Weatherford Living

Blueberries are not only nutritious but delicious

Homemade blueberry crumble.
Homemade blueberry crumble. Getty Images

In keeping with the berry theme from last week, I decided to transition from strawberries to my husbands favorite berry -blueberry. You’re going to really love these recipes. If you have a favorite recipe and want to share it with our readers send it to us at: lwinter@star-telegram.com.

Enjoy!

Blueberry Crumble

▪ 2 c. sugar

▪ 2 c. flour

▪ 2 egg whites

▪ 2 sticks butter

▪ 4 c. fresh blueberries or any fresh fruit

1. Preheat oven to 350 degrees.

2. Wash blueberries and place in bottom of a greased 9 x 13 dish.

3. Mix flour and sugar in bowl.

4. Fluff egg whites and mix into flour and sugar with fork until it has a crumble effect. Pour over fruit.

5. Melt butter and drizzle over top.

6. Bake for about 45 minutes or until light brown.

Betty J. Sewell, Taste & See L.I.G.H.T. Ladies Ministry

Blueberry Coffee Cake

▪ 1/2 c. butter, softened

▪ 1/2 c. sugar

▪ 2 large eggs

▪ 1 carton (8 oz.) sour cream (can use low-fat)

▪ 1 tsp. vanilla extract

▪ 2 tsp. grated lemon zest

▪ 1 1/2 c. all-purpose flour

▪ 1 tsp. baking powder

▪ 1/2 tsp. salt

▪ 1 pint fresh or frozen blueberries

▪ 1/2 c. pecans or walnuts, chopped

▪ 1/4 c. sugar

▪ 1 tsp. ground cinnamon, optional

▪ 1 c. powdered sugar

▪ 4 tsp. milk

1. Preheat oven to 350 degrees.

2. Beat butter at medium speed with mixer for 2 minutes or until creamy. Gradually add half cup sugar, beating 2 to 3 minutes. Add eggs and next 3 ingredients, beating until smooth.

3. Combine flour, baking powder, and salt.

4. Gradually add to butter mixture, beating until well blended.

5. Pour batter into a lightly greased 9-inch spring-form pan.

6. Combine blueberries and next 3 ingredients. Sprinkle over batter.

7. Bake for 40 minutes or until a wooden toothpick inserted in center comes out clean.

8. Cool in pan on wire rack for 15 minutes, remove from pan. Cool additional 10 minutes.

9. Whisk together powdered sugar and milk until smooth. Drizzle over cake.

Cheryl Caudill, 3 Chilies and a Bean

Fran's Sour Cream Blueberry Pie

▪ 2 c. Sour Cream

▪ 2 Eggs

▪ 1/2 c. Sugar

▪ 1/2 c. Flour

▪ 1 1/2 tsp. Almond Flavor

▪ 4 c. Fresh Blueberries

▪ 2 Pastry Pie Crusts

1. Wash blueberries, pat dry, cover with 2 tbsp. flour. Set aside.

2. Mix sour cream, beaten eggs, sugar, flour and 1 1/2 tsp almond flavoring. Fold in blueberries.

3. Divide and pour into 2 pie crusts.

4. Bake at 350 degrees for approximately 25 minutes. Make topping.

Topping

▪ 1 c. Flour

▪ 1 stick Butter

▪ 2/3 c. Sliced Almonds

▪ 1/3 c. Sugar

1. Mix flour and butter, almonds and sugar until crumbly.

2. Place topping on each pie and continue to bake 12-15 minutes longer.

Connie Dickinson, Cook...Bake...Love From Our Hearts to Your Table North Main Church of God

French Toast Bake

▪ 12 pieces day-old French Bread

▪ 5 eggs

▪ 2 1/1 c. milk

▪ 1 c. packed brown sugar, divided

▪ 1 tsp. vanilla extract

▪ 1/2 tsp. ground nutmeg

▪ 1 c. chopped pecans

▪ 1/4 c. butter or margarine, melted

▪ 2 c. fresh or frozen blueberries

1. Arrange bread in greased 13 x 9 x 2-inch baking dish.

2. In bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour over bread and refrigerate overnight (8 hours).

3. Remove from refrigerator 30 minutes before baking and turn bread over. Sprinkle pecans on top.

4. Combine butter and remaining sugar. Drizzle over top.

5. Bake, uncovered, at 400 degrees for 25 minutes.

6. Sprinkle with blueberries. Bake for 10 more minutes or until knife inserted in center comes out clean.

Yield: 6 servings

Shirley Wright McCrory, Feeding the Flock North Side Baptist Church

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