Blueberry Bluelooza….Try the best Blueberry summer favorite recipes. Your guests will love it!

 

 

 

Lemon Blueberry Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries
    Glaze:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Directions:

  • Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  • Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
  • In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.

Blueberry Pie

Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup water, divided
  • 3/4 cup sugar
  • 6 cups fresh blueberries, divided
  • 1/2 teaspoon white vinegar
  • Sweetened whipped cream or vanilla ice cream

Directions:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  • In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust.
  • Refrigerate 4 hours or until filling is set. Serve with whipped cream.

Best Blueberry Jam

Ingredients:

  • 8 cups fresh blueberries
  • 2 tablespoons lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar

Directions:

  • Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
  • Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

 

Blueberry Romaine Salad

Ingredients:

  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon chopped red onion
  • 2 teaspoons poppy seeds
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Worcestershire sauce
  • 1 cup canola oil
    SALAD:
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup unsalted cashews
  • 1 cup shredded Swiss cheese
  • 1 cup fresh blueberries

Directions:

  • In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.

 

Blueberry French Toast

Ingredients:

  • 12 slices day-old white bread, crusts removed
  • 2 packages (8 ounces each) cream cheese
  • 1 cup fresh or frozen blueberries
  • 12 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1/3 cup maple syrup or honey
    SAUCE:
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter

Directions:

  • Cut bread into 1-in. cubes; place half in a greased 13×9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
  • Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
  • Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

 

Blueberry Zucchini Squares

Ingredients:

  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs
  • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
    GLAZE:
  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

Directions:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  • In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
  • Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.