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Matt's Favorite Blueberry Recipes

Blueberry Pie  

Pastry for a double crust pie (Below)

4 cups blueberries, (3 cups whole, 1 cup crushed)

¼ cup Minute Tapioca

Mix above together.   Let stand 15 minutes or while preparing pastry.  Fill pastry lined pie plate with fruit mixture.  Dot with 1 tablespoon margarine.  Cover with top crust; seal and flute edge.  Cut several slits to permit steam to escape.  Bake 1 hour at 350° or until lightly browned.  Cool.  

Pastry  

2 cups flour

1 teaspoon salt

1 cup chilled butter

5 Tablespoons cold water (or more if necessary)  

Combine flour and salt in bowl.  Cut in butter using 2 forks until all flour is just blended to form pea-sized chunks.  Sprinkle with water, one tablespoon at a time.  Toss lightly with fork until dough will form a ball.  Divide dough in two parts.  Roll dough for bottom crust in a circle and line pie pan.

Blueberry Swirl Cookies  

1 cup butter, softened

2 cups sugar

2 eggs

1 t. vanilla extract

½ t. lemon extract

3 ¾ cups flour

2 t. baking powder

1 t. salt

1 cup blueberry jam

1 cup flaked coconut

½ cup chopped pecans  

In a mixing bowl, cream butter and sugar.  Add the eggs and extracts; mix well.  Combine flour, baking powder and salt; add to creamed mixture and mix well.  Cover and chill for at least 2 hours.  Divide dough in half.  On a lightly floured surface, roll each half into a 12 x 9 rectangle.  Combine jam, coconut and pecans; spread over rectangles.  Carefully roll up, starting with the long end, into a tight jelly roll.  Wrap in plastic wrap.  Refrigerate overnight or freeze for 2 - 3 hours.  Cut into ¼ inch slices; place on greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until lightly browned.  Cool on wire racks.  Makes 4½ doz.

Blueberry Filled Oatmeal Bars  

1 ½ c. flour

1 ½ c. quick cooking rolled oats

1 c. packed brown sugar

½ t. baking powder

¾ c. butter or margarine

1 cup blueberry jam  

Preheat oven to 375°.  Stir together flour, oats, brown sugar and soda.  Cut in butter till mixture is crumbly.  Pat 2/3 of the crumbs in the bottom of an ungreased 13x9x2 inch baking pan; spread with jam.  Sprinkle with remaining crumbs.  Bake in a 375° oven for 25 - 30 minutes.  Cool on a wire rack.  Cut into bars.  Makes 30.

Blueberry Cream Muffins  

4 eggs                                       1 t. soda

2 cups sugar                               2 t. baking powder

1 cup oil                                     1 t. salt                           

1 t. vanilla                                  2 c. (16 oz.) sour cream

4 cups flour                                2 cups blueberries  

Beat eggs.  Gradually add sugar.  While beating, slowly pour in oil and add vanilla.  Combine dry ingredients.  Add alternately with sour cream to the egg mixture.  Gently fold in blueberries.  Spoon into greased or paper lined muffin tins.  Bake at 400° for 20 min.   Makes 24.

Matt’s Favorite Blueberry Malts  

1 cup fresh blueberries                           1/8 cup malted milk powder

½ cup milk                                           1 quart vanilla ice cream, softened  

Blend blueberries, milk and malted milk powder in blender till smooth.  Add ice cream and blend until smooth. 

Serves just Matt or 4 - 10 oz. servings.

Blueberry Jam (Cooked)  

4 cups crushed blueberries

4 cups sugar

1 box Sure-jell

½ t. butter  

Wash jars and keep hot in 170° oven.  Place flat lids in boiling water to keep hot and sterilized.  Measure fruit into 8 qt. saucepan.  Measure sugar into separate bowl.  Stir 1 box Sure-jell into fruit.  Add butter (prevents foaming during cooking).  Bring mixture to a full rolling boil (one that does not stop when stirred) on high heat, stirring constantly.  Add sugar quickly to fruit mixture.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.  Immediately fill jars and seal.