Recipes

Blueberry Ice Cream

2 pints blueberries
1 quart whole cream
2 egg yolks or equivalent pasteurized egg substitute
¾-cup sugar
¼-cup water
1 lemon, juice & zest
pinch salt

Pick through Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.

In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill.

For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Makes about 1.5 quarts or about 12 half-cup servings.

Blueberry Egg Nog

1 egg
3/4 cup cold milk
1/4 cup fresh blueberries
1 tablespoon honey

Combine all ingredients in blender until smooth. Enjoy!

Blueberry Smoothie

6 ounces (180g) Blueberries (fresh or frozen)
6 ounces (180g) yogurt (vanilla or blueberry)
1 tablespoon honey (if plain yogurt is used)
1/2 cup ice (3 ice cubes)

Blend well at high speed. Serve immediately.

Blueberry Smoothie serves 2.

Blueberry Custard Parfait

4 eggs slightly beaten OR;
6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
2-1/2 cups milk
1-1/2 teaspoons vanilla
2 pints fresh blueberries

In a large saucepan, blend together eggs, sugar and salt. gradually stir in milk. Cook, stirring constantly, over low heat until mixture thickens just enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in icewater and stirring for a few minutes. Cover and chill thoroughly. Spoon blueberries into dessert or parfait glasses. Spoon custard sauce over berries.

Red, White & Blueberry Parfait

Blueberries make this simple parfait a true-blue American tribute, perfect for 4th of July get-togethers. Use stemmed plasticware for an easy yet elegant presentation.

2 cups blueberries
2 cups strawberries
White chocolate pudding (two 3-ounce packages of instant white chocolate pudding)
White chocolate or whipped topping for garnish

Gently wash and thoroughly drain berries. Slice strawberries in half and set aside. Prepare pudding according to package directions. Cover bottom of dessert glasses with blueberries. Top with a layer of pudding. Place strawberries around glass with red sides facing out. Top with another layer of pudding, and a final layer of blueberries. Garnish with white chocolate shavings or whipped topping. Decorate with American flags. Serves 4-6.

Blueberry Sauce

Combine 1/3 cup sugar and 1/4 cup water. Heat to boiling. Stir in I pint fresh blueberries and I tablespoon orange-flavored liqueur. Makes 2 cups.

Blueberry-Lemon Squares

2 cups rinsed blueberries
2¼ cups all-purpose flour
½ cup powdered sugar
1 cup (½ lb.) butter
4 large eggs
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
½ teaspoon baking powder

Mix flour and ½ cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9x13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Blueberry Buttermilk Muffins

2-1/2 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1/4 pound butter
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, beaten
1-1/2 cups fresh or frozen blueberries, rinsed and drained

Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter which has been melted and browned slightly. Mix well. Fold in blueberries. Fill well-greased muffin tins half full and bake at 400°F for 20 minutes. Serve warm.

Yield: 24 small muffins

Blueberry Potato Pancakes

2 tablespoons flour
2 eggs, well beaten
1 teaspoon salt
6 raw potatoes, peeled and grated (3 cups)
1/4 teaspoon baking powder
I cup blueberries

In medium bowl, mix flour. salt and baking powder. Add eggs. Drain excess liquid from grated potatoes and add potatoes to egg mixture. Mix well with wooden spoon. Carefully fold in blueberries. Drop batter by heaping tablespoons onto hot greased skillet. Fry over medium heat until golden brown and crisp on edges. Turn carefully and brown on other side. Serve plain or with warm blueberry sauce. Yield: about 20 cakes.

Glazed Blueberry Breakfast Rolls

1 (10 ounce) can refrigerated pizza crust dough
Vegetable cooking spray
flour

Blueberry filling:

3/4 cup blueberries, finely chopped
2 tablespoons orange juice
2 tablespoons sugar
2 teaspoons corn starch
1 teaspoon grated orange peel

Glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon grated orange peel

Preheat oven to 375°F. Coat 12 muffin cups with vegetable cooking spray. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). 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 1/2-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.

Yield: 12 rolls

Blueberry Omelet

2 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper
1/2 to 1 tablespoon butter
1/2 cup fresh blueberries or blueberry sauce

Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high Heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill with warm blueberries. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist.

Blueberry Chicken Breast

1/2 teaspoon Cajun spices (or more, to taste)
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup (80ml) red wine
2 cups (300g) blueberries
1 teaspoon grated lemon rind
1/4 teaspoon salt (optional)

Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add blueberries, lemon rind and salt. Simmer for 5 minutes. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve. serves 4.

Chicken Pasta Salad with Blueberries

Dressing

1 cup red wine vinegar dressing

Salad

3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese.

Yield: 12 (1 cup) servings

Blueberry Fool

1 tbsp. butter
2 cups blueberries
1/3 cup sugar
1-1/2 cups heavy cream

This old English pudding, or dessert, is best served either icy cold or semi-frozen.

Step 1
Melt the butter in a small saucepan over medium heat. Wash and stem blueberries. Add to pan with sugar and cook, covered, for fifteen minutes. Stir occasionally. Remove from the heat, then mash with a fork or puree in a blender or food processor. Allow the sauce to cool thoroughly.

Step 2
Whip the cream until soft peaks form, then gently fold in the blueberry sauce. Refrigerate until ready to serve. Scoop it into the frosted bowls and garnish with additional berries and a dollop of whipped cream. Makes 6 servings.