Marketing
BARS AND MUFFINS
Melt In Your Mouth Blueberry Bars
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup margarine
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 1/2 cup self-rising flour
- 1/4 teaspoon cinnamon
- 1/2 cup rolled oats
- 1-1/2 cup fresh NC blueberries
Topping:
- 1 cup confectioners sugar
- 3 or 4 teaspoons milk
Cream butter and sugar. Add eggs and beat well. Add vanilla and milk. Mix well. Add flour and oats. Mix well. Add flour-coated blueberries and stir with spoon. Pour batter into a greased 9x9-inch pan. Sprinkle with 1/4 cup brown sugar onto pan. Bake at 325F. for about 30 to 40 minutes. Let cool then drizzle with topping. This bar freezes well.
Lemony Blueberry Muffins
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup wheat germ
- 1 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup lemon juice
- 1/2 teaspoon lemon extract
- 1 egg, slightly beaten
- 2 tablespoon oil
- 3/4 cup fresh NC blueberries
- 8 teaspoons sugar for sprinkling
Mix dry ingredients. Mix liquids. Combine and mix well. Fold in blueberries. Measure into paper-lined muffin pans. Sprinkle each muffin with 1 teaspoon sugar. Bake at 400F. for 20 minutes.
Blueberry Pizza
- 1 1/4 cup confectioners sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 8 ounces whipped topping
- 1/2 cup butter, softened
- 2 cups fresh NC blueberries
- 1-8 ounce cream cheese, softened
In a medium bowl make soft dough by mixing together 1/4 cup confectioners sugar, flour and butter. Spread the dough onto a 12 inch pizza pan and bake for 20 minutes or until golden. Let cool. In a large bowl, combine the cream cheese, remaining cup of confectioner's sugar and vanilla extract. Mix well, and then fold in whipped topping. Spread the mixture over the cooled crust, then top with blueberries.
Refrigerate for 2 hours before serving.
Blueberry Jimmies
- 1 cup water
- 2 1/2 cup fresh NC blueberries
- 1 cup sugar
- 9 teaspoons cornstarch, dissolved in 4 tablespoons water
- 1/8 teaspoon salt
Place first 3 ingredients in a saucepan and bring to a boil stirring to dissolve the sugar, add berries and bring to a boil. Stir in cornstarch and cook until thickened and bubbly, stirring constantly. Remove from heat. Chill and use for filling.
Crust:
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 cup oil for frying
Place ingredients in the food processor, pulse several times to form a ball of dough. Shape the dough by pinching off pieces the size of a walnut. Roll out each piece to about 6 inches. Place 1 serving spoon of filling slightly off center, fold dough over filling, seal edges and fry in skillet.
Blueberry Geodes
- 6 frozen dinner roll dough
- 2 tablespoons butter, melted
- 30 mini marshmallows
- 6 tablespoons blueberries
- 1/4 cup white sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon sugar
Let the frozen dough thaw. Melt the margarine. In a separate bowl, mix the sugar and cinnamon; reserving 2 tablespoons sugar. Flatten each piece of dough and put 5 mini marshmallows and 1 tablespoon blueberries in each and sprinkle with 1 teaspoon reserved sugar. Wrap the dough around the filling making sure to seal the openings. Dip the ball in margarine, then roll in cinnamon sugar mixture. Place in muffin papers and let rise until doubled in size. Bake at 375F for 15 - 20 minutes.
Fruit Cobbler
- 2 cups fresh NC blueberries
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 2/3 cup milk
Mix blueberries and sugar together and set aside. Melt butter in a glass baking dish. Sift flour, baking powder and salt in a bowl. Add sugar to the flour mixture along with the milk and vanilla. Mix until moistened. Spoon batter into baking dish. Spoon the blueberries into the center of the batter. Do not stir. Bake at 350F. until light golden brown, about 50 minutes.
Blueberry Dump Cake
- 15 ounces crushed pineapple
- 2 cups fresh NC blueberries
- 1 package Duncan Hines yellow cake mix
- 2 sticks melted butter
Spray 13 x 9-inch pan with non-stick spray. Layer all ingredients. Do not stir. Bake at 350F. for 50 minutes or until golden brown.
Blueberry Crunch
- 1 1/2 sticks butter
- 1 teaspoon cinnamon
- 4 cups graham crackers, finely rolled
- 5 tablespoons cornstarch
- 3/4 cup sugar
- 1 1/2 cup sugar
- 4 cups fresh NC blueberries
- 5 egg whites
- 3/4 cup sugar
Melt butter, mix with cracker crumbs, 3/4 cup sugar and cinnamon. Pat 3/4 of mixture into the bottom and sides of a buttered baking dish. Use any shape pan you desire. Mix cornstarch and 1 1/2 cup sugar together. Add blueberries and cook until thickened and clear, stirring constantly. Pour over crumb mixture in baking dish. Beat egg whites until stiff peaks form. Add 3/4 cup sugar. Spread this mixture over blueberries. Cover with remaining crumb mixture. Bake for 35 minutes at 275:F. Cool completely and refrigerate.
Blueberry Yum Yum
Crust:
- 1 cup flour
- 1 stick margarine
- 1 cup chopped nuts
Filling:
- 8 ounce cream cheese,softened
- 8 ounces whipped topping
- 1 cup sugar
Topping:
- 2 cups fresh NC blueberries
- 1/2 cup water
- 1 cup sugar
- 1/4 cup cornstarch, mix with water
Mix ingredients for crust. Press into a 13 x 9-inch baking dish. Bake at 350F. for 20 minutes. Let cool. Mix cream cheese and sugar for filling. Add whipped topping. Spread on cooled crust. Cook berries, sugar and water approximately 15 minutes. Add cornstarch and cook until blueberries thicken. Cool mixture. Spread on top of cream cheese mixture. Refrigerate.
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