The blueberries are just about ready to be picked and we are looking for your
favourite blueberry recipes.
The blueberries are just about ready to be picked and we are looking for your
favourite blueberry recipes.
Please send us your recipes to info@willisville.ca and we will put them on this page.
Visit our new La Cloche Recipe page.
Watch here for your delicious blueberry recipes!
Hi:
This is not a recipe but rather a story about a blueberry pie incident that
occurred in Willisville in the summer of 1986.
In the summer of 1986 my wife Nancy and her good friend Irena were pregnant
right at the peak of blueberry season. One July day Nancy and Irena hiked
behind Willisville and picked enough blue berries and raspberries for an
extremely large deep dish blueberry/raspberry pie.
When I came home from work, (horse logging in Red Deer village), I entered the
house and smelt the pie. I asked Nancy how her day went and she recounted how
she and Irena went blueberry picking and then baked a pie. Looking forward to a
slice of fresh pie I asked if I could have some before dinner.
Nancy calmly looked me in the eye and said no. Reason for saying no is that she
and Irena had eaten the entire pie!!! Not a crumb was left for me or Irena's
husband Paul.
Given that Nancy is 5'2" and Irena was maybe 5' 3" I was amazed that they could
have eaten the entire pie, but since they were both pregnant I thought better
than to complain about not getting any pie for myself!!
Take care and thanks again for the website.
Pat and Nancy Rodgers
Waubaushene ON
Another Blueberry Pie
4 C. fresh blueberries
¼ C. tapioca
1 C. sugar
1 T. lemon juice
1 T. butter or margarine
Preheat oven to 400°F. Mix fruit, tapioca, sugar and lemon juice in bowl; let
stand for 15 minutes. Fill pastry-lined 9-inch pie plate with fruit mixture. Dot
with 1 T. of butter or margarine. Cover with top crust and seal edges. Cut
several slits to permit steam to escape. Bake 1 hour or until juices form
bubbles that burst slowly.
Blueberry Pie:
Pour 4 cups of berries into an unbaked crust. Mix a scant cup of sugar, 2
heaping teaspoons of flour, and 1/2 cup of cream (or half & half), and spread
over the berries. Bake 20 minutes at 400 degrees, then 30 minutes more at 375
degrees. Pure ambrosia!!!
Blueberry Muffins:
4 cups whole wheat flour, 1 teaspoon sea salt, 1/3 cup raw sugar, 1 tablespoon
baking powder, 1 tablespoon brewer's yeast, 1 cup milk, approximately 1/4 cup
soy oil, 2 eggs (lightly beaten), 1 cup blueberries.
(1) Preheat oven to 400 degrees. (2) In a mixing bowl, combine the flour, salt,
sugar, baking powder, and yeast. Stir in enough milk to make a stiff dough. (3)
Stir in the oil, eggs, and blueberries. Spoon into oiled muffin tins so they are
2/3 full. Bake 30 minutes or until done. Makes about three dozen 2 inch muffins.
Blueberry Syrup:
2 quarts blueberries, 4 cups sugar, 3/4 cups cold water.
Mash fruit, sprinkle with sugar, cover and let stand overnight in refrigerator.
Add water, bring to boil, and cook 20 minutes. Strain through cheesecloth. Heat
to boiling point, pour into hot clean jars. Process 10 minutes in boiling water
bath canner.
Blueberry Casserole Bread:
2 cups sifted all purpose flour, 1 cup sugar, 1-1/2 teaspoons baking powder, 1/2
teaspoon baking soda, 1 teaspoon salt, 1 tablespoon grated orange rind, 1 cup
grated sharp cheddar cheese, 1 cup fresh or frozen dry pack blueberries, 3/4 cup
orange juice, 2 tablespoons shortening, 1 egg.
Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese, and
blueberries. Add orange juice, shortening, and egg. Beat until smooth. Pour into
a well greased 1-1/2 quart casserole dish. Bake at 350 degrees for 55-65 minutes
or until bread feels firm to the touch. Serve spread with butter.
Blueberry Cobbler:
1 pint blueberries, 1/3 cup water, 1-1/2 cups raw sugar, 1 teaspoon grated lemon
rind, 1 cup whole wheat flour, 1/2 teaspoon sea salt, 1 teaspoon baking powder,
1/3 cup butter.
(1) Preheat oven to 350 degrees. (2) Combine the berries, water, three-quarters
cup of the sugar, and the lemon rind in a heatproof casserole. Bring to a boil
and simmer two minutes. (3) Meanwhile, combine the remaining sugar with the
flour, salt and baking powder. Cut in the butter until mixture is crumbly. (4)
Sprinkle crumbs over the fruit. Bake about 25 minutes or until browned. Serve
warm. Makes about four to five servings.
Duck with Blueberry Sauce
2 Ducks, whole
Salt and pepper
SAUCE:
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac
Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat
to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three
times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm
platter.
Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and
the stock. Stir until caramel is dissolved, then boil until reduced to a syrup.
Add blueberries and cognac and spoon sauce over duck.
Here's a Finnish Blueberry pie recipe.
CRUST:
4.75 oz (150 g) butter or margarine
1/4 cup (1/2 dl) sugar
1 egg
1/4 cup (1/2 dl) cream
1/4 cup (2-1/2 dl) flour
FILLING:
Quart (c. 1 l) blueberries
Sugar
1 Tbsp dried breadcrumbs or potato flour
1. Whisk the butter or margarine and add sugar, if desired.
2. Add the egg, mixing well, then the cream and flour in turns. Don't beat too
much or the dough will get tough.
3. Let the dough stand for a while in a cool place.
4. Roll out the dough into a thin sheet on a baking pan.
5. Mix the blueberries with sugar and dried breadcrumbs or potato flour.
6. Spread the filling onto the dough and raise the edges.
7. Bake at 200 degrees C until the crust is golden brown, c. 30 minutes.
Thought you might like this one, sounds good.
Linda Charman
NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST
Chill this overnight to develop the blueberry flavor and give the filling time to set.
CRUST
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
FILLING
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
TOPPING
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
For crust:
Preheat oven to 350 deg. F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin
over. Let stand 10 minutes. Stir over very low heat just
until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in
processor until smooth. Add berries; puree until smooth
(some blueberry bits will remain). With machine running,
add warm gelatin mixture through feed tube and blend well.
Pour filling into crust. Cover; chill overnight. (Can be
made 2 days ahead. Keep chilled.) Run knife around pan
sides to loosen cake. Release pan sides. Transfer to platter.
For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
Test-kitchen tip:
Whole graham crackers measure 5x2 1/4 inches before being broken into four smaller rectangles.
Makes 10 servings.
Bon Appetit
Here are two of my favourites:
Very Blueberry Oatmeal Muffins
Preheat oven to 425.
Combine:
1 c. oatmeal
1 c. flour
1/4 c. sugar
1 tablespoon baking powder
1/2 tsp salt
2 tablespoons grated lemon rind
Stir in:
1 c. milk
1 egg, beaten
3 tablespoons organic canola oil
Fold in:
1 - 1 1/2 c blueberries
Do not over mix. Bake about 20 minutes. Makes 12.
This recipe came from my friend Joan den Broeder in Michigan and can also be made with dried cherries, cranberries etc.
____________________________________________________________________________________
Blueberry Clafoutis
Preheat oven to 325. Butter an 11 " deepish pie plate or shallow medium baking dish.
Whiz together in blender (or combine very well with hand beater):
1 c. milk
3 eggs
1/2 c. flour
1 tablespoon sugar
2 tsp vanilla
Put 3 c. blueberries in buttered dish and sprinkle with 1/4 c sugar. Pour batter over and bake 30 min.
Serve warm with cream or ice cream. Serves 6.
This is a traditional country French dessert that can also be made with lots of different fruits ( peaches, cherries, pears, plums, etc). I have been making it since 1974 when I copied the recipe from House & Garden magazine.
Linda Belshaw Beatty
My favorite is to get a bowl full and just eat
them. No sugar or cream added.
My mother (Ruth Weber Wheeler) remembered that there was a first nation family
near the mouth of West River. She called it a village but remembered that it was
the Eskima (ps) family. They would come by the island and sell blueberries.
Sometimes they would meet them on the island picking and then later they would
come by to sell them. She recalled that the patriarch of the family ( Wilson I
think?) would be in the bow of the boat and his wife would be rowing. This would
have been in the 20's.
We also make an awesome blueberry pie, but it is a fairly standard recipe as is
the jam we make.
Thanks,
Bonnie Wheeler
Blueberry compote.
80g unrefined caster sugar
30ml cider vinegar
50ml water
a pinch cayenne pepper
2 shallots, peeled and finely chopped
300g blueberries
pinch salt
Place the first 5 ingredients into a saucepan and simmer until the liquid has
reduced and the mixture becomes a little syrupy. Add the blueberries and salt
and simmer for 3-4 minutes, stirring a little. Leave to cool and gently mix
before spooning on your pancakes.
Chilled Blueberry Soup
1 tablespoon cornstarch
2 cups cold water, divided
2 1/2 cups fresh blueberries, cleaned
3 tablespoons sugar
1 1/2 cups Marsala wine
1/2 cup nonfat sour cream or yogurt
Mix cornstarch with 1/4 cup of the cold water. In a saucepan combine
blueberries, cornstarch, remaining water, sugar, and wine. Cook over low
heat until blueberries are soft, about 15 minutes. Mix in blender or food
processor until berries are smooth. Chill well in refrigerator. Before
serving, stir in sour cream or yogurt; ladle into chilled bowls. Can be a
unique summer appetizer or a low-fat desert. Makes 6-8 servings. From the
State of Maine Blueberry Festival, Union, ME.
Mulligan Stew with Blueberry Dumplings Recipe
Ingredients
1 (3-1/2 to 4 pounds) chicken, cut in pieces
1 Tbsp unsalted butter
1 Tbsp wild vegetable oil such as safflower
Salt and fresh ground pepper
2 bay leaves
4 fresh thyme sprigs
4 allspice berries
1 medium rutabaga, peeled and cut in 1/2-inch cubes
1 large potato, peeled and cut in 2-inch cubes
4 small carrots, peeled and cut in 1/2-inch cubes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp freshly grated nutmeg
1 egg, beaten
3 Tbsp unsalted butter, melted
2/3 cup buttermilk
1/2 cup wild blueberries fresh or frozen or 1/4 c up golden raisins coarsely
chopped
2 cups green peas, fresh or frozen
3 small parsnips, cut in 1/2-inch cubes
Instructions
Rinse chicken well and pat it thoroughly dry.
Heat the butter and oil in a large (at least 8-quart) heavy stockpot or Dutch
oven over medium-high heat. When it is hot, add the chicken pieces, season them
generously with salt and pepper, and brown on both sides, seasoning the other
side when you turn the pieces. Brown the chicken in several batches to avoid
crowding the pan, 8 minutes per batch.
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then
return the chicken to the pan. Add enough water to just cover the chicken. Then
add the herbs and rutabaga. Cover, and leaving the heat at medium-high, bring to
a boil. Cook until rutabaga is nearly soft through but still somewhat crisp,
about 10 minutes. Add the potato and the carrots, cover, and cook until carrots
are nearly tender, about 15 minutes.
While the stew is cooking, make the dumpling dough. To do this, sift the flour,
baking powder, 1 tsp salt, baking soda and nutmeg together into a medium-size
bowl. Make a well in the middle and add the egg, melted butter and buttermilk;
mix them together in the well with a small whisk, a fork or your fingers.
Working quickly, incorporate the dry ingredients to make a fairly stiff dough.
Fold in the blueberries or raisins.
Adjust the seasoning of the stew and make sure it is boiling merrily; then stir
in the peas and parsnips. Next, one heaping tablespoon at a time, drop the
dumpling dough on top of the stew so the dumplings are not touching. Cover, and
cook just until the dumplings are puffed and cooked through, no longer than 15
minutes. Check them occasionally to be sure they don't overcook and become dry.
To serve, cut through the dumplings with a serving spoon, and ladle the chicken
and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves).
Place the dumplings on top; serve immediately.
Yield: 8 servings
Blueberry Bread
* 3 cups all-purpose flour
* 1 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1 egg, beaten
* 1 2/3 cups milk
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon peel
* 1 1/2 cups fresh or frozen blueberries
* 1/2 cup chopped pecans
Grease and flour a 9x5x3-inch loaf pan; set aside.
In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking
soda. Make a well in the center and set aside.
In a large mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla
extract; add to the well in dry ingredients. Stir just until batter is
moistened.
Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf
pan. Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean
when inserted in the center of the loaf. Cool blueberry bread in pan on a rack.
For best flavor, wrap and store overnight.
Blueberry Granola Bars
• 1/2 cup honey
• 1/4 cup firmly packed brown sugar
• 3 tablespoons vegetable oil
• 1 -1/2 teaspoons ground cinnamon
• 1 -1/2 cups quick-cooking oats
• 2 cups fresh blueberries
Preheat oven to 350°F. Lightly grease a 9X9-inch square baking pan.
In a medium-size saucepan, combine honey, brown sugar, oil, and cinnamon, and
bring to a boil. Continue boiling for 2 minutes; do not stir.
In a large mixing bowl, combine oats and blueberries. Stir in honey mixture
until thoroughly blended. Spread onto the prepared baking pan, gently pressing
mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in
the pan on a wire rack. Cut into 1-1/2 by 3 inch bars.
Makes 18 bars.
Wild Blueberry Crisp
Filling
• 5 cups (750g) Wild Blueberries
• 1/4 cup (50g) sugar
• 1/2 teaspoon grated lemon rind
• 1 cup (2 medium) diced peeled apples
Crisp
• 1/2 cup (80g) light brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup (60g) white flour
• 1/2 cup (50g) chopped pecans (optional)
• 1/2 cup (40g) rolled oats
• 3 tablespoons (40g) butter or soft margarine (not diet)
• 1/8 teaspoon salt (optional) Preheat oven to 325 degrees F. (165 degrees C.)
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 (20 x 20 x 5cm)
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.
Wild Blueberry Crisp serves 6.
Very Blueberry Cheesecake
Yield: 10 Servings
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea envelope Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jar) Marshmallow Creme
3 c Frozen Whipped Topping (thaw)
2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch
springform pan. Chill.
Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on
electric mixer until well blended.
Blend in juice and peel.
Beat in marshmallow creme; fold in whipped topping.
Puree blueberries; fold into cream cheese mixture.
Chill until firm.
Garnish with additional frozen whipped topping, thawed, and lemon
peel.
Here's a really good blueberry butter recipe that is great to
use on toast,
waffles, pancakes, English Muffins, etc.! I'll bet it would be great used with
the Blueberry Bread recipe on your site!
1 1/2 cup fresh or frozen blueberries
1 cup unsalted butter
1/2 cup powdered sugar
Wash the berries and let them dry on a paper towel. Allow the butter to come to
room temperature so it will soften.
Chop the berries and add to the butter, along with powdered sugar. Mix well
with a blender and refrigerate or freeze.
Thanks for sharing all of your wonderful recipes!
Kathi
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