Copyright 2018 Ever After Farms, LLC

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Table of Contents

Introduction: ...... 7 8 Benefits of ...... 8 How to Select and Store ...... 9 Blueberries ...... 10 Blueberry Cake...... 11 Rainbow Cake with Coconut Banana Cream & Fruit Layers ...... 12 Blueberry Cake With Lemon ...... 13 Blueberry-Peach Pound Cake ...... 14 Blueberry Crumb Cake ...... 15 Blueberry Almond Coffee Cake ...... 17 Very Blueberry Cake ...... 19 Blueberry Dump Cake ...... 21 Blueberry Sugar Shortcake with Warm Peach Compote ...... 22 Blueberry Angel Dessert ...... 23 Blueberry Fields Forever Cake with Coconut & Chocolate Avocado Layers ...... 24 Blueberry Cobbler ...... 26 Do-Not-Stir Cobbler ...... 27 Miracle Cobbler ...... 28 Blueberry Cobbler Cupcakes ...... 29 Blueberry Buckle ...... 30 ...... 31 Blueberry Yum Yum Pie ...... 32 Blueberry Family Pie ...... 33 Blueberry-Cream Cheese Pie ...... 34 Summer Berry Pie ...... 35 Heavenly Blueberry Pie ...... 36 Fresh Berry Crumb Pie ...... 37 Blueberry Apple Crisp ...... 39 Blueberry Cheese Pizza ...... 40 Blueberry Ice Cream ...... 42 Blueberry Sorbet ...... 44 Blueberry Ice Cream ...... 45 Blueberry Strawberry Banana Ice–Cream Cake ...... 46 Frozen Berry Ice Cream ...... 48 Fruit Crumble with Banana Ice Cream ...... 49 Blueberry Parfait ...... 50 Fresh Fruit & Nut Parfait ...... 51 Breakfast Parfaits with Layers of Fruit & Chia Pudding ...... 52 Fourth of July Parfait ...... 53 Blueberry Lemon Trifle ...... 54 Blueberry Blintzes ...... 55 Crepes ...... 57 Blueberry Muffins ...... 58 Blueberry Lemon Donuts ...... 59 Blueberry Donuts ...... 60 Blueberry Donuts with a Healthy Touch ...... 61 Blueberry Pancakes with Apricot Syrup ...... 63 Blueberry Honey Granola Nut Bread ...... 64 Banana Blueberry Bread ...... 65 Blueberry Banana Bread ...... 66 Corn & Blueberry Bread ...... 67 Bread ...... 68 Berry & Nut Bar ...... 69 Creamy Peanut & Oat Squares with Raw Chocolate and Blueberry Topping ...... 70 Naked Fruit Tarts (Nut-free, Coconut-free, Fat-free) ...... 71 Blueberry Syrup ...... 72 Cinnamon Blueberry Syrup ...... 73 Apple-Blueberry Syrup ...... 74 Blueberry Sauce Supreme ...... 75 Blueberry Cantaloupe Salad ...... 76 Triple-Berry Jam ...... 77 Blueberry Spread ...... 78 Four-Berry Spread ...... 79 Blueberry Topping ...... 80 Blueberry Smoothie ...... 81 Blueberry Smoothie with Soy Milk ...... 82 Blueberry Strawberry Smoothie ...... 83 Healthy Blueberry Smoothie ...... 84 Super Blueberry Smoothie ...... 85 Blueberry Energy Smoothie ...... 86 Blueberry Breakfast Smoothie ...... 87 Blueberry Smoothie ...... 88 Super Blueberry Smoothie ...... 89 Blueberry – Lime ...... 90 Blueberry Julius ...... 91 Blueberry Sweet Tea ...... 92 Blueberry Soda ...... 93 Strawberry Blueberry Salsa ...... 95 Ever After Farms ...... 96 Introduction:

Ever After Farms is the largest U-Pick Blueberry Farm along the East- ern Coast of Florida. With over 30,000 blueberry plants across our 17 acre farm, we’ve had to get creative in ways to utilize the many blueber- ries that bloom each year. With that being said, we would love to share our farm’s personal compilation of recipes old and new.

Blueberries are some of most delicious and nutritious fruits in the world. They are actually classified as a “Superfood” which means they have a superior amount of health benefits without any adverse proper- ties. Blueberries are packed with antioxidants that help boost the im- mune system, improve brain function, and promote digestion. 65 Simple Delicious Blueberry Recipes

8 Benefits of Blueberry

Boosts Immune System

Prevents Hair Loss And Osteoporosis

Helps Prevent Urinary Tract Infection

Improves Digestion And Provides Relief From Constipation

Aids In Preventing Dementia

Helps Cure Alzheimer’s Disease

Prevents Signs Of Aging Like Wrinkles And Age Spots

Reduces Risk Of Macular Degeneration, Cataracts And Myopia

7 Blueberry Cookbook

How to Select and Store Blueberries

Choose blueberries that are firm and have a uniform color with a whit- ish bloom. Shake the container, making sure berries are not sticking together, which may indicate that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. Moisture will cause the berries to decay.

When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may sug- gest that they have been thawed and refrozen.

Before storing remove any crushed or moldy berries to prevent the rest from spoiling. Do not wash berries until right before eating as washing will remove the bloom that protects the berries’ skins from degrading. Store ripe blueberries in a covered container in the refrigerator where they will keep for up to a week.

Whenever food is stored, four basic factors affect its nutrient composi- tion: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C and carotenoids are good example of heat- susceptible nutrients, and their loss from food is very likely to be slowed down through refrigeration.

Blueberries can be frozen. Before freezing, wash, drain, and remove any damaged berries. To better ensure uniform texture upon thawing, spread the berries out on a cookie sheet or baking pan, place in the freezer until frozen, then put the berries in a sealed plastic bag or sealed container for storage in the freezer. 65 Simple Delicious Blueberry Recipes

Blueberries

Uses: High concentrations of tannins are found in blueberries. They kill bacteria and viruses and help prevent or relieve bladder infections. An- thocyanin (a pigment responsible for the blue color of the blueberry) protect blood vessels against cholesterol buildup. High in pectin, Vita- min C, potassium and natural acetylsalicylic acid, blueberries also add extra fiber to smoothies.

Buying and Storing: A silvery “bloom” on blueberries indicates freshness. Choose plump, firm, dark blue berries with smooth skin. Pick over and discard split or soft berries. Blueberries are best used immediately but can be stored in the refrigerator for up to a week. Wash before using.

The blueberry is a very popular berry. It is low in calories (85 calories to one cup of blueberries), but high in fiber, Vitamin C and Vitamin K.

Blueberries may have benefits for heart, brain and blood sugar health.

Some studies suggest that blueberries may decrease the risk of heart disease by lowering blood pressure and inhibiting oxidation of LDL cholesterol.

Studies have shown that blueberries may play a role in brain health, de- laying age-related decline and helping improve brain function.

Blueberries are a good source of vitamin K1, vitamin C and manganese. They also contain vitamin E, vitamin B6 and copper, to a lesser extent.

9 Blueberry Cookbook

Blueberry Cake

1 package white sheet cake, baked 1 can Eagle brand sweetened condensed milk 1 Cup water 1 small package of vanilla instant pudding 1Tsp. almond flavoring 2 Cups whipping cream, whipped 2 bags frozen blueberries

Cut cake into 1 inch squares. Place half of cake in a 9 x 13 pan. Mix Eagle brand milk and water; add pudding mix and almond extract. Beat together well. Refrigerate for 5 minutes while whipping cream. Fold cream and pudding mixture together. Spread half of cream mixture over cake. Layer half the blueberries. Layer remaining cake, cream mixture and last of blueberries. Cover with plastic wrap. Refrigerate several hours or overnight before serving. 65 Simple Delicious Blueberry Recipes

Rainbow Cake with Coconut Banana Cream & Fruit Layers

2 bananas 2 Cups coconut cream ¼ Cup raw sugar

Fruit Layers:

2 Cups blueberries 2 Cups peeled and sliced Kiwi (sliced about 3/8 inch thick) 2 Cups peeled, pitted and sliced mango (sliced about 3/8 thick) 2 Cups hulled and sliced strawberries (sliced about 3/8 thick) Additional berries, for garnish Fresh mint leaves, for garnish

To make the Cream: Blend the bananas until smooth. Put them, the coconut cream and the sugar in a mixing bowl and whisk until stiff peaks form, or it thickens enough to use as frosting.

Assembly: In a springform pan, drop in the blueberries, then spread on as little frosting as possible in a thin later. Repeat with the other fruits in the order they’re listed. Remove the pan and carefully frost the sides. Decorate with berries and mint leaves. Let it set in the fridge for a few hours.

11 Blueberry Cookbook

Blueberry Cake With Lemon Sauce

2 Cups flour 2 Tsp. baking powder ½ Tsp. salt 1 Egg 1 Cup milk 1 Cup sugar 1 Tbs. butter 2 Cups fresh blueberries

Grease and flour a 9 inch square cake pan. Cream butter and sugar. Add beaten egg into first mixture. Combine dry ingredients and add to egg mixture alternately with milk. Coat berries with a small amount of flour, then add to mixture. Bake at 375 for about 30 minutes.

Lemon Butter Sauce

¾ Cup sugar 3 Tbs. cornstarch 2-4 Tbs. butter 1 Cup water 2 lemons 1Tsp. vanilla

Melt butter and stir in sugar. Mix cornstarch in with ½ cup cold water until dissolved. Add remaining water and lemon juice and rind to melted butter mixture. Boil until clear. Take off heat and add vanilla. Pour over cake. 65 Simple Delicious Blueberry Recipes

Blueberry-Peach Pound Cake

½ Cup butter or margarine, softened 1 ¼ Cups sugar 3 Eggs ¼ Cup milk 2 ½ Cups cake flour 2 Tsp. baking powder ¼ Tsp. salt 2 ¼ Cups chopped peeled fresh peaches (1/2 inch pieces) 2 Cups fresh or frozen blueberries Confectioners’ sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 60-70 minutes. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with Confectioners sugar.

13 Blueberry Cookbook

Blueberry Crumb Cake

2/3 Cup sugar ¼ Cup cornstarch ¾ Cup water 2 Cups fresh or frozen unsweetened blueberries 1 Tbsp. lemon juice

Crust:

3 Cups all-purpose flour 1 Cup sugar 1 Tbsp. baking powder 1 Tsp. salt 1 Tsp. ground cinnamon ¼ Tsp. ground mace 1 Cup cold butter 2 eggs 1 Cup milk 1 Tsp. vanilla extract

Topping:

½ Cup all-purpose flour ½ Cup sugar ¼ Cup Cold butter ¼ Cup sliced almonds 65 Simple Delicious Blueberry Recipes

In a saucepan, combine sugar, cornstarch, water, and blueberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice, cool. Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk, and vanilla; add to crumb mixture and mix well. Spread two thirds of the mixture into a greased 9x13 baking dish. Spoon blueberries filling over crust to within 1 inch of the edges. Top with remaining crust mixture. For topping combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top Bake at 350 degrees for 55 minutes or until lightly browned

15 Blueberry Cookbook

Blueberry Almond Coffee Cake

1 Stick butter, softened 1 ¼ Cups sugar 2 eggs 1 Tsp. vanilla extract 1 Tsp. almond extract 2 Cups all-purpose flour 2 Tsp. baking powder ¾ Tsp. salt ½ Cup whole milk 2 Cups blueberries

Preheat the oven to 350. Butter a 9 inch springform pan. Line the bottom of the pan with parchment paper. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs, one at a time, and beat until light and fluffy. Slowly add the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder and salt. Slowly add the flour mixture to the butter and egg mixture, alternating with the milk. Scrape down the sides of the bowl. Mix well until the batter is smooth. Fold in the blueberries. Pour the batter into the prepared pan.

Meringue Topping

3 Egg whites 3 Tbs. Sugar 1 Cup sliced almonds

In a clean bowl, whisk the egg whites to soft peaks, add the sugar, and beat until stiff peaks form. Fold in the almonds. Spoon the meringue mixture on top of the cake batter.

65 Simple Delicious Blueberry Recipes

Bake the cake for 1 hour. Using a toothpick, check the center of the cake for doneness. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool for another 10 minutes before cutting.

17 Blueberry Cookbook

Very Blueberry Cake

½ Cup butter or margarine, softened ½ Cup shortening 1 ½ Cups sugar 4 Eggs 1 Tsp. vanilla extract 1 Tsp. almond extract 3 Cups all-purpose flour ½ Tsp. baking powder

Filling:

1 Tbsp. all purpose flour 2 Tsp. cornstarch 1 Tsp. quick-cooking tapioca 4 Cups fresh or frozen blueberries, divided 1 Tsp. grated lemon peel

Glaze:

1 Cup Confectioners’ sugar 1 to 2 Tbsp. milk 1 Tsp. lemon juice

In a mixing bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15 x10x1 inch baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add ½ Cup of blueberries; mash with a fork and stir well. Add lemon peel and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350 degrees for 40 65 Simple Delicious Blueberry Recipes minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

19 Blueberry Cookbook

Blueberry Dump Cake

1 Box yellow cake mix 4 Cups Fresh or Frozen blueberries ¼ Cup Brown sugar 1 Tsp. cinnamon 2 Tsp. vanilla 2 Sticks butter (melted)

Spray 9x13 pan and spread berries in the bottom. Mix together sugar, vanilla, and cinnamon and spread over berries. Shake dry cake mix over this and pour melted butter over cake mix. Do not stir. Bake 35-45 minutes till golden brown. Serve warm with vanilla ice cream. 65 Simple Delicious Blueberry Recipes

Blueberry Sugar Shortcake with Warm Peach Compote

2 ¼ Cups all-purpose flour 1 Tbsp. baking powder 1 Tsp. Salt 1/3 Cup granulated sugar 1 Cup fresh blueberries 1 1/3 Cups whipping cream 2 Tbsp. unsalted butter, melted 2 Tbsp. granulated sugar 8 ripe peaches (2 lbs.) 3 Tbsp. butter 1/3 Cup packed brown sugar ½ Cup whipping cream

Preheat oven to 375 degrees. Grease a large baking sheet; set aside. In a large bowl stir together flour, baking powder, salt, and the1/3 Cup granulated sugar; gently stir in blueberries. Add cream, stirring with a fork just until moistened.

Turn out onto baking sheet. Pat dough into a 6 inch circle. Brush top and side with melted butter; sprinkle top with the 2 tablespoons granulated sugar. Bake for 35 to 40 minutes or until golden. Cool on baking sheet for 5 minutes. Transfer to wire rack; cool completely.

21 Blueberry Cookbook

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened 1 Cup confectioners’ sugar 1 Carton (8 ounces) frozen whipped topping, thawed 1 prepared angel food cake cut into 1-inch cubes 2 cans (21 ounces each) blueberry pie filling

In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly in dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. 65 Simple Delicious Blueberry Recipes

Blueberry Fields Forever Cake with Coconut & Chocolate Avocado Layers

Blueberry Coconut Layer

1 Cup raw cashews 2 Cups coconut cream 2 Tbsp. preferred liquid sweetener 1 Tsp. vanilla extract 4 Cups blueberries

Chocolate Avocado Layer

2 avocados 2 Tbsp. cacao powder 2 Tbsp. preferred liquid sweetener 1/3 almond milk, as needed

Coconut Cream

2/3 Cup fresh young coconut meat ½ Cup coconut water ¼ Cup raw cashews 2 Tbsp. agave 1 Tsp. freshly squeezed lemon juice ½ Cup melted coconut oil

Blend all the ingredients until smooth, thick and creamy; you may have to chill to make it thicker

Blueberry Coconut Layer: Blend all the ingredients except the blueberries until smooth. In a tall springform or adjustable pan, pour in

23 Blueberry Cookbook half the mixture, as well as 2 cups of the blueberries. Mix together gently so the blueberries are evenly distributed and you get a cool blue and white swirl effect. Freeze until solid.

Chocolate Layer: Blend all the ingredients until smooth and thick, adding almond milk, as needed. Spread this evenly over your bottom blueberry coconut layer of the cake. Freeze until solid, and then pour on the rest of your coconut cream mixture, as well as the remaining 2 cups of blueberries. Mix in the berries evenly, then freeze until solid. 65 Simple Delicious Blueberry Recipes

Blueberry Cobbler

1 qt. blueberries (cooked), sweet 1 Cup sugar 1 Cup flour (self-rising) 1 stick butter or margarine

1 Cup milk 1 Cup flour ¼ Cup water

Into hot berries, pour thickening (1 Tbsp. flour, ¼ cup water). Combine flour, sugar and milk, stir well (will have a batter). In a 7 x 11” pan, melt margarine. Into melted margarine, pour hot berries. Pour batter over berries. Bake at 350 degree until done, about 40 minutes. Serve with whipped cream.

25 Blueberry Cookbook

Do-Not-Stir Cobbler

½ Cup butter 1 Cup sugar 1 Cup flour dash salt 2 Tsp baking powder 2/3 Cup milk 2 Cups blueberries ¼ Cup sugar for topping

Preheat oven to 350 degrees. Melt butter in a casserole dish. Make batter of sugar, flour, salt, baking powder, and milk. Pour batter into butter in casserole but do not stir. Pour fruit over batter; do not stir. Sprinkle sugar on top. Do not stir. Bake for 45 minutes. Serve warm with whipped cream or ice cream. 65 Simple Delicious Blueberry Recipes

Miracle Cobbler

2 Tbs. butter 1 Cup flour 1 Cup Sugar 1 Cup Milk 1 Tsp. baking powder 1-2 Cups blueberries

Melt butter in an iron skillet. Stir dry ingredients together and add milk, mixing until no lumps remain. Pour into skillet with melted butter. Sprinkle berries over top and cook at 350 for about 35-40 minutes.

27 Blueberry Cookbook

Blueberry Cobbler Cupcakes

1 ½ Cup sugar 2 ½ Cup sifted flour 2 Tsp. salt 2 quart fresh blueberries 3 Tbsp. lemon juice 3 Tbsp. butter 4 Tsp. baking powder ½ Cup shortening 2/3 Cup milk 1 Egg, slightly beaten

Combine 1 ½ cups sugar, ½ cup flour, 1 tsp. salt, berries and lemon juice; pour into greased 13x9x2 inch baking dish. Dot with butter. Bake at 400 degrees for 15 minutes or until mixture is hot and bubbly. Combine remaining ingredients; drop by spoonfuls onto blueberry mixture. Bake for 30 minutes longer or until biscuits are browned. 65 Simple Delicious Blueberry Recipes

Blueberry Buckle

¼ Cup butter or margarine, softened ¾ Cup Sugar 2 Eggs 1 Tsp. vanilla extract 2-1/4 Cups all-purpose flour, divided 2 Tsp. baking powder ½ Tsp. salt ½ Cup buttermilk 2 ½ Cups fresh or frozen blueberries

Topping:

¼ Cup all-purpose flour ¼ Cup packed brown sugar ¼ Cup sugar ½ Tsp. ground cinnamon ¼ Cup cold butter or margarine

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 Cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn’t stick to berries). Spread batter in a greased 9 inch square baking pan.

For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

29 Blueberry Cookbook

Blueberry Pie

1 1/3 Cups graham cracker crumbs ¼ lb. butter, melted ¾ Cup sugar 2 eggs 1 (8 -oz.) pkg. cream cheese 1 Can blueberry pie filling Whipped topping

Mix crumbs, butter and ¼ Cup sugar; pack into square pan. Combine eggs, cream cheese and remaining sugar; beat well. Pour into graham crust. Bake at 350 degrees for 30 minutes. Cool completely. Combine blueberry pie filling and dessert topping mix; spread over cooled pie. Chill overnight. 65 Simple Delicious Blueberry Recipes

Blueberry Yum Yum Pie

2 Cups crushed graham crackers ½ Cup sugar 4 Tbsp. melted butter 1- 8 oz. pkg. cream cheese

¾ Cup sugar 1 Cup milk 2 Envelopes Dream Whip (2 oz. size) 1 Can blueberry pie filling

Mix crumbs, sugar and melted butter. Spread half of crumbs in square baking dish or pan. Press down well. Beat milk and Dream Whip until it thickens, add sugar and cream cheese. Beat until stiff. Spread ½ on crumbs. Then layer blueberry pie filling, rest of Dream Whip. Top with other half of crumbs. Chill 24 hours.

31 Blueberry Cookbook

Blueberry Family Pie

1 Cup plain flour 1 Tsp. baking powder ½ Tsp. salt ½ Cup milk

½ Cup sugar to berries 2 Cups sweetened blueberries ¾ Stick butter

Make batter of first 4 ingredients. Melt butter in 2 quart baking dish in oven and pour batter over butter, spreading it over dish. Add blueberries. Bake at 400 degree until brown.

The batter rises to the top to form a crust that has seeped through the berries and flavored them. Any sweetened berries or fruit may be substituted. Fruit can be heated in a little water for more juice before pouring fruit over batter. More sugar may be added if wanted. 65 Simple Delicious Blueberry Recipes

Blueberry-Cream Cheese Pie

24 graham crackers, finely crushed ½ Cup brown sugar ½ Cup melted butter 1 (8 oz.) pkg. cream cheese, melted ½ Cup sugar 2 eggs, well beaten 1 can blueberry filling

Combine cracker crumbs, brown sugar and butter; press into 9x13 inch pan. Combine cream cheese, sugar and eggs thoroughly; pour over crust. Bake at 350 for 20 minutes. Cool. Add blueberry filling. Serve topped with whipped cream or ice cream.

33 Blueberry Cookbook

Summer Berry Pie

¾ Cup sugar 3 Tbsp cornstarch 1 ½ Cups water 1 package (4-serving size) Jello (Strawberry Flavor Gelatin) 1 Cup each: blueberries, raspberries and sliced strawberries 1 Honey Maid Graham Pie Crust (6 ounces) 1 ½ Cups thawed Cool Whip whipped Topping

Mix sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 minute. Remove from heat. Add dry gelatin mix; stir until dissolved. Stir in fruit.

Pour into crust.

Refrigerate 3 hours or until firm. Top with whipped topping just before serving. Store any leftover pie in refrigerator. 65 Simple Delicious Blueberry Recipes

Heavenly Blueberry Pie

¾ Cup Sugar 3 Tbsp. flour Juice of ½ lemon 1 Can blueberries, drained ¼ cup blueberry juice 2 large bananas, sliced 1 9 –inch pie shell, baked ½ pint heavy cream, whipped

Combine sugar and flour; add blueberry liquid and lemon juice. Cook until thick. Cool and add blueberries, stirring carefully to avoid crushing. Place bananas in pie shell; pour blueberry mixture on top. Top with whipped cream

35 Blueberry Cookbook

Fresh Berry Crumb Pie

Crumb Crust/Topping

1 Cup hazelnuts or almonds 2 Cups all-purpose flour ½ Cup granulated sugar ¾ Cup chilled butter, cut into small pieces

Filling:

½ Cup granulated sugar 1 ½ Tbsp. cornstarch 2 pints fresh blueberries

Preheat the oven 350 degrees. To prepare crumb crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn out onto a cloth towel Rub off and discard the papery skins. Increase the oven temp to 450 degrees.

In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds

In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.

Using fingers evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9 inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust. Spreading evenly 65 Simple Delicious Blueberry Recipes

Add remaining crumb crust topping to top

Bake until topping is golden and filling is bubbly. 30 minutes

Serve warm

37 Blueberry Cookbook

Blueberry Apple Crisp

4 Cups sliced peeled tart apples 2 Cups fresh or frozen blueberries 2 Tbsp. brown sugar 1 Cup all-purpose flour, divided ¾ Cup sugar 1 Tsp. baking powder ½ Tsp. salt ½ Tsp. ground cinnamon ¼ Tsp. ground nutmeg 1 egg, beaten ½ Cup butter or margarine, melted Whipped cream

Place the apples in a greased 11x7x2 baking dish. Top with blueberries. Combine brown sugar and 2 Tbsp. flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in the egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees for 55 minutes or until apples are tender. Serve warm; top with whipped cream 65 Simple Delicious Blueberry Recipes

Blueberry Cheese Pizza

1 Cup all-purpose flour 1/8 Tsp. baking powder ¼ Cup cold butter or margarine 2 Tbsp. shortening 3-4 Tbsp. water 1 package (8 oz.) cream cheese, softened ½ Cup Sugar 2 Eggs 1 Tsp. vanilla extract 1/3 Cup chopped pecans or almonds

Topping:

2 ½ Cups fresh or frozen blueberries 1/3 Cup Sugar 2 Tbsp. cornstarch 1 Tbsp. butter or margarine 1/8 Tsp. almond extract Whipped cream and fresh mint, optional

In a bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14 in. circle. Place on an ungreased 12 in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350 for 15 minutes.

In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool Drain blueberries, reserving 1/3 cup juice. Set blueberries and juice aside. In a saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add blueberries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract . Cool to room

39 Blueberry Cookbook temperature; spread over cream cheese layer. Garnish with whipped cream and mint if desired. 65 Simple Delicious Blueberry Recipes

Blueberry Ice Cream

3 Cups fresh or frozen unsweetened blueberries ½ Cup sugar 2 Tsp. finely shredded orange peel 1/3 Cup orange juice ¼ Tsp. salt 1 Cup whipping cream 1 ½ Cups sugar 2 Tbsp. all-purpose flour 4 Cups milk 4 slightly beaten egg yolks 2 Tbsp. vanilla 1 Tsp. ground cardamom or cinnamon 3 Cups whipping cream 2 Cups chopped pecans or walnuts, toasted (Optional)

In a medium saucepan, bring blueberries, the ½ cup sugar, the 1 tsp. of orange peel, orange juice, and salt to boiling over medium heat, mashing berries and stirring with a fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Remove 1 cup of the mixture; set aside. Transfer the remaining blueberry mixture to a food processor or blender. Cover; process or blend till almost smooth. Pour blueberry mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Add the reserved 1 cup of blueberry mixture in the refrigerator at least 4 hours or up to 24 hours.

Meanwhile, in a large saucepan, stir together the 1 ½ cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture returns to boiling.

41 Blueberry Cookbook

Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in the refrigerator at least 4 hours or up to 24 hours. 65 Simple Delicious Blueberry Recipes

Blueberry Sorbet

2 Cups fresh blueberries ½ Cup Fructose ½ Cup pomegranate juice 2 Cups ice

Add all ingredients into Blender. Turn the speed control to 1 increase to 8 until blended. To prevent mixture from melting, do not over mix. Place in freezer.

43 Blueberry Cookbook

Blueberry Ice Cream

1 Cup lite nondairy liquid creamer 2 Cups frozen blueberries ¾ Cup sugar or other sweetener, to taste ½ Tsp vanilla extract

Place all ingredients in blender in order listed. Go from low to high speed quickly for 30 to 60 seconds. Do not overmix or melting will occur. Serve immediately 65 Simple Delicious Blueberry Recipes

Blueberry Strawberry Banana Ice–Cream Cake

Vanilla Ice-Cream Cake Layer

2 Cups raw cashews 2 bananas 1 Cup pitted dates ¼ Cup melted coconut oil Seeds from 1 vanilla pod Vegan milk or coconut water

Berry Layer

1 Cup frozen blueberries 1 Cup frozen strawberries 1 Cup vegan milk or coconut water as needed 1 Cup pitted dates or raw walnuts or another banana

Decoration

10 Strawberries( hulled and cut in half) and blueberries

To Make the first layer: Place the halved strawberries around the edge of a springform pan. Set aside. Now blend all the vanilla ice-cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (about ¼ cup) Spread into the bottom of the pan; this should press the berries to the inner edge. Put in the freezer

45 Blueberry Cookbook

To Make the Berry Layer: Blend it all up until smooth. Carefully spread over top of the vanilla ice-cream cake layer and put in the freezer for 2 or 3 hours, until it’s set. Then cut and serve with other berries Let it soften a little before eating 65 Simple Delicious Blueberry Recipes

Frozen Berry Ice Cream

8 ounces frozen unsweetened strawberries, partially thawed 8 ounces frozen unsweetened peaches, partially thawed 4 ounces frozen unsweetened blueberries, partially thawed 6 packets sugar substitute 2 Tsp. vanilla 2 Cups no-sugar-added light vanilla ice cream 16 blueberries 4 small strawberries, halved 8 peach slices

Combine frozen strawberries, peaches, blueberries, sugar substitute and vanilla in food processor. Process until coarsely chopped.

Add ice cream; process until well blended

Serve immediately for semi-soft texture or freeze until needed and allow to stand 10 minutes to soften slightly. Garnish each serving with 2 blueberries, 1 strawberry half and 1 peach slice.

47 Blueberry Cookbook

Fruit Crumble with Banana Ice Cream

Crumble

½ Cup raw walnuts ½ Cup rolled oats ½ Cup pitted dates Ground cinnamon

Pulse the ingredients in your food processor until it gets a granola like consistency, pulsing in cinnamon to taste. Transfer to a bowl. Chop your fruit and mix into the crumble. Blend the bananas until smooth and creamy and scoop onto your fruit crumble.

Fruit

2 peaches, pitted 1 pear, cored ½ cup blueberries 3 bananas, frozen 65 Simple Delicious Blueberry Recipes

Blueberry Parfait

2 Cups Young coconut pulp 1 ½ Cups fresh or frozen blueberries ½ macadamia nuts or cashews, soaked 1 hour ¼ Cup pine nuts, soaked 1 hour 4 pitted medjool dates, soaked 1 hour 1 Tsp. vanilla extract 2 ripe bananas, sliced

Combine the coconut pulp, blueberries, macadamia nuts, pine nuts, dates, and vanilla extract in a blender, and process until smooth, thick, and creamy. Layer with the sliced bananas in parfait or wine glasses. Refrigerate for 2 hours before serving.

49 Blueberry Cookbook

Fresh Fruit & Nut Parfait

1 Cup pineapple, cut into bite sized chunks 1 Cup strawberries 1 orange, peeled and sectioned 3 kiwifruit, peeled and sliced 1 Cup blueberries 1Tsp. lemon juice 8 ounces light cream cheese, room temperature 1/3 Cup sugar ½ Tsp. vanilla 8 Tbsp. peanuts, chopped

Combine fruit and toss with lemon juice. In a small bowl, combine cream cheese, sugar and vanilla. Whip with an electric mixer on medium speed, until light and fluffy. Divide fruit into 8 glasses. Top with cream cheese and sprinkle with nuts. 65 Simple Delicious Blueberry Recipes

Breakfast Parfaits with Layers of Fruit & Chia Pudding

Chia Pudding

1 Tbsp, chia seeds ¼ Cup water 1 Tbsp. pure maple syrup ½ Tsp. ground cinnamon

Pudding

Mix the chia seeds with the water and other ingredients. The chia seeds will quickly turn the mixture into a gel-like consistency.

Fruit Layers

1/3 Cup pitted cherries 1/3 Cup blueberries 1/3 Cup raspberries 1/3 Cup chopped pineapple

Assembly

Layer the fruit with the chia pudding and eat with a fork or spoon

Chia seeds are a nutrition powerhouse full of protein, fiber, amino acids, calcium, vitamin C, potassium and omega-3s. They are terrific for your hair and skin and help balance blood sugar levels

51 Blueberry Cookbook

Fourth of July Parfait

2 Cups almonds, soaked 12-48 hours and blanched 1 Cup cashews, soaked 1 hour ½ Cup agave nectar 2 Tsp. vanilla extract 1 pint blueberries 1 pint raspberries

Combine the almonds, cashews, agave nectar, and vanilla extract in a blender, and process until smooth, thick, and creamy. Add water, as needed, to facilitate blending and achieve the desired consistency. Layer with the blueberries and raspberries in clear goblets. Refrigerate for 2-3 hours before serving. 65 Simple Delicious Blueberry Recipes

Blueberry Lemon Trifle

1 frozen prepared pound cake 2 lemons 1 ½ Cups milk 1 8oz. sour cream 1 8oz. frozen whipped topping, thawed, divided 2 packages (3.4 oz. each) lemon instant pudding and pie filling 1 pint fresh blueberries (2 cups) 1 oz. white chocolate for baking

Using serrated bread knife, cut pound cake into 1 inch cubes; place in large colander bowl. Using lemon zester make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon Sprinkle lemon juice over pound cake, and toss together.

In bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Adding pudding mix; whisk until mixture begins to thicken.

Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of blueberries. Using cheese grater, grate ¼ of the chocolate over blueberries. Top with 1/3 of the pudding mixture, pressing lightly, Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.

Fill with remaining whipped topping. Decorate top with blueberries and grate remaining chocolate in center.

53 Blueberry Cookbook

Blueberry Blintzes

Thaw 3 ¼ cups frozen blueberries

Mix 1 ½ cups berries in a saucepan with:

1 tbsp honey 1 tsp cornstarch 2 tbsp water pinch of salt

Bring to a simmer and cook 3 minutes until thickened

Set aside

In a small bowl beat:

2 ¼ cups ricotta ¼ cup honey 2 tbsp lemon juice 1 tsp grated lemon peel

Place 1 prepared 12 inch crepe (you need 12) on a cutting board. Spread 2 heaping tbsp ricotta mixture onto center of each crepe and top with 1 tbsp blueberries 65 Simple Delicious Blueberry Recipes

Fold opposite sides of crepe over filling, then fold up bottom edge Roll up like a burrito and place on a foil-lined cookie sheet

Repeat with 11 more crepes, remaining filling and blueberries

Bake @ 350 for 20 minutes and serve

55 Blueberry Cookbook

Crepes

Combine in a Blender:

2 ¼ cups milk 1 ½ cups all–purpose flour 6 large eggs 4 ½ tbsp. melted unsalted butter 1 ½ tbsp sugar ¼ tsp salt

Blend until smooth and bubbling, about 30 seconds

Let stand 15 minutes

Pour 1/3 cup batter into a buttered 12-inch non -stick skillet over medium, swirling so batter coats pan

Cook until underside is browned ( 2 minutes)

Carefully flip

Cook 1 minute

Slide from pan and repeat 65 Simple Delicious Blueberry Recipes

Blueberry Muffins

1 ½ Cups flour (whole wheat) ½ Cup soy flour 2 Tsp. baking powder 1/3 Cup brown sugar ½ Tsp. cinnamon

Whisk together:

1 Cup milk (soy or skim) 2 egg whites 2 Tbsp. soy oil 1 Cup blueberries

Preheat oven to 350 degree. Spray muffin pans with non stick spray

Place flours, baking powder, brown sugar, cinnamon and whisked combination of milk, egg whites, and oil in blender or processor container. Blend for 10 seconds

Stop machine and stir the blueberries into the batter just until mixed

Fill cups Bake for 15 to 18 minutes

57 Blueberry Cookbook

Blueberry Lemon Donuts

1 Cup all purpose flour 1 Tsp. baking powder 1/3 Cup milk ¼ Tsp. salt 1/3 Cup sugar 1 large egg 2 Tbsp. melted butter 2 Tbsp. fresh lemon juice 1 Tsp. lemon zest 1 Tsp. vanilla ½ Cup fresh blueberries

Lemon Glaze 1 Cup powdered sugar 3 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. Grease donut pan well. Mix the flour, baking powder, and salt. Set aside. In a separate bowl mix together the milk, sugar, egg, butter, lemon juice, lemon zest, and vanilla. Add the dry ingredients and mix until combined well with wet ingredients. Fold in blueberries to the batter and place in pan. Bake for 10 minutes.

Mix together the powdered sugar and lemon juice to make the glaze. You can add more lemon juice if to thick or more sugar if to thin. Cover your cooled donuts and allow the glaze to harden a few minutes then enjoy. 65 Simple Delicious Blueberry Recipes

Blueberry Donuts

1/3 Stick butter, softened 1 Cup sugar Pinch of salt 1 Tsp. vanilla 3 Cups all purpose flour 1 Tsp. baking soda 2 Tsp. baking powder 3 eggs 2 Cups fresh blueberries 1 Cup milk

Glaze 2 Cups powdered sugar ¼ milk 1 ½ Tbsp. vanilla

Preheat oven 350 degrees and generously grease donut pan. Cream together butter, sugar, salt, and vanilla until fluffy. In a separate bowl, mix flour, baking soda, and baking powder. Mix the eggs with the creamed mixture. Mix dry ingredients with milk and combine all together on medium speed. Fold in blueberries on low and add batter to donut pan.

Bake 15 to 20 minutes.

Combine all ingredients for glaze and mix well. Cover cooled donuts and allow to set till glaze hardens.

59 Blueberry Cookbook

Blueberry Donuts with a Healthy Touch

1 ½ Cup gluten free flour 1 Tsp. baking powder ½ Tsp. baking soda 1 Cup non-fat vanilla Greek yogurt 1 egg ¼ Cup coconut oil 1 Tsp. vanilla 1 Tsp. cinnamon ¼ Cup almond milk ½ Cup blueberries

Glaze 1 Cup powdered sugar 3 Tbsp. orange juice ¾ Cup blueberries

Instructions

Heat oven to 350 degrees and grease your doughnut pan.

Combine your flour, sugar, baking powder, baking soda, and cinnamon.

Add in yogurt, egg, coconut oil, vanilla, and milk. Stir making thick batter.

Spoon batter into donut pan filling ½ to ¾ full, don’t overfill. Add blueberries (5) to the top and bake for 15 minutes. When finished baking allow the donuts to cool before removing from pan. While donuts are cooling make the glaze by adding your blueberries into a food processor and blend until smooth. Add in sugar and 65 Simple Delicious Blueberry Recipes orange juice until makes a glaze. Store in refrigerator until donuts are ready and cool.

61 Blueberry Cookbook

Blueberry Pancakes with Apricot Syrup

1 Pint fresh blueberries ½ Cup rolled oats 1 egg ½ Cup unbleached flour ¼ Cup whole wheat flour 1 Tbsp. baking powder 1 ¼ Cups soy milk

Add all ingredients into the blender. Turn the speed control from 1 to 8 and blend for 5 minutes until cooked. Serve with pancakes 65 Simple Delicious Blueberry Recipes

Blueberry Honey Granola Nut Bread

3 eggs 1 Cup canola oil 1 Cup honey 2 Cups blueberries 1 Cup Granola 2 Tsp. baking powder 2 Tsp. baking soda 1 ½ Oat flour 1 Cup walnuts

Place all wet ingredients into the blender. Turn speed control to 1 increasing to 8 until mixture blends. Remove the lid and add the rest of the ingredients and pulse to mix. Be careful not to over mix. Pour batter into prepared pans and bake at 350 degrees for 25-35 minutes.

63 Blueberry Cookbook

Banana Blueberry Bread

1 Cup almonds, soaked 12-48 hours 3 ripe bananas 2 Cups golden flaxseeds, coarsely ground 1 Cup fresh blueberries, chopped, or ½ Cup dried blueberries soaked 1 hour ½ Cup walnuts, soaked 1 hour and finely chopped 1 Tsp. Celtic salt 1 Tsp. ground cinnamon 1 Tsp. vanilla extract

Place the almonds in a food processor fitted with the S blade, and process into a fine meal. Add the bananas, and process until they are blended with the almonds. Transfer to a large bowl, and stir in the flaxseeds, blueberries, walnuts, salt, cinnamon and vanilla extract. Mix well Form into 3 loaves. Dehydrate at 105 degrees for 12-14 hours or until dry and crispy on the outside and slightly moist on inside 65 Simple Delicious Blueberry Recipes

Blueberry Banana Bread

2 Cups Bisquick Original baking mix ¾ Cup quick-cooking oats 2/3 Cup Sugar 1 Cup mashed very ripe bananas (2 medium) ¼ Cup milk 2 eggs 1 Cup fresh or frozen (rinsed and drained) blueberries

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3

Mix baking mix, oats, sugar, bananas, milk and eggs in large bowl until moistened; beat vigorously 30 seconds. Fold in blueberries. Pour into pan.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to wire rack. Cool completely before slicing.

High Altitude 3500-6500 ft: Heat oven to 375 degrees Decrease baking mix to 13/4 cups, sugar to ½ cup and bananas to 2/3 cup. Stir 1/3 Cup all-purpose flour into baking mix. Increase milk t o 1/3 cup and eggs to 3.

65 Blueberry Cookbook

Corn & Blueberry Bread

2/3 Cup yellow corn meal 2/3 Cup whole wheat grains ground in blender 4 Tbsp. vegan butter substitute, melted 1 Cup milk 1 egg 1Tbsp. sugar substitute ½ Tsp. baking soda ½ Tsp. salt 1 pint Blueberries

Place all ingredients except for the blueberries into the Blender. Turn speed control to 8 (high) and pulse until the mixture starts to mix. Add the blueberries and pulse until slightly chopped. Place on a prepared pan and place in the oven at 400 until golden 65 Simple Delicious Blueberry Recipes

Blueberry Tea Bread

2 Cups all-purpose flour 1 Cup sugar 1 Tbsp. baking powder ¼ Tsp. salt 1-1/2 Cups fresh or frozen blueberries 1 Tsp. grated orange peel 2 eggs 1 Cup milk 3 Tbsp. vegetable oil Whipped cream cheese

In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat the eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese.

67 Blueberry Cookbook

Berry & Nut Bar

1 Cup almond 1 Cup pecans 1 Cup cashews ½ Cup flax seed ½ wheat germ 1 Cup dried cranberries ½ Cup raspberries ½ Cup strawberries ½ Cup blackberries

Place all ingredients into the Blender. Increase speed from 1 to 8 until mixture is coarsely blended. Form into bars and cook at 200 degrees for 3 hours. 65 Simple Delicious Blueberry Recipes

Creamy Peanut & Oat Squares with Raw Chocolate and Blueberry Topping

Oat Layer

1 Cup oats ½ Cup raw peanut butter 1/3 Cup melted coconut oil 1/3 Cup pure maple syrup ½ Cup unsweetened shredded coconut 1 Tsp. vanilla extract 1 Cup fresh or frozen blueberries

Make the oat layer: Mix all the ingredients together until the oats are evenly coated with the wet ingredients. Press into the bottom of a lined 9-inch square pan. Put in the fridge until it’s set, about 2 hours. Then layer the blueberries on top and slice.

69 Blueberry Cookbook

Naked Fruit Tarts (Nut-free, Coconut-free, Fat-free)

Crust

1 Cup pitted Medjool dates

To make the crust: Squish the dates into parchment paper-lined tart tins, forming a sticky crust.

Filling

1 Cup blueberries ½ Cup pitted dates

To make the filling: Blend the berries and dates until smooth and thick. Scoop into your crusts, and then top off with more berries 65 Simple Delicious Blueberry Recipes

Blueberry Syrup

3 Cups blueberries, fresh or frozen, thawed ¾ Cup sugar or other sweetener, to taste 1 Tsp lemon juice

Place all ingredients in blender increasing speed quickly from 1 to 10 for 3 minutes.

71 Blueberry Cookbook

Cinnamon Blueberry Syrup

2 Cups fresh blueberries ½ Cup organic sugar ¼ water Pinch of Cinnamon

Add all ingredients into the blender. Turn the speed control from 1 to 8 and blend for 5 minutes until cooked. Serve with pancakes 65 Simple Delicious Blueberry Recipes

Apple-Blueberry Syrup

1 gallon blueberries 8 cups sugar 1 ½ cups apple juice

Measure the berries, sugar, and apple juice into a large blender and process until well mashed. Pour into a large, heavy-bottomed stock pot. Slowly bring to boil adding more juice if needed. Cook for 20 minutes at a hard, rolling boil. Place in hot sterilized jars and seal with sterilized lids.

73 Blueberry Cookbook

Blueberry Sauce Supreme

½ Cup sugar ¼ Cup orange juice concentrate 2 Tbsp cornstarch 3 Cups fresh or frozen blueberries

In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth. Add blueberries and bring to a boil. Boil for 2 minutes, stirring constantly. Use as a topping for pound cake, pancakes or waffles. 65 Simple Delicious Blueberry Recipes

Blueberry Cantaloupe Salad

¾ Cup (6 ounces) orange yogurt 1 ½ tsp. lemon juice ¾ Tsp. poppy seeds ½ Tsp. grated orange peel 2 Cups diced cantaloupe 1 Cup fresh blueberries

In a small bowl, mix yogurt, lemon juice, poppy seeds and orange peel. To serve, divide cantaloupe and blueberries among four dishes; top with yogurt mixture.

75 Blueberry Cookbook

Triple-Berry Jam

4 Cups fresh strawberries or thawed frozen unsweetened strawberries 2 Cups fresh raspberries or thawed frozen unsweetened raspberries 1 Cup fresh blueberries or thawed frozen unsweetened blueberries 1 package (1 ¾ ounce) no- sugar-needed pectin ¾ Cup sugar substitute

Mash strawberries, raspberries, and blueberries by hand or with food processor to make 4 cups pulp. Stir in pectin; let mixture stand 10 minutes, stirring frequently.

Transfer to large saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in sugar substitute. Skim off foam if necessary

Immediately fill containers, leaving ½ inch headspace. Seal and let stand at room temperature until firm (several hours). Store up to 2 weeks in refrigerator or 3 months in freezer. 65 Simple Delicious Blueberry Recipes

Blueberry Spread

2 Cups blueberries ¾ Cup Water 2 Tsp. lemon juice 1 ½ Tsp. granulated gelatin Sweetener to substitute for 3 Tbsp. sugar

Combine berries, ½ cup water and lemon juice in heavy saucepan. Bring to boil; simmer gently for about 8 minutes stirring frequently. Meanwhile, soak gelatin in ¼ cup cold water. Remove berries from heat; add gelatin and sweetener. Mix well to dissolve. Pour into sterilized, hot jars (2 small jars). Cover lightly and allow to cool. Cover lightly and allow to cool. Cover tightly and store in refrigerator. Use on toast, muffins, etc.

77 Blueberry Cookbook

Four-Berry Spread

1 cup fresh or frozen blackberries 1 cup fresh or frozen blueberries 1-1/2 cups fresh or frozen strawberries 1-1/2 cups fresh or frozen raspberries 1 package powdered fruit pectin 7 cups sugar

Crush berries in a large kettle. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot sterilized jars. 65 Simple Delicious Blueberry Recipes

Blueberry Topping

1 Cup Blueberries, fresh or frozen unsweet 3 Tbsp. Water ½ Tbsp. lemon juice 2 Tsp. cornstarch ¼ Tsp. vanilla 4 packets Sugar substitute

Combine ½ cup blueberries, 2 Tbsp. water and lemon juice and bring to a boil. Mix cornstarch and 1 Tbsp. water and add to hot berries. Cook until thick. Add vanilla and cook a few minutes. Set off heat and add rest of berries. Stir well and add sweetener. Cool and spread over cake. Chill and serve within 2 days.

79 Blueberry Cookbook

Blueberry Smoothie

2 Cups almond milk ¾ Cup frozen blueberries 1 banana ½ Cup fresh spinach ½ avocado

Mix all ingredients in a blender until smooth. 65 Simple Delicious Blueberry Recipes

Blueberry Smoothie with Soy Milk

1 Cup vanilla soy milk ½ Cup frozen blueberries 1 frozen banana, sliced ½ Cup Honey bunches of oats cereal

Blend all ingredients until smooth. Great breakfast drink

81 Blueberry Cookbook

Blueberry Strawberry Smoothie

1 ½ Cup chopped frozen strawberries 1 Cup frozen blueberries ½ Cup frozen raspberries 1 frozen banana 2 Tbsp. honey 1 Tsp. lemon juice

Blend all ingredients until smooth. Great energy drink 65 Simple Delicious Blueberry Recipes

Healthy Blueberry Smoothie

1 Cup frozen blueberries ½ Cup yogurt ½ Cup Orange juice

Blend all ingredients until smooth.

83 Blueberry Cookbook

Super Blueberry Smoothie

½ Cup fresh orange juice ½ frozen banana ½ Cup frozen yogurt ¾ Cup frozen blueberries ¼ Cup frozen raspberries ½ Mango, peeled and pitted

Blend until smooth and creamy. 65 Simple Delicious Blueberry Recipes

Blueberry Energy Smoothie

2/3 Cup Almond milk ½ frozen banana ½ Cup frozen yogurt ½ Cup frozen blueberries ½ avocado, peeled and pitted

Blend until smooth and creamy.

85 Blueberry Cookbook

Blueberry Breakfast Smoothie

2/3 Cup Almond milk ½ frozen banana ½ Cup frozen yogurt ¼ Cup frozen blueberries ¼ Cup frozen raspberries 1 Tsp. honey ½ Cup granola

Blend all ingredients until smooth and creamy. 65 Simple Delicious Blueberry Recipes

Blueberry Smoothie

½ Cup pure apple juice ½ frozen banana ½ Cup frozen yogurt ¼ Cup frozen blueberries 7 frozen strawberries ¼ Cup frozen cranberries ¼ Cup frozen raspberries

Blend until smooth and creamy.

87 Blueberry Cookbook

Super Blueberry Smoothie

½ Cup pure apple juice ½ frozen banana ½ Cup frozen yogurt 1/3 Cup frozen cranberries 1/3 Cup frozen blueberries

Blend until smooth and creamy. 65 Simple Delicious Blueberry Recipes

Blueberry – Lime

1 Tbsp. fresh lime juice 2/3 Cup soy milk ½ frozen banana Cup of frozen yogurt ½ Cup frozen blueberries ¼ Cup coconut milk

Blend all ingredients until smooth.

89 Blueberry Cookbook

Blueberry Julius

3 Cups Blueberries (fresh or frozen) 1 ½ cup milk (whole or dairy free milks work great too!) ½ to 1 Cup Powdered Sugar (less if the berries are super sweet, more if berries are more tart) 2 teaspoons pure vanilla extract ½ Cup Crushed Ice

Blend all ingredients until smooth 65 Simple Delicious Blueberry Recipes

Blueberry Sweet Tea

4 cups of Water 1 cup granulated sugar 1/8 teaspoon baking soda 3 tea bags black tea 3 cups of fresh blueberries

Combine sugar, water and blueberries in saucepan; bring to a boil, reduce heat to simmer for 5 minute, stirring frequently with a spoon to dissolve sugar blueberries. Remove from heat, cover and let steep for 20 minutes. Pour cooled mixture through a strainer and save for later. Add tea bags to boiling water. Remove from heat and steep for 5 minutes; remove tea bags. Add cold water. Add blueberry mixture to desired sweetness. Refrigerate until ready to serve. Serve blueberry sweet tea over ice.

91 Blueberry Cookbook

Blueberry Soda

4 cups of blueberries, rinsed and drained 2 cups water 8 ounces sugar ½ lime, juiced ½ lemon juiced Carbonated water

Place blueberries and water into a medium saucepan, on medium-high heat and bring to a boil.

Reduce heat and simmer for 12 minutes.

Remove pan from heat and pour the mixture into a colander lined with cheesecloth in a large bowl.

Cool for 15 minutes.

Squeeze as much liquid as possible out of the cheesecloth.

Throw out the skin and pulp.

Return the blueberry juice to the saucepan and add sugar, lemon juice and lime juice.

Heat on medium while stirring constantly until the sugar has dissolved. 65 Simple Delicious Blueberry Recipes

Boil for 2 minutes and then transfer to a heatproof glass container

Place in the refrigerator until completely cooled.

Serve ¼ cup of the liquid with 8 ounces of carbonated water and ice.

93 Blueberry Cookbook

Strawberry Blueberry Salsa

¾ Cup chopped strawberries 1/3 Cup chopped blueberries 2 Tbsp. chopped green bell pepper 2 Tbsp. chopped carrot 1 Tbsp. chopped onion 2 Tsp. cider vinegar 1 Tsp. minced jalapeno pepper 1/8 Tsp. ground ginger

Combine all ingredients in small bowl. Let stand 20 minutes to allow flavors to blend. Serve with grilled chicken, pork or fish 65 Simple Delicious Blueberry Recipes

Ever After Farms

Blueberry Cookbook 2017

John 15:5 I am the vine, you are the branches; he who abides in Me and I in him, he bears much fruit, for apart from Me you can do noth- ing

95 Blueberry Cookbook