Saturday, August 9, 2008


I share recipes with bakers all over the world and here is a few from the Baker Chicks

Blueberry Buckle

3/4 c. sugar
1/4 c veg. shortening
2 eggs
1/2 c. milk
1 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 c. fresh or dry pack frozen blueberries, rinsed and drained

1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. soft margarine or butter

Mix sugar, shortening, eggs and milk until well blended. Stir in flour, baking powder, salt, nutmeg & cloves. Fold in blueberries. Spread batter in a greased 9" square pan. Combine last 4 ingredients & mix until crumbly. Sprinkle over batter. Bake at 375 for 45-50 min. or until top springs back when lightly touched. Serve warm, cut into squares.

blueberry cream pie

9" pie shell, baked and cooled

1/4 c. cold water
5 Tblsp. all purpose flour
Pinch of salt
4 c. fresh or dry pack frozen blueberries, rinsed and drained
1 c. sugar
1/2 c. water

Make a smooth paste of the cold water, flour and salt. Boil 1 cup of the blueberries w/sugar and 1/2 c. water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, fold in the remaining blueberries and pour into pie shell. Refrigerate. When cold, top with sweetened whipped cream or whipped topping.

Blueberry Banana Bread

2 cups sugar
2 sticks butter
5 medium bananas : mashed
4 eggs
4 cups of all purpose flour
3 tablespoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
2 cups fresh or frozen blueberries

Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs; add bananas, then 2 cups of flour. Measure 2 cups more reserving 2 tablespoons to coat blueberries. Place remaining flour in sifter with other dry ingredients. Sift and fold into the banana mixture. Sprinkle 2 tbs. flour over the blueberries and coat well; then fold into batter. Divide the batter in to prepared loaf pans. Bake for approximately 50 minutes.

Blueberry-Pineapple Cream Cheese Salad

1 (6 oz.) pkg. raspberry-flavored gelatin
2 cups boiling water
1 1/2 cups cold water
2 cups blueberries
1 (8 oz.) can crushed pineapple, undrained

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container dairy sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup coarsely chopped pecans

Stir gelatin into boiling water until dissolved; stir in cold water.
Stir in blueberries and pineapple.
Pour into a 13x9x2-inch glass baking dish.
Chill until firmly set ( about 3 hours ).

Mix cream cheese, sour cream, sugar and vanilla
until smooth; spread evenly over set gelatin.
Sprinkle chopped pecans on top.
Refrigerate at least 2 hours before serving.
Makes 12 servings.


Jane Grafton said...

I just bought 10 pounds of blueberries. Thanks! (I've been enjoying some of them on a blueberry bagel with cream cheese for breakfast...just lay the fresh blueberrings on top of the cream cheese...mmmmmmmmmmmmm! :)

Blue & White Wear said...

Thanks for the recipes! I have bags of frozen blueberries which my husband says he does not like! So your recipes are perfect!