Blueberry Doughnuts

2 c. all purpose flour
2 tsp. baking powder
1/2 c. sugar
1 stick melted butter
1 egg, lightly beaten
3/4 c. milk
1 1/2 c. blueberries

In a large bowl, mix together the flour, baking powder and sugar. In a smaller bowl, combine the egg, milk, and butter. Add the wet ingredients to the flour mixture, and stir just until combined; do not over mix. Fold in the blueberries.

Scoop the batter into a pastry bag or a ziploc bag with one of the bottom corners snipped off.

In a large skillet or dutch oven, heat 2-3 inches of oil. When the oil is hot enough (test by dropping in a little bit of the batter), squeeze the batter into the oil in a doughnut shape. About halfway through cooking, flip each doughnut over so they cook evenly.

Drain on a paper towel lined plate, and sprinkle with powdered sugar once they cool.

(Notes from me: This was supposed to be a muffin recipe-- 350 degrees, 20-25 minutes-- but I got started before I realized I didn't have a muffin pan available, and had to figure out something to do with all the batter! Also, I used 1 cup of blueberries and just over 1/4 cup each of diced strawberries and peaches.)

Posted by: Erika

Whole Wheat Blueberry Muffins

Low Fat Whole Wheat Blueberry Muffins with nutritional info.

I followed her recommendation to use 1 cup whole wheat flour and 1 cup all-purpose flour.  These turned out GREAT!  They are a lot sweeter than I expected; usually whole wheat items aren't very sweet at all.


 Posted by:  Tabitha

Blueberry Cobbler

1 cup sugar
1 cup all purpose flour
1 stick butter, melted
1 tsp vanilla
---------------------------
3 cups blueberries (fresh or frozen)
1 lemon, juiced
1/4-1/3 cup sugar
1/2-2/3 cups water

Preheat oven to 350. Pour the blueberries into a greased 8x8 baking dish. Pour the lemon juice and sugar over the top. In a medium mixing bowl, combine the flour, sugar, melted butter, and vanilla, then add water until the batter loosens up. (Should be thicker than cake batter, but thinner than biscuit dough.) Spread the batter over the blueberries, then bake for 50-60 minutes, until crust is golden and not gooey.


Posted by: Erika

Blueberry Yum Yum

There are several variations to this recipe on-line. However, we are trying to be crafty here and use what we have on hand..so here we go :)

Graham Cracker crust bottom
Melt 2 tbs butter in microwave
Sprinkle your graham cracker crumbs in your dish
Sprinkle "some" sugar over the crumbs
Slowly add melted butter to crumb mixture to gain the desired consistency..if you add it all at once you may end up with a mess
Press your crust to the bottom and sides of the dish

Cream Cheese Filling
8oz softened cream cheese
1 cup of sugar
Start off slowly beating them together with a hand mixture until the 2 are combined
Then whip at high speed for 2 minutes

Blueberry Pie Filling or any favorite flavor

Alternate first using the cream cheese filling and then the fruit filling to make beautiful and tasty layers.

Refrigerate for 2 hours.


Posted by: Misty