Preheat oven to 325 degrees.
Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
Mix well and place in a well buttered 8 x 8 x 2 inch pan.
Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
Spread evenly over the Wild Blueberry filling.
Bake 45 minutes or until the crust is brown.
mall bowl. Spread half the blueberry mixture on top of the
br>Drop by tablespoons onto blueberry mixture.
Sprinkle some sugar
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
Sift together flour, baking powder and salt.
Rub in (can use pastry blender) butter.
Add sugar.
Break egg into cup and fill with milk to make 7/8 cup.
Mix this with above.
Beat until smooth, then lightly fold in blueberries.
The mixture is quite thick, so spread evenly in pan.
Sprinkle with sugar and cinnamon; bake at 400\u00b0 in an 8-inch pan for 35 to 40 minutes.
Good with vanilla ice cream.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Preheat oven to 350\u00b0.
Sift together the dry ingredients (flour, sugar, baking powder and salt).
Add eggs, milk, oil and vanilla.
Beat batter vigorously for 2 minutes.
Fold in with care the blueberries.
(Berries may be dusted with flour before folding into batter to prevent berries sinking to bottom of cake.)
Turn batter into greased and floured 9 x 13-inch pan.
olden-brown.
Serve with Maine Blueberry Syrup or honey.
-2 minutes for the Maine shrimp). Stir in the parmesan
Mix together all ingredients to a workable dough, adding flour only if needed.
Roll out dough and cut with a round cookie cutter.
Bake at 325\u00b0 for 10 to 12 minutes.
Delicious.
Combine the first 4 ingredients in sauce pan.
Bring to a boil, using a whisk to mix.
Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
Mix until thickened.
Cook first 4 ingredients 10 minutes.
Layer slices of buttered bread with blueberry mixture in loaf pan.
Chill in refrigerator several hours.
Slice and serve with whipped cream or Cool Whip.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
r overnight.
For the blueberry sauce, combine sugar and 1
To make the blueberry meringue, preheat oven to 250\
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
o set.
For the blueberry sauce: put the blueberries, sugar
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.