Thaw pastry for 20 minutes, then unfold. Roll each square until 10 inches square in size. Cut
each sheet into 20 (2 inch) rounds. Place rounds on ungreased baking sheets. Combine water and
egg and brush top of each round. Chill for 10 minutes, then bake at 425 degrees for 12 to 15
minutes. Remove to wire rack and cool completely.
Split each puff and spread bottom half with 1/2 teaspoon blueberry jam, then put top half back
in place. Melt chocolate; add shortening and stir until smooth. Drizzle top of each puff and let
set until chocolate hardens.
Combine graham cracker crumbs and butter. Press 1/3 cup crumbs into a 1-1/2 quart baking
dish. Stir together sugar, cinnamon, salt, nutmeg and cloves, then add vanilla. Sprinkle 2 cups of
the blueberries over crumbs. Cover blueberries with 1/2 of the sugar mixture, then sprinkle with 1
tablespoon of lemon juice and water. Repeat layers with 1/3 cup crumbs, remaining blueberries,
sugar mixture and lemon juice. Top with remaining 1/3 cup crumbs. Cover and bake for 40
minutes in a 350 degree oven. Increase to 400 degrees and bake 10 minutes longer. Cool for 30
minutes and serve with whipped cream.
Crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large
saucepan and bring to a full rolling boil over high heat. Stir constantly. Reduce heat and stir
frequently. Boil for 50 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal
and process in boiling water bath for 5 minutes.
Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes at 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over blueberries. Combine dry cake mix and sour
cream. Add eggs, one at a time, beating at low speed. Beat at medium speed until smooth.
Fold in blueberries. Bake
at 350 degrees for 45 minutes. Cool on rack for 15 minutes. Remove from pan.
Sprinkle fruit with 1/3 c. sugar; let stand 1 hour. Heat oven to 425 degrees. Mix baking mix,
milk, 3 tablespoons sugar and the margarine until soft dough forms. Smooth dough into ball on
cloth covered board lightly floured with baking mix. Knead 8 to 10 times. Roll dough 1/2 inch
thick. Cut with floured 3 inch cutter. Bake on ungreased cookie sheet until golden brown, 10 to
12 minutes. Mix sour cream and brown sugar. Split shortcakes; fill and top with fruit. Top with
sour cream.
Combine flour, 1/2 c. sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle
top with lemon juice. Combine 1/2 cup brown sugar and flour. Cut in butter until mixture
resembles coarse meal. Spread topping over berries. Bake for 30 minutes at 425 degrees, then
cover with foil and continue baking for 20 minutes more.
Mix together all dry ingredients. Add buttermilk, egg and oil. Mix thoroughly. Fold in
blueberries. Fill greased muffin cups 2/3 full. Bake 20 minutes at 425 degrees.
Mix flour, baking powder, sugar, salt and cinnamon. Add milk, shortening and eggs. Mix
lightly and stir in blueberries. Spoon batter onto lightly greased hot griddle. Cook on both sides,
turning once.
Mix together oatmeal, flour, baking powder and sugar. Beat buttermilk, eggs, vanilla and oil.
Add liquid to dry ingredients and stir until moistened. Fold in blueberries and spoon into
preheated, lightly oiled waffle iron.
Arrange lettuce in bowl. Cut peeled avocado in strips. Sprinkle with lemon juice. Combine
fruit. Add to bowl. Garnish with avocado and cheese strips. For dressing, mix the remaining
ingredients. Serves 6.
In a medium bowl combine all the fruit. Spoon 1/2 of the fruit into 4 tall glasses. Top with a
scoop of vanilla ice cream. Add the rest of the fruit and another scoop of ice cream. Fill the
glasses up with ginger ale and serve. Makes 4 servings.
Heat blueberries in heavy saucepan until they juice. Cool. Beat eggs with mixer at high speed
until light and foamy. Gradually add sugar and evaporated milk. Pour into ice cream freezer can
and stir in milk, vanilla and cooled blueberries. Freeze according to ice cream freezer directions.
Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir
until well blended and smooth. Fold in blueberries. Spoon about 1/4 cup of batter for each
pancake on preheated, greased griddle. Turn only once. Yields 6-8.
Combine all ingredients in blender. Whip until light. This is great on pancakes, waffles or
anything else.
Cream butter. Add sugar and molasses. Beat until light. Add egg and beat well. Sift dry
ingredients together and use a small amount to coat berries. Add remainder alternately with hot
water to first mixture, beating until smooth. Fold in floured blueberries. Bake in greased and
floured 13x9x3 inch pan at 350 degrees for about 35 minutes. Serve hot or cold with blueberry sauce . Makes 9 servings.
Combine blueberries, sugar, cinnamon and nutmeg. Bring to boiling point. Boil 5 minutes,
stirring occasionally. Serve hot. Delicious on ice cream or Blueberry Gingerbread.
Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed
until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in
flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until
smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full. Refrigerate
overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let
cool or serve warm. Makes 18 muffins.
Mix berries, sugar and lemon juice in a heavy saucepan. Bring to boil, stirring frequently. Mix
cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly
until thick. Cool. Pour into unbaked pie shell and bake at 400 degrees for about 35 minutes or
until crust is golden.
Sift together flour, baking powder and salt. Cut shortening into mixture. Add ice water a
little at a time until dough holds together. Divide dough into 2 equal parts. Roll out and cut in
circles to desired size. Moisten the edge of the circle with ice water and put 2 tablespoons
blueberry pie filling in center. Fold over and seal edges. Fry in hot shortening until brown, turning only once. Makes approximately 20.
Combine sour cream, flour and brown sugar; add egg and beat well. Place 1/2 of the mixture
into the graham cracker crust. Mix blueberries and 1/2 cup brown sugar together, then spread over
sour cream mixture. Cover berries with remaining cream mixture. Bake for 25 minutes at 400
degrees. Chill several hours.
Mix corn meal, flour, sugar and baking powder. Stir in remaining ingredients and mix well.
Fold in blueberries. Grease electric skillet and preheat to 250 degrees. Pour in batter, cover and
cook with vent open for 25 minutes.
Sprinkle 2 teaspoons of flour over the blueberries. Sift remaining flour with sugar, baking
powder and salt. Stir in oats. Blend eggs, shortening and banana. Combine with dry ingredients.
Stir in nuts. Fold in blueberries. Pour into greased and floured loaf pan. Bake in 350 degree
oven for one hour. Let cool 10 minutes. Remove from pan. Cool before slicing.
In a saucepan, stir and simmer blueberries and sugar for about 5 minutes. Add strawberries
and cook for 5 more minutes. Strain and chill. Add ginger ale and lemonade. Serve with crushed
ice.
Mix oats, brown sugar and flour. Add butter and mix well. Spread mixture in 8 in. square
pan, setting 3/4 cup aside for topping. Combine flour, salt, sugar, water, lemon juice and
blueberries in saucepan and simmer for 5 minutes. Poor over oat mixture and sprinkle with
remaining mixture. Bake for 35 minutes at 350 degrees. Can be served with ice cream or whipped topping.
Sprinkle 1/4 cup of sugar over berries; set aside. Mix our, sugar and salt. Combine salad oil
and milk in a small bowl and whip with fork. Pour over flour mixture. Mix with fork until moist.
Turn into a greased 8x8x2 inch cake pan. Press dough into pan, building up edges about one inch
deep. Spread berries over the dough.
Streusel: Mix sugar, flour and salt together. Cut in butter until crumbly. Sprinkle over fruit.
Bake at 425 degrees for 40 to 45 minutes.
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