This is a bumper recipe book for blueberries with 287 recipes for free
Example Listings
Here are just a sample of the recipes available
Blueberry Salad 44
Blueberry Cream Muffins 45
Blueberry-Peach Pound Cake 46
Blueberry Banana Pie 47
Blueberry Coffee Cake II 48
Blueberry and Raspberry Pancake Topping 49
Blueberry Spread 50
Blueberry Ricotta Squares 51
Easy Blueberry-Lemon Parfait 52
Best Ever Blueberry Cobbler 53
Blueberry Streusel Muffins 54
Blueberry Cornmeal Muffins 55
Blueberry Potato Cake 56
Blueberry Cheese Danish 57
Pear Blueberry Crisps 58
Frozen Blueberry Muffins 59
Cream Cheese Blueberry Pie 60
Blueberry French Toast 61
Blueberry Cherry Pie 62
Recipe Examples
Here are a couple of the recipes
Vegan Banana Blueberry Muffins
2 very ripe bananas, mashed
1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 teaspoons egg replacer (dry)
2 tablespoons water
1/2 cup blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth.
In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
Spoon batter evenly, about 1/4 cup each, into muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until golden brown
Banana Blueberry Muffins
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth.
Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean
Blueberry Oat Bars
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 cups sugar, divided
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
In a bowl, combine flour, oats, 1 cup sugar and baking soda.
Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping.
Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.
In a saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar.
Bring to a boil; boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved
crumb mixture. Bake at 375 degrees F for 25 minutes or until lightly browned.
Cool before cutting.
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