82-Lancaster Farming, Saturda'
Blueberries Provide Powerful
Nutritional Punch , Taste
BLUEBERRY BONANZA
1 envelope Dream Whip
Vi cup milk
1 teaspoon vanilla
1 package (8-ounce) cream
cheese
iVi cup powdered sugar
1 can blueberry pie filling
Graham Cracker Crust:
2Va cup crushed graham crack
ers
Vi cup melted margarine
Make graham cracker crust
and pat into bottom of a
13x9-inch pan.
Mix dream whip, milk, sugar,
vanilla, and cream cheese; beat
together until well mixed. Pour
into cracker crust. Pour pie filling
over cream cheese mixture. Re
frigerate about 2 hours before
serving.
Pam Mummert
Glen Rock
BLUEBERRY
COFFEE CAKE
2 cups flour
3 A cup sugar
2'A teaspoons baking powder
3 A teaspoon salt
!A cup vegetable oil
'A cup milk
legg
2 cups blueberries
Topping:
Vz cup sugar
'A cup flour
Blueberry pie continues to be a favorite dessert.
Recipe Topics
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fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
July
19 Peaches
26 Ice Cream Month
August
2 Garden Produce
9 —-National Sandwich Month
12, 2003
V 2 teaspoon cinnamon
Va cup butter, softened
Preheat oven to 375 degrees.
Grease round 9-inch cake pan.
Blend by hand the flour, sugar,
baking powder, salt, oil, milk,
and egg; fold in blueberries.
Spread in pan.
Mix topping ingredients to
form crumbs. Sprinkle over bat
ter. Bake for 45-50 minutes.
Pam Mummert
Glen Rock
BLUEBERRY CRUMB
COFFEE CAKE
Vz cup butter
1 cup sugar
2 eggs
1 cup sifted flour
1 teaspoon baking powder
1 cup fresh or frozen blueber
ries
Crumb Topping: •
Vi cup sugar
6 tablespoons butter
3 A cup flour
In small bowl prepare topping.
Cut butter into flour and sugar
until it resembles coarse meal. Set
aside.
In large bowl cream butter and
add sugar; add eggs one at a time
and blend in. Stir in flour and
baking powder; gently fold in
blueberries.
Pour into a greased and
floured 8-inch square pan. Top
cake batter with crumb topping
and bake at 3SO degrees for 45
minutes.
BESTEVER BLUEBERRY
MUFFINS
2 cups flour
IV4 cups sugar
2 teaspoons baking powder
Vi teaspoon salt
V 2 cup milk
Vi cup margarine, melted and
cooled
1 egg, slight beaten
1 teaspoon vanilla
VA cups fresh or thawed drain
ed blueberries
Mix dry ingredients in a large
mixing bowl.
Mix liquids together and add
to dry ingredients, stirring just to
combine and moisten well; Stir in
blueberries.
Spoon into 12-14 prepared or
paper lined cupcake pans. Bake
in a preheated oven at 400 de
grees for 20-25 minutes.
Pat Elligson
Millers, Md.
BLUEBERRY CAKE
2 eggs, separated
1 cup sugar, divided
'A cup shortening
V* teaspoon salt
1 teaspoon vanilla
VA cup flour
1 teaspoon baking powder
Vi cup milk
VA cup blueberries, dusted
with flour
Beat egg whites until stiff; add
'A cup sugar. Set aside.
Cream shortening, salt, vanilla,
and remaining sugar. Beat egg
yolks until light and creamy; add
to creamed mixture. Sift flour
and baking powder together add
ing alternately with milk to
creamed mixture. Fold in egg
whites and blueberries.
Put batter in greased
BxBx2-inch pan. Sprinkle with
sugar. Bake at 350 degrees for SO
minutes. Can be doubled for a
13x9-inch pan. Freezes well.
Jeanie
Dusty Roads Llamas
BLUEBERRY
CINNAMON CAKE
3 cups flour
1 cup oil
2 cups sugar
Vi cup orange juice
4 eggs
3 teaspoons baking powder
2Vi teaspoons vanilla
1 Vi cups blueberries
2 tablespoons cinnamon
5 tablespoons sugar
1 teaspoon nutmeg
Combine oil, sugar, and orange
juice. Mix in remaining ingredi
ents (except blueberries). Put Vi
batter in greased tube pan. Cover
with blueberries. Sprinkle with
sugar add cinnamon. Repeat.
Bake at 350 degrees for 1 hour 30
minutes.
Jeanie
Dusty Roads Llamas
BLUEBERRY PIE
2'A cups blueberries
1 cup sugar
X A cup water
Crumb Topping:
Vi cup oatmeal
V* cup flour
Vi cup brown sugar
Vi cup butter, melted
flum to Page B 8)
Betty Biehl
Mertztown
Research labs around the world report growing evidence that
blueberries are powerful little disease fighters.
USDA researches have found that blueberries rank at the top
in antioxidant activity when compared to 40 other fresh fruits
and vegetables. Antioxidants help neutralize harmful free radi
cals that can lead to cancer and other age-related diseases.
Scientists discovered that feeding blueberries to laboratory
rats slowed age-related loss in mental capacity and memory, a
finding that has important implications for humans.
Blueberries are also believed to help reduce built up of so
called bad cholesterol. Blueberries also promote urinary tract
health and reduce the risk of infection. Studies show that eating
blueberries may improve eyesight and even promote positive
physiological and cosmetic benefits. For more information on
these interesting studies, check out the Website www.ushbc.org/
health.htm.
Blueberries are most nutritious eaten fresh, but also can be in
corporated into scrumptious desserts such as this one from one
of our readers.
WARM, FRESH BLUEBERRY PUDDING
2 tablespoons quick-cooking tapioca
'A cup granulated sugar
Vi cup firmly packed brown sugar
'A teaspoon salt
3 A cup water
2 tablespoons lemon juice
1 tablespoon butter
2 cups fresh blueberries
VA cups sifted cake flour
2 teaspoons double-acting baking powder
Vz teaspoon salt
3 tablespoons butter
3 A cup granulated sugar
3 A cup milk
'A teaspoon vanilla
Combine tapioca, 'A cup granulated sugar, brown sugar, X A
teaspoon salt, and water in saucepan. Cook and stir over medi
um heat until mixture comes to a boil. Add lemon juice, 1 table
spoon butter and blueberries. Let stand 15 minutes.
Meanwhile, combine sifted flour, baking powder, and Vi tea
spoon salt; sift together. Cream 3 tablespoons butter, add 3 A cup
granulated sugar gradually; cream together well.
Add flour mixture alternately with milk in small amounts,
beat well. Add vanilla.
Stir blueberry mixture and pour into a greased 1 ‘/2-quart cas
serole or BxBx2-inch pan. Spoon batter over blueberry mixture.
Bake in 375 degree oven for one hour. Serve hot with cream.
Serves 8-10.
Eaten raw or incorporated into baked or cooked dish
es, blueberries provide taste appeal and amazing nutri
tional benefits.
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