BLUEBERRY
COBBLER
2 C. blueberries 1 tsp. baking powder
Juice of ¼ lemon (1 ½ tsp.) ½ to 1 C. sugar (according to
¾ C. sugar your taste and the sweetness
3 T. butter or margarine,
softened of fruit)
½ C. milk Dash of salt
1 C. all purpose flour 1 T. cornstarch
¼ tsp. salt ¾ C. boiling water
Line well-greased 8 x 8 x 2 inch
pan with blueberries and sprinkle lemon juice over
them. Cream ¾ C. sugar with butter and add
milk. Add to this mixture the flour
sifted together with
baking powder and salt. Spread this
batter over blueberries.
Mix together the ½ to 1 C. sugar
with cornstarch and salt. Sprinkle this
over batter
and
pour the boiling water over the top, but do not stir. Bake at 375° for 1 hour.
(Recipe may be doubled and baked
in a 13 x 9 inch pan for 1 hour.) I
believe it
is
best served warm.
BLUEBERRY MUFFINS
¼ C. butter or margarine,
softened 1 ¾ C.
all purpose flour
2/3 C. sugar
2 ½ tsp. baking powder
1 egg ½ tsp. salt
¾ C. milk
1 C. blueberries
¼ tsp. vanilla
In medium bowl, cream butter
and sugar until light and fluffy. Beat
in egg, then milk
and
vanilla; beat until nearly smooth. In
small bowl, stir together flour, baking
powder
and salt. Add to milk mixture and mix BY HAND* just until
dry
ingredients
are moistened. (Batter will be
lumpy.) Fold in blueberries. Spoon into
12 greased muffin cups. Bake in preheated 400° oven 25 min. or until evenly
golden
brown.
*Mixing by hand prevents over
mixing. The berries are less likely to
fall to the
bottom
of the muffin.
BLUEBERRY CHEESE
CAKE
Set out 8 oz. of cream cheese
to soften for use later in recipe.
Preheat oven to 350º for crust.
Crust: 1 stack graham crackers (22), crushed
3 T. Sugar
5 T butter or
margarine, melted
Combine and press into bottom
of 9 x 13 pan.*
Bake at 350 for 10 minutes. Cool.
Topping:
3 C. blueberries
3 T. Cornstarch
1 C. sugar
Dash of salt
1 tsp. lemon juice
Heat blueberries over
medium heat until they begin to turn dark and juice starts to
flow.
(Additional water is not necessary.)
Stir often. Stir in sugar and
allow it to
draw the
juice from the berries over low heat.
Combine cornstarch and water.
Stir
into
berries and juice. Add salt and lemon
juice. Increase to medium heat and
continue
stirring. When mixture begins to boil,
reduce heat and simmer for 2
minutes. Remove from heat and allow to cool.
Filling: 8 oz. Cream cheese, softened
1/3 C sugar
1 C. sour cream
2 tsp. vanilla
8 oz. Carton Cool Whip
Blend together the first 3 ingredients. Add vanilla and Cool Whip and combine
thoroughly. Pour into cooled crust. Cover with cooled topping and refrigerate at
least 4 hours or overnight.
*A glass pan is preferable. The acid in the blueberries will deteriorate
metal pans if
left in the pan too long.
* * *
* * * * *
* * *
* * *
* * * * *
* * *
* * *
* * * *
Did you know?
Blueberries are one of the few fruits that are native to
The Rabbiteye blueberries, such as we have, were developed to grow in southern climates.
Thank You