Thanks to all of you that have sent in your recipes in response to Linette's request for ways to use frozen blueberries! I'm wishing that I had not used up all the blueberries in my freezer!
Purple Cows - Barb
One way we love frozen ones is to make what we've dubbed "purple cows" :) In essence this is just a smoothie....I fill my blender part way with frozen berries, add some sugar, pour some milk in and whirl away....dump into a cup, and slurp with a straw or (for a really fun mess) just drink it....it produces lovely purple/blue mustache! You can always add other fruit too, or yogurt.
Baked Oatmeal, Blueberry Crisp - Rachel B.
I like to use them in baked oatmeal for breakfast. I use the following recipe and then just before putting in the pan, I throw in a handful of blueberries. (You can put in amount for your taste.) The boys (and hubby) love when I add them. I don't make it this way every time but it adds interest. :)
1/2 cup oil
1 cup brown sugar
3 cups oatmeal
1 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 cup milk
Mix in order given and put into greased 8 X 8 baking dish. (Adding blueberries if desired) Bake at 350 (325 if using glass) for 35 - 40 minutes. Serve warm with milk.
You can add just about any fruit but I most often use blueberries.
Another way I use blueberries is to make Blueberry Crisp. :) I have never seen this in a recipe book but I take my topping for Apple Crisp (below) and put it over frozen blueberries. Just spray a 7 X 11 baking dish and put in a layer of frozen blueberries. Put crumb mixture over top and bake. Delicious served warm with vanilla ice cream.
Topping for Crisps:
1 cup brown sugar, 1 tsp. cinnamon, 3/4 cup flour, 1/2 cup butter (melted), and 1 cup oatmeal. Mix together to make crumbly. Sprinkle on top of fruit. Bake at 350 for about 30 minutes. Should be browned on top. I double this recipe if making a 9 X 13.
Blueberry Sauce, Oatmeal Blueberry Muffins -Julie
We use a lot of blueberries. I can hardly put up enough. Besides eating them right out of the bag, here are two ways we especially enjoy them.
I put the desired amount into a kettle and add a little water. Let them simmer till bursting and then thicken to desired thickness with cornstarch or clear jel mixed with a little cold water. Sweeten sauce to taste with sugar. Serve warm over pancakes, or chilled for other uses.
We really like this sauce. We can't have pancakes without it! We also love it on homemade yogurt. I have used the leftovers over vanilla ice cream too.
Oatmeal Blueberry Muffins
1 1/4 c. flour
1 c. quick oats
1/2 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. buttermilk
1/3 c. oil
1 c. fresh or frozen blueberries
Mix dry ingredients. Add wet ingredients and mix just till moistened. Fold in blueberries.
Line 12 cup muffin pan with papers or grease pan. Divide batter between the 12 cups.
Sprinkle with a mixture of cinnamon and sugar. (2 T. sugar and 1/4 t. cinnamon)
Bake at 375 degrees for 15 to 20 min.
This is a little different twist to regular blueberry muffins. They are really moist and
keep or freeze well. We really like them!
Blueberry Cheesecake Flapjacks, Blueberry Delight, Thickened Fruit - Debra
Blueberry Cheesecake Flapjacks
1 pkg.(3 oz.) cream cheese, softened
3/4 c. whipped topping
Beat cream cheese and whipped topping until smooth. Chill until serving.
1/2c. graham cracker crumbs
1tsp. baking powder
1/2tsp. baking soda
2 eggs, lightly beaten
1 1/4c. buttermilk
1/4c. butter melted
1c.fresh or frozen blueberries, if you use frozen blueberries do not let them thaw before mixing
3/4c. maple syrup, warmed
Additional blueberries, optional
Combine flour,cracker crumbs, sugar,baking powder, baking soda, and salt.
Add eggs, buttermilk, and butter to dry ingredients just until moistened.
Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased skillet; turn when bubbles form on top. Cook until the second side is golden brown. Spread cream cheese topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Be sure these blueberries are thawed.
1pkg. cream cheese, softened
1/2c. confectioner sugar
1 can (14oz.) sweetened condensed milk
1pkg. (3.4oz) instant vanilla pudding
1 (12oz) carton of cool whip, thawed
1 Angel food cake, cut into 1in. cubes
1qt.fresh or frozen blueberries, thawed
In mixing bowl, beat cream cheese and confectioners sugar. Add milk and pudding mix; mix well. Fold in 1&1/2c. of whipped topping. Place half of the cake cubes in a 3qt. container. Layer with half the berries and pudding mixture. Cover with remaining cake cubes,berries, & pudding mixture. Spread remaining cool whip over top. Garnish with additional berries if desired. Store in refrigerator.
I also like to thicken blueberries for over top of waffles or angel food cake. If you like cottage cheese, mixing thickened fruit with it is delicious also.
1qt. of blueberries & 2 cups of water, heated together till boiling.
Stir in 1c. sugar, if you freeze your fruit with a lot of sugar you may want to cut back the amount of sugar.
Mix together 1/3c. clear jell with a little bit of water. Just enough to liquefy it. Stir into fruit.
After thick, add 1/4-1/3c. of blueberry jello. Let cool.
This can be used for any kind of fruit. Just change your jello to match your fruit.