Montrose Blueberry Festival

BLUEBERRY RECIPES

A Great Blueberry Muffin

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pint blueberries
1/2 cup butter or margarine, softened

1 cup sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla
cinnamon sugar (optional)

In medium bowl, combine flour, baking powder and salt. In another bowl, toss 2 tablespoons of the flour mixture with the blueberries and set aside. In large bowl, beat butter and sugar until and fluffy. Beat in eggs, one at a time. Alternately add flour mixture, milk and vanilla, to egg mixture and stir just to moisten. Crush 1/2 cup blueberries and stir into batter. Fold in remaining blueberries. Spoon into 16 paper-lined muffin pan cups. Sprinkle with cinnamon sugar if desired. Bake in a 365F. oven for 25 to 30 minutes.

Any left-over muffins can be wrapped and frozen. To enjoy later, just pop in the microwave. Yield: 16 muffins.

The Blueberry Store, South Haven, MI. Used by permission.

Blueberry Brunch Pancakes

1 pint blueberries
1/4 cup sugar
1/4 cup butter or margarine
1/2 teaspoon ground cinnamon
6 eggs
1 cup low-fat cottage cheese

1/2 cup flour
2 tablespoons vegetable oil
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla

In large saucepan, combine blueberries, sugar, butter, and cinnamon. Cook over low heat, stirring until butter is melted and sugar is dissolved. Keep blueberry mixture warm. Place remaining ingredients in blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat well with electric mixer or rotary beater. For each pancake, pour 1/4 cup batter onto hot, lightly greased griddle. Cook on both sides until golden brown. Place 2 tablespoons of warm blueberry mixture on 1 side of each pancake. Fold pancakes in half over blueberry mixture. Yield: 12 pancakes.

The Blueberry Store, South Haven, MI. Used by permission.

Blueberry Monkey Bread

2/3 cup sugar
1 teaspoon cinnamon
4 pkgs. (10 oz. each) refrigerated buttermilk biscuits
1-1/4 cups blueberries

2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 teaspoon vanilla
1 tablespoon cinnamon
1 cup blueberries

Thoroughly grease a 10 X 4-inch tube pan. Mix 2/3 cup sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three or more times with remaining biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, 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 in a preheated 350F. oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield 8 to 10 servings.

The Blueberry Store, South Haven, MI. Used by permission.

Deep Dish Blueberry Pie

3 pints blueberries
1-1/2 cups sugar
1/2 cup flour grated rind of 1 orange
3 tablespoons butter or margarine

2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup water
milk

Combine blueberries, 1-1/2 cups sugar, flour, and orange rind. Pour into 10 X 6 X 2 inch glass baking dish. Dot top with butter. Combine biscuit mix, 1/4 cup sugar, cinnamon, and water. Mix well to form a soft dough. Knead a few times on a lightly flour board until smooth. Roll out dough (except 1/4 cup) on a lightly floured board to an 11 X 7-inch oblong. Place crust over top with 1/2 inch overhang and press sides against dish. Roll out reserved crust and cut into leaves for decoration. Fasten leaves to top of pie with water. Brush entire top with milk and sprinkle with sugar. Bake at 425F. for 45-50 minutes or until filling is bubbly and crust is brown. Yield: 8 servings.

The Blueberry Store, South Haven, MI. Used by permission.

Blueberry Breakfast

2 cups fresh blueberries
1/4 cup sugar

1 pt. orange sherbet
1/2 cup crushed pineapple

Combine blueberries and sugar. Spoon blueberries into serving dishes. Top with scoops of sherbet. Spoon pineapple over sherbet. Serve at once. Makes four servings.

Blueberry Drop Cookies

1 cup shortening
2 cups sugar
4 eggs
1 tsp. salt
4 cups flour

2 tsp. baking powder
1tsp. soda
4 tbsp. milk
1 tsp. vanilla
1-1/4 cups whole, fresh blueberries

Combine shortening, sugar and eggs. Beat until smooth. Sift all dry ingredients together. Add milk and vanilla, lightly mix blueberries into whole mixture. Drop by teaspoonfuls on greased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes at 375. Makes about 3 dozen. You can use pie filling in place of whole blueberries. Make indentation and pour blueberry filling into it.