Sorbet aux Myrtilles(Blueberry Sherbet)
2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar(500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)
Puree berries with sugar, lemon juice, and water. Pour into ice cream
maker and freeze according to instructions--until smooth and frozen. To
preserve the fruit flavor, serve the same day.
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ate (9:25:03 pm) : BLUEBERRY SURPRISE CAKE
-----surprise-----
1 C. Fresh Blueberries
3 Tbs. sugar
1 Tsp. cinnamon
1/4 Tsp. nutmeg
1 Tsp. lemon juice.
-----cake-----
2 C. white flour
2 tsp. baking powder
1/4 tsp. salt
1 c butter
1 tsp. vanilla extract
1 1/3 c. white sugar
2 eggs
1 c. sour cream
zest of one lemon
-----glaze-----
1 c. confectioners sugar
1 Tbs. lemon juice
few drops boiling water
Surprise: Combine all ingredients, except lemon juice. Drizzle on lemon
juice, let stand.
Cake: Preheat overn to 350. Butter and flour a 9"x3" springform pan. Sift
dry
ingredients together. Cream butter, sugar and vanilla. Add eggs and beat.
Add sour
cream. Add sifted dry ingredients. Add lemon zest. Pour 1/2 batter into pan.
Spoon in
blueberry mixture, keeping 1/2 inch away from edge of pan. Add rest of
batter. Bake for
1 hour and 20-30 minutes.
Glaze: Combine ingerdients and pour on warm cake.
Blueberry Pudding Cake
Recipe From : Windjammer Cooking
Serving Size : 8
* 2 cups blueberries
* 2 tablespoons lemon juice
* 1 cup flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon nutmeg
* 3/4 cup sugar
* 1/2 cup milk
* 1 egg
* 1/4 cup butter -- melted
* 1 teaspoon vanilla
* 1 cup sugar
* 1 tablespoon cornstarch
* 1 cup boiling water
Place blueberries and lemon juice in an 8x8 inch pan. Mix flour, baking
powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter,
and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and
sprinkle over batter. Pour boiling water over all. Bake at 350^ for 40 - 50
minutes.
VELMA'S BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans
Beat sour cream, 2 T. flour, 3/4 C sugar,egg,vanilla, and salt together
until smooth--about 5 mins. Fold in
blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes
(May need to adjust temp. and time for
frozen berries). Remove from oven and sprinkle on topping, and bake 10
minutes more. Chill before serving.
Melt-In-Your-Mouth-Blueberry-Cake
Recipe From : The Maine Collection
Serving Size : 8
* 2 eggs -- separated
* 1 cup sugar
* 1/2 cup margarine -- softened
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1 1/2 cups flour -- sifted
* 1 tablespoon flour -- to coat berries
* 1 teaspoon baking powder
* 1/3 cup milk
* 1 1/2 cups fresh blueberries
* cinnamon sugar -- for topping
Preheat oven to 350^.
Beat egg whites until stiff. Beat in 1/4 cup of sugar. In another bowl,
cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg
yolks and beat until creamy. Sift flour with baking powder. Add alternately
to creamed mixture with milk. Fold in beaten egg whites. Coat the
blueberries with 1 tablespoon of flour and then fold into mixture.
Turn into 8x8 inch pan. Sprinkle cinnamon sugar on top.
Bake in 350^ oven for 50 minutes. Cool on rack. Wrap any leftovers and
store in refrigerator.
May be frozen.
Fresh Blueberry Pie--Crumb Topping
1 unbaked pie shell
3 1/2 cups blueberries
1/2 to 3/4 cup sugar or to suit taste
1/4 cup all purpose flour
1/2 tsp. cinnamon
1 Tbsp. lemon juice
Mix the dry ingredients and blend in to blueberries
Pour this mixture into unbaked pie shell, and sprinkle lemon juice over
Topping
3/4 cup all purpose flour
1/3 cup brown sugar
3/4 cup butter or margarine--butter best
Blend these ingredients together with pastry blended or 2 knives until coarse crumbs. Then sprinkle over blueberry mixture.
Bake in a 425 F oven for 30 minutes. Cover with alumnium foil and bake an additional 20 minutes.
Allow to cool long enough for the pie to 'set up'. It is good served with ice cream or plain.
Microwave Blueberry Crisp
2 cups blueberries
2 Tbsps sugar
2 Tbsps butter or margarine
1/2 cup sugar
1/4 cup flour
1/2 cup oats
1 Tbsp lemon juice
In a small bowl, mix sugar, flour, and oats
Put 2 Tblsps butter in pie plate and melt in micro. for 20 seconds. and pour over dry ingredients in bowl and mix well.
Put blueberries in pieplate and sprinkle with lemon juice and 2 Tblsps sugar. Sprinkle topping mixture over blueberries. Cook in the microwave 4 or 5 minutes. This makes 2 servings--can double or triple recipe, but give it longer cooking time.
