Blueberry Recipes

• Blueberry Orange Muffins
• Low-Fat Blueberry Pancakes
• Blueberry Custard
• Blueberry Cake
• Savory Blueberry Sauce
• Blueberry Baskets
• Blueberry Corn Muffins
• Blueberry Ice Cream Pie
• Frozen Blueberry Parfait
• Chocolate Blueberry Bundt Cake
• Blueberry Italian Cheesecake
• Blueberry Lattice-Top Pie
• Blueberry Orange Chiffon Pie
• Refrigerator Blueberry Pudding
• Blueberry Monkey Bread
• Blueberry Graham Cake
• Blueberry Spice Cake
• Blueberry Patch Pound Cake
• Fourth of July Parfait
• Blueberry Sour Cream Cake
• Appalachian Blueberry Pie
• Crumb-topped Blueberry Oatmeal Cake
• Blueberry Sorbet
• Blueberry Pie
• Blueberry Muffins
• Blue Wally Pancakes
• Blueberry Lemon Pound Cake
• Blueberry Cornmeal Cake
• Red, White and Blue Berry Pound Cake
• Boo Berry Bats Over Blue Moons
• Roast Duck with Blueberry Sauce
• Blueberry Vinaigrette
• Apricot-Filled Blueberry Biscuits
• Low-Fat Lemon Blueberry Chicken Salad
•Blueberry Pudding with Hard Sauce

1/2 cup margarine or butter
1 cup sugar
3 eggs
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 tsp grated orange peel
1/2 cup milk
2 cups frozen blueberries, partially thawed
1 cup pared, cored and diced pear (or apple)
1/2 cup diced dried apricots

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Combine flour, baking powder, salt and orange peel; mix well. Add flour and milk alternately to creamed mixture. Combine fruits and toss with small amount of flour. Spread half of batter in buttered 10" tube pan. Spoon fruit over batter and top with remaining batter. Bake at 350 degree for 1 hour or until golden brown and wooden pick inserted near center comes out clean. Cool on rack 10 minutes then carefully invert cake onto plate. Serve warm. Makes 12 servings.