Desserts

 

  • 2 ½ c canned crushed pineapple (don’t drain)
    1 box yellow cake
    3 c fresh blueberries
    ¾ c sugar sprinkled over berries
    1 stick butter, melted
    ¼ c sugar sprinkled over mix
    1 c chopped pecans

    Preheat oven to 350 F. Butter 9x13 baking dish. Add all ingredients in this order: pineapple, blueberries, ¾ c sugar, cake mix, butter, ¼ c sugar, pecans. Do not stir. Bake about 45 minutes. Serves 18.

  • 8 ½ oz boxed cornbread mix
    ½ c milk
    1 ½ c fresh blueberries
    1/3 c sugar
    Confectioners’ sugar, optional
    whipped topping, optional

    Heat oven to 400 F. Generously coat 12 muffin tins using nonstick cooking spray. Place 5-6 blueberries in each cup and set aside. In a medium bowl, stir in remaining ingredients until combined. Add 1 Tbs of batter on top of berries. Repeat with another layer of blueberries, then another layer of batter. Bake for 10 minutes. Cool for 5 minutes. Remove cakes, invert upside down. Sprinkle with confectioners’ sugar and top with a dollop of whipped topping. Serves 12.

  • 3/2 c fresh blueberries
    1 c white sugar
    1 c Bisquick
    1 large egg, beaten
    ¼ c milk

    Divide berries among 6 greased custard cups. Add 1 Tbs. sugar to each cup. In a small bowl, mix together Bisquick and remaining sugar. Combine egg and milk in separate bowl; add Bisquick and sugar and mix well. Pour over blueberries filling cups 2/3 full. Tie a piece of waxed paper over each cup. Place in a pan with water halfway to top of cups. Cover with tight lid. Steam for ½ hour with water barely boiling. Serves 6.

  • 1 angel food cake
    8 oz. package cream cheese
    2 envelops Dream Whip
    1 c confectioners’ sugar
    3 c fresh blueberries mixed with 1 jar pie filling or glaze

    Tear angel food cake into small pieces; place half in the bottom of round pan. Meanwhile, mix cream cheese and sugar together in a medium mixing bowl. In another bowl, prepare Dream Whip according to package directions. Combine cream cheese sugar mixture and Dream Whip. Spread half of cream mixture over torn angel food cake. Repeat layers. Top with berry glaze mixture. Refrigerate at least 2 hours. Serves 8.

  • ½ c shortening
    3/2 c milk
    1 c sugar
    1 egg, beaten
    2 c flour
    1 tsp vanilla
    2 c fresh blueberries
    canned cream cheese frosting, optional

    Preheat oven to 375 F. Cream shortening and sugar; add milk, egg and vanilla. Gradually add flour; fold in blueberries. Bake in prepared or lined muffin tins for 20 minutes. When cooled, top with cream cheese frosting, if desired. Yields 18.

  • 1 c sugar, divided
    1 tsp cinnamon
    1 3/4 c all-purpose flour
    2 tsp baking powder
    5 Tbs butter, soft
    1 egg, beaten
    ½ c light cream or milk
    1 c fresh blueberries

    Preheat oven to 375 F. Mix together 1 tsp of the sugar and cinnamon; set aside. Combine the remaining sugar with flour and baking powder. Cut in the butter, combine the cream or milk with the egg; add to the flour mixture. Stir in until well combined; add in blueberries. Spoon into a buttered 8” square pan. Sprinkle the sugar and cinnamon mixture on top. Bake for 20-25 minutes. Serves 8.

  • 1 ¾ c sifted flour
    2 tsp baking powder
    ¼ tsp baking soda
    ½ tsp salt
    ½ c butter
    2/3 c sugar
    2 large eggs
    1 c mashed ripe banana
    1 c fresh blueberries

    Preheat oven to 350 F and prepare a 9x5” loaf pan with baking spray. Sift together all dry ingredients; set aside. Cream butter, gradually add sugar and beat until light and fluffy. Add eggs on at time and continue to beat. Add dry ingredients and banana alternatively in three portions. Gently stir in blueberries. Put into prepared loaf pan. Bake for 50 minutes. Allow to cool on cooling rack. Yields 14 slices.

  • 1 c all-purpose flour
    1 large egg
    3 tsp baking powder
    1 c milk
    ¼ tsp salt
    ¼ c low-fat sour cream
    ½ c fresh blueberries
    1 Tbs melted butter

    Sift all dry ingredients together in a large bowl. In a separate bowl, beat egg, milk and sour cream. Pour egg/milk mixture over dry ingredient, combine until smooth. Slowly add the melted butter; continue to mix well. Fold in blueberries;

  • 2 c fresh blueberries
    1 Tbs sugar
    2 Tbs Grand Marnier
    4 slices prepared pound cake
    4 scoops vanilla ice cream
    whipped topping, if desired

    Mix blueberries with sugar and Grand Marnier in a bowl. Plate cake slices; top with wither ice cream. Spoon berry mixture over and around the cake slice; add a dollop of whipped topping, if desired. Serves 4.

  • 1 prepared pie shell, baked
    1 qt blueberries, divided
    3 Tbs cornstarch
    8 oz. package cream cheese, softened
    1 c unsweetened apple juice, divided
    whipping cream, for garnish
    Few blueberries reserved, for garnish

    Simmer 1 c blueberries in 2/3 c apple juice for 3 minutes. Mix cornstarch with remaining apple juice; stir in blueberries. Continue to cook and stir constantly until thick, about 1 minute. Spread cream cheese over pie crust; top with uncooked blueberries. Pour cooked berry mixture over uncooked berries. Allow to cool then garnish with whipped cream and a few berries. Chill for 3-4 hours. Serves 8.

  • 9” pie shell, unbaked
    2/3 c white sugar
    2 c fresh blueberries
    1 1/3 c whole milk
    4 eggs, beaten well
    1 tsp vanilla

    Preheat oven to 400 F. Sprinkle berries in bottom of pie shell. Combine beaten eggs, sugar, milk and vanilla well; pour over blueberries. Bake until custard test done by inserting a knife halfway between rim and the middle and when removed it is clean. Serves 8.

  • 6 fresh blueberries, divided
    ¼ c sugar
    2 Tbs cornstarch
    2 Tbs water
    ¼ c cold water
    1 Tbs lemon juice
    9” purchased crumb pie crust
    whipped cream topping

    Combine 2 c blueberries, sugar and 2 Tbs water in large saucepan; bring to a boil. Dissolve cornstarch in ¼ c cold water. Slowly add to blueberry mixture. Return to a boil, while stirring constantly then cook on low for 2 minutes while stirring. Remove from heat; add butter, lemon juice and remaining blueberries. Spoon mixture into curst and allow to stand for about 3 hours or until set. Serve with whipped cream topping. Serves 8.

  • 3 c fresh blueberries
    1 ½ rolled oats
    2 c rhubarb
    ½ c all-purpose flour
    2/3 c brown sugar
    ½ c granulated sugar
    ½ c butter, softened
    2 Tbs all-purpose flour
    Prepared whipped cream

    Preheat oven to 350 F. To prepare crust and topping combine oats, brown sugar and ½ c flour. Cut butter into oats mixture with a fork or pastry cutter until the texture is that of course crumbs. Set aside 2/3 cup o the crumb mix for topping. Press remaining crumb mixture into the bottom of prepared 9x9x2” baking pan. Bake 10-15 minutes or until lightly browned. To prepare filling combine blueberries and rhubarb; add sugar and the 2 Tbs flour. Toss to coat well; spoon over baked crust. Sprinkle with reserved crumb mixture; bake for 45-50 minutes or until golden brown. Serve warm and topped with cream. Serves 6-8.

  • 1 c self-rising flour
    1 c sugar
    1 c milk
    1 tsp vanilla
    1 egg
    1 stick butter
    2 c fresh blueberries

    Preheat oven to 350 F. Put butter in a 9x13” baking dish; place in oven until butter is melted. Meanwhile, combine all ingredients (except the blueberries) in a large mixing bowl to make a batter. When butter is melted, pour the batter mixture into the baking dish; do not stir. Drop blueberries on top; do not mix or stir. Bake for 40-45 minutes or until golden brown. Serves 10-12.

  • 2 c heavy cream
    ¼ c powdered sugar
    ¼ tsp salt
    1 tsp vanilla
    ¼ c fresh blueberries

    Whip heavy cream, powdered sugar and salt. Fold in vanilla; add blueberries. Frost any cooled cake or cupcakes with this frosting. Refrigerate until ready to serve.