Bring me your tired, your poor, your blueberry recipes!

I’m going blueberry picking with a friend on Saturday, and knowing myself, I’ll probably get carried away. I’m short on freezer space, so I’d like to collect some interesting recipes that use lots of blueberries. Extra points for a) anything a bit off the beaten path (unusual combinations of fruits, or ones that use other ingredients like spices or liqueurs in an interesting way), and especially for b) things that I can preserve somehow (a couple of good jam or preserve recipes would be great).

I’ve got way too many cookbooks, so you can assume I’ve got the basics (muffins, basic jam, pie, and cobbler) pretty well covered. And I almost forgot: c) extra points if it’s a family recipe that I won’t find anywhere else!

Eva, here’s one you won’t find anywhere else, because I invented it:

Psychedellic California Strawberry Shortcake
Cookies with Berries and Ice Cream
I’d consider making this into a total blueberry mania by baking your own cookies and tossing some blueberries into them as well. Don’t forget to make yourself a batch of blueberry pancakes and a nice blueberry peach cobbler is also pretty tasty stuff. Here’s another fruit salad recipe that works very well with blueberries:

Ambrosia Fruit Salad
Yoghurt and Fruit Dessert

Another place where they would work just fine is as a topping for an old family recipe of ours stolen from Sunset magazine:

Double Cream Cherry Pie
Easy Cheesecake Adaptation

You’ll need to make a glaze for the berries. What might work exceptionally well is simply using prepared peach glaze to suspend the blueberries. I think the flavor combination would be fabulous and the visual appeal could be smashing.

Blueberries are just mild enough where I could see them being used as a stuffing for pork chops. Here’s a link to the pocketed chops recipe:

Stuffed Pork Chops
Pocketed Chops

I’d rework the stuffing using blueberries parboiled in a strong reduction of veal or chicken stock. Before introducing the blueberries into the stock, I’d soften some tiny pearl onions. Fresh peas will match in size plus provide excellent color and flavor. Some coarsely chopped herbs in the stuffing and a multicolor peppercorn rub along the edge of each chop should do it. You could also do the blueberry, peas and parboiled onions with mushrooms plus some cooked wild rice as a stuffing for Rock Cornish game hens.

In this thread
The blueberries are ripe I posted my blueberry jam recipe and Cranky mentioned a blueberry lime recipe, that sounds very interesting. Maybe she will post it here.

Here’s a recipe for a fanTAStic Blueberry Crisp that I made recently. Easy and tasty…

Blueberry Crisp

Prep Time: approx. 15 Minutes.
Cook Time: approx. 35 minutes – 1 hour
Ready in: approx. 1 Hour 25 Minutes.
Makes 4 servings.

2 cups blueberries
¼ cup margarine or butter, softened
¾ cup white sugar
1 cup self-rising flour (if you don’t have self-rising flour handy, add a ½ tsp. baking soda, ¾ tsp. baking powder, and ¼ tsp. salt)
½ cup milk
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground nutmeg
1 cup boiling water

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and ¾ cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon the batter over blueberries. Mix together the remaining ¾ cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing. (my note: I know this sounds very strange, but trust me, it WORKS and makes the most unbelievable crust on top. You can also adjust the amount of sugar you pour on top. I only ended up using about a ½ cup)

  3. Place baking dish on a cookie sheet or flat pan and bake for 35-50 minutes in the preheated oven. Time will vary so check the crust after 35 minutes and if it’s brown and slightly hard to the touch it’s probably done. Just make sure the inside part isn’t too “oozy” but still soft – it may overflow slightly over the baking dish, hence the need for the sheet underneath. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

How about scones?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16269,00.html

or multi-berry cobbler?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16270,00.html

I saw both of these on Food 911 the other day and I am going to make both.

Just pour 'em suckers onto and into some pancakes!

If you do manage to find some space in your freezer, put whole frozen berries in a bowl and pour heavy cream all over them. The cream will freeze to the berries and you will indulge justly.