Category Archives: blueberry recipes

Baked French Toast Casserole


I came across this recipe a while back and it is an excellent crowd pleaser for a brunch or when you’re making breakfast for many people.  Sometimes I make this with fresh blueberries over the top just before baking, sometimes just the nutty-buttery goodness all by itself!

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with a good quality maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole recipe above!

Blueberry Jam


Ingredients

  • 1/3 cup thawed apple juice concentrate
  • 1 envelope plain gelatin
  • 5 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Directions

  • Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
  • Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
  • Pour into jars or plastic containers; store in the refrigerator up to three weeks. Goes great with my Whole Wheat Bread recipe!Yield: 4 cups.

Blueberry Lime Iced Tea


 

 

  • 2 cups Boiling Water
  • 4 whole Tea Bags
  • 1 cup Blueberries (fresh Or Frozen, Preferably Fresh)
  • ¾ cups Sugar
  • 1 cup Water
  • ½ whole Lime
  • Ice, To Serve

To brew the tea: Pour the boiling water over the tea bags; let steep until cooled. Squeeze out tea bags.

To make the blueberry simple syrup: Place blueberries, sugar, and 1 cup water in a small saucepan over medium-high heat. Bring to a boil; reduce heat and simmer for about a minute. Remove from heat and let cool. Once cooled a bit, strain the syrup to remove the blueberries. Mash the blueberries against the side of the strainer to release all of their juice, letting this juice strain into your simple syrup. Squeeze in the lime juice; stir to combine.

Combine the brewed tea and blueberry simple syrup in a 2-quart pitcher. Fill the remainder of the pitcher with cold water to make 2 quarts. Serve over ice with a lime wedge.

Blueberry Zucchini Bread


  • ¾ cups All-purporse Flour
  • ¾ cups Whole Wheat Flour
  • ½ teaspoons Salt
  • ⅛ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Ground Cinnamon
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ½ cups Sugar
  • ½ cups Light Brown Sugar
  • 1-¼ cup Shredded Zucchini
  • 1 cup Blueberries (fresh Or Frozen, Thawed, And Rinsed)
  • 2 Tablespoons Cinnamon Sugar (optional)

Preheat oven to 350ºF. Spray 9×5 bread pan with baking spray.

In a medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.

In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.

Pour into the loaf pan. Sprinkle the top with cinnamon sugar mixture, if desired.

Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.

Creamy Blueberry Dessert


2 tb flour
1 c & 3 tb sugar
4 eggs
1 c sour cream
1 pk instant pudding mix
4 pk (3.4 oz) cream cheese; softened
1 pk blueberries
40 vanilla wafers; crushed

Directions:
Heat ovento 325. mix wafer crumbs , 3 tbsn sugar and enough butter to make a crust in a 13×9 in. pan.

Bake for 10 minutes.

Beat cream cheese, sugar and flour in a large bowl with mixer until well blended.

Mix in sour cream well.

Add eggs one at a time mixing on low. stir in dry pudding mix until fully blended.

Add desired amount of blueberries (suggested 1 cp). bake 1 hour center will still be jiggly.

Refidgerate 4 hours. add dolop of cool whip before serving.

Blueberry Sour Cream Cake


  

   2 cup flour
   1 teaspoon baking soda
   1 cup packed brown sugar
   1 cup chopped nuts
   1 teaspoon ground cinnamon
   1/2 cup butter
   1 cup sugar
   1 teaspoon vanilla
   3 eggs
   1 (8-ounce) carton dairy sour cream
   2 cups fresh blueberries
   Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Apple Blueberry Cake


Here in Florida our blueberries will be ready at all the ‘you pick’ farms in April going through about June, weather permitting. So get ready for all your blueberry recipes!

3 cups flour
1 cup oil
4 eggs
1 teaspoon salt
2 cups sugar
3 teaspoons baking powder
2 1/2 teaspoons vanilla
1/2 cup orange juice
1 cup blueberries
4 large apples – pared, peeled, and sliced
Cinnamon/sugar

Place all ingredients except cinnamon/sugar and fruit in large bowl and beat until smooth.

Pour 1/3 of batter in ungreased tube pan. Sprinkle with cinnamon/sugar and spread 1/3 of the apples and 1/2 cup blueberries over batter. Repeat 2 more times, but do not put blueberries on top layer (they will burn). Bake in preheated 350-degree oven for 1-1/2 hours or until done. Remove from pan and let cool well before slicing. Variations: Substitute raspberries for blueberries. Eliminate blueberries.

Blueberry Sour Cream Cake


2 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 eggs
8 ounce carton dairy sour cream
2 cups fresh blueberries

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop the remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Blueberry Streusel Cake


2 1/2 cups all-purpose flour; sifted
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup oat bran
1/2 cup brown sugar, packed
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/3 cup oil
1/4 cup honey
1 cup skim milk
1 teaspoon vanilla extract
5 large egg whites; at room temperature
2 tablespoons granulated sugar
1 pint fresh blueberries; wash and drop
Vegetable cooking spray

Streusel topping:

Combine the following:
3/4 cup all-purpose flour
3/4 cup rolled oats; quick
1/2 cup brown sugar, packed
2 tablespoons vegetable oil
1 tablespoon shortening
2 tablespoons honey

Preheat oven to 350 degrees. Spray a 9×13 inch pan with vegetable cooking spray. Sift the flour, baking powder, and baking soda together in a large bowl. Stir in the oat bran, sugar, and spices. Set aside. Beat the oil, honey, milk, and vanilla together and stir well into the dry ingredients. Beat the egg whites until soft peaks form. Fold into the batter. Spread the batter into the prepared pan. Sprinkle the granulated sugar over the blueberries and spread them over the batter. Sprinkle all the streusel topping over the blueberries and batter.

Bake for 40 minutes or until cooked through. Let cool.

Blueberry Cake


1 3/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup shortening
3/4 cup sugar
1 egg
1/4 cup light corn syrup or molasses
1 cup hot water
2 cups bran flakes
1 1/2 cups fresh blueberries or frozen unthawed

Mix flour with baking soda, baking powder, salt, and spices. Cream shortening gradually beat in sugar. Add egg and beat until well blended. Gradually beat in corn syrup and water. Add flour mixture beating until smooth. Stir in blueberries and cereal. Pour into a greased and floured 9-inch square pan. Bake at 350 degrees for 40 – 45 min. Serve warm with whipped topping.