Blueberry Recipes -
Clair’s Blueberry's and milk (Straight -UP)
#1 One cup of fresh (preferable) or frozen blueberries 3/4 cup of milk. Stir gently for 10 seconds Let sit for 10 more seconds and Serve Served – 1 of 2 people Some people may require a double serving. Note – May have to let sit 2-3 minutes if frozen berries are used.
#2 3/4 bowl of blueberries and handful of cereal
#3 Smoothies with other fruits and berries.
************************
Beverly's Blueberry/peach cottage cheese salad - cold - fresh - yummy - Recipe?? - take a look at the picture below.
*************************
Blueberry Pizza from the Oregon Blueberry Commission via Beverly - very, very decent - no ill reviews.
****************************
From Micky Keiter
BLUEBERRY SCONES - Serves: 12
Cooking Time: 25 min
Ingredients
1/2 cup quick-cooking oats
1 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, chilled stick, cut into small pieces
1 cup blueberries
1 cup plain nonfat yogurt
1/3 cup quick-cooking oats
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1 tablespoon margarine, melted
Instructions
****************************************
Pineapple Angel Food Cake with Blueberries via Micky Keiter
Preheat oven to 350 degrees.
1 box of Angel Food cake mix
1 20 ounce can of crushed pineapple (or pineapple chunks) in
pineapple juice
1 Cup of fresh blueberries (two portions of ½ cup
each)
Take 1 box of Angel Food cake mix and combine with a 20 oz. can
of pineapple in its own juice in a large bowl.
Stir with a spoon.
When you do this, something magical happens. The mixture starts
to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right
before your eyes.
Once it is all mixed, grease two 8x8 pans baking pans. Pour the
mix into them. Top each cake with 1/2 heaping Cup fresh (or frozen then thawed
)blueberries and bake.
Bake at 350 for 30
minutes.
*****************************************
BLUEBERRY PEACH MUFFINS – Makes 24 muffins via Micky Keiter
Dry ingredients:
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
Wet ingredients:
3 eggs
1 cup milk or ¾ cup water plus ¼ cup lime juice
1/2 cup melted margarine
1 cup blueberries
1 cup peeled and diced fresh peaches (or peeled
nectarines)
Topping:
2 teaspoons white sugar
1 teaspoon ground cinnamon
2 tablepoons of melted margarine
Preheat the oven to 400 degrees F. Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, white sugar, brown sugar, baking powder
and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted
margarine until well blended.
Pour the wet ingredients into the dry, and mix until just blended. Fold in the
blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when
lightly touched.
In a small bowl, stir together the 2 teaspoons sugar and, 1 teaspoon cinnamon.
Brush muffins with 2 T melted margarine, and sprinkle with the cinnamon mixture. Cool
in the pan over a wire rack.
****************************************************
Blueberry Oatmeal Cookies via Micky Keiter
1/2 cup butter (or substitute)
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup quick cooking oatmeal (traditional oatmeal or steel cut oatmeal will not work)
1 cup all purpose flour
1 1/2 teaspoons ground cinnamon
optional: may add 1/4 teaspoon ground clove, and same amount of ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries.
In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oatmeal, flour, cinnamon (and optional spices), salt, baking soda, and baking powder. Gradually add dry ingredients to the creamed mixture.
Drop by heaping tablespoon, 2 inches apart, onto lightly greased baking sheets.
Bake at 350 degrees for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield is about 3 dozen cookies.
***************************************
Easy Blueberry Cake via Micky Keiter
Serve warm, with ice cream or whipped cream topping, or cold with lemon butter frosting.
1/3 cup butter or margarine
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1-3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon each salt, nutmeg, cinnamon
3/4 cup milk (substitute ok)
1 teaspoon grated lemon peel
1 10oz package frozen unsweetened blueberries, or 1 cup fresh berries.
In a large bowl, cream together butter and both sugars until light and fluffy. Add the egg and beat well. Use whisk to stir flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture alternately with milk, mixing until well blended. Stir in grated lemon peel. Add blueberries; fold in carefully to distribute evenly through batter. Turn into a well-buttered baking pan (8 or 9 inches square). Bake in 350 degree oven for 45 minutes.
Lemon Butter Frosting
1/4 cup soft butter
2 cups sifted powdered sugar
3 tablespoons lemon juice
Few grains of salt
Cream together butter and 1 cup powdered sugar. Add lemon juice salt and remaining cup powdered sugar; beat until creamy.
**********************************************
BLUEBERRY CRUNCH MUFFINS
Preheat oven to 375 degrees
For muffins
3 Cup flour
1/2 Cup sugar
1/2 Cup brown sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 Cup milk
1/2 Cup margarine, melted
2 teaspoon vanilla extract
2 Cup blueberries (frozen or fresh
For Crunch topping
1/2 Cup flour
1/2 Cup brown sugar
1/4 Cup margarine, melted
Directions
Combine topping ingredients in small bowl until crumbly, and set aside.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
Combine eggs, milk, margarine and vanilla in medium bowl. Stir into flour mixture just until dry ingredients are moistened.
Stir in berries.
Spoon 1/3 C up batter into muffin cups (greased)
Sprinkle topping evenly over batter.
Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
*************************************************
Clair’s Blueberry's and milk (Straight -UP)
#1 One cup of fresh (preferable) or frozen blueberries 3/4 cup of milk. Stir gently for 10 seconds Let sit for 10 more seconds and Serve Served – 1 of 2 people Some people may require a double serving. Note – May have to let sit 2-3 minutes if frozen berries are used.
#2 3/4 bowl of blueberries and handful of cereal
#3 Smoothies with other fruits and berries.
************************
Beverly's Blueberry/peach cottage cheese salad - cold - fresh - yummy - Recipe?? - take a look at the picture below.
*************************
Blueberry Pizza from the Oregon Blueberry Commission via Beverly - very, very decent - no ill reviews.
****************************
From Micky Keiter
BLUEBERRY SCONES - Serves: 12
Cooking Time: 25 min
Ingredients
1/2 cup quick-cooking oats
1 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, chilled stick, cut into small pieces
1 cup blueberries
1 cup plain nonfat yogurt
1/3 cup quick-cooking oats
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1 tablespoon margarine, melted
Instructions
- Place 1/2 cups oats in food processor, and process until finely ground.
- Combine ground oats, 1 1/2 cups flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in a large bowl; cut in 1/4 cup chilled margarine until mixture resembles coarse meal.
- Add blueberries, toss gently. Add yogurt, stirring just until the dry ingredients are moistened (dough will be sticky).
- Turn dough out onto a baking sheet coated with nonstick cooking spray.
- Pat dough into an 8" circle. Set aside.
- Preheat oven to 425 degrees F.
- Combine 1/3 cup oats, 1/4 cup brown sugar, 1 Tbsp flour and melted margarine, and stir until well blended.
- Gently pat oat mixture into surface of dough.
- Cut dough into 12 wedges (do not separate wedges).
****************************************
Pineapple Angel Food Cake with Blueberries via Micky Keiter
Preheat oven to 350 degrees.
1 box of Angel Food cake mix
1 20 ounce can of crushed pineapple (or pineapple chunks) in
pineapple juice
1 Cup of fresh blueberries (two portions of ½ cup
each)
Take 1 box of Angel Food cake mix and combine with a 20 oz. can
of pineapple in its own juice in a large bowl.
Stir with a spoon.
When you do this, something magical happens. The mixture starts
to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right
before your eyes.
Once it is all mixed, grease two 8x8 pans baking pans. Pour the
mix into them. Top each cake with 1/2 heaping Cup fresh (or frozen then thawed
)blueberries and bake.
Bake at 350 for 30
minutes.
*****************************************
BLUEBERRY PEACH MUFFINS – Makes 24 muffins via Micky Keiter
Dry ingredients:
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
Wet ingredients:
3 eggs
1 cup milk or ¾ cup water plus ¼ cup lime juice
1/2 cup melted margarine
1 cup blueberries
1 cup peeled and diced fresh peaches (or peeled
nectarines)
Topping:
2 teaspoons white sugar
1 teaspoon ground cinnamon
2 tablepoons of melted margarine
Preheat the oven to 400 degrees F. Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, white sugar, brown sugar, baking powder
and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted
margarine until well blended.
Pour the wet ingredients into the dry, and mix until just blended. Fold in the
blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when
lightly touched.
In a small bowl, stir together the 2 teaspoons sugar and, 1 teaspoon cinnamon.
Brush muffins with 2 T melted margarine, and sprinkle with the cinnamon mixture. Cool
in the pan over a wire rack.
****************************************************
Blueberry Oatmeal Cookies via Micky Keiter
1/2 cup butter (or substitute)
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup quick cooking oatmeal (traditional oatmeal or steel cut oatmeal will not work)
1 cup all purpose flour
1 1/2 teaspoons ground cinnamon
optional: may add 1/4 teaspoon ground clove, and same amount of ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries.
In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oatmeal, flour, cinnamon (and optional spices), salt, baking soda, and baking powder. Gradually add dry ingredients to the creamed mixture.
Drop by heaping tablespoon, 2 inches apart, onto lightly greased baking sheets.
Bake at 350 degrees for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield is about 3 dozen cookies.
***************************************
Easy Blueberry Cake via Micky Keiter
Serve warm, with ice cream or whipped cream topping, or cold with lemon butter frosting.
1/3 cup butter or margarine
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1-3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon each salt, nutmeg, cinnamon
3/4 cup milk (substitute ok)
1 teaspoon grated lemon peel
1 10oz package frozen unsweetened blueberries, or 1 cup fresh berries.
In a large bowl, cream together butter and both sugars until light and fluffy. Add the egg and beat well. Use whisk to stir flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture alternately with milk, mixing until well blended. Stir in grated lemon peel. Add blueberries; fold in carefully to distribute evenly through batter. Turn into a well-buttered baking pan (8 or 9 inches square). Bake in 350 degree oven for 45 minutes.
Lemon Butter Frosting
1/4 cup soft butter
2 cups sifted powdered sugar
3 tablespoons lemon juice
Few grains of salt
Cream together butter and 1 cup powdered sugar. Add lemon juice salt and remaining cup powdered sugar; beat until creamy.
**********************************************
BLUEBERRY CRUNCH MUFFINS
Preheat oven to 375 degrees
For muffins
3 Cup flour
1/2 Cup sugar
1/2 Cup brown sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 Cup milk
1/2 Cup margarine, melted
2 teaspoon vanilla extract
2 Cup blueberries (frozen or fresh
For Crunch topping
1/2 Cup flour
1/2 Cup brown sugar
1/4 Cup margarine, melted
Directions
Combine topping ingredients in small bowl until crumbly, and set aside.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
Combine eggs, milk, margarine and vanilla in medium bowl. Stir into flour mixture just until dry ingredients are moistened.
Stir in berries.
Spoon 1/3 C up batter into muffin cups (greased)
Sprinkle topping evenly over batter.
Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
*************************************************
|
|
Blueberry Nutrition and Health Benefits
Blueberries are literally bursting with nutrients and flavor. General health benefits include soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness. Blueberries are also very low in calories. One pound (3 cups) of fresh berries contains only 250 calories.
Blueberries are literally bursting with nutrients and flavor. General health benefits include soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness. Blueberries are also very low in calories. One pound (3 cups) of fresh berries contains only 250 calories.
|
Antioxidants
Antioxidant compounds help to immobilize free radicals in the human body thereby protecting the body from cancers, aging, degenerative diseases and infections. Chlorogenic acid in blueberries help lower blood sugar levels and control blood glucose levels in type-II diabetes mellitus condition. |
Powerful Brain Food
Researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Researcher should that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.. |
|
Cardio-protective
The antioxidant properties of blueberries contribute to improved cardio health. Blueberries deliver 38% more of free radical fighters than wine. |
Improved Vision
Extracts of bilberry (a cousin of blueberry) have been shown in numerous studies to improve nighttime visual acuity and promote quicker adjustment to darkness and faster restoration of visual acuity after exposure to glare. |
|
Ovarian Cancer Protection
Blueberries include a flavonoid called kaempferol. Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. |
Protection against Colon Cancer
Laboratory studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell proliferation and induce apoptosis. |
|
Macular Degeneration Protection
The Archives of Ophthalmology reported in a study that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults. |
Vitamins & Minerals
Vitamins A & C, Beta-Carotene, Niacin, Thiamin, Riboflavin, Potassium, Iron, Fiber, Calcium, Magnesium, Phosphorus, Copper, Zinc, Manganese, Sodium. |
