal
Carbohydrates: 92 g
Dietary Fiber: 3 g
Fat: 5 g
Protein: 10 g
Sugars: 61 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave,* uncovered, on high for 3 minutes or until sugar is dissolved, stirring once.
In a 3-quart microwave-safe bowl, combine the milk, cornmeal, lemon peel, and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce.
Yield: 2 servings

3. Still Hungry?
Make this simple dessert in your microwave. From Taste of Home 'When I want something that will satisfy my sweet tooth, I make this pleasing pudding topped with blueberry sauce,' says field editor Lillian J., Gainesville, Florida.

Notes:
*Editor's note: This recipe was tested in a 1,100-watt microwave.

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound turkey tenderloin (see Ingredient note)
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar
Nutrition InfoPer Serving

Calories: 303 kcal
Carbohydrates: 19 g
Dietary Fiber: 2 g
Fat: 11 g
Protein: 30 g
Sugars: 2 g
About: Nutrition Info

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2. Cooking Directions
Preheat oven to 450 degrees F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.
Yield: 4 servings

3. Still Hungry?
Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme--so this easy turkey saute can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

Notes:
Ingredient Note

A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.

2 cups ice
1 cup frozen blueberries
1 cup blueberry nectar
1/4 cup seltzer
2 tablespoons frozen limeade
1 tablespoon lime juice
3 ounces tequila (optional)
1 lime wedge
Coarse salt
Nutrition InfoPer Serving

Calories: 242 kcal
Carbohydrates: 35 g
Dietary Fiber: 2 g
Fat: 0 g
Protein: 0 g
Sugars: 29 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.
Yield: 2 servings

3. Still Hungry?
Frozen limeade adds zing to this stellar blueberry margarita

Yummy :]

Lucy Said:

What are some unique recipes for fresh blueberries?

We Answered:

we are all used to tomato catsup, but there are actually recipes for all sorts of other catsups.

i think it would be interesting to make a blueberry catsup sauce - (no tomatoes at all). it might be great. even if it wasn't great, it would be something interesting to talk about.

Glenn Said:

Do you know any recipes with blueberries in them?

We Answered:

blueberry pancakes and muffins...i do not do ay recipes however..im sure there are some online though

Ann Said:

Any recipes using blueberries please?

We Answered:

http://www.epicurious.com/tools/searchreâ€¦
:D

Marsha Said:

Any good baking recipes with blueberries?

We Answered:

BLUEBERRY CHEESE TART :

Combine 1 Â½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, Â½ c. sugar, 2 eggs, Â½ t vanilla, & Â½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, Â¼ c. sugar, Â¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours.

Baked Blueberry French Toast:
Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c. of milk. Put slices on a heavily buttered cookie sheet. Bake in a preheated oven at 400 degrees for 15-20 minutes. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries. Combine 1-c. sweet cracker crumbs, 2-tbs. flour, 2-tbs. sugar, 1/2-tsp. cinnamon, Â¼ c. chopped nuts and Â¼ c. butter. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes)

Blueberry-Ricotta Squares:
Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla. Beat until combined then continue for 1 minute. Pour batter into 9x9x2 inch pan. Sprinkle with 1 1/2 c. unthawed frozen blueberries...In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c. ricotta cheese, 1/3 c. sugar, 1/4 tsp. vanilla: beat until combined. Spoon over the blueberries. Bake at 350 degrees for 55-60 minutes. Cool and cut into 16 squares. Store covered in refrigerator.

Blueberries Recipes

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