Blueberry Abundance-Got Recipes?

**Deprived4TooLong** · 10-23-2009, 11:46 PM

I recently came across about 2 qts of (not frozen) blueberries. One can only make blueberry muffins or blueberry pancakes so often. I also have some dry, flaked coconut. Any creative recipe suggestions people? with - OR without - the coconut .... is fine, I just haven't come up with a use for the coconut either yet, and thought I'd mention it. Thanks in advance!
Sandi

**Thevail** · 10-24-2009, 01:03 AM

My favorite recipe for extra fruit is a simple tart.

Roll a good sized piece of pie crust. Place fruit of any kind straight onto the crust. Fold the edges up in just about any attractive way and brush on egg wash. Sprinkle with a bit of sugar and bake.

Ok, hot, but waay better room temp.

**Deprived4TooLong** · 10-24-2009, 01:24 AM

Sounds good! I could even add some type of sugared cream cheese. Or make it as a crepe!

Thanks - your suggestions making my mouth water.

**sabrelvssammy** · 10-24-2009, 07:45 AM

why don't you freeze your extra blueberries so you can have them all winter long...

i have bags of gallon size frozen that i will grab a little bit out of each day and it works perfect....

spread the blueberries out on a cookie sheet and pop in the freezer for an hr or so...pull out...loosen with a spatula and pour into a bag....

then each day (we like blueberries every morning-along with a banana)....i pull out a handfull and let defrost in the fridge that day and it is next days meal.... so each morning i use them...i just re-fill the bowl for the next day.....

blueberries all winter long.....the cheap way.....yea....

and when i see them during the winter in the 'reduced cart' i grab them and immediately freeze them that day....into a baggie they go....

**Grainlady** · 10-24-2009, 08:23 AM

I agree, freeze your blueberries.

Is your dried coconut unsweetened? I use it in any recipe calling for sweetened coconut; and I would also suggest freezing it.

BLENDER CUSTARD PIE

4 eggs
6 T. butter
1/2 c. flour
2 c. milk
3/4 c. sugar
1 c. coconut
1 t. vanilla
1 t. butter flavoring (optional)
1 t. coconut flavoring (optional)

Grease and flour pie pan. Blend all ingredients in a blender until frothy. Pour in pan, bake at 350°F for 1 hour.
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My original low-glycemic candy recipe:

COCONUT ALMOND CANDY

Melt:
2 T. butter in a frying pan

Add:
1/2 c. long-shred unsweetened coconut
1/2 c. chopped raw almonds

Over medium heat, cook until the ingredients begin to brown.
CAUTION: this will burn easily.
Remove from heat.

Add:
2-3 T. Agave Nectar
1 t. almond flavoring

Stir well. Place in small paper candy cups. Cool in refrigerator at least 1/2 hour to set.

Yield: approximately 20 pieces

**McD** · 10-24-2009, 10:19 AM

This is my absolute favorite recipe for blueberries:

http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

They are husband's favorites!

**Holding Pattern** · 10-24-2009, 10:25 AM

We have the best recipe for blueberries ever...but it would cost you part of those fresh blueberries.

Only joking, we've not had much access to good fresh blueberries, so not much help here. Blueberry pancakes anyone?

**monkeywrangler71** · 10-24-2009, 11:59 AM

Blueberry Grunt was a staple in our house when I was growing up. There's a recipe here, I don't know if it's the same as my mother's:
http://www.nswildblueberries.com/recipes.php

I made this once, and it was really easy and delicious:
http://allrecipes.com/Recipe/Red-Whi...ie/Detail.aspx

**cab54** · 10-24-2009, 05:33 PM

I like to make French Clafouti's with any fruit. (pronounced clah-foo-TEE---Gabe can make any corrections in my pronounciation, I am just going by Martha Stewart, LOL). It is basically just a custardy dessert with fruit, but very rich.

Butter or spray (with Pam) a 9-10 inch pie or quiche dish...sprinkle this with a little sugar to stick.

Put fruit or berries on the bottom, spread evenly.

Mix: 2 lg. eggs
1 lg. egg yolk
1/3 c flour
3/4 c. creme fraiche (or sour cream if you can't get this--turns out the same)
3/4 c. whole milk
3/4 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt

Mix all the above with a whisk--pour over fruit. Bake at 350 F for 35-40 minutes or until done in center, and golden brown.

Serve by dusting with confectioners sugar. Yum.

My fav with this is cherries, but blueberries are awesome too.

**old_lady_in_the_shoe** · 10-24-2009, 06:49 PM

This is one of my alltime fav blueberry recipes and it is wonderful...I also like to save 2cups of blueberries in small ziplock bags, prewashed and picked through for this recipe... it is a must!!!!!

Blueberry Buckle Coffee Cake

When you get tired of making the pies, jams, this is an easy and fresh way to put those summer blueberries to use.

Topping
1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine

Batter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
2 cups fresh or frozen blueberries, well drained

First: Preheat your oven to 375°F.

Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.

Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.

Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.

Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

**Deprived4TooLong** · 10-26-2009, 12:51 PM

Awesome recipes & responses. What wonderful people on this site. Thank you ALL!

Sandi

**Mckeekitty** · 11-01-2009, 09:14 AM

I am so jealous. I love blueberries!

Make smoothies! Half cup of plain yogurt, half cup of milk, and a handful of FROZEN blueberries (if not frozen, make sure to toss in a couple of ice cubes, but frozen berries are best) and whirl up in the blender. Delicious!