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 pint Gingerich Farms blueberries
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup granulated sugar
1/2 tsp powdered cloves
1/2 tsp allspice
1/3 cup margarine or margarine, softened
1 egg, at room temperature
3 tbsp molasses
1 cup sour milk or buttermilk
1/3 cup confectioners sugar

Preheat oven to 375 degrees. Sprinkle berries with a little flour. Butter and flour a 9 x 13 x 2 pan. Sift flour and measure to 2 cups. Resift with baking powder, baking soda, salt and spices. Cream butter and sugar. Beat egg until lemon-colored and add to butter mixture. Beat well. Gradually beat in the molasses. Alternately add the butter-egg-molasses mixture and the milk to the dry ingredients, a little at a time, beating well after each addition. Gently fold in the blueberries. Pour into the prepared pan and bake for about 30 minutes, or until toothpick inserted in middle comes out clean. Remove and cool cake in the pan on a rack. Dust with confectioners' sugar. Cut into squares to serve. Yield: 16 servings.