Blueberry Time – For Some

This is usually an exciting time for me as blueberries are ready for picking, but they must be on someone else’s bushes this year – not ours! The birds, turkeys or other wild animals out here in the country have devoured our berries this year before they even turned blue, so for those of you lucky enough to have them growing in your backyard, it’s time to think about the many ways to use them.

Not only are they good to eat, but they are good for you. Nutrition guides tell us that the pigment that gives blueberries their deep unique blue color is an effective antioxidant and is a significant source of Vitamin C and dietary fiber used to treat urinary infections, stones and diabetes. So, eat up and enjoy one of nature’s greatest no-guilt gifts (unless of course, you eat them in one of these concoctions!)

Glazed Blueberry Breakfast Rolls

1 (10 oz.) can refrigerated pizza crust dough
Vegetable cooking spray
Flour
Blueberry filling:
¾ cup blueberries, finely chopped
2 Tbsp. orange juice
2 Tbsp. sugar
2 tsp. corn starch
1 tsp. grated orange peel
Glaze:
½ cup powdered sugar
1 Tbsp. milk
½ tsp. grated orange peel

Preheat oven to 375°F. Coat 12 muffin cups with cooking spray. In small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly. Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle. Spread blueberry filling over dough, leaving a ½-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle icing over rolls.

 

Stuffed Blueberry French Toast

1 loaf white bread (no crust)
¾ loaf French bread
6 cups fresh or frozen blueberries (rinsed)
8 oz. cream cheese
½ cup sour cream
½ cup sugar
1 tsp. vanilla
7 eggs
1½ cups milk
1½ cup half and half
½ teaspoon nutmeg
½ teaspoon cinnamon
½ cup powdered sugar

Cut white bread into cubes and place into a 9' x 13' pan. Distribute blueberries evenly over bread cubes.

Microwave cream cheese in a bowl for 2 minutes. Stir carefully and add ½ cup sugar, ½ cup sour cream, and 1 tsp. vanilla. Spread over blueberries.

Cut French bread into approximately 1-inch slices and place on top of cream cheese mixture. Beat eggs, milk, half and half, cinnamon, and nutmeg together. Pour over bread. Cover with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350º F. Bake for 45 minutes, covered. Then uncover and bake for an additional 15 minutes. Once out of the oven, allow pan to set for 5-10 minutes before cutting. Sift powdered sugar over the top just before serving.

Layered Blueberry Delight

1 large deep-dish pie crust
1 pkg. (8 ounce) cream cheese
2 eggs
½ cup sugar
1 tsp. vanilla
1/3 cup chopped walnuts
Topping
4 cups fresh or frozen blueberries
1 cup sugar
3 Tbsp. cornstarch
¼ tsp. cinnamon
¼ tsp. salt
¼ cup water
1 Tbsp. butter

Bake pie crust at 350°F for 15 minutes. Blend cheese, eggs, sugar, vanilla and nuts, pour over pie crust; return to oven for 10 minutes. Cool. For topping, mix 2 cups of blueberries with ¼ cup sugar; set aside. In saucepan, mix remaining sugar, corn starch, cinnamon, salt and water. Add remaining blueberries, then butter. Bring to a boil and simmer until thickened. Add sugared blueberries. Cool. Pour into pie shell.

Blueberries ‘n Cream Pie

¼ cup sugar
3 Tbs. cornstarch
1/8 tsp. salt
Grated peel of 1 lime
1 Tbsp. fresh lime juice
4 cups fresh blueberries, rinsed and well drained
1 pint heavy cream
1 tsp. vanilla
3 Tbsp. sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)

To prepare blueberry pie filling, in large saucepan combine ¼ cup sugar, cornstarch, salt, lime peel and juice and 1½ cup blueberries. Cook mixture over medium heat, stirring constantly until thickened and blueberries are softened, about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room temperature. Chill 15 minutes.

Whip cream with vanilla and remaining 3 Tbsp. sugar until stiff peaks from. Spread about ¾ whipped cream in bottom of pie with spatula. Top with blueberry mixture. Garnish top of pie with piped whipped cream, or serve remaining whipped cream in bowl with pie. Chill pie at least ½ hour.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.