Blueberry Recipes

1 egg
¾ cup cold milk
¼ cup fresh blueberries
1 tablespoon honey
Combine all ingredients in blender until smooth.

Gather healthy leaves which are free from spots or signs of disease and pest infestation. Place bunches of harvested leaves in a brown paper bag for a day or two. Empty the bags of harvested leaves onto a flat work surface. Spread leaves in single layers on drying racks away from humidity and direct sunlight. Any flat surface away from drafts and out of direct sunlight will be adequate. Test leaves for dryness after a week. Depending on the drying site’s humidity levels, drying can take up to several weeks. When leaves are dry and crisp, store them in air-tight containers until ready to use for tea. Add a tablespoon of dried leaves to a cup of boiling water. Allow the leaves to steep for about ten minutes, then strain the tea into a cup. (Alternately, you might create a make-shift tea bag using a bit of cheese cloth and some string. When doing this, you may want to add two tablespoons of dried leaves as opposed to one, as the cheesecloth can prolong the steeping process.)

2 cups of frozen blueberries
1 cup of frozen mixed-fruit
1 cup of milk
1 tablespoon of honey
2 teaspoons of vanilla extract
Combine all ingredients in blender until smooth.

1 ripe banana
1 cup frozen blueberries
6 ounces of blueberry yogurt
1 cup of orange juice
Combine all ingredients in blender until smooth.

4 cups of fresh or dry-packed frozen blueberries
2 cups of water
sugar

1. Place blueberries in a saucepan with water. Bring to a boil, reduce heat, and simmer 10 minutes.
2. Set sieve or collander lined with cheesecloth over a bowl and pour in the blueberry mixture.
3. Gently press out the juice with a spoon or by twisting the cheesecloth.
4. Discard the pulp and measure the juice into a saucepan.
5. Add ½ cup of sugar for each cup of juice, and cook over medium heat, stirring until the sugar is dissolved.
6. Bring to boil and cook 2 minutes.
7. Chill and pour into a covered jar. Store in the refrigerator
8. Add 2 tablespoons per glass of iced tea, stirring well.

1 cup of whole wheat flour
½ cup of un-bleached white flour
2 tablespoons of honey
1 tablespoon of baking powder
½ teaspoon salt
1 teaspoon of egg white
2 tablespoons of water
1¾ cups of milk
1 cup of bran flakes, crushed to ½ cup
1¼ cups of fresh or frozen blueberries

1. Stir together both flours, baking powder, and salt. Set the mixture aside.
2. In medium bowl, combine egg, milk, and crushed cereal. Let it stand for 5 minutes, then stir again.
3. Add flour mixture, then add blueberries, stirring until just combined.
4. For each pancake, pour 1/3 cup of batter onto a hot skillet.
5. Cook until bubbles form on the surface and the underside is golden brown.
6. Flip the pancake and cook it until browned.




 

½ cup of buck-wheat flour
½ cup of whole-wheat flour
1 tablespoon of sugar
½ teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 egg
1¼ cups of buttermilk
1 tablespoon of oil
¼ teaspoon of vanilla
¾ cup of fresh or frozen blueberries (thawed)

1. In a medium bowl, stir together buck-wheat flour, whole-wheat flour, sugar, baking powder, baking soda, and salt.
2. Make a well in the center of the mixture. Set aside.
3. In a small bowl, beat egg slightly.
4. Stir in buttermilk, oil, and vanilla
5. Add buttermilk mixture all at once to flour mixture.
6. Stir until just combined but still slightly lumpy.
7. Stir in blueberries.
8. Heat a lightly-greased skillet over medium heat until a few drops of water dance across the surface.
9. For each pancake, pour ¼ cup of batter onto hot griddle.
10. Cook until bubbles form on the surface and the underside is golden brown.
11. Flip the pancake and cook it until browned.




 

1½ cup of instant oatmeal
1½ cup of all-purpose flour, sifted
2 teaspoons of baking powder
2 tablespoons of sugar
2 cups of buttermilk
3 eggs
1 teaspoon of vanilla
1/3 cup of oil
2 cups of blueberries

1. Mix together oatmeal, flour, baking powder, and sugar.
2. Beat together buttermilk, eggs, vanilla, and oil.
3. Add liquid to dry ingredients and stir until moistened.
4. Fold in blueberries.
5. Spoon onto pre-heated, lightly-oiled waffle iron.




 

2 tablespoons of flour
2 eggs, well-beaten
1 teaspoon salt
6 raw potatoes, peeled and grated (3 cups)
¼ teaspoon baking powder
1 cup of blueberries

1. In a medium bowl, mix flour, salt, and baking powder.
2. Add eggs.
3. Drain liquid from grated potatoes and add potatoes to mixture.
4. Mix well.
5. Carefully fold in the blueberries.
6. Drop the batter by heaping tablespoons onto hot greased skillet.
7. Fry over medium heat until golden brown and crisp on edges.
8. Turn carefully, and brown the other side.




 

3 large, ripe bananas
¾ cup of honey
1 egg
1/3 cup of melted butter
1 cup of blueberries
1 teaspoon of baking soda
½ teaspoon of salt
1½ cups of all-purpose flour

1. Mash bananas.
2. Add honey, slightly-beaten egg, and melted butter.
3. Stir in baking soda, salt, and flour.
4. Mix until moist.
5. Bake at 375° for 20 minutes.




 

1 quart of blueberries
½ lemon rind, grated
1-inch stick cinnamon
1 cup of sugar
1 loaf of stale bread

1. Stew the blueberries with the lemon and cinnamon, then add sugar.
2. Break the bread into small pieces and place in a well-greased bread tin.
3. Pour the boiling saucce over the bread.
4. Let chill.
5. Cut in slices, and serve.

Good Housekeeping's Book of Recipes and Household Discoveries (New York, 1920):55.





 

1 cup bluberries
1 tablespoon of flour
1¾ cups of flour
½ cup of sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of ground nutmeg
¾ teaspoon of salt
1 egg
1 cup of sour cream
1/3 cup of milk

1. Pre-heat oven to 400°.
2. Grease twelve 2½-inch muffin cups.
3. In a small bowl, toss the blueberries with 1 tablespoon of flour. Set aside.
4. In a large bowl, combine 1¾ cups of flour, sugar, baking powder, baking soda, nutmeg, and salt.
5. In a medium bowl, beat egg. Stir in sour cream and milk.
6. Pour contents of medium bowl into the large bowl, and stir until just combined (batter will be lumpy).
7. Stir in blueberries until just evenly distributed.
8. Fill muffin cups 2/3-full with batter.
9. Bake until golden (about 20 minutes).




 

6 ounces of pineapple juice
¼ cup of cooking oil
1 egg
1½ tablespoons of sugar
1 teaspoon of vanilla extract
½ cup of plain yogurt
2 ounces of milk
1 cup of blueberries
½ cup of rolled oats
1¾ cup of whole-wheat pastry flour
1 teaspoon of baking soda
¼ teaspoon of salt

1. Pre-heat oven to 375°.
2. Grease muffin cups.
3. In a small bowl, soak the oats in the pineapple juice for 10–15 minutes.
4. In a medium bowl, beat together the oil, egg, and vanilla.
5. Thin the yogurt with the milk, and add to the medium bowl. Beat.
6. Add the soaked oats to to the medium bowl.
7. In a mixing bowl, sift together the flour, baking soda, and salt.
8. Fold the dry ingredients into the wet, stirring as little as possible.
9. Fold in the blueberries just before the flour is completely blended.
10. Spoon the batter into the muffin pans.
11. Bake for 25–30 minutes.




 

1½ cups of all-purpose flour
1½ cups of quick-cooking oats
2 cups of sugar
½ teaspoon of baking soda
¾ cup of cold butter
2 cups of blueberries
2 tablespoons of corn-starch
2 tablespoons of lemon juice

1. In a medium bowl, combine flour, oats, baking soda, and 1 cup of sugar. Cut in the butter until the mixture resembles course crumbs.
2. Reserve 2 cups for topping.
3. Press remaining crumb mixture into a greased 13 x 9 x 2-inch baking pan.
4. In a saucepan, combine blueberries, corn-starch, lemon juice, and remaining sugar.
5. Boil for 2 minutes, stirring constantly.
6. Spread evenly over the crust.
7. Sprinkle with the reserved crumb mixture.
8. Bake at 375° for 25 minutes (or until lightly browned).
9. Cool before cutting.




 

¼ cup of shortening
¼ cup of sugar
1 egg
¾ cup of milk
2 cups of flour
4 teaspoons of baking powder
¼ teaspoon of salt
1 cup of blueberries

1. Cream the shortening.
2. Add the sugar and egg, well-beaten.
3. Beat well.
4. Sift together the milk flour, baking powder, and salt. Add to shortening, sugar, and egg.
5. Beat again.
6. Fold in blueberries.
7. Bake in hot, greased muffin pans 20 minutes in a moderate oven.

Mary Green, Better Meals for Less Money (New York, 1917):151.





 

1 cup of molasses
1 cup of sour cream
2 cups of pastry flour
½ teaspoon of ginger
2 teaspoons of baking soda
1 cup of blueberries

1. Mix together the molasses and the sour cream.
2. To the mixture add 1¾ cups of flour, the ginger, and the baking soda.
3. Mix ¼ cup of flour with the blueberries.
4. Fold the blueberries into the batter.
5. Place in the oven as quickly as possible.
6. Bake gently for 30 minutes. The gingerbread should be about 1½ inches thick.

Good Housekeeping's Book of Recipes and Household Discoveries (New York, 1920):23.





 

1 cup of baby spinach
1 cup of torn lettuce, any variety
1 cup of shredded carrots
½ cup of chopped celery
½ cup of blueberries
½ cup of quartered strawberries
3 tablespoons of apple-cider vinegar
2 tablespoons of honey
2 tablespoons of minced onion
2 tablespoons of cooking oil
2 tablespoons of bottled horseradish
½ teaspoon of celery seed
¼ teaspoon of salt

1. In a large glass bowl, combine spinach, lettuce, carrots, celery, blueberries, and strawberries.
2. In a small bowl, combine vinegar, honey, onion, oil, horseradish, celery seed, and salt. Stir with a whisk.
3. Just before serving, pour dressing over the salad and toss.




 

1 (6-ounce) box of black cherry gelatin
2 cups of blueberries
16 ounces of crushed pineapple, drained
½ cup of sugar
16 ounces of sour cream
8 ounces of cream cheese, softened
1 cup of chopped toasted pecans

1. Prepare gelatin according to package instructions.
2. Refrigerate until partially set (about 1½ hours)
3. Add blueberries and pineapple. Stir well.
4. Pour into a 13 x 9-inch glass dish.
5. Refrigerate 6 hours.
6. In a medium bowl, combine sugar, sour cream, and cream cheese.
7. Spread over gelatin.
8. Sprinkle toasted pecans over top.




 

¾ cup of fresh mint leaves
1½ cups of water
9 cups of blueberries
1 cup of sugar
3 ounces of liquid pectin

1. Place the mint leaves in a saucepan and add water. Bring to a boil.
2. When it begins to boil, remove from heat, cover, and allow to steep for 10 minutes.
3. Remove the leaves (by draining).
4. Crush blueberries in the bottom of a saucepan and add ½ cup of the mint tea.
5. Simmer for 5 minutes over medium heat.
6. Remove from heat and strain mixture through a jelly bag.
7. Add the sugar. Mix well and bring to a boil.
8. Add pectin and stir constantly for 1 minute while at a full boil.
9. Skim off foam and pour liquid into hot, sterile jelly jar. Seal.
10. Process 5 minutes in a hot water bath.




 

1 cup of sugar
3 tablespoons of corn-starch
½ teaspoon of salt
5 cups of apples, peeled and sliced
1 cup of blueberries
1 tablespoon of lemon juice
1 pie shell (un-baked double)
2 tablespoons of butter

1. In a large bowl, mix sugar, corn-starch, and salt.
2. Add apples, blueberries, and lemon juice. Toss.
3. Turn into pastry-lined 9-inch pie plate.
4. Dot with butter.
5. Add top crust. Seal and flute edge.
6. Bake at 425° until crust is browned and filling is bubbly.




 

1 egg
½ cup of sugar
1 tablespoon of melted butter
1 cup of milk
2½ cups of sifted flour
1/3 teaspoon of salt
3 teaspoons of baking powder
2 cups of blueberries

1. Beat together egg and sugar.
2. Add butter, milk, flour, salt, and baking powder.
3. Stir blueberries in gently.
4. Pour into 2 shallow, greased pans.
5. Bake in a hot oven for about 35 minutes.

"Blueberry Cake," Table Talk 14 (August 1899):298.





 

¼ cup of butter
½ cup of sugar
1 egg, well-beaten
¾ cup of milk
2 cups of flour
4 teaspoons of baking powder
¼ teaspoon of salt
1 cup of blueberries

1. Cream the butter.
2. Add the sugar and egg.
3. Add the milk.
4. Sift together the flour, baking powder, and salt. Add to the mixture.
5. Beat again.
6. Fold in blubeberries.
7. Pour into pudding dish.
8. Bake in hot oven about 30 minutes.

Mary Green, Better Meals for Less Money (New York, 1917):192.





 

4 eggs slightly beaten (or 6 egg yolks)
½ cup of sugar
¼ teaspoon of salt
2½ cups of milk
1½ teaspooons of vanilla
4 cups of blueberries

1. In a large saucepan, blend eggs, sugar, and salt.
2. Gradually stir in the milk.
3. Cook over low, stirring contantly, until mixture thickens just enough to coat a metal spoon.
4. Stir in vanilla.
5. Cool quickly by setting pan in ice water and stirring for a few minutes.
6. Cover and chill thoroughly.
7. Spoon blueberries into dessert or parfait glasses.
8. Spoon custard sauce over the berries.




 

2 cups of blueberries
5 eggs
2 cups of sugar
2 (13-ounce) cans of evaporated milk
½ gallon of whole milk
1 tablespoon of vanilla

1. Heat blueberries in heavy saucepan until they juice. Cool.
2. Beat eggs with a mixer until light and foamy.
3. Gradually add sugar and evaporated milk to eggs.
4. Pour into ice-cream freezer can and stir in milk, vanilla, and cooled blueberries.
5. Freeze according to ice-cream freezer directions.




 

2 egg yolks
1 tablespoon of lemon juice
2 cups of blueberries
1 cup of sugar
2 tablespoons of flour
¼ teaspoon of salt
Pie crust
2 egg whites
2 tablespoons of sugar

1. Beat the egg yolks.
2. Stir in the lemon juice and blueberries.
3. Sift together the sugar, flour, and salt. Stir into the blueberry mixture.
4. Turn into a plate lined with pastry as for a custard pie.
5. Bake about 25 minutes, or until the mixture is set.
6. To make the meringue, beat the egg whites dry, then beat in 2 tablespoons of sugar.
7. When cooled a little, spread a meringue over the top and return to the oven for about 10 minutes.

"Queries and Answers," American Cookery 19 (August 1915):148.





 

Pie crust
2½ cups of blueberries
2/3 cup of sugar
2½ tablespoons of flour
1 teaspoon of butter

1. Line a pie plate with crust.
2. Fill with blueberries.
3. Mix sugar and flour. Add over blueberries.
4. Dot with butter.
5. Add top pie crust and brush with milk.
6. Bake about 40 minutes. The oven should be hot for the first 15 minutes, then the heat should be reduced.

Mary Green, Better Meals for Less Money (New York, 1917):216.





 

1½ cups of cooked rice
2 cups of half-and-half
3 eggs
1 teaspoon of vanilla extract
½ cup of sugar
1/8 teaspoon of salt
2 cups of blueberries
Whipped cream (for garnish)

1. Add ¼ cup of rice into each of 6 greased custard cups.
2. In a medium bowl, beat half-and-half, eggs, vanilla, sugar, and salt.
3. Pour mixture equally into custard cups.
4. Place cups in large shallow pan containing 1 inch of hot water.
5. Bake at 375° for 30–40 minutes, or until knife inserted in center comes out clean.
6. Let cool 10 minutes, then un-mold.
7. Puree blueberries.
8. Top custard with pureed berries. Garnish with whipped cream.




 

1½ cups of brown sugar
1 cup of shortening
2 large eggs
½ cup of buttermilk
1¾ cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
3 cups of quick-cooking rolled oats
½ cup of chopped nutmeats
2 cups of blueberries

1. Cream sugar, shortening, and eggs.
2. Stir in milk.
3. Sift together dry ingredients.
4. Blend into creamed mixture.
5. Stir in oats, nuts, and blueberries.
6. Drop on greased cookie sheet.
7. Bake at 400° for 10 minutes.




 

¼ cup of butter
2/3 cup of sugar
1 egg
1½ cups of pastry flour
2/3 teaspoon of baking soda
¼ teaspoon of salt
few drops of lemon or orange extract
½ cup of water
1 cup of blueberries
1 teaspoon of cream of tartar

1. Cream together butter, sugar, and egg yolk.
2. Sift together the flour, baking soda, cream of tartar, and salt.
3. Add sifted dry mixture alternately with the water to the first mixture.
4. Add lemon (or orange) extract and beaten egg whites.
5. Spread half the batter in greased pan.
6. Add blueberries to the remaining batter, and spread on top.
7. Bake about 45 minutes in a moderate oven.

Good Housekeeping's Book of Recipes and Household Discoveries (New York, 1920):32.