Blueberry Recipes

PUDDINGS

• 4 cups fresh NC blueberries, rinsed and drained
• 1/2 cup sugar
• 3 tablespoons flour
• 2 teaspoons grated orange rind
• 1 egg
• 1/4 cup sugar
• 1 teaspoon orange rind
• 1 cup graham cracker crumbs
• 1/4 cup finely chopped almonds

Preheat oven to 350F. Combine berries, sugar, flour and orange rind. Pour mixture into 1 quart baking dish. Combine remaining ingredients and blend well. Spoon mixture evenly over berries. Bake for 25 minutes or until crusty on the top. Spoon into bowl and serve warm with ice cream.

• 1 pint of fresh NC blueberries
• 1 banana
• 1 tablespoon powdered sugar
• 1/2 cup whipping cream
• Dash of nutmeg

Place berries on individual dish. Puree banana, add sugar and nutmeg. Whip cream and add banana mixture. Spoon over berries.

• 1 envelope unflavored gelatin
• 1/2 cup cold milk
• 1/2 cup milk, heated to boiling
• 2 cups fresh NC blueberries
• 3/4 cup sugar
• 2 cups whipped heavy cream

In a 5-cup blender, sprinkle unflavored gelatin over cold milk. Let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely.

• 2-3 packages of Lady Fingers
• 1 1/4 cup sugar
• 1/3 cup Amaretto
• 8 ounces cream cheese
• 3/4 cup blueberry preserves
• 1/4 cup sour cream
• 2 1/2 cups fresh NC blueberries
• 1 3/4 cup plus 2 tablespoons heavy cream
• 6 egg yolks
• Whipped cream to cover
• Toasted almonds

BREADS

• 3 cups flour
• 3 eggs, slightly beaten
• 3 teaspoons baking powder
• 6 tablespoons milk
• 1 teaspoon salt
• 3/4 cup freshly squeezed orange juice
• 1/2 teaspoon baking soda
• 3 teaspoons freshly grated orange zest
• 1/2 teaspoon nutmeg
• 1/2 cup butter melted and cooled
• 3/4 cup sugar
• 2 cups fresh NC blueberries
• 3/4 cup chopped pecans

Lightly grease and flour 4 1/2 x 8 1/2 inch loaf pan. Sift together flour, baking powder, nutmeg and sugar in a large bowl. Add pecans to dry ingredients. Beat eggs with milk, orange juice and zest in separate bowl. Blend in butter. Pour liquid ingredients into dry, stirring until barely moistened. Gently fold in blueberries. Spread batter into prepared pan. Bake at 350:F. until golden brown and wooden pick inserted into the center comes out clean, 50-60 minutes. Let cool in pan 10 minutes, then turn out onto wire rack to cool completely.

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups fresh NC blueberries, pureed with one tablespoon water
• 1 teaspoon lemon juice
• 2 cups flour
• 3 tablespoons baking powder
• 1/4 teaspoon salt
• 3/4 cup fresh NC blueberries

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces lemon yogurt
• 1 egg, slightly beaten
• 1/4 cup butter, melted
• 1 teaspoon lemon rind
• 2 cups fresh NC blueberries

Glaze:

• 1/2 cup confectioner's sugar
• 1/2 teaspoon grated lemon peel
• 1 tablespoon lemon juice

• Yeast Roll Recipe
• 2 cups whole milk
• 4 tablespoons butter flavored Crisco
• 4 tablespoons sugar
• 1 teaspoon salt
• 2 extra large eggs at room temperature
• 2 pkgs. dry active yeast
• 1/2 teaspoon grated orange peel
• 1 teaspoon apple pie spice
• 6 cups all-purpose flour

Filling:

• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoon apple pie spice
• 1/4 cup cold butter
• 2 cup fresh NC blueberries

Orange Icing:

• 1 1/2 cup confectioner's sugar
• 2-3 tablespoons orange juice
• 1 tablespoon melted butter

Dissolve yeast in 1/4 cup luke warm water. Bring milk to scalding point; add Crisco, sugar and salt. Let this cool enough not to kill the yeast when it is added. Sift flour and add apple pie spice and orange peel. Add beaten eggs and yeast to milk mixture then add to flour, alternating flour and milk, working it in as you go. This should be sticky. Place this in a greased bowl, greasing the top and cover with plastic wrap. Place in a warm place until doubled in size. When dough has doubled, turn out onto a floured surface and rework. Add more flour to make dough stiffer and less sticky if needed. Divide into 12 equal pieces. Roll out each piece to a 10-inch round. Combine the first 4 ingredients of the filling recipe. Cut in butter until crumbly. Place 10-12 blueberries in the center of the round. Spoon a tablespoon of the sugar mixture on the blueberries. Fold dough around the filling being careful not to split the dough. Place in individual greased loaf pans or in round cake pans. Brush melted butter over the tops and let rise until doubled in size. Pre-heat oven to 450F. When doubled in size, bake 10 minutes or until golden brown. Combine ingredients for icing and drizzle over rolls.

• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/4 cup shortening
• 1/2 teaspoon salt
• 1 cup fresh blueberries, rinsed and drained

Preheat oven to 4250 F. In large bowl, sift cornmeal, flour, sugar, baking powder and salt. Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth. In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar. Gently toss blueberries with flour and sugar mixture until berries are evenly coated. Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2 inch baking pan. Bake for 20 minutes or until golden brown.

JAM

Homemade Blueberry Jam

• 21/2 cups of fresh NC Blueberries
• 1/3 cup orange juice
• 3 cups sugar
• 1 tablespoon lemon juice
• ½ (3 ounces) fruit pectin
  

Wash blueberries. Crush blueberries in an enamel or stainless steel
pan. Add sugar and fruit juices. Mix well. Bring to a rolling boil.
Boil hard for one minute, stirring constantly. Remove from heat. Stir
in pectin. Ladle mixture into jars, filling to within 1/8 of tops.
Seal hot sterilized jars. Refrigerate. Can be stored for 2 months.
Makes 3 cups or 4 (6 ounce) jars.