Blueberry Crunch
Ingredients
1 #2 can crushed pineapple (do not drain)
3 c Blueberries
¾ c sugar sprinkled over berries
1 pk yellow cake mix
1 stick margarine, melted
¼ c sugar sprinkled over mix
1 c chopped pecans
Instructions
Butter a 9×13 in baking dish and add ingredients in the order listed above. Use fresh berries. Do not stir. Bake at 350 F for 45 minutes. Makes approximately 20 servings.
Blueberry Muffins
Ingredients
1 ¾ c flour
3 tsp baking powder
½ tsp salt
¼ cup margarine
½ cup sugar
1 egg
¾ cup milk
1 tsp vanilla
1 cup frozen blueberries
Instructions
Preheat oven to 400 F. In a large bowl, put the first three ingredients (flour, baking powder and salt) and stir. In a second bowl, squish the butter and sugar together (you can use your fingers) until they are mixed. Beat in the egg, milk and vanilla until it’s quite smooth. Pour into the first bowl. Stir until it’s just mixed (it will still be a bit lumpy). Don’t stir too much. Fold your blueberries gently into the batter (try not to crush them). Grease your muffin tin (or spray with Pam). Fill about ¾ full. Bake for 25 minutes until just nicely brown. Makes 12 to 16 muffins.
Very Blueberry Pie
Ingredients
¼ cup cold water
5 Tbsp flour
1 pinch salt
4 cups fresh blueberries
1 cup sugar
½ cup water
1 baked 9 inch pie shell
Instructions
Make smooth paste of the water, flour and salt. Boil 1 cup of the blueberries with sugar and water. Add the flour paste and stir until it thickens. Remove from the stove and cool. When cool, add the remaining blueberries and put into baked pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping.
Grilled Chicken with Blueberry-Onion Relish
Ingredients
½ c orange juice
½ Tbsp canola oil
1 small bay leaf
2 sprigs fresh rosemary, thyme or oregano (½ tsp dried)
2 cloves garlic, finely minced
4 skinless, boneless chicken breasts (about 1 lb.)
canola oil spray
2 medium onions
½ tsp salt
¼ tsp ground pepper
¼ cup sherry
2 Tbsp balsamic vinegar
1 cup fresh (or frozen) blueberries
1 cup chopped cherry tomatoes
Instructions
Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minuets or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels.
Meanwhile, make the relish. Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices. Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes. Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl.
Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.
Makes 4 servings, with 3 ½ cups of relish.
Blueberry Dumplings
Ingredients
Blueberry base:
2 cups frozen blueberries, drained
1 1/2 cups water
1/2 cup granulated sugar
2 Tbls butter or margarine
1 Tbls lemon juice
(We like a thicker base, so I add about 2 Tbls of tapioca.)
Dumplings:
1 cup complete pancake mix (like bisquick)
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/3 cup water
Instructions
For blueberry base, combine all ingredients in a large skillet and bring to a boil.
For dumplings, combine all ingredients, stirring lightly to combine. Drop dumplings from a tablespoon onto hot blueberry base. Cover tightly and cook over low heat about 15 minutes, without removing cover. Serve warm with cream or ice cream.
Makes 6 servings.