1 Pint blueberries, washed and drained
1/3 Cup water
1 Tablespoons butter
1/2 Cup sugar
4 Teaspoons corn starch
1/8 Teaspoon allspice
1/8 Teaspoon salt
Mix dry ingredients together and add to berry mixture, stirring. Boil gently 7 minutes. For shortcake, use 2 teaspoons cornstarch.
1 pint blueberries, washed and drained;
1/3 cup water
1 tablespoon butter or margarine
2/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon allspice
1/8 teaspoon salt
Put berries and water in saucepan.
Cook easily until mix boils, stirring occasionally.
Mix dry ingredients together and add to the berry mixture.
Boil gently for 7 minutes, stirring all the time.
Serve hot or cold on hot buttered biscuits, with cream or whipped topping.
1 ¾ cup unsifted flour, divided
1 cup sugar, divided
¼ tsp. grated nutmeg
½ cup melted butter/margarine, divided
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ cup milk
1 egg, beaten
1 tsp. grated lemon rind
2 cups fresh or frozen blueberries
3 medium peaches, peeled & thinly sliced (or equivalent canned peaches)
1. Preheat oven to 350 degrees.
2. Grease and flour 9-inch square baking pan.
3. Prepare crumb mixture by combining ½ cup flour, ½ cup sugar , ¼ tsp. nutmeg and ¼ c melted butter.
4. Prepare batter by mixing ½ cup sugar, remaining flour, baking powder, baking soda, and salt in large bowl. Add remaining melted butter (1/4 cup), egg, milk and lemon rind. Stir until just blended.
5. Pour batter into prepared pan and top with crumb mixture.
6. Gently mix peaches, blueberries and remaining ¼ cup sugar in a bowl.
Spoon evenly over crumb mixture
Bake 45 to 50 minutes.
Serves 6 to 8
Great on pancakes and on vanilla ice cream too!
1 ½ cups blueberries
½ to 1 cup sugar, to your taste
¼ tsp. nutmeg
1 Tbsp. butter
½ cup lemon juice, divided
1 Tbsp. cornstarch
In a medium saucepan, combine blueberries, sugar and ¼ cup of the lemon juice. Bring berries to a boil. Mix cornstarch plus ¼ cup lemon juice in bowl until smooth. Stir mixture into hot berries and cook until thickened.
By Haydn S. Pearson
Someday I’m going to conduct a poll to discover the most popular dessert. Preliminary trials among friends and acquaintances indicate that strawberry shortcake (made correctly, of course, with biscuits and not slabs of anemic , thin, tired sponge cake) will come in first , with chocolate cake in second place.
This has surprised me a bit, for I had previously thought that one of the pie varieties would come first. It has been interesting to watch folk’s reactions. Many men have written apple pie first, then crossed it off. Blueberry, cherry and chocolate pie are high on the list, but as of today, strawberry shortcake is leading, with chocolate cake second.
A genuine shortcake is superb eating. Use brown-crusted, hot-hearted biscuits generously lathered with butter or margarine. If you have never tried a blueberry shortcake, today’s recipe for a sauce may interest you. I worked on this for quite a spell to get a formula that hit me just right.
Use one pint blueberries, washed and drained, one third cup of water, one tablespoon butter or margarine, two thirds cup of sugar, two teaspoons cornstarch, one eighth teaspoon allspice, and one eighth teaspoon salt.
Put berries and water in saucepan. Cook easily until mix boils, stirring occasionally. Add butter.
Mix dry ingredients together and add to the berry mixture. Boil gently for about seven minutes, stirring all the time. Serve hot or cold on hot buttered biscuits.
¼ cup butter
3 Tbsp. margarine
2/3 cup sugar
1 egg, beaten
2 ¼ cups all purpose flour
1 tsp. cinnamon
4 tsp. baking powder
1 cup milk
1 tsp. lemon juice
1 ¼ cup blueberries, separated
1 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 425 degrees.
Grease muffin tins or line with paper baking cups.
In small bowl, cream together butter, margarine and sugar. Add beaten egg and mix lightly.
In medium bowl, mix flour, salt, cinnamon, nutmeg, and baking powder.
Add to creamy mixture along with milk and lemon juice. Mix just enough to blend then fold in 1 cup of blueberries.
Pour into muffin tins adding remaining blueberries to top of muffins and then sprinkling the topping mix over them.
Bake 23-25 minutes until golden brown; cool.
Makes 12 medium-sized muffins.
No kidding! I experimented with making blueberry hamburgs. They were good!
1/3 cup fresh or frozen blueberries (I defrosted mine in the microwave)
1/3 cup onion
2 paddies of hamburg
¼ tsp rosemary
Mix all ingredients together and fry, broil or grill!
1/3 cup butter, melted
1 cup granulated sugar
3 Tbsp fresh lemon juice
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 Tbsp grated lemon rind
1/2 cup chopped walnuts (optional)
1 cup blueberries tossed with flour to coat
Preheat oven to 350 degrees. Grease and flour 9X5X3 inch loaf pan. In a large bowl, mix the butter, cup of sugar and lemon juice. Beat in the egg.
In another bowl, mix the flour, baking power and salt. Add the flour mixture alternately with the milk, stirring just enough to blend. Stir in the blueberries, grated rind, and nuts. Pour the batter into the greased and floured loaf pan.
Bake in preheated oven. Bake 60 minutes.(Time may vary depending on the wetness of the berries.)
Cool 10 minutes and then remove the bread from the pan while still warm. Drizzle lemon glaze over the top and into the cracks that form while baking. Store, foil wrapped for 1 day before slicing.
2 Tbsp bread crumbs
2 Tbsp brown sugar
5 cups blueberries
2/3 cup sugar
3 Tbsp flour
1 Tbsp vanilla extract
1 tsp cinnamon
1 slightly beaten egg
2 pie crusts for 9 " pie
Preheat oven at 400 degrees.
Combine crumbs and brown sugar. Sprinkle half over the bottom pie crust. Put the rest of the crumb mixture aside.
Mix blueberries, sugar, flour, vanilla extract, and cinnamon. Put mixture in bottom pie crust. Put top pie crust on and brush on beaten egg. Sprinkle remainder of the crumb mixture on it.
Bake at 400 degrees for 15 minutes, then lower to 350 degrees for 45 more minutes.
2 Tbsp butter or margarine
1/2 tsp grated lemon peel
1 cup powdered sugar
1 Tbsp lemon juice