Blueberry Grunt

Recipe from The Millen’s

5 cups blueberries fresh or frozen
1 cup granulated sugar
½ cup water
1 tsp lemon juice

2 cups all purpose flour – white
¼ cup granulated sugar
2 tsp baking powder
½ tsp salt
2 tbsp butter or margarine
1 cup milk

Combine blueberries, sugar, water and lemon juice in a large sauce pan. Heat until boiling. Simmer gently while preparing topping.

Topping: Measure flour, sugar, baking powder and salt into a bowl. Stir to mix. Cut in butter

Add milk. Mix until moistened. Drop by spoonfuls onto simmering berries. Simmer covered for 15 minutes without peeking. Serve warm with cream or ice cream. Serves 8

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Blueberry Cheesecake

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

In a saucepan over medium heat, Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.

Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend. Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.

Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.

Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.

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Blueberry Pie

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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