2-1/2 cups rolled oats (NOT Instant)
1-1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed
3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.
Adapted from: Your Homebased Mom
1 cup white sugar
1 tsp. baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1/4 tsp. salt
Zest and juice of one lemon
4 C. fresh blueberries
1/2 cup white sugar
4 tsp. cornstarch
4 ounces cream cheese
1/4 cup sugar
Preheat the oven to 375 F. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.
Cream the cream cheese with sugar. Add beaten egg and vanilla. Stir well to combine. Drop by tablespoon over the blueberries.
Crumble remaining dough over the top.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar
Mix all ingredients together. Thin with additional cream or milk if necessary.
Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into dough. Finish with final fold and turn and roll dough into round. Cut into six or eight triangles. Dough can also be cut in half and rolled into two smaller rounds. Cut each round into 6 to 8 smaller scones. This whole step should only take 30 to 45 seconds. Do not over-handle. (Folding forms layers which makes for a very flaky scone).
Tip: An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.
Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty.
Recipe courtesy Gourmet Magazine
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
And lets not forget blueberry pancakes.
2 cups milk with juice from 1/2 lemon (or use buttermilk)
6 tablespoons melted butter or margarine
2 tablespoons sugar
1-1/2 cups of flour
3/4 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
Add the lemon juice to the milk, Melt the butter in the microwave
In a blender mix, eggs, milk and butter. Add the flour,salt, sugar,
baking soda and baking powder.
Mix until blended.
Heat griddle and brush lightly with margarine.
Pour out batter to desired size and when top side has bubbled flip and
cook for about 20 to 30 seconds on flip side.
Place in low oven to remain warm while you cook the rest.
Goes well with grilled pork or chicken.
Note: Variations of this recipe can be found on a number of different websites.
I adjusted it by adding Garlic, which it didn’t originally have, and I also only chopped up a few of the blueberries, rather than a full cup and a half as the original recipe specified.
2 cups blueberries, cleaned
1/2 medium red onion, diced small
1 garlic clove minced
2 jalapenos, seeded and minced
1 red bell pepper, diced
3 tablespoons cilantro, chopped
1/4 cup lime juice
1 teaspoon kosher salt
Coarsely chop 1/2 cup blueberries. In a bowl, combine the chopped and
whole berries and the remaining ingredients. Let stand 1 hour