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The peak season of the blueberry is upon us and
there’s nothing better than yum-yums, fruit salads, muffins,
cobblers, etc., that include this good-to-eat, good for you summertime
favorite. The pigment that gives blueberries their deep unique
color is an effective antioxidant and is a significant source
of Vitamin C and dietary fiber; used in many cultures to treat
urinary infections, stones and diabetes.
Heavenly
Blueberries and Angel Food
Angel food cake mix
1 container Cool Whip
1 can blueberry pie filling or 2 cups homemade pie filling
1 (8 oz.) pkg. cream cheese, softened
½ cup powdered sugar
Prepare angel food cake as directed (or purchase one from
bakery). Slice into three layers. Beat cream cheese and sugar
together, fold in Cool Whip, adding three or four spoons of pie
filling, and cover each layer. Frost top of cake with cream cheese
mixture, and spoon remaining blueberry filling over cake, allowing
it to dribble over the sides.
Blueberry
Yum-Yum
(“Borrowed” from Green Valley School’s
cookbook, Vol. 11, submitted by Jill Saunders)
2 cups blueberries
2 cups sugar, divided
¼ cup water
¼ cup cornstarch
3 Tbs. water
1 cup plain flour
½ cup margarine
1 cup finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip
Combine blueberries, 1 cup sugar and ¼ cup water in
saucepan and cook over low heat until berries are soft, about
15 minutes. Combine cornstarch and 3 Tbs. water in small mixing
bowl and stir well. Add cornstarch to blueberry mixture and cook,
stirring constantly until thickened. Set aside to cool. Combine
flour, margarine and pecans in a small mixing bowl and mix well.
Press dough evenly into 9 x 13-inch baking pan or dish. Bake at
350 for 20 minutes and cool.
Combine cream cheese and 1 cup sugar, beat until smooth. Fold
in Cool Whip and spread topping over cooled crust. Pour blueberry
mixture over top. Refrigerate, cut into squares to serve.
Blueberry
Salad
Large box raspberry or cherry Jell-O
1 medium can crushed pineapple (may substitute tidbits or chunks)
2 cups fresh blueberries
1 cup chopped nuts
Large carton Cool Whip
Drain pineapple and blueberries, reserving the juice. Heat
the reserved juices and ½ cup water to boiling. Pour this
liquid over the Jell-O and stir to mix thoroughly. To this, add
the pineapple and blueberries. Stir all together well and chill
for several hours until set.
When the Jell-O and fruit mixture is set, fold the Cool Whip into
the fruit mixture and add nuts. Stir together. This salad looks
very pretty in a clear glass bowl. Serve chilled.
Blueberry
Muffins
2 cups self-rising flour
¾ cup sugar
¼ cup butter or oil
1 egg
¾ cup milk
½ - ¾ cup blueberries
Mix all ingredients and bake in prepared muffin pans at 400-degrees
until golden brown.
Glazed
Blueberry Breakfast Rolls
1 (10 ounce) can refrigerated pizza crust dough
Vegetable cooking spray
Flour
Blueberry filling:
¾ cup blueberries, finely chopped
2 Tbsp. orange juice
2 Tbsp. sugar
2 tsp. corn starch
1 tsp. grated orange peel
Glaze:
½ cup powdered sugar
1 Tbsp. milk
½ tsp. grated orange peel
Preheat oven to 375°F. Coat 12 muffin cups with cooking
spray. In small saucepan, combine blueberry filling ingredients,
stirring to dissolve cornstarch. Cook over medium heat, stirring
constantly until thick and bubbly. Set aside to cool for 10 minutes.
Unroll pizza dough onto a lightly floured surface; pat into a
9 x 13-inch rectangle. Spread blueberry filling over dough, leaving
a ½-inch border along the sides. Beginning with a long
side, roll up jelly-roll fashion; pinch seam to seal (do not seal
ends of roll). Cut roll into 12 (1-inch) slices. Place slices,
cut sides up, in coated muffin cups. Bake 12 to 15 minutes or
until lightly browned. Remove rolls from pan; cool on a wire rack
for at least 15 minutes before adding glaze.
For glaze: Combine powdered sugar, milk and grated orange peel,
stirring until smooth. Drizzle icing over rolls.
Blueberry
Cream Pie
1 large, deep-dish pie crust
1 pkg. (8 ounce) cream cheese
2 eggs
½ cup sugar
1 tsp. vanilla
1/3 cup chopped walnuts
Topping
4 cups fresh or frozen blueberries
1 cup sugar
3 Tbsp. cornstarch
¼ tsp. cinnamon
¼ tsp. salt
¼ cup water
1 Tbsp. butter
Bake pie crust at 350°F for 15 minutes. Blend cheese,
eggs, sugar, vanilla and nuts, pour over pie crust; return to
oven for 10 minutes. Cool. For topping, mix 2 cups of blueberries
with ¼ cup sugar; set aside. In saucepan, mix remaining
sugar, corn starch, cinnamon, salt and water. Add remaining blueberries,
then butter. Bring to a boil and simmer until thickened. Add sugared
blueberries. Cool. Pour into pie shell.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
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