Last Updated: May 29th, 2012 - 03:07:02
| Blueberry Dessert Recipes To Celebrate National Blueberry Month
By The US Highbush Blueberry Council
Apr 19, 2008, 14:31
BLUEBERRY CROISSANT PUDDING
2 cups milk
4 tablespoons sugar, divided
1/8 teaspoon almond extract
3 large croissants (preferably stale), shredded (about 4 cups)
2 cups fresh blueberries
1 tablespoon sliced almonds.
Preheat oven to 350°F. Grease a 1-1/2 quart baking dish. In a medium-sized bowl, whisk eggs, milk, 3 tablespoons of the sugar and the almond extract. In the prepared baking dish, place 1 cup of the shredded croissant; sprinkle with 1/2 cup of the blueberries. Repeat three more times. Pour egg mixture on top, gently pressing down with a spoon to submerge blueberry-croissant mixture. Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds; let stand for 20 minutes. Bake until top is browned and a knife inserted 1 inch from edge comes out clean, about 20 minutes. Serve warm.
Yield: 4 portions
4 cups fresh or thawed, frozen blueberries
1 to 2 tablespoons sugar
3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)
3 tablespoons butter, softened
Preheat oven to 375º F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.
Yield: 6 portions
Per portion: 197 calories, 3 grams protein, 7 grams fat, 33 grams carbohydrate
BLUEBERRY STEAMED PUDDING
5 tablespoons butter, divided
1 tablespoon plus 3/4 cup sugar, divided
4 cups fresh or frozen (unthawed) blueberries, divided
1/2 cup flour
1/2 cup vanilla yogurt
1 teaspoon vanilla extract
Using l tablespoon of the butter, grease a 1 1/2-quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside.
In a large microwaveable dish, toss 2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100 % POWER)* until blueberries are tender, about 4 minutes.
In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend.
Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate.
Serve warm with additional vanilla yogurt, if desired.
Yield: 8 portions
*Note: Tested in a 625 watt microwave oven
3 cups fresh or frozen blueberries, divided
3/4 cup sugar
1 tablespoon cornstarch
2/3 cup water
1 teaspoon lemon juice
1 package (10 ounces) frozen puff pastry shells, baked
or 6 packaged individual graham cracker tart shells
In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch until well combined. Stir in water. Microwave on HIGH (100% POWER)* for 3 minutes. Stir well, crushing blueberries. Microwave on HIGH for 3 minutes longer; stir well. Microwave on HIGH until thickened, about 2 minutes. Stir in lemon juice and remaining 2 cups of blueberries. Cover and chill, if desired.
To serve, divide filling among the 6 pastry or tart shells; garnish with whipped cream, if desired.
Yield: 6 tarts; 2 1/2 cups filling
*Note: Tested in a 625 watt microwave oven
2 cups fresh or frozen blueberries, patted dry
1/2 cup sugar
1/2 cup butter, softened
1 cup flour
1 teaspoon baking powder
1/4 cup confectioners sugar
1 teaspoon milk
Preheat oven to 350°F. Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended. Add flour, baking powder and eggs; beat until combined. Spread batter in the prepared pan. Sprinke blueberries evenly over batter. Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on a rack for 10 minutes. Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.
Yield: 8 servings
Per serving: 265 calories, 3.6 g protein, 13.5 g fat, 33.7 g carbohydrate
Source: The US Highbush Blueberry Council
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