Cooking Blueberries
- Thread starter MazdaUK
- Start date
Tired of the same old thing for dinner? Planning a party and you don't know what to serve? Join the other "Foodies" on the DIS and swap recipies and cooking tips to make your next meal or party one to remember!
donac
Wife, mother, math teacher, quilter
- Joined
- Aug 22, 2002
- Messages
- 5,858
You can freeze them and save it for a cold day in Dec.
I would rinse them. Lay them in a single layer on a cookie sheet that has a paper towell on it. PUt into the freezer and freeze until solid. Then put into containers. I usually do this with about 25 pounds of blueberries each year and have them for all sorts of things until March or April of the next year.
I would rinse them. Lay them in a single layer on a cookie sheet that has a paper towell on it. PUt into the freezer and freeze until solid. Then put into containers. I usually do this with about 25 pounds of blueberries each year and have them for all sorts of things until March or April of the next year.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
We just froze a box (~25 lbs) too. I do them a bit differently though. I dump the box into a sink full of water, put a colander on a towel & then sort them. Just scoop out a handful, look for stems & squishy ones & pop them into the colander. I put mine in zipper bags directly - not overly full so they can be laid flat to freeze. They come out easily then.
We use them in oatmeal, fruit salads (still frozen), eat them "out of hand" like mini popscicles, muffins, pancakes, etc. When they're fresh, we like to add a handful to our salads (lettuce, mushrooms, broccoli, bell pepper, etc.) Here are a couple other recipes:
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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Fruit Pancake Syrup
½ 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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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
½ 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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I've substituted blueberries in this one - yum!
Raspberry-Stuffed Pork Chops
4 chops
4 Tbl raspberry jam
½ c dried apricots
1 Tbl oil
4 Tbl vinegar
2 Tbl honey
4 Tbl orange juice
1 Tbl mustard
Cut a deep pocket in each chop. Chop apricots & combine with jam. Divide into equal portions & stuff the chops. Brown the chops on both sides. Add remaining ingredients, lower the heat & simmer 8 to 10 min.
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Artist Point Berry Cobbler
from Artist Point Restaurant, Wilderness Lodge
3 c all-purpose flour
¼ Tbl salt
2½ Tbl baking powder
1 1/8 c granulated sugar
½ c unsalted butter
2 eggs
1 c heavy cream
2 c blueberries or other seasonal berries
8 Tbl brown sugar
8 Tbl unsalted butter
Whipped cream or ice cream
Combine the flour, salt, baking powder and sugar. Break the butter apart into small pieces and mix it in. Add the eggs and stir until just absorbed. Add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces. In four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter. Bake in a preheated 350 degree oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.
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And our favorite
Blueberry French Toast
Disney’s Wilderness Lodge
1 loaf French bread (~8 oz)
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 French bread diagonally into eight 1½” slices. Cut a 2” 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 milk, eggs, sugar & vanilla in large bowl. Combine sugar & cinnamon in cup. Set both aside.
Soak bread slices in egg mixture 30 seconds to 1 minute.
Meanwhile, melt ½ butter 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 remaining butter & bread. Transfer French toast to serving plates; sprinkle tops with cinnamon-sugar. Serve with maple syrup, if desired.
Servings: 4
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Blueberry Lemon Corn Muffins
Recipe By: Gourmet, August 1998
Makes: 6 muffins
paper muffin cup liners
¼ c unsalted butter
¾ c all-purpose flour
1½ tsp baking powder
½ c yellow cornmeal
½ c sugar plus
1 Tbl sugar
1 Tbl freshly grated lemon zest
½ c whole milk
2 egg yolks, large
½ c blueberries
Preheat oven to 375°F and line six 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
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DS is totally into all sorts of Monkey Bread. LOL
BLUEBERRY MONKEY BREAD
2/3 c granulated sugar
1 Tbl cinnamon
1¼ c blueberries
2/3 c brown sugar
1¼ sticks (10 Tbl) butter
1 tsp vanilla extract
1 Tbl cinnamon
4 (10 oz) pkg. refrigerated buttermilk biscuits
Preheat oven to 350ºF. Thoroughly grease a 10 x 4-inch tube pan.
Mix granulated sugar and 1 tablespoon cinnamon.
Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done.
Lift or turn out onto cake plate. Makes 8 to 10 servings.
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Pork Tenderloin with Blueberries
Serves 6
1½ sticks unsalted butter, cut into small pieces
1 teaspoon finely chopped garlic
1½ lb mushrooms, cleaned and sliced 1/4-inch thick
¾ cup fresh or frozen cranberries
6 oz (approximately 1 cup) fresh or frozen blueberries
1¼ cups Port wine
Salt and freshly ground black pepper to taste 2 pork tenderloins, approximately 1 pound each 2 tablespoons olive oil In a hot saute pan over medium heat, melt 1 stick of butter with the chopped garlic. Add the mushrooms and saute over medium heat until partially cooked. Add the cranberries, blueberries and port and continue to cook for another 5 minutes, or until mushrooms are soft. With a slotted spoon, remove the mushrooms, cranberries and blueberries. Set aside on a warm platter. Preheat the oven to 475 degrees F. In a saute pan over high heat, brown the pork in the olive oil. Remove the pork from the pan, sprinkle with salt and pepper and place on a broiling pan. Do not cover. Bake for 10 minutes. While the meat is cooking, cook the Port sauce over medium-high heat until the liquid is reduced by half. Whisk in remaining butter, bit by bit, until sauce begins to thicken. Return mushrooms and berries to the sauce and heat through until warm. To serve, slice the pork and top with the sauce.
We use them in oatmeal, fruit salads (still frozen), eat them "out of hand" like mini popscicles, muffins, pancakes, etc. When they're fresh, we like to add a handful to our salads (lettuce, mushrooms, broccoli, bell pepper, etc.) Here are a couple other recipes:
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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Fruit Pancake Syrup
½ 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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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
½ 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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I've substituted blueberries in this one - yum!
Raspberry-Stuffed Pork Chops
4 chops
4 Tbl raspberry jam
½ c dried apricots
1 Tbl oil
4 Tbl vinegar
2 Tbl honey
4 Tbl orange juice
1 Tbl mustard
Cut a deep pocket in each chop. Chop apricots & combine with jam. Divide into equal portions & stuff the chops. Brown the chops on both sides. Add remaining ingredients, lower the heat & simmer 8 to 10 min.
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Artist Point Berry Cobbler
from Artist Point Restaurant, Wilderness Lodge
3 c all-purpose flour
¼ Tbl salt
2½ Tbl baking powder
1 1/8 c granulated sugar
½ c unsalted butter
2 eggs
1 c heavy cream
2 c blueberries or other seasonal berries
8 Tbl brown sugar
8 Tbl unsalted butter
Whipped cream or ice cream
Combine the flour, salt, baking powder and sugar. Break the butter apart into small pieces and mix it in. Add the eggs and stir until just absorbed. Add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces. In four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter. Bake in a preheated 350 degree oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.
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And our favorite
Blueberry French Toast
Disney’s Wilderness Lodge
1 loaf French bread (~8 oz)
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 French bread diagonally into eight 1½” slices. Cut a 2” 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 milk, eggs, sugar & vanilla in large bowl. Combine sugar & cinnamon in cup. Set both aside.
Soak bread slices in egg mixture 30 seconds to 1 minute.
Meanwhile, melt ½ butter 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 remaining butter & bread. Transfer French toast to serving plates; sprinkle tops with cinnamon-sugar. Serve with maple syrup, if desired.
Servings: 4
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Blueberry Lemon Corn Muffins
Recipe By: Gourmet, August 1998
Makes: 6 muffins
paper muffin cup liners
¼ c unsalted butter
¾ c all-purpose flour
1½ tsp baking powder
½ c yellow cornmeal
½ c sugar plus
1 Tbl sugar
1 Tbl freshly grated lemon zest
½ c whole milk
2 egg yolks, large
½ c blueberries
Preheat oven to 375°F and line six 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
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DS is totally into all sorts of Monkey Bread. LOL
BLUEBERRY MONKEY BREAD
2/3 c granulated sugar
1 Tbl cinnamon
1¼ c blueberries
2/3 c brown sugar
1¼ sticks (10 Tbl) butter
1 tsp vanilla extract
1 Tbl cinnamon
4 (10 oz) pkg. refrigerated buttermilk biscuits
Preheat oven to 350ºF. Thoroughly grease a 10 x 4-inch tube pan.
Mix granulated sugar and 1 tablespoon cinnamon.
Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done.
Lift or turn out onto cake plate. Makes 8 to 10 servings.
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Pork Tenderloin with Blueberries
Serves 6
1½ sticks unsalted butter, cut into small pieces
1 teaspoon finely chopped garlic
1½ lb mushrooms, cleaned and sliced 1/4-inch thick
¾ cup fresh or frozen cranberries
6 oz (approximately 1 cup) fresh or frozen blueberries
1¼ cups Port wine
Salt and freshly ground black pepper to taste 2 pork tenderloins, approximately 1 pound each 2 tablespoons olive oil In a hot saute pan over medium heat, melt 1 stick of butter with the chopped garlic. Add the mushrooms and saute over medium heat until partially cooked. Add the cranberries, blueberries and port and continue to cook for another 5 minutes, or until mushrooms are soft. With a slotted spoon, remove the mushrooms, cranberries and blueberries. Set aside on a warm platter. Preheat the oven to 475 degrees F. In a saute pan over high heat, brown the pork in the olive oil. Remove the pork from the pan, sprinkle with salt and pepper and place on a broiling pan. Do not cover. Bake for 10 minutes. While the meat is cooking, cook the Port sauce over medium-high heat until the liquid is reduced by half. Whisk in remaining butter, bit by bit, until sauce begins to thicken. Return mushrooms and berries to the sauce and heat through until warm. To serve, slice the pork and top with the sauce.
Thanks - I've only got one container so I'll choose carefully 
We can't get frozen biscuits here but I suppose I could make some with bisquick. Those pork recipes sound yummy - I might try those later this week. I'll add the pork to my shopping list
We can't get frozen biscuits here but I suppose I could make some with bisquick. Those pork recipes sound yummy - I might try those later this week. I'll add the pork to my shopping list
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
I have shared this recipe on the DIS and it has always gotten rave reviews:
Blueberry OR Peach Dump Cake
1 (20 oz.) can crushed pineapple, undrained
2 c. fresh blueberries or frozen that are defrosted OR substitute a drained can of peaches
1 box yellow cake mix
1 c. chopped pecans
1/2 lb. melted butter
***You can sprinkle some sugar (about a 1/4 cup) on the top of the fruit if you think it needs to be sweeter.
Dump pineapple into ungreased cake pan. Dump blueberries (or peaches) on top. Dump blueberries on top. Dump cake mix on top and spread evenly. Sprinkle pecans over top and pour melted butter over all. Bake at 350 degrees for 1 hour. Serve warm or cold. With ice cream is yummy!
Blueberry OR Peach Dump Cake
1 (20 oz.) can crushed pineapple, undrained
2 c. fresh blueberries or frozen that are defrosted OR substitute a drained can of peaches
1 box yellow cake mix
1 c. chopped pecans
1/2 lb. melted butter
***You can sprinkle some sugar (about a 1/4 cup) on the top of the fruit if you think it needs to be sweeter.
Dump pineapple into ungreased cake pan. Dump blueberries (or peaches) on top. Dump blueberries on top. Dump cake mix on top and spread evenly. Sprinkle pecans over top and pour melted butter over all. Bake at 350 degrees for 1 hour. Serve warm or cold. With ice cream is yummy!
disneynut14
BeastFan
- Joined
- Nov 2, 2006
- Messages
- 888
Don't forget Blueberry Waffles. I also love to make a salad with mixed greens, red onion, bleu cheese crumbles and blueberries. Top with any vinagarette and you are good.
I actually just served that at my sons baptism (among other things) with a blueberry pomegranite vinagarette and it was delicious.
I actually just served that at my sons baptism (among other things) with a blueberry pomegranite vinagarette and it was delicious.
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