Blueberry Coffee Cake
Ingredients for the cake

• ¾ cup of milk
• ½ cup sugar
• ¼ cup butter (1/2 stick)
• 2 large eggs
• 3 cups all purpose flour
• ¼ cup warm water
• 1 package of active dry yeast

Ingredients for the Topping

• 1 cup blueberries
• 2 Tbsp cornstarch
• 1 Tbsp sugar
• Glaze-1 large egg, slightly beaten
• Garnish-Confectioners sugar

Directions for the cake:

To prepare cake, in medium sauce pan, heat milk over low heat until bubbles appear. Add sugar, butter and salt. Stir until butter is melted. Cool slightly to 95-105 degrees.
In a large bowl dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir in warm milk mixture. Using a heavy-duty mixer fitted with paddle attachment and set on low speed, beat 2 cups of flour into yeast mixture until dough is elastic and pulls away from the side of the bowl. Add eggs, one at a time, beating well after each. Beat in enough of the remaining flour, ½ cup at a time to form stiff dough. Turn dough onto floured surface and kneed until smooth and elastic, 5- 10 minutes, adding more flour as needed. Cover loosely with a damp cloth and let rise in warm place until doubled, about 1 ½ hours. Grease a baking sheet. Punch dough down. Let rest for 5 minutes. Turn out onto a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 9 inch round, 1 inch thick. Place on prepared baking sheet. Cover loosely with a damp cloth, and let rise in a warm place until puffy, 20 minutes. Preheat over to 425 degrees.

Directions for the topping:

Prepare topping in a small bowl. Gently mix together the blueberries, cornstarch, and sugar. Make a shallow well in the center of the dough. Brush the dough with the egg glaze and fill well with the blueberry mixture.
Bake 45 minutes, or until golden brown, sprinkle with the confectioners sugar. Serve warm.

Blueberry Crumb Cake
Ingredients For the streusel:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour
Ingredients for the cake:
• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling
Directions:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round pan.
For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
Blueberry Snack Treat
Zoe’s Blueberry and Nuts
Blueberry Pie
Ingredients
• 9 inch unbaked pie shell
• 1/3 cup flour
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 4-1/2 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 cup firmly packed brown sugar
• 1 cup all purpose flour
• 1/2 cup butter

Directions:
Combine flour, sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine brown sugar and flour. Cut in butter until mixture resembles coarse meal.
Spread topping over berries then bake at 30 minutes at 425 then cover with foil and bake 20 minutes more.
Blueberry-Orange Chiffon Pie
Ingredients
• 1 prepared 9-inch pasty pie shell (already baked)
• 3 large eggs
• 3 Tbsp orange juice
• 2 cups of water, divided
• Dash of salt
• 1 pint of blueberries (2 cups)
• 1 ½ tsp of grated orange rind
• One 3oz package of orange flavored gelatin
• ½ cup granulated sugar, divided
Whipped Topping
• 160z whipping cream
• ¼ cup butter
• 1 tsp vanilla
Directions:
Separate the eggs, save the whites for later.
In a sauce pan, lightly bet the egg yolks with the orange juice, then add 1 cup of water, over moderate heat cook and add ¼ cup of sugar, continue to cook and stir until the mixture is slightly thickened and comes to a boil. Remove from heat. Add gelatin and stir until dissolved. Add remaining 1 cup of water and orange rind, and stir. Chill until slightly thickened.
Beat egg whites and salt until foamy. Gradually beat in ¼ cup of sugar, continue beating until stiff peaks are formed. Fold in gelatin mixture. Blend well. Fold in 1 ½ cups of blueberries and spoon into to pie shell. Chill until firm.
Just before serving, prepare the whipped cream. Using a mixer blend whipping cream ¼ cup sugar and 1 tsp vanilla until firm peaks are formed.
Cover pie with whipped cream and remaining blueberries.
Blueberry Lemonade Sangria
Ingredients
• 2 cups fresh blueberries
• 1 (12-ounce) can frozen concentrated regular or pink lemonade
• 1 bottle (750ml) Chardonnay
• 3 cups lemon lime soda
• 1/2 cup Cognac
Directions:
In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to blend flavors together.
Blueberry Banana Shake
Ingredients
• 1/4 c honey
• 2 c plain yogurt
• 2 c blueberries
• 1 banana, cut into pieces
Directions
In a mixer, mix the banana, honey, blueberries, and yogurt until the mixture is smooth, chill the mixture for 1 hr if desired. Pour into chilled glasses. (Frozen blueberries result in slightly thicker shakes).
Blueberry Soda
Ingredients
• 1 ½ lbs fresh blueberries, approximately 4 cups
• 2 cups water
• 1 Cup sugar
• 1 lime or lemon, juiced
• Carbonated water-club soda or seltzer water
Directions:
Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes.
Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.
Return the blueberry juice to the saucepan along with the sugar and lime or lemon juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
To Serve: Combine 1/4 cup (4-ounces), of the liquid with 1 cup (8-ounces), of club soda or seltzer water, serve over ice.
Blueberry Salad #1
Ingredients
• 8oz can of crushed pineapple, drained
• 1 Lb of fresh blueberries
• Two 3oz packages of black cherry flavored jello
• 2 cups of boiling water
• 8oz package of cream cheese
• ½ cup of chopped nuts
• 1 tsp of vanilla
• 8oz of sour cream
• ½ cup sugar
Directions:
Dissolve jello in boiling water. Add blueberries and pineapple, chill until firm. Combine remaining ingredients,(except nuts), and carefully spread on top of set jello. Top with nuts.
Blueberry Salad #2
Ingredients
• 2 small packages of grape jello
• 2 cups of boiling water
• 8 oz can of crushed pineapple, drained
• Whipped topping
• 1 ½ cups blueberry sauce (see recipe below)
• 1 cup chopped nuts
Directions:
Add jello to boiling water. Chill slightly. Add pineapple and blueberry sauce. Allow to set completely. Add whipped topping and nuts.

Blueberry Sauce
Ingredients
• 3 cups of fresh blueberries
• 1 ½ cup water
• 2 Tbsp of corm starch
• ¼ tsp cinnamon
• 1 Tbsp of butter
• 1 tsp on salt 2 tsp lemon juice
• Canning jars and seals (optional)
Directions:
Boil water. Quickly add blueberries and continue boiling a few minutes until the blueberries pop open. Mash the berries, set aside.
Mix sugar, cornstarch and cinnamon. Add this mixture to the mashed blueberries. Cook over low to medium heat until thickened.
Remove from heat and add lemon juice, vanilla, salt and butter.
Store in refrigerator for up to one week, or process in canning jars


Blueberry (Filled) Muffins #1
Ingredients
• ½ cup (1 stick) butter, softened
• 1 ½ sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all purpose flour
• 1 cup of blueberries
• 1 cup of buttermilk
• ½ tsp grated lemon zest
• 1 tsp baking powder
Directions:
Preheat oven to 350 degrees. Grease 12 standard muffin pan cups or use line with paper liners.
Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Set aside.
In a medium bowl, mix together the flour, baking powder and salt. Stir the flour mixture into the egg mixture. Fold in the lemon zest. Gradually stir in the buttermilk until the dry ingredients are just moistened. Do not over mix.
Pour the batter into prepared pan and fill two-thirds full. Spoon a heaping Tbsp of blueberries into the center of each muffin.
Bake until lightly golden, around 22-30 minutes. Transfer to a wire rack to cool.

Blueberry Muffins #2
Ingredients
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries
Directions:
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
Use an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just below the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean.
To Serve: Combine 1/4 cup (4-ounces), of the liquid with 1 cup (8-ounces), of club soda or seltzer water, serve over ice.
Blueberry Syrup
Ingredients
• 1/2 cup maple syrup
• 1 1/2 cups blueberries
Directions
Put the syrup and blueberries into a pan and bring to the boil.
Turn down heat and let bubble for 3-5 minutes. Enjoy on your favorite waffles or pancakes.