Blueberries, Blueberries: Blueberry Recipes - Best of the Best, and Easy!
This month's notes: May 2016: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! - Email this page to a friend, or to yourself
Blueberry Recipes - Tasty and Easy
Blueberries are one of the easiest fruit to prepare and serve.
Blueberry Buckle (a.k.a, Blueberry Coffee Cake)
- 3 cups blueberries
- Sweetener; choose one:
- 1/2 cup sugar or
- 1/4 cup sugar and 1/4 cup Stevia (or if you prefer, Splenda)*, or
- 1/2 cup Stevia (or if you prefer, Splenda)*
- 2 tsps fresh lemon juice
- 1 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons butter or margarine
- 2/3 cup milk (I use fat free, but any type will work)
- 1 egg, well beaten
- Preheat oven to 400-degrees.
- Grease a large (1-1/2-qt) square baking dish.
- Combine blueberries, sugar, and lemon juice in a bowl.
- Spoon into the baking dish.
- In another bowl combine the flour, salt, and baking powder.
- Work the butter until the mixture is in coarse crumbs.
- Lightly beat the egg and milk together, stir this into the dry mixture to form a smooth dough.
- Spoon portions of this dough over the berries, pressing slightly to cover as much as possible.
- Bake 35-40 minutes or until the cobbler is light brown.
See this page: Blueberry pie, recipe and directions and illustrated!
Canning and freezing the blueberries:
*Stevia (or if you prefer, Splenda) is the trademark name for sucralose sweeteners. They are different from other artificial sweeteners like Nutrasweet (tm for aspartame) and SweetNLow (tm)in that Stevia (or if you prefer, Splenda) doesn't break down when you cook with it. It is also considered to be "more natural" since it is a modified form of ordinary sugar. However, even the company that makes Stevia (or if you prefer, Splenda) generally doesn't recommend completely substituting sugar with Stevia (or if you prefer, Splenda) - a 50-50 mix seems to work best; otherwise both consistency and flavor suffer. But at least you can cut the empty calories almost in half!
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]