The Mayflower Cybercafe

Blueberries

Once a blueberry is pierced, all it touches is blueberry hue

Even the teeth you eat it/them with!

Blueberry Grunt
Blueberry Buckle
Blueberry Muffins

Blaeberry/Blueberry Buckle

1/4 cup shortening
1/2 cup white sugar
1 egg
1/3 cup milk
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups blueberries
1/2 cup white sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup margarine

Cream shortening and 1/2 cup sugar. Add egg, mixing well. Add 1 cup sifted flour, baking powder and salt alternately with milk. Spread in an 8 inch square pan. Add blueberries in a layer. Top with crumb mixture of 1/2 cup sugar, 1/3 cup flour, cinnamon and margarine. Bake in a 350 deg F oven for about 40 minutes.

Blaeberry/Blueberry Cake

1 cup white sugar
1/4 cup butter
1 egg
2 cups flour
2 tsp baking powder
dash salt
1/2 cup milk
1 - 1 1/2 cups blueberries

Cream butter, sugar and egg. Add dry ingredients alternately with milk. Beat well, then fold in berries.

Pour into greased pan, about 9 inches square or similar sized pan. Mixture will not be smooth. Use a spoon to spread out in pan gently.

Make a cinnamon sugar mixture and sprinkle generously over top of cake. dot with butter. Bake at 350 deg F, for 4-45 minutes, or until done.

Blaeberry/Blueberry Marmalade

1 orange
1 lemon
4 cups blueberries
1/8 tsp. soda
3/4 cup water
2 1/2 cups sugar
1 bottle liquid pectin (6 ounces)

Peel the orange and the lemon, and cut the rind into small pieces. Dissolve soda in the water, and add the rind. Cook 10 minutes.

Cut the orange and the lemon into small pieces, and add it to the cooked mixture. Cook 15 minutes more.

Add the blueberries and sugar. Bring the mixture to a boil, then simmer for 5 minutes.

Remove the pot from the stove, and add the pectin. Stir the mixture for 5 minutes.

Pour into hot sterile jars. Cover and seal. Makes 4 6-ounce jars.

Blaeberry/Blueberry Corn Muffins

1/2 cup butter, softened 3 Tbsp sugar 1 egg, beaten 1 1/2 cup milk 1 cup flour 1 cup cornmeal 2 Tbsp baking powder 1 cup blueberries (fresh or frozen)
Blend butter, sugar, egg until creamy. Add milk slowly. Stir. Mix flour, cornmeal, and baking powder in another bowl. Add butter mixture. Stir until mixed. Gently fold in blueberries. Do not overmix. Fill greased muffin tins, 2/3 full. Bake in preheated oven at 350 deg F for 35 to 40 minutes. Muffins are done when they spring back at the centre. [Makes 12 muffins]

Blaeberry/Blueberry Muffins

1 3/4 cup flour
2 1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
1 cup blueberries

In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the centre.

Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened; batter should be lumpy.

Fold in berries.

Grease muffin cups or line with paper bake cups. Fill 2/3 full. Bake at 400 deg F, 20 to 25 minutes. Makes 10 to 12 muffins.

Blaeberry/Blueberry Grunt

2 cups blueberries
1/2 cup white sugar
1 cup water
2 Tbsp. lemon juice

Bring above mixture to a boil, stirring and boil 3 min.

Sift together:
1 3/4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar

Cut in:
1/4 cup chilled shortening

Mix in:
3/4 cup milk to make a soft dough.

Drop dough over boiling blueberry mixture. Cover and simmer 10 minutes. Do not lift the lid during this time.

Blaeberry/Blueberry Gingerbread

1/2 cup butter
1/2 cup brown sugar
1 cup molasses
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ginger
1/2 tsp cloves
1 1/4 cups fresh blueberries
1 cup hot water

Cream butter, add sugar and molasses, beat until light. Add egg and beat well. Mix dry ingredients together and use a small amount to coat blueberries. Add remainder alternately with hot water to first mixture. Fold in floured berries. Bake in greased 13x9x3 pan at 350 deg. F. Serve hot or cold with lemon sauce, whipped cream or vanilla ice cream. Yields 9 servings.

Blaeberry/Blueberry Pie: Nova Scotia Style

2 1/2 cups blueberries
2/3 cup sugar
2 Tbsp. cornstarch
2 Tbsp. lemon juice

Mix above together and put in pie shell.

Blend:
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
1 tsp cinnamon

Mix together and spread on top of berries. Bake.

Burgundy Pie

1 cup cranberries
1 cup blueberries
3/4 cup water
3/4 cup sugar
1 1/2 Tbsp. cornstarch

Boil until thickened. Cool, and pour in 9" cooked pie shell.

Blaeberry/Blueberry Scones

2 cups sifted flour
1 cup Blaeberries (Blueberries)
2 tsp baking powder
1/2 cup buttermilk
1 Tbsp. unsulphured molasses
1/4 cup butter
1/4 tsp soda
1/4 tsp salt

Sift dry ingredients together. Cut in the butter to size of the blaeberries. Add Blaeberries and mix lightly.

Gradually add milk and molasses. Be gentle with the dough, so berries are not crushed. Pat to about a 1/2 inch thickness and cut in small triangles.

Place on greased sheet and bake at 425 deg F. for 12 to 15 minutes. Split each one, and spread with butter. Serve hot. (Makes about 8 scones.)

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