Fresh Blueberry Recipes | MissHomemade.com (2024)

Blueberry Dessert Recipes

You will be delighted with my fresh blueberry recipes.

I offer homemade blueberry dessert recipes including moist blueberry bread, blueberry butter, homemade blueberry cake, blueberry sauce from scratch and more below.

Fresh Blueberry Recipes

When selecting blueberries, pick firm, dry berries that have a subtle whitish bloom over a uniform blue-black color. Thechalky bloom coloris a sign of freshness, not mold.

Blueberry Storage and Baking Tips
Keep ripe berries in a covered container in the refrigerator (use them for my fresh blueberry recipes) for up to one week. Inspect them right after you purchase them and discard any soft or damaged ones as well as any debris.

Blueberries may be frozen – though the taste and texture will be slightly altered.

Don’twash fresh blueberriesuntil you are ready to use them. The chalk-like bloom on the skins helps keep the berries fresh.

When adding fresh berries to batters(such as pancake batter or muffins, etc), dust them lightly with flour and add them last – to prevent them from sinking to the bottom of the mix and becoming unevenly distributed.

Easy Blueberry Pie Filling From Scratch

This is a wonderful fresh blueberry recipe.

NOTE: This recipe also makes awesome blueberry banana muffins. Just spoon the batter into your muffin cups. Bake until they are light golden brown.

You may also grease and flour a muffin tin.

Cream together the butter and sugar. Add the eggs – one at a time, and then the vanilla. In another bowl, sift the dry ingredients and stir some of the flour mixture in with the butter mixture. Add some of the milk and combine, repeat again with the flour mixture and then adding the milk; until well combined. DO NOT OVER MIX.

Gently fold in the blueberries. In a loaf pan bake the cake for 45 to 50 minutes; and in the muffin tin, bake for 25 minutes.

Pour over the graham cracker crust and bake for approximate 1 hour or until it is firm to the touch in the middle. Cool completely.

Run a butter knife along the edges of the pan to loosen the cheesecake and place on a serving platter. Place blueberries over the top and melt the grape jelly; spoon over the blueberries to glaze them. Chill for a minimum of four hours.

Words cannot describe this fresh blueberry recipe for homemade blueberry cobbler. The recipe can easily be doubled and put in a 9×13 pan.

Sprinkle the fresh blueberries evenly over the batter. Sprinkle with sugar and drizzle the vanilla over the top. Bake for 40-45 minutes (9×13 pan about 35 minutes), or until the toothpick inserted comes out clean. Did anyone say serve withvanilla ice cream?

Loving this sauce. Another one of my fresh blueberry recipes that are wonderful.

HOMEMADE BLUEBERRY SAUCEFROM SCRATCH

1/2 cup white sugar
2 TBS cornstarch
1 cup cold water
2-4 tsp lemon juice
4 cups fresh or frozen blueberries

In a saucepan, combine the sugar and cornstarch. Stir in the lemon juice and water until smooth. Add the blueberries and bring to a boil over medium heat, and cook until smooth – or approximately two minutes. Cool slightly and serve warm over ice cream or pancakes; or refrigerate. I also like to eat this fresh blueberry recipe for sauce all by itself.

FRESH BLUEBERRY SALAD

1 pkg (3oz) grape Jell-O
1 cup hot water
3 oz cream cheese, softened
1 cupwhipped cream
2-1/2 cups fresh blueberries (reserve 1/4 cup)

Dissolve the Jell-O in the hot water. Cream the cheese. In a blender or food processor, puree 2-1/4 cups of the blueberries. Fold 1-1/4 cups of pureed blueberries into the creamed cheese and fold in the whipped cream. Pour into an 8″ square pan. Chill until the Jell-O has set. Garnish each serving with the 1/4 cup of blueberries. I love this fresh blueberry recipe.

The secret to making a good muffin or quick bread is in the mixing.Thebatter should bestirred(never beaten)only until the dry ingredients arejustincorporated. The mixture will be rough and lumpy, but this is okay.

The remaining lumps will dissipate during baking.If the batter is over-stirred or beaten, the muffins will be small with cone-shaped tops.They may have tunnels running through them with a tough, rubbery texture.The texture and flavor both will suffer from improper mixing.

The batter should be placed in the greased pan and baked immediately after mixing.Allowing the batter to stand will result in a loss of leavening and an inferior muffin.If it is necessary to hold the muffins before baking, place them in the refrigerator for up to 20 minutes.

Muffins are really easy to make. The prep doesn’t take long and the procedure is fast as well. You can bake them once you come home from work or perhaps in the afternoon to surprise your family with some homemade muffins for dessert.

Besides whole wheat flour, you can also experiment with different flours like bran and cornmeal, sample new sweeteners like molasses, white sugar, and brown sugar, and substitute milk with buttermilk or plain yogurt.
There are hundred different flavors you can make – just add raisins, orange zest, apples, strawberries, bananas, dried cranberries, chocolate and nuts.

I love muffins any time of the day; especially with a cup of coffee. Some of the muffins already have a glaze on top, and some of them I warm up and slather with butter. However you choose to eat them is totally up to you, but one thing is for certain – they are delicious.

Cream butter and sugar until light and fluffy. Add eggs, one at a time and beat after each one. Add vanilla, baking powder and salt. Fold in half of the flour and add half of the milk and combine. Repeat. Do not over-stir.

Fold in the blueberries and spoon into muffin cups. Sprinkle with raw sugar. Bake muffins for 20-30 minutes or until lightly golden brown and springy to touch. You will be begged to make this fresh blueberry recipe. Often.

Next add the eggs one at a time and beat until combined. Finally add the sour cream and vanilla and beat together. Stir this creamed mixture into the dry ingredients just UNTIL moistened. Do not OVER STIR.

Fold the blueberries in gently. Pour into your loaf pan and bake for 60-65 minutes or until the toothpick inserted comes out clean. Let cool in pan for ten minutes, then transfer to wire rack. While the loaf is cooling, whip up some homemade blueberry butter:

Blueberry Butter:
10 oz blueberries
1 cuphomemade unsalted butter, softened
1/2 cuppowdered sugar, sifted

Beat the butter in a mixing bowl until light and fluffy. Add the powdered sugar and beat thoroughly. Fold in the blueberries, and chill until ready to serve. This is also wonderful with biscuits and bagels. You may also substitute strawberries for the blueberries. There is nothing like this fresh blueberry recipe.

Heat a lightly oiled griddle or cast iron frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. You’ll be begged to make this fresh blueberry recipe.

Thaw the blueberries and mash with a fork in a bowl, and then add to a quart canning jar. Add the lemon zest, cloves and vodka. Seal the jar tightly and store in a cool, dry place for 90 days – shaking the jar gently every week or so.

After 3 months, strain the blueberries and filter through a cheesecloth. Pour into a quart jar.

Pour in the simple syrup and tightly seal – shake the bottle gently until well combined. Store in a cool, dry place for 30 days more. When ready to bottle, strain again through a cheesecloth and pour into the decorative bottle. Serve with 7-Up or club soda in a two to one ratio. Enjoy, it’s well worth the wait.

**Double, triple, quadruple vodka amount just be certain to do the same with the other ingredients. If you are waiting three months – you might as well make a big batch!

To make the martinis: In a co*cktail shaker, fill with ice and combine 2 parts blueberry liquor with one part raspberry liqueur and a dash of lime juice. Shake until frost forms on the outside of the shaker and serve in a martini glass. Prick the blueberries with a co*cktail skewer and place in the martini. May also add a twist of lime zest. Another great fresh blueberry recipe.

This fresh blueberry recipe is awesome…

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in sugar. Divide the margarita between the prepared glasses and serve.

Pour cream and milk in a saucepan, and over medium – heat until very hot – NOT BOILING.

Reduce heat to low and add 4 TBS of the hot milk (one at a time) to the egg mixture and whisk after each addition. Pour the egg mixture back into the saucepan of hot milk and cream, whisking constantly.

Cook on low heat, stirring until the mixture coats the back of a spoon – or for 4-5 minutes. Remove from heat and cool, and then refrigerate until cold. Thaw blueberries and chop slightly in a blender or food processor. Fold into the cream mixture.

Start your ice cream maker – pour in the mix and process according to manufacturer’s instructions. Scrape ice cream into a freezable container and freeze for 3-24 hours.

The ice cream will be very soft at first, and will be very hard after freezing. Let sit in room temperature for a few minutes before serving. Sprinkle with blueberries on top.

Note:

Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Use my homemade whipped creamto dollop on top.

FreshFruit Recipes
Easy Dessert Recipes