Blueberry Recipes

Blueberry Pie 1

• Plain pastry
• 3 1/2 to 4 cups blueberries
• 2 Tblsp flour or 1 1/2 to 2 Tblsp quick cooking tapioca
• 2/3 cup sugar
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 1/4 tsp cinnamon
• 1 tsp lemon juice
• 2 tsp butter
• More sugar may be added if berries are tart.

Pour blueberries into prepared pastry. Combine dry ingredients and sprinkle over blue berries. Sprinkle lemon juice, dot with butter, add a top crust if desired. Seal and flute. Make 3 slices in top crust. Bake at 425 for 40 min. in a preheated oven. See Pie crust Recipes

Tip: You can use this same recipe for blackberry, huckleberry, gooseberry, prune, plum, grape, rhubarb, honey berry or peach pie.

Blueberry Pie 2

• 2 1/2 cups berries
• 1/2 cup sugar
• Flour
• 1/8 teaspoon salt

Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate oven. For sweetening, some prefer to use one-third molasses, the remaining two-thirds to be sugar.

Six green grapes (from which seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.
Recipe from 1800's Fannie Farmer

Blueberry Tea Cake

• 2 Tablespoons butter
• 1 cup sugar
• 2 eggs - separated
• 1 1/2 cups flour
• 1/3 cup milk
• 1 1/2 cups blueberries

Cream the butter and sugar together until well blended. Beat egg yolks and add. Add the flour alternately with the milk.
Fold in the stiffly beaten egg whites. Pour half of the batter into a greased oblong pan, cover with the floured blueberries and then the remaining batter.
Bake at 350 for 35 min. Sprinkle with powdered sugar while still warm., cut into 2 inch squares.
Recipe from a 1953 cookbook

Homemade Blueberry Muffins

• 1 egg
• 3/4 cup milk
• 1/3 cup oil
• 2 cups flour
• 3 tsp. baking powder
• 2/3 cup sugar
• 1/2 tsp. salt
• 1 cup blueberries, frozen or fresh

Mix all ingredients in order listed above. Bake at 400 degrees for 20 minutes.
Recipe from 1987 SD Special Olympics Cookbook pg 27

Blueberry Squares

• 2 cups flour
• 4 tsp baking powder
• 1/4 tsp salt
• 5 tablespoons melted shortening
• 2/3 cup milk
• 1 1/2 cups blueberries
• 1/2 cup sugar
• 1/2 tsp cinnamon

Mix flour, baking powder, and salt. Add shortening and milk. Mix lightly and pour at once into a buttered shallow pan. Press down until dough is about 2/3 inch thick. Quickly spread with other ingredients mixed together. Bake 12 minutes in a 375 oven. Cut in squares and serve with butter.
Recipe from a 1953 cookbook

Blueberry Slump

• 1 quart blueberries
• 3 cups water
• 2 cups sugar
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Milk

Boil the berries, water, and sugar in a broad saucepan until there is plenty of juice. Mix the flour, baking powder, and salt together and add sufficient milk to make a soft dough. Pour over the berries. Cover closely. Cook for 15 minutes on top of stove. Turn out on hot platter and serve with egg sauce.
Recipe from Fannie Farmer's 1893 Cookbook

(EGG SAUCE - 2 eggs, beaten light, 2/3 cup sugar, 1/2 tsp vanilla. Beat thoroughly into the eggs and then add vanilla.)

Blueberry Betty

• 4 c. (1/2") bread cubes
• 3/4 c. melted butter or margarine
• 1/4 c. sugar
• 1 tsp. cinnamon
• 2 c. fresh or frozen blueberries
• 2 tbsp. lemon juice
• 1/2 c. brown sugar

Toss bread cubes with butter, sugar and cinnamon. Sprinkle berries with lemon juice and brown sugar. Alternate layers of bread cubes with fruit mixture, spreading evenly in 7 1/2" x 12" baking dish. Bake in a moderate oven (350) 20 to 30 minutes, until bubbly. Makes 6 servings. May be served warm or cold, plain or topped with cream or whipped cream.
Recipe from a 1959 Farm Journal Country Cookbook pg 15

Blueberry Dessert

CRUST:
• 16 graham crackers
• 1/4 cup butter, melted
• 1/2 cup sugar



Crush graham crackers fine. Add sugar and melted butter. Press cracker mixture into a 9x13 cake pan.

• 2 eggs
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 8oz pkg. cream cheese, softened

Mix above ingredients together. Beat well and spread on crust. Bake for 15 minutes at 350°. When done, spread 1 can blueberry mix (or you may use fresh blueberries, which have been cooked with a little water and just enough cornstarch to make thick as for pie.) Cool and serve with whipping cream. Serves 12.
Recipe from a 1996 Platte SD recipebook pg 90