Make It With
Blueberries
Since the days when the colon
ists first landed, wild native blue
berries have been a choice ingre
dient in traditional American cui
sine. Originally, blueberries were
just a summer treat. But luckily,
blueberries freeze well. Today we
can enjoy these traditional Ameri
can delights throughout the year.
Both wild and cultivated blue
berries offer more than good looks
and good taste. They are a good
source of vitamin C, and one cup
supplies nearly one-third of an
adult’s dairy requirement. So
enjoy these recipes and good
health.
BLUEBERRY UPSIDE-DOWN
CAKE
V* cup butter
14 cup brown sugar, packed
2 cups blueberries, drained
2 teaspoons grated lemon rind,
optional
14 cup granulated sugar
1 egg
114 cups flour
2 teaspoons baking powder
14 teaspoon salt
14 cup milk
Melt 14 cup butter in 9x9x2-inch
pan. Sprinkle with brown sugar.
Mix berries and lemon rind; put in
pan, distributing evenly. Cream
14 cup butter and granulated sugar
and beat until light. Add egg and
beat well. Sift dry ingredients and
add alternately with milk, beating
until smooth. Spread on berries.
Bake in 375 degree oven, 30
minutes. Let stand 10 minutes.
Then turn out. Makes 6 large or 9
small servings. Good warm or
cold, with or without milk.
D. Zimmerman
Frenchville
BLUEBERRY MUFFINS
1 cup sugar
Va stick butter
1 egg, beaten
TA cups flour
4 teaspoons baking powder
1 cup milk
2 cups blueberries
Cream sugar and butter. Add
egg, flour, baking powder, and
milk. Beat well. Fold in blueber
ries. Pul in muffin tins. If using
cupcake liners, put in tin and fill
about Va full. Bake 20 minutes at
375 degrees. Makes approximate
ly 15 - 18 small muffins.
Shirley Radel
Halifax
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
24- Peaches
31- Summertime Vegetables
August
7- Canning With Less Sugar
14- Zucchini
Borne On The Range
PUNCH BOWL DESSERT
This recipe makes a punch bowl
full.
1 yellow cake mix
2 6-ounces instant vanilla
pudding
20-ounce can crushed pineap
ples, drained
2 pints fresh blueberries
2 banannas, sliced
16-ounces whipped cream
Bake cake in 13x9-inch pan.
Bake according to directions. Mix
pudding according to box
directions.
Cut half of cake into small
pieces and put in bottom of bowl.
Spread 14 of each ingredient in
order listed. Repeat for second lay
er. Refrigerate overnight.
Darlene Wise
Newmanstown
BLUEBERRY SHORT CAKE
114 cups flour
14 cup granulated sugar
2 teaspoons baking powder
14 cup shortening
1 teaspoon vanilla
14 cup milk
1 egg
Put all ingredients in a bowl and
mix together. Put a little flour on
114 cups ■ blueberries; fold into
flour mixture. (By coating berries
with flour helps prevent berries
from sinking to the bottom of the
pan baking).
Bake in 9x9-inch greased and
floured pan at 350 degrees for 35
minutes.
Great with ice cream, milk,
whipped cream or plain.
Audrey Savage
Markleysburg
BLUEBERRY YOGURT
PANCAKES
2 eggs
'/> cup plain yogurt
Va cup milk
2 tablespoons oil
1 cup flour
1 tablespoon sugar
Vi cup blueberries
'A teaspoon baking powder
'A teaspoon salt
Beat eggs then stir in remaining
ingredients to form batter. Coat
frying pan with butter to prevent
sticking. Use large spoon to drop
batter onto buttered pan. Cook
over medium heat until bubbles
form. Once pancake is covered
with bubbles, flip and continue
cooking approximately two more
minutes.
Red, White and Blueberry Shortcake Is bursting with colors of Independence Day
and the flavors of fresh summer produce.
BLUE RIBBON
BLUEBERRY MUFFINS
1 cup nonfat blueberry yogurt
3 tablespoons butter
4 tablespoons brown supr
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
114 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup fresh blueberries
Preheat oven to 375 degrees
Cream lightly together butter anc
brown sugar. Beat in egg. Stir ir
milk, yogurt, and' vanilla unti
smooth. Sift together flour, baking
soda, baking powder, and salt SUj
dry ingredients into wet ingre
dients just to combine. Stir ii
blueberries. Butter muffin tins o
use paper liners. Spoon the mix
turemto 12regularor8 jumbo-size
muffin cups. Bake for 25 to 30
minutes, or until muffins are light
ly browned.
BLUEBERRY CHEESE
TART
l'/i cups vanilla cookie crumbs
6 tablespoons butter, melted
'/• teaspoon ground nutmeg
8-ounces cream cheese,
softened
Vi cup sugar
2 eggs
Vi teaspoon vanilla
Vi teaspoon grated lemon peel
Blueberry topping
Combine cookie crumbs, butter,
and nutmeg. Press into 9-inch tart
pan with removable bottom. Beat
cream cheese, sugar, eggs, vanilla,
and lemon peel with electric mixer
until smooth. Spoon into cookie
crust. Bake at 375 degrees for IS
minutes or until firm. Cool. Spread
blueberry topping over cheese
cake. Refrigerate several hours.
Makes 10 to 12 servings.
Blueberry topping: Combine 2
cups fresh or frozen blueberries,
thawed if necessary; 'A cup each
sugar and water; 2 tablespoons
cornstarch and dash salt in sauce
pan. Cook and stir about 4 minutes
or until thickened. Stir in 1 table
spoon lemon juice. Cool to luke
warm. Makes about 2 cups.
BLUEBERRY SAUCE
2 cups fresh or frozen blueber
ries, thawed if frozen
'/ cup orange juice
'/ cup water
2 tablespoons sugar
I tablespoon cornstarch
'A teaspoon grated orange peel
14 teaspoon ground nutmeg
Dash salt
Combine all ingredients in
saucepan. Cook and stir over
medium heat 4 to 5 minutes or until
thickened. Makes about 2 cups.
Serve on pancakes, waffles,
blintzes, ice cream, puddings or
pound or angel food cakes.
Featured Recipe
PHILLIPSBURG, NJ. Betsy Berglund of Somerville. New
Jersey, was recently named the winner of the New Jersey State Dairy
Presentation Contest held at Rutgers University. Betsy is a member of
the Snippets 4-H Club in Somerset County, and is the 14-year-old
daughter of Pat and Richard Berglund. She was awarded a $lOO
check and a $lO savings bond. Her presentation was called “Yogurt
Balancing the Facts” which highlighted yogurt’s nutritional value,
and its use as a substitute in recipes. Several of her recipes are as
follows:
LOWFAT BROWNIES
1 large package brownie mix
Vi cup lowfat plain yogurt
1 teaspoon vanilla
2 egg whites
Combine all ingredients. Mix well. Batter will be thick. Spread in
9x13-inch pan for 22 minutes at 350 degrees.
VA cups flour
% cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
'/a teaspoon salt
Vi cup lowfat yogurt
Vi cup lowfat milk
'/a cup blueberries Bake (optional)
Combine dry ingredients. Gently stir in yogurt and milk until dry
ingredients are moistened. Fill lightly greased muffin cups V* full.
Bake at 400 degrees for 18 minutes. Makes 12.
Second place winner was Sarah Hunt of Hunterdon County. Her
presentation was called “From Moo To You”. She was awarded a $5O
check and a $5O savings bond. She is the 13-year-old daughter of Lar
ry and Betty Jane Hunt of Lambertville. Other contestants included
Arielle Patrice of Warren County and Dena Zigun of Monmouth
County who also received savings bonds.
This contest was open to all New Jersey 4-H club members, and
was sponsored by New Jersey Dairy Fanners through the Slate Dairy
Princess Committee.
BLUEBERRY PUDDING
1 pint blueberries
'/> cup sugar
1 tablespoon butter
I egg
'A cup milk
1 cup flour
1 teaspoon baking powder
Cream butter and sugar; add
egg. Mix together with dry ingre
dients and milk.
Put blueberries in bottom of
well-greased 8- or 9-inch cake pan.
Cover with batter. Bake at 350
degrees for 30 minutes.
Shirley Radel
Halifax
(Turn to Page B 8)
MUFFINS