June 2019 – Blueberries

Blueberries and Cream Cookies

Valerie Denner, Stevens

• 3 cups (15 oz.) all-purpose flour
• 1 teaspoon lemon zest
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ sticks (6 oz.) unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ²/₃ cup heavy cream
• 2 cups blueberries, frozen or fresh

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium size bowl, whisk together the flour, zest, baking soda and salt. In a liquid measuring cup, combine the heavy cream and vanilla.

In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and then scrape down the sides of the bowl.

Add the flour mixture and heavy cream, alternating, until all of the ingredients are incorporated.

Stir in the blueberries with a spatula.

Use a 2-tablespoon scoop to measure out the cookie dough onto the parchment. Allow to chill for 10 to 15 minutes in the refrigerator.

Bake the cookies for 15 to 17 minutes, or until the edges are just starting to brown.

Yields: 30 to 40 cookies

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Fruit Explosion Muffins

Jeffrey Fisher, Stevens

“A family favorite. Great to mix the night before, less work in the morning.”

• 3 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1 cup milk
• ½ cup oil
• 1½ cups blueberries
• 1½ cups raspberries

Pre-heat oven to 350°F.

Combine wet ingredients in one bowl, and the dry in another. If using frozen berries, add to the dry ingredients and toss. Add wet ingredients and stir just until moistened. Divide batter into 18 greased muffin tins.

Bake for 20 to 25 minutes. After muffins are removed from pans, dip tops first into melted butter, then into cinnamon – sugar. Serve warm. Enjoy!!

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Blueberry Milkshake

Pauline Seibel, Lititz

• 1 cup milk
• 1 cup frozen blueberries
• sugar (optional; I use none)

Put milk and half of blueberries in blender (I use high speed and blend). Gradually add the rest of the blueberries through the port (hole in lid) while the blender is running. Add sugar if using. When it is as smooth as you want it, serve immediately.

Makes 1¾ cups.

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1-Minute Blueberry Muffins

Pauline Seibel, Lititz

• ½ teaspoon baking powder
• pinch salt
• ¼ to ¹/₃ cup oatmeal
• 1 egg
• 2 to 3 teaspoons honey
• 1 teaspoon oil
• ¼ cup blueberries

Mix all ingredients well in a coffee mug, except blueberries; add them last.

Microwave on high 1 minute. Serve with milk, or butter and/or jam.

Can be mixed the evening before and covered.

Remove cover and microwave about 5 extra seconds (1 minute 5 seconds total). To check if finished, loosen with a knife and turn it upside down on a plate. If still gooey, put back into mug and microwave another 10 to 15 seconds.

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Blueberry Pancakes

Pauling Seibel, Lititz

• 1 cup flour
• 1 to 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup milk
• 1 large egg
• 2 tablespoons vegetable oil
• ¼ teaspoon vanilla extract
• ½ cup blueberries
• vegetable oil spray

Whisk flour, sugar, baking powder, baking soda, salt in medium bow.

In another bowl, whisk milk, egg, oil, and vanilla until well combined. Add the flour mixture, stir gently until combined (batter will be lumpy). Let batter sit 10 minutes before frying.

Spray frying pan with oil. Heat over medium heat until hot, about 1 minute. Pour about 1/4 cup batter into pan (I use a measuring pitcher to pour).

Sprinkle each pancake with about 1 tablespoon blueberries. Cook until bubbles begin to pop up (2 to 3 minutes). Use pancake turner to flip pancakes and cook 1 to 2 more minutes.

Yield: 8 to 9 pancakes.

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Blueberry Jell-O

Marie Hertzog, Denver

“The smell of this is incredible. Light and refreshing. Nice for the holidays. Enjoy!”

• 2 small packages grape Jell-O
• 1 cup blueberry pie filling
• 1 large can crushed pineapples

Dissolve Jell-O in 2 cups hot water; cool.

Add (unstrained) pineapple and pie filling. Pour into 9”x13” or two 9” pie pans. Cover and refrigerate over night.

Topping:

• ½ pint sour cream
• 1 (8 oz.) package Philadelphia cream cheese
• 1 teaspoon vanilla
• ½ cup sugar
• black walnuts, crushed

Blend all together except black walnuts. Spread over Jell-O and top with crushed black walnuts.

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Blueberry Salad

Marie Hertzog, Denver

“Easy and good.”

• 1 can blueberry pie filling
• 6 oz. package raspberry Jell-O
• ½ cup chopped nuts
• 8 oz. Cool Whip
• 1 to 2 bananas

Prepare Jell-O as directed on package. Put in refrigerator until almost jelled. Stir in blueberry pie filling. Chill until set.

Slice bananas and put on Jell-O, then sprinkle nuts over bananas. Add Cool Whip on top.

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Berry Cheesecake Muffins

Janice Martin, East Earl

• ¹/₃ cup butter
• ¾ cup sugar
• 2 eggs
• 1½ cup flour
• 1½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¹/₃ cup milk

Cream Cheese Filling:

• (2) 3 oz. packages cream cheese, softened
• ¹/₃ cup sugar
• 1 egg
• ¾ cup fresh raspberries
• ¾ cup fresh blueberries

Streusel Topping:

• ¼ cup flour
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

For topping, combine the flour, brown sugar and cinnamon in a small bowl, cut in butter until crumbly. Sprinkle over batter.

Bake at 375°F for 25 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 1½ dozen.

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Cream Cheese Bars

Grace Stauffer, New Holland

• 3 tablespoons butter (melted)
• 2 cups graham crackers (crushed)

Press in bottom of 9”x13” pan. Add blueberry pie filling.

• 16 oz. cream cheese (softened)
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla

Beat until smooth. Pour on top and bake at 350°F for 30 minutes.

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Blueberry Trifle

Ella Nolt, Akron

• 3 cups fresh blueberries (divided)
• 4 tablespoons sugar (divided)
• 1½ teaspoons cornstarch
• 1 container 6 oz. nonfat vanilla yogurt
• 4 oz. low fat cream cheese (room temperature)
• 2 tablespoons sweet sherry or orange juice
• 2½ cups low fat frozen pound cake cut in 1½” cubes (10-11 oz. package)

Stir together ½ cup blueberries, 2 tablespoons sugar, cornstarch and ¾ cup water and then bring to a boil.

Cook and stir until sauce is clear and thickened and berries pop (about 5 minutes). Cool.

Add 1 cup blueberries.

In small bowl combine yogurt, cream cheese and remaining 2 tablespoons sugar until smooth. Stir in sherry or orange juice.

To serve – 1 quart glass bowl, arranging in layers, half of cake cubes topped with half the blueberries, sauce and yogurt mix, repeat and garnish with remaining 1/2 cup blueberries. Cover and refrigerate for 2 hours. Serves 4.

You may also use angel food cake.

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Easy Blueberry Pie Bars

Kris Zimmerman, Lititz

“I found this recipe on laughingspatula.com and it quickly became one of our family’s favorites. Tastes like blueberry pie with much less work!”

Crust/Topping:

• 1½ cup flour
• ½ cup sugar
• pinch salt
• ¾ cup cold butter (cut into cubes)

Filling:

• 2 eggs
• 1 cup sugar
• ¹/₃ cup flour
• ½ cup sour cream
• pinch salt
• 3 cups fresh or frozen blueberries

Spray 9”x13” glass baking dish with non-stick spray-set aside. Preheat oven to 350°F.

Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Remove 1 cup of flour mixture and set aside. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.

While crust is baking, mix eggs, sugar, sour cream, flour and salt.

Gently fold in blueberries. (If using frozen, do not fold in blueberries until you are ready to pour into prepared crust to avoid your batter turning blue.)

When crust is ready, remove from oven and add filling, gently spooning over the crust.

Sprinkle with remaining crust mixture you had set aside. Bake 1 hour or until top is lightly browned.

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Blueberry Bread Pudding

Pat Roth, Ephrata

• 12 day old bread cut into 1½” cubes (about ¾ of a loaf)
• 1½ cups milk
• ¼ cup butter
• 5 eggs
• 1¼ cups sugar
• 2 teaspoons vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups fresh blueberries

Preheat oven to 325°F. Arrange bread cubes in a buttered baking dish (2 quart). Heat the milk and butter in a saucepan over medium heat stirring occasionally until butter melts and the mixture just comes to a boil.

Pour over the bread cubes and let stand 15 minutes. Whisk together the eggs, sugar, vanilla, cinnamon and salt in a bowl. Stir in the blueberries. Pour over the bread and stir gently to combine. Bake until golden brown on top and a knife inserted in center comes out clean (45 to 50 minutes). Let stand 10 minutes.

Serve with whipped cream or maple syrup.

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Fresh Blueberry Pie

Pat Roth, Ephrata

• 1 graham cracker crust or 9” baked pie crust
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¹/₈ teaspoon salt
• ¼ cup water
• 4 cups fresh blueberries (divided)

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the water, stirring until smooth. Stir in 2 cups of the blueberries. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Remove from the heat and cool to room temperature. Spoon rest of the blueberries into the pie crust and top with the cooled blueberry mixture.

Cover and refrigerate for 1 to 2 hours.

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Blueberry Streusel Muffins

Pat Roth, Ephrata

• 1½ cup flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ¼ cup cold margarine or butter
• 1 beaten egg
• ½ cup milk
• ½ teaspoon vanilla
• ¾ cup fresh blueberries (can use frozen too)
• 1 tablespoon margarine or butter (melted)

Combine the flour, sugar and baking powder. Cut in the margarine until crumbly. Reserve 1/2 cup of flour mixture and set aside.

Combine the egg, milk and vanilla, and add to the rest of the flour mixture all at once. Stir until just combined. Gently stir in the blueberries. Lightly grease muffin cups or use paper liner. Fill 2/3 full. Combine reserved flour mixture and melted margarine. Sprinkle evenly over the muffins.

Bake in a 400°F oven for 20 minutes or until done. Makes 12 muffins.

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Healthy Peach Crumble with Blueberries

Gloria Dougherty, Akron

Filling:

• Pam
• About 2½ cups fresh peaches, sliced
• ½ cup blueberries
• 1 tablespoon pure cane sugar
• ½ tablespoon lemon juice
• 1 tablespoon flour

Topping:

• ¹/₃ cup whole wheat pastry flour or whole wheat flour
• ¼ cup old-fashioned rolled oats
• ¼ cup packed light brown sugar
• ½ teaspoon cinnamon
• pinch of salt
• 1 tablespoon butter, cut into small pieces at room temperature
• 1½ tablespoon frozen orange juice concentrate
• 1 tablespoon chopped walnuts
• Nonfat vanilla frozen yogurt (optional)

Preheat oven to 375°. Coat on 8”x8” baking dish with Pam.

To make the filling: In large bowl lightly toss peaches, blueberries, sugar, lemon juice and flour. Place filling in prepared baking dish. Cover with foil and bake 15-20 minutes.

Meanwhile, make topping. In medium bowl, mix flour, oats, brown sugar, cinnamon and salt with fork. Add butter and blend with fingertips. Add orange juice concentrate and blend with fingertips until dry ingredients are moistened. Remove filling from oven and stir it a little.

Sprinkle topping evenly over the surface. Top with walnuts. Bake, uncovered, until topping is lightly brown (about 20 to 25 minutes more). Cool at least 10 minutes before serving. Makes 4 servings.

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Peek-A-Boos

Christine Dean, Denver

• 21 oz. blueberry pie filling
• 1½ cup margarine (softened)
• 1½ cups sugar
• 4 eggs
• 2 cups flour
• 1 teaspoon vanilla

Preheat oven to 350°F. Cream margarine and sugar together, add eggs, stir in flour and vanilla. Pour in greased 13”x9”x2 pan. Score top of the dough before baking. To make 20 squares: Place one tablespoon pie filling on each square. Bake for 45 minutes until golden brown. Serve warm or cold. Top with confectioners sugar.

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Blueberry Buckle

Judy Kauffman, Ephrata

“The buckle refers to the characteristic uneven surface of the cake.”

Mix thoroughly:

• ¾ cup sugar
• ¼ cup shortening
• 1 egg
• stir in ½ cup milk

Add:

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups well-drained blueberries (add last)

Spread in 9” square pan.

Sprinkle topping overtop.

Mix together:

• ½ cup sugar
• ¹/₃ cup flour
• ½ teaspoon cinnamon
• ¼ cup soft butter

Bake at 350°F for 35-45 minutes.

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Reduced-Fat Blueberry Zucchini Bread

Gloria Dougherty, Akron

• 2¼ cups whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• 1 egg white
• ¼ cup canola oil
• ¾ cup brown sugar
• ½ cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon (about 1 to 1½ teaspoons)
• 1½ cups grated zucchini (about 1 medium)
• 1¼ cups blueberries (fresh or frozen, unthawed)

Icing (optional):

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Preheat oven to 350°F. Spray a 9”x5” loaf pan with non-stick baking spray or Pam and add flour (if the spray doesn’t contain flour) knocking out any excess.

Combine the flour, baking powder, baking soda and salt in a bowl and set aside.

In a large bowl, beat together the egg and egg white. Add the canola oil, brown sugar, buttermilk, vanilla, lemon juice and lemon zest. Beat until well-combined, then add the zucchini.

Add the flour mixture and partially fold in. Add the blueberries while there is still dry flour on the top of the batter to coat the blueberries in. Fold in the blueberries and continue folding until no more dry flour is visible.

Place batter in prepared pan and smooth the top. Bake for about 55 minutes or until a sharp knife inserted into the center comes out clean. Cool for 10 minutes before moving from pan to cool completely.

For the icing, combine the confectioners sugar and the lemon juice and stir until smooth. Drizzle over the cooled loaf.