Blueberry Recipes
 

I just picked a five gallon bucket of fresh blueberries, so I'm looking for all sorts of wonderful tried and true recipes for them as well as various canning recipes. Last year I made blueberry jam with some of them.

I dearly love blueberry jam. I make icecream, blueberry muffins, waffles and freeze a lot of blueberries. Lay them on a flat tray freeze then put in freezer bags. I don't have recipes, I just check the web etc.

Each year we buy 150+ pounds of blueberries from the Mossy Rock area in Western Washington, bring them home and quickly get them into 1 gallon Ziplock bags and freeze them. When I need blueberries for a recipe I just shake out what I need and zip it back up and put the remainder back in the freezer. We use them for blueberry pies, muffins and other goodies. I want to try to make blueberry syrup this year.

Here is my most used recipe:

Hubby Approved Blueberry Pie

I have been baking blueberry pie for several years now, using various recipes. Sometimes I hit it right on the taste approval mark and sometimes I am off. I recently made one that tasted great but leaked all over the foil that was under the pie tin while baking. To make this story a little shorter I will just cut to the recipe. Please keep in mind that the following recipe which I have developed is a way that works for me. Hopefully, it will work for you.
Please read through entire recipe before starting.

Set premade pie dough rolls out to warm on counter at least a half hour. Mine were room temperature but not warm.

Blueberries: thaw and drain (if you have to rebag and refrigerate overnight due to time, strain your blueberries again) Save the juice for blueberry syrup to pour over ice cream, pancakes, yogurt, etc.

Ingredients

6 Cups of blueberries, thawed and drained
1 Tablespoon of bottled lemon juice
¾ Cup of instant tapioca
1 Cup of Splenda, there is room to play with this amount ~ Hubby like it a wee bit sweet
½ Cup of sugar, granulated, adjust to your sweetness liking
2 Tablespoons of butter, soft or melted
Optional: 2 tsp. to 1 T. of cinnamon and a dash of nutmeg

Bake 450-20-25 min. 350-35-45

Mix all ingredients in a large bowl, except butter, and toss until well mixed. Let this mixture set for up to 30 minutes. Unroll your pie dough and lay out in the bottom of a 8” or 9” pie tin. Pour blueberry mixture in and spread out. Pour melted butter evenly around the blueberries or put small amounts of soft butter evenly around the top of the blueberries. Unroll and lay out the second pie crust over the top of the blueberries. Seal the edges of the pie and crimp with your fingers.

I lay a sheet of aluminum foil on top of my cookie sheet because I don’t like cleaning baked on pie drippings of my cookie sheet or the bottom of my oven. Place the pie on top of the foil/cookie sheet and put it in a preheated 450 degree oven for 20-25 minutes.

THEN, turn your oven down to 350 degrees and bake for 30-45 minutes or until done. The times are approximate, you be the judge. I usually look for it to be bubbling and look for it not to be too runny before I will take it out of the oven. The foil and cookie sheet may make it take longer than expected to reach this stage of doneness. Let it sit for an hour before slicing… unless you just can’t stand it. Cooling gives it a chance to set up a bit. However, usually Hubby doesn’t want to wait that long.

Try JoyofBaking.com. Many nice recipes for blueberries.

Check out the Kraft site. They have had some great recipes for blueberries recently.

Blueberry cobbler. My family does not even let it get cool after I take it out of the oven

Blueberry Crunch

Start with glass 9x13 pan, sprayed with Pam
Add ingredients as listed:
large can of crushed pineapple
3 cups of frozen (but washed) blueberries
If blueberries are not sweet,you can add a little sugar at the point. (I never do)
1 box of yellow or white cake mix (dry)
1 stick of butter melted
I run the tines of a fork along the dry cake mix to keep the butter from running to the same spot.

If you like nuts, you can add about a cup before you add the cake mix.
Cook for about 30-40 minutes at 350 and enjoy. Sometimes we add ice cream. Great for pot luck dinners.

Make a blueberry/ rhubarb pie.

Here is one that my work buddy gave me in 1984 and I love it, but it does make enough for at least 12 people.

Fran's Banana Split Cake

2 cups graham cracker crumbs
¼ cup melted butter
¼ cup sugar

Combine crumbs, butter & sugar and mix well. Press into a 13 x 9 x 2 " pan and chill for 1 hour.

2 cups icing sugar
½ cup softened butter
1 egg
1 tsp vanilla

Cream icing sugar and butter; add egg and vanilla. Blend well and spread over crumb mixture and chill for 1 hour longer.

4 bananas
blueberries/strawberries or raspberries
2 cups whipped cream
2 small tins pineapple tidbits (about 3 cups total estimate)
1 cup chopped walnuts

Slice bananas and place on cake. Place a layer of berries over the bananas. Drain the pineapple well and place a layer over the berries. Spread the whipped cream on top and cover with walnuts. Chill.... just typing this makes me hungry for some! Enjoy!

Speaking of blueberries, I know you shouldn't wash before freezing as that makes them stick together in freezer, but when you are ready to use them, do you wash them while frozen, or wait for them to thaw.

I always wash before freezing. I let them drain, then freezer on cookie sheets before transferring to freezer bags. Clean berries that do not stick. I do this with all the berries I freeze.

I wash mine while frozen it helps to thaw at the sametime

I have 16 plants, some 30 years old. I don't wash them. I spread them on a sheet pan, look at them very close, pick out bad ones. If I have to pick them when wet I lay a paper towel under them on sheet pan, let them dry. My favorite storage is zip lock plastic containers, or the zipper freezer bag. My main use is smoothies. If using from a frozen state in pies, I thaw some on burner slowly with sugar, spices, a little butter till they get juicy,then thicken with corn starch or flour,then add the rest of the frozen berries to the thicken berries. That seems to keep some berries whole in the pie filling. Ps my berries are not sprayed with chemicals.

Mmmm, blueberries... I freeze them, then partially thaw in warm water, then eat them like sorbet!

I love blueberries, but have never found a great recipe for a blueberry vape; what do you love? Simple or complicated, it doesn't matter!

We live about 5 miles from a blueberry farm, so pick every year. So easy to pick - no stooping, no prickers, just stand or sit on your bucket as you like in a beautiful setting. The problem? I hate blueberries!! They are so good for you, too. I pick them and freeze them on cookie sheets; dh puts them in smoothies or I make scones or muffins for him. I also give lots away to friends who are not able to pick. You can make blueberry iced tea or blueberry lemonade, and lots of blueberry cocktails.

I am a pie lover and make my own crust because it is yummy! Peach, apple, strawberry, lemon menagerie and on and on. I used to make perfect blueberry pie, but now they are all great crust and runny insides. I would love to see your recipe or your favorite resource. I yearn for a blueberry pie that will stand and not run around the plate.

Blueberry Recipes
 

Looks like we are the same.

Mmmmm fresh blueberries. I don't do anything to them but wash them and eat them right away. There's never leftovers for saving.

Does anyone have a recipe for a non dairy smoothie?

We have honey berries going off right now too. They're very similar in taste to blueberries. They're not offered commercially, because it's difficult for growers to pick the berries...they hide throughout the bush, but they're easy to grow and the plants last for many years.

I love blueberries. I mainly use them in my yogurt. I buy the plain unsweetened kind and add blueberries and sunflower seeds to it. I also throw in blueberries to other recipes I have. I just added a cup or so to my banana bread recipe I use. As I only have frozen berries, I thawed them first. Yikes....the batter turned a really lovely shade of grey! But when I baked it, it turned out the usual color, just a bit darker brown. I also add a cup of walnuts to the recipe rather then the 1/4 cup it calls for. Oh, last summer, we made a fresh raspberry pie. The kind where you prebake the crust, add a bunch of fresh berries and then top with the berry glaze. I was thinking it would taste wonderful made with blueberries too. I think there are lot of recipes also for fresh strawberry pie that would also work just subbing the blueberries.

SBrown04, do you drain the crushed pineapple first or use it with the juice?

My favorite is Blueberry, Basil, and Goat Cheese Handpies.Also, there's a Swedish blueberry soup someone told me about once that sounded pretty amazing.