Blueberry Recipes

Blueberry Cream Cheese Cake

• 1 (8 oz) package cream cheese, softened
• 1/2 c. sugar
• 2 eggs
• 1 yellow cake mix
• 1/2 c. milk
• 1/2 c. oil
• 1 t. almond flavoring
• 2 c. fresh or frozen blueberries
• 1 T. flour

Preheat oven to 350°. Beat cream cheese and sugar until smooth; add eggs and beat. Add cake mix, milk, oil and flavoring; beat until smooth. Toss blueberries with flour and fold into batter. Pour into greased and floured bundt pan. Bake 50-55 minutes until cake tester checks clean. Cool 10 minutes and turn out onto cake plate. Dust with powdered sugar or drizzle with frosting if desired.

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Blueberry Cream Muffins

• 4 eggs
• 2 c. sugar
• 1 c. vegetable oil
• 1 t. vanilla
• 4 c. flour
• 1 t. baking soda
• 1 t. salt
• 2 c. sour cream
• 2 c. blueberries

Preheat oven to 400°. Grease or line 24 muffin tins. Beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil; stir in vanilla. Combine dry ingredients, stir into batter alternating with sour cream. Gently fold in blueberries. Pour into pans; bake for 18-20 minutes. Recipe can be halved.

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Blueberry Ripple Cake

Blueberry-Banana-Walnut Bread

• 1 1/2 c. flour
• 3/4 t. cinnamon
• 1/2 t. baking soda
• 1/4 t. nutmeg
• 2 beaten eggs
• 1 c. sugar
• 1/2 c. mashed ripe banana
• 1/4 c. cooking oil
• 1 1/2 t. finely shredded orange peel
• 1 c. chopped walnuts
• 1 c. blueberries, fresh or frozen

In a bowl combine flour, cinnamon, baking soda, nutmeg, and 1/4 teaspoon salt. In another bowl, stir together eggs, sugar, banana, oil and orange peel. Add to flour mixture, stirring just till combined. Stir in nuts and blueberries. Pour into a greased 9"x5"x3" loaf pan. Bake in a 350° oven for 60 to 70 minutes or till a toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pan; cool on a rack. Wrap and store overnight. Makes 1 loaf (18 servings).

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Blueberry Ripple Cake

• 3/4 c. flour
• 3/4 c. packed brown sugar
• 1 1/4 t. cinnamon
• 1/4 t. salt
• 1/3 c. cold butter or margarine
• 1/2 c. chopped pecans
• 1 pkg (18 1/4 oz.) white cake mix
• 1 1/4 c. fresh or frozen blueberries

In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 9"x13"x2" baking dish. Prepare the cake mix according to package directions; spread batter over pecan mixture. Top with blueberries and then remaining pecan mixture; swirl with a knife. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cold to room temperature. Yield: 12-15 servings. Enjoy!

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