Blueberry Cream Cheese Shortcake            

Ingredients

2 cups all-purpose flour (or more)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more)

1 tablespoon melted butter or
cream for brushing

1 1/2 pints ripe blueberries
2 tablespoons sugar

2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest

 

Directions For the shortcake: Preheat the
oven to 375 degrees. 1. Combine the flour, sugar, baking powder,
and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.3. Whisk
the egg into the cream. Make a well in the center of the
dry ingredients and pour the cream mixture into the well. Mix with
a fork until the ingredients just stick together. Drop into
biscuits on a greased cookie sheet and then pat with the back of a
spoon make to about 3/4-inch thick. To make cut-out biscuits, pat
the dough into a sheet on a floured countertop and cut into three
inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the
tops with sugar. Bake for about fifteen minutes or until golden
brown. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough
can sit in the refrigerator for up to two hours while waiting to
bake.  For the blueberries: Wash the blueberries. In a small bowl,
smash the berries, add the sugar, and stir. Cover the bowl and heat
it in the microwave until the berries are hot and starting to
bubble.  For the whipped cream: Pour the whipped cream into a
chilled bowl. Whip on medium speed until soft peaks form. Add the
cream cheese, powdered sugar, and lemon zest and beat until
combined and fluffy.  To serve:  Split the warm biscuits open. Fill
with whipped filling. Top with additional whipped filling and
berries.   

1 qt blueberries

1/2 cup sugar (or more)

1/2 cup water

Put berries, sugar,and water in a large pot,cover and boil gently until there is

plenty of juice.

DUMPLINGS:

2 cups flour

4 tsp Baking Powder

1/2 tsp salt

1 tsp sugar

1 tbsp butter

1 tbsp shortening

1/4 - 1/2 cup of milk

 Sift flour,baking powder,salt and sugar into bowl.

cut in the butter and shortening and add enough milk to make a soft biscuits dough.

Drop by spoonfuls onto the hot berries.

Cover closely and DO NOT peek for 15 minutes....serve hot.
 
This was always made for my sister and i when we were little girls,by our grandmother...it would be as a meal at supper time..we enjoyed this so much as we got away from the regular cooked carrots,turnips,pototes..etc...

Blueberry Bread Pudding

4 cups bread cubes
1/4 cup butter or margarine, cut in pieces
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups fresh or frozen blueberries, rinsed well and drained
1/4 cup water
2 tablespoons fresh lemon juice
cream

In a mixing bowl, combine bread, butter, sugar, salt, blueberries,
water, and lemon juice. Pack mixture into a generously buttered 1
1/2-quart baking dish. Cook blueberry bread pudding at 350° for 40
minutes, until set.

Serve blueberry bread pudding hot or cold with cream or a bourbon sauce.

Blueberry Dumplings


    *   2 1/2 cups blueberries
    *   1/3 cup sugar
    *   1 dash of salt
    *   1 cup water
    *   1 tablespoon lemon  juice
***Dumplings***
    *   1 cup flour
    *   2 tablespoons sugar
    *   2 teaspoons baking powder
    *   1/4 teaspoon salt
    *   1 tablespoon butter
    *   1/2 cup milk

Directions:


Mix blueberries, sugar, salt and 1 in medium  saucepan; bring to a boil,
simmer, covered, for 5 minutes; then add lemon juice.  
Sift the flour, sugar, baking powder and salt together; cut in  butter till
consistency of coarse meal. Add milk all at once; stir just until  flour is
dampened. Drop from tablespoon into simmering blueberry mixture. Cover  tightly;
cook over low heat for 10 minutes without removing cover. 
Serves 4.

Blueberry Cream Parfaits

1 3.4 ounce package instant lemon pudding and pie filling mix
1 1/2 cups milk
1 cup heavy whipping cream
12 gingersnap cookies, coarsely crushed, about 1 cup
1 pint fresh blueberries; 2 to 2 1/2 cups
fresh mint sprigs for garnish, optional

Prepare the lemon pudding according to the package directions, using the milk. In a medium bowl, with an electric mixer at medium high speed, beat the cream until soft peaks form. Fold into the prepared lemon pudding. Spoon a layer of the pudding mixture into 4 to 6 individual serving glasses. Sprinkle lightly with cookie crumbs then add a layer of blueberries. Repeat layers then finish with a layer of the pudding mixture. Cover and chill for about 30 minutes. Garnish with blueberries and mint sprigs, if desired; serve. Serves 4 to 6.

Blueberry Boy Bait

This simple dessert recipe can be served as a coffee cake for a morning meeting.

2 cups flour
1-1/2 cups sugar
2/3 cup butter
2 tsp. baking powder
1/2 tsp. salt
2 egg yolks
1 cup milk
2 egg whites
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Sift together flour and sugar into large bowl. With two knives or a pastry blender, cut in butter until particles are the size of small peas. Reserve 3/4 cup of this crumbly mixture for topping. Add baking powder, salt, egg yolks, and milk to remaining mixture in large bowl and beat until blended and smooth.

Beat egg whites until stiff but not dry and fold gently into batter. Spread in greased and floured 12x8" pan. Sprinkle blueberries over batter and top with reserved crumb mixture.

Bake at 350 degrees F. for 35-45 minutes until golden brown and cake springs back when lightly touched with finger. Serve warm or cold. Serves 9

Blueberry & Peach Shortcake

Servings: 6 to 8 servings

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup plus 1 tablespoon ReaLemon® Lemon Juice From Concentrate
1 teaspoon vanilla extract
1 (6.5-ounce) prepared sponge cake layer
2 tablespoons sugar
2 tablespoons cornstarch
1/4 cup water
1 cup fresh or frozen blueberries
Sliced peaches

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.

In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers.

Blueberry Cream Parfaits
4 to 6 servings

---

1 package (3.4 ounces) instant lemon pudding and pie filling mix
1-1/2 cups milk
1 cup heavy (whipping) cream
12 gingersnap cookies, coarsely crushed (about 1 cup)
1 pint fresh blueberries (2 to 2-1/2 cups)

---

1. Prepare the lemon pudding according to the package directions, using the milk.
2. In a medium bowl, with an electric mixer at medium-high speed, beat the cream until soft peaks form. Fold into the prepared lemon pudding.
3. Spoon a layer of the pudding mixture into 4 to 6 individual serving glasses, or a 1-quart serving bowl. Sprinkle lightly with cookie crumbs then add a layer of blueberries. Repeat layers then finish with a layer of the pudding mixture. Cover and chill for about 30 minutes.
4. Garnish with mint sprigs and blueberries, if desired, then serve.

Blueberry Muffin Shortcakes
Blueberry muffin mix stirs up into sweet and easy shortcakes.

1 box (1 lb 2.25 oz) Betty Crocker® wild blueberry muffin mix
1/2 cup sour cream
1 egg
3/4 cup water
3 tablespoons vegetable oil
Coarse white sugar, if desired
3 cups sliced strawberries
1 cup fresh blueberries
1/3 cup granulated sugar
1 1/2 cups frozen (thawed) whipped topping

1 .
Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with
shortening or cooking spray.
2 .
Drain blueberries (from muffin mix); rinse and set aside. In medium bowl,
stir together sour cream and egg; gradually stir in water and oil. Stir in
muffin
mix just until blended. Gently stir drained blueberries into batter. Spread
batter in pan. Sprinkle with coarse sugar.
3 .
Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour.
Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh
blueberries
and 1/3 cup granulated sugar. Refrigerate until ready to serve.
4 .
Cut shortcake into 9 squares; cut each square diagonally in half. Place 2
halves on each serving plate; top with berries and whipped topping.

Tips from the Kitchen

Variation
Use 4 cups of any combination of berries instead of the strawberries and
blueberries.
Prep: 10 min
Start To Finish: 1 hr 40 min
9 servings

Blueberry Custard Supreme

Ingredients
1/2 cup fresh blueberries
2 tablespoons all-purpose flour
1-1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cardamom
1/4 cup cholesterol-<WBR>free egg substitute
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
3/4 cup reduced-fat (2%) milk
1 teaspoon powdered sugar

Preheat oven to 350°F. Spray 1-quart soufflé or casserole dish with nonstick cooking spray. Distribute blueberries over bottom of prepared dish.
Whisk flour, granulated sugar, salt and cardamom in small bowl. Add egg substitute, lemon peel and vanilla; whisk until smooth and well blended. Whisk in milk. Pour over blueberries.

Bake 30 minutes or until puffed, lightly browned and center is set. Cool on wire rack. Serve warm or at room temperature. Sprinkle with powdered sugar just before serving.

Blackberry Custard Supreme: Substitute fresh blackberries for blueberries; proceed as directed.

Blueberry Cake Cobbler Dessert

21 oz. can blueberry pie filling
4 cups fresh blueberries
3/4 cup sugar
1 box yellow cake mix
1-1/2 cups margarine

Grease or spray 9x13 pan. Spread blueberry pie filling on bottom
of pan. In
medium bowl, mix blueberries and sugar, spread over blueberry
filling.
Sprinkle dry cake mix over blueberry mixture. Melt margarine,
pour over cake mix.
Bake at 350 for 45 minutes.

Sauce:
1 large box vanilla pudding mix (not instant)
4 cups Milk

In bowl, mix pudding mix and milk, chill. Pour over individual
servings of
cobbler.

Fresh Blueberry Dumplings

Serves 8
Dumplings:
6 tbsp. sugar
2 cups all purpose flour
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt
1 cup buttermilk
2 tbsp. oil
2 tbsp. butter
Fruit:
4 pints fresh blueberries (or other berries)
8 tbsp. lemon juice
1 cup sugar
½ cup water

Mix sugar, flour, baking soda, baking powder and salt together. In a separate bowl, mix the oil, butter and buttermilk. Slowly mix the liquid into the dry mixture, until just combined.
In a large heavy pot gently mix the blueberries, lemon juice, sugar and water. Cover with lid and bring to a boil. Turn the heat to low and drop the dumplings by the spoonful into the fruit mixture. Sprinkle with a little sugar. Cover the pot with a lid and cook for about 15 minutes, or until the dumplings are firm. Pour piping hot over a bowl of ice cream and enjoy!