Cooking Anyone have a great blueberry recipe?

[PrincessTigerLily]

I just bought a bunch of fresh blueberries today at the grocery store (impulse buy!), would anyone have a great blueberry recipe to share?
Thanks!

 

[piratesmate]

DH loves blueberries! I like them, but would be satisfied to have them just when they're in season on shortcake a couple times. However, he always buys a big box or can of them - like 20 lbs - and I freeze them.

We use them in pancakes, oatmeal, muffins, shortcake (I make the ones from the Jiffy/Bisquick box) and these:

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My favorite is WL's French Toast. Yum!

DISNEY'S WILDERNESS LODGE FRENCH TOAST

8 oz loaf French bread
1 c fresh blueberries
2 c milk
3 large eggs
¼ c sugar
¼ tsp vanilla extract
¼ c sugar
¼ tsp cinnamon
2 Tbl butter or margarine

Cut 1 (8 ounce) loaf French bread diagonally into eight 1½ inch thick slices. Cut a 2-inch-long slit 1” deep in top of each slice to form a pocket. Divide 1 cup fresh blueberries into 8 portions; fill pockets with berries.

Whisk together 2 cups milk, 3 large eggs, ¼ cup sugar and ¼ teaspoon vanilla extract in large bowl. Combine ¼ cup sugar and ¼ teaspoon cinnamon in cup. Set both aside.

Soak bread slices in egg mixture 30 seconds to 1 minute.

Meanwhile, melt 1 tablespoon butter or margarine in large nonstick skillet over medium heat. Cook 4 bread slices until golden, turning once, 4 to 5 minutes. Transfer to platter; cover and keep warm. Wipe skillet. Repeat process with another 1 tablespoon butter and remaining bread.

Transfer French toast to 4 serving plates; sprinkle tops with cinnamon-sugar. Serve with maple syrup, if desired.

Servings: 4

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Pork Tenderloin With Savory Blueberries

1 to 2 Tbl olive oil
1-lb pork tenderloin, trimmed
Salt and pepper to taste
1 Tbl butter
1 shallot, chopped
1 Tbl chopped fresh rosemary
1 tsp flour
1/2 cup red wine
2 cups blueberries
1 Tbl sugar

Heat oil over high heat in skillet. Salt and pepper meat and brown on all sides. Reduce heat to medium and cook for 15 to 20 minutes. Remove meat and keep warm. Add butter, shallots and rosemary to pan and cook over low heat for 5 minutes. Sprinkle flour into pan and stir, then stir in wine gradually. Simmer 5 minutes, or until very thick. Add blueberries and sugar and cook over high heat, stirring, for another minute. Season with salt and pepper to taste. Cut pork into thin diagonal slices and serve with the berries spooned over.

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Blueberry Over night French toast
Servings: 8

12 slices day-old bread, cubed
16 oz cream cheese, diced
1 c blueberries, rinsed and drained
12 eggs
1/3 c maple syrup
2 c milk

1. Place half of the bread cubes into a lightly greased 9x13 inch baking pan. Scatter cream cheese over bread; sprinkle with blueberries. Place remaining bread cubes over the blueberries.
2. In a large bowl, beat together eggs, maple syrup and milk. Pour egg mixture over bread cubes. Cover pan with aluminum foil and refrigerate overnight.
3. The next morning, preheat oven to 375 degrees F (190 degrees C).
4. Bake, covered, for 25 minutes. Uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. Serve warm.

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Almond Blueberry Sour Cream Coffeecake
from Margie J (A DIS'er who has an awesome Disney recipe site! )

Filling
1 (7 ounce) package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind

Cake Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar for dusting cake


Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan (a coated pan needs only to be sprayed).

To make the filling:
Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
NOTE: It may be easier to mix the berries with the flour and lemon peel only. Then, when layering, place coated berries atop batter followed by pieces of almond paste to more evenly distribute the two.

To make the cake:
Sift the flour with the baking powder, baking soda and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla extract. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.

Spoon 1/3 of the batter into the Bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries and ending with batter. Bake for 45 minutes or until cake is a deep golden color and wooden pick inserted near center comes out clean.

Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with confectioners' sugar to serve.
Makes one 10-inch Bundt cake.

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This is for any fruit, but excellent with blueberries...and then pop a few berries in the pancakes too.

Fruit Pancake Syrup

1/2 c sugar
3 Tbl cornstarch
2 c water
2 c fruit, fresh or frozen
Bring sugar, cornstarch & water to boil, stirring constantly. Add fruit & simmer until tender.

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Blueberry Muffins
The Land - Epcot

¾ c bread flour
¾ c cake flour
½ c sugar
¾ tsp salt
2 Tbl dry milk powder*
3 tsp baking powder
¼ c shortening
½ c water*
2 egg whites
½ c blueberries, fresh or frozen

Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.

Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.

Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned. Makes 12.

* Can use liquid milk instead of milk powder and water, if desired.
A delicious blueberry muffin is served in Epcot. They can be topped with sugar crystals, found in gourmet food shops.

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The lemon topping on this one appealed to me, but I have to admit that it wasn't lemon-y enough. I use WAY more than that now, but failed to measure it. And the temperature is WAY too high. I now do them at 325, but I can't remember how long. I'm certain that I check them after 20 minutes & then just go from there. (Sorry, I kind of do all my cooking by the "until it looks right" method. )

Super Saskatoon Muffins

2 c flour
3 tsp baking powder
Rind of 1 lemon
1 c milk
1 c fresh, frozen, or canned saskatoons or blueberries
½ c white sugar
½ tsp salt
1 egg
½ c butter, melted

Topping
½ c melted butter
½ c white sugar
1 Tbl lemon juice

Mix flour, sugar, baking powder, salt, and grated lemon rind in a large bowl. Beat egg in medium bowl. Add milk and butter. Add egg mixture to dry ingredients. Stir until just mixed (batter will be lumpy). Stir in fruit. Fill muffin pans 2/3 full and bake at 425°F for 20 minutes. Yield: 16 large or 32 small muffins.

Topping:
Combine melted butter and lemon juice. Measure sugar in separate dish. Take slightly cooled muffins and dunk top first into butter mixture then into sugar.

 

[PrincessTigerLily]

These sound so delicious, I am not sure which to choose! Thank you so much! I think I will be cooking up a storm this weekend!

 

[lynxstch]

our new blueberry bushes have lots of berries on them, as soon as they are ripe enough to pick, I am trying some of your delicious sounding recipes!
Thanks to the OP also for posting this question!

 

[MazdaUK]

I've just printed a great blueberry bundt cake recipe for next weekend, but I can't rmember where from try googleing it