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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Lemon Blueberry Coffee Cake

Streusel Topping

• 3 tablespoons flour
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon butter or margarine, softened

Batter

• 1 3/4 cups flour
• 1 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 2/3 cup milk
• 1/3 cup canola oil
• 1 cup fresh or frozen blueberries
• 2 1/2 teaspoons grated lemon peel

Preheat oven to 375 degrees. For streusel topping, combine flour, sugar and cinnamon in small bowl. Add butter; mix until crumbly. For batter, combine flour, sugar, baking powder and salt in large bowl. In small bowl, whisk egg, milk and oil Add to dry ingredients; stir until just moistened. Gently stir in blueberries and lemon peel. Pour batter into greased 9 inch square pan; sprinkle with streusel. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.

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Blueberry Sour Cream Pound Cake

Bring the following to room temperature:

• 1/2 cup butter
• 3 eggs
• 1/2 cup dairy sour cream

Combine the following and set aside:

• 1 1/2 cups flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda

In a bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup sugar, beating about 10 minutes or till very light and fluffy. Add 1/2 teaspoon vanilla. Add eggs, one at a time, beating 2 minutes after each addition and scraping bowl often.

Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just till combined. Gently fold in 1/2 cup fresh or frozen blueberries. Pour into a greased and floured 8x4x2 or 9x5x3 inch loaf pan. Bake in a 325 degree oven for 60-75 minutes or till a toothpick comes out clean. Cool on a rack 10 minutes. Remove from pan. Cool.

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