Blueberries are plants native to North America and are in season from May to October. Flavors range from tangy to sweet. Blueberries contain few calories and no fat and make an excellent choice for dessert recipes since they burst with flavor and full of anti-oxidants. Frozen blueberries work well when fresh ones are out of season. Here are a few blueberry dessert recipes.
Blueberry Pound Cake Recipe
2 tablespoons butter 1/4 cup white sugar 1 cup butter 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups fresh blueberries 1/4 cup all-purpose flour
Directions 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside. 2 In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan. 3 Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Fresh Blueberry Pie Recipe
10 1/2 cups fresh blueberries 1 cup sour cream 2 tablespoons flour 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 egg -- beaten 1 pie crust (frozen) 9 inch * topping * 3 tablespoons flour 3 tablespoons oleo 3 tablespoons pecans (chopped fine)
Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 min. or until smooth. Stir in blueberries, pour into 9 inch pastry shell, bake at 400F for 25 minutes. Combine: 3 T flour, 3 T oleo, and 3 T. pecans . Sprinkle over top of pie. Bake 10 minutes more. Chill before serving.
Low-Fat Blueberry Buttermilk Muffins Yield: 12 Muffins 2 c Whole wheat pastry flour 1 t Baking soda 1 1/4 c Buttermilk 2 Egg whites, lightly beaten 1/2 c Honey 1/3 c Vegetable oil 1 c Blueberries, fresh or frozen Sift the flour and baking soda together. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes.
Blueberry Cobbler
2/3 cup sugar 2 tablespoons cornstarch 3/4 cup water 3 cups fresh or frozen blueberries 1 teaspoon melted butter 1 teaspoon ground cinnamon 1 cup sifted all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 3 tablespoons melted butter
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter. Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.
Serves 6.
About the Author
A.Roddy is the writer of the website http://luscious-dessert-recipes.com. She loves cooking and sharing recipes.
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