Blueberry Sauce
2 cups blueberries (fresh or frozen)
1/4 cup orange juice
2 tbsp sugar
1 tsp cornstarch
1/4 tbsp grated orange peel
1/8 tsp ground nutmeg
dash salt

Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes, or until thickened.
Makes about 2 cups.

Serving Tips: Serve on ice cream, cakes, waffles, pancakes, cheesecakes and tarts.

Blueberry Yum-Yums
2 cups fresh blueberries
1/2 cup margarine, softened
2 cups sugar, divided
1 cup all-purpose flour
1/4 cup water
1 cup finely chopped pecans
1/4 cup cornstarch
8 ounce pkg cream cheese, softened
9 ounce container frozen whipped topping, thawed

Combine blueberries, 1 cup sugar, and 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons water in a small mixing bowl and stir well. Add cornstarch mixture to blueberry mixture. 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 a 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 minutes; cool.
Combine cream cheese and 1 cup sugar and beat until smooth. Fold in whipped topping. Spread topping evenly over crust. Pour blueberry mixture evenly over topping. Refrigerate. Cut into squares to serve. Yield: 15 servings

Blueberry Pie
Pastry for 9-inch Two-Crust Pie
1/2 cup sugar (see note about Sugar)
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
4 cups fresh blueberries
1 tbsp lemon juice
2 tbsp margarine or butter

Heat oven to 425. Line pie plate with pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with margarine. Cover with top crust. Cut slits in top crust; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

Notes: Adjust quantity of sugar to your personal preference. I use about half the recommended sugar when the blueberries are the sweeter late berries.
I have also used this recipe with frozen berries by increasing the amount of flour.

Fresh Blueberry Cobbler
1/2 cup sugar
1 tbsp cornstarch
4 cups blueberries
1 tsp lemon juice
3 tbsp shortening
1 cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Heat oven to 400. Mix 1/2 cup sugar and the cornstarch in saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven.

Cut shortening into flour, 1 tbsp sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake until topping is golden brown, 25 to 30 minutes.


Easy Blueberry Crunch
4 cups fresh blueberries
1 cup firmly packed brown sugar
3/4 cup flour
3/4 cup uncooked oats
1/2 cup margarine or butter, melted
Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes at 350.

Blueberry Butter
4 sticks butter, softened
1 cup fresh blueberries, chopped
3 to 5 tbsp powdered sugar

Combine all ingredients in blender. Whip until light. Spread on pancakes, waffles or anything else.

Blueberry Sour Cream Pie
2 cups sour cream
3 tbsp flour
3 tbsp light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries

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. Chill several hours.

Quick Blueberry Cheesecake
Quick, easy and delicious

16 vanilla wafers

8 ounces cream cheese (1 pack) or Neufchatel (low- fat)

14 ounces sweetened condensed milk (regular or fat-free)

1/2-cup lemon juice

1 to 1-1/2 cups fresh blueberries

Let cream cheese sit at room temperature to soften (15 minutes). Set aside 12-24 large blueberries. Crumble 4 wafers in small bowl. Beat cream cheese until smooth with mixer. Mix in condensed milk then lemon juice. Mix until starts to thicken. Fold the remaining blueberries into cream cheese mixture. Using 12 parfait cups or cupcake/muffin pan with paper liners. Place 1 vanilla wafer in each cup then spoon mixture. Top each with some of the reserved crumbs and 1or 2 large blueberries. Cover loosely with plastic wrap and refrigerate until firm (1/2 to 1 hour). You can use low-fat ingredients too. Serves 12.

Easy Blueberry Buckle
Blueberry coffeecake made easy.
1 pound sugar cookie mix
2 teaspoons cinnamon
1/4 cup butter
2/3 cup plain low-fat yogurt (6-ounce)
1 large egg
2 cups blueberries

Preheat oven to 375°F. Combine cookie mix and cinnamon; melt butter and stir in until crumbly. Set aside 1 cup of the crumbs. Add yogurt and egg (lightly beaten) to mix and stir to form soft dough. Place in greased 9-inch square pan. Top with blueberries and sprinkle set aside crumbs over the blueberries. Bake about 25 to 30 minutes. Serves 12.

Simple Blueberry-Fruit Crisp
Blueberries and other fruits

2 cups blueberries
2 cups cubed fruit: peaches, nectarines, strawberries
2 teaspoons cornstarch
2 tablespoons brown sugar
1 cup granola (regular or fat-free)

Combine in saucepan or microwave bowl blueberries, fruit and 2 tablespoons water. Cover and heat or microwave until blueberries begin to juice, 2 to 5 minutes. Combine cornstarch and 2 tablespoons water (no lumps) then stir into mixture then stir in brown sugar. Cook or microwave, stirring occasionally, until thickened, 2 to 3 minutes. Serve in dessert bowls sprinkled with granola or both as a topping for frozen yogurt or ice cream. Serves 4 to 6.Write your text here...

Homemade Blueberry Jam

Full-flavor old-fashioned freezer jam.

6-1/2 cups blueberries (about 5 pints)
1 package (1.75 ounces) fruit pectin
4-1/2 cups sugar
1 tablespoon ginger or 2 teaspoons grated orange rind

Combine blueberries (coarsely chopped or use food processor) and 1/2 cup water in saucepan. In a bowl stir together pectin and 1/4 cup of the sugar then add to blueberries. Heat to a rolling boil, stirring constantly. Add the sugar and return to a rolling boil for 1 minute, stirring constantly then remove from heat. Stir in ginger / orange rind. Let cool about 30 minutes. Fill freezer containers and cool to room temperature until jam is set. Cover and freeze. Servings 4 pints

Blueberry Cobbler

Perfect for a weekend breakfast or satisfying dessert on a busy night, this four-ingredient recipe couldn’t be easier. If you have a young baker or two in the house, just hand them the recipe.

2 tablespoons sugar
2 tablespoons cornstarch
4 cups fresh or frozen, thawed blueberries
1 can (12.4 ounces) refrigerated cinnamon buns

Preheat oven to 375°F. Lightly grease a round 1-1/2 quart baking dish. In the baking dish, combine sugar and corn starch; stir in blueberries. Separate rolls and arrange, cinnamon-sugar side down, over the berries. Bake until the rolls are golden and blueberries bubble, 25 to 30 minutes. If the rolls start to brown too quickly, cover loosely with aluminum foil. Drizzle with the prepared frosting that comes with the rolls. Serve warm. YIELD: 8 portions Measure before defrosting.