Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
rozen berries, see note in recipe description above).
Continue to
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Mix flour, oleo and pecans.
Press into greased oblong baking dish along bottom and up sides.
Bake until golden brown at 350 degrees.
Set aside to cool.
Cream together sugar, cream cheese and cool whip.
Spread over cooled crust.
Spread blueberry pie filling over cream cheese mixture.
Chill until ready to serve.
bit softer than some scone recipes. It may stick a
up dried blueberries, half the scone recipe (about 7/8 cup) and
oymilk and add to the scone mixture.
Pour in maple
ntil crumbly.
Top each scone with a teaspoon or two
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
1 1/2 cups) gingerbread scone mix, then list the wet
Blueberry and White Chocolate Whipped Cream:<
br>Carefully spread half the blueberry filling in a ring pattern
ike it this way.
Blueberry Sauce.
Heat port, half
Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
ith a little whipped cream (recipe follows) or cinnamon on top
eef is tender.
Place scone topping on hot beef mixture
ver a bowl to catch blueberry liquid. Discard remaining blueberries.
Preheat oven to 375\u00b0. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's(R) or Best Foods(R) Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
Bake 30 minutes or until topping is golden.