Use fresh blueberries
• in summer salads
• on cereal
• as a quick easy snack
QUICK BLUEBERRY SAUCE
In a saucepan place:
• 2 cups of blueberries (fresh or frozen)
• 2 Tbsp water
Heat over low heat, stirring often until berries begin to soften and juices run.
• Add up to ½ cup of sugar if desired (although we never do).
Sauce can be thickened with 1 Tbsp. cornstarch dissolved in 1 Tbsp. water stirred into the mixture once it comes to a boil.
Serve warm over pancakes or waffles. Cool to spread over cheesecake. Spoon over ice-cream. The possibilities are endless…
• Blueberries (fresh or frozen)
• Angelfood cake slices
• Lemon instant pudding (made according to package directions)
• Whipped cream or whipped topping
Place cake slices in serving dishes. Spread with ½ cup of pre-made instant pudding. Sprinkle with ½ cup blueberries (slightly thawed if frozen). Top with a dollop of whipped cream.
Pre-heat oven to 375 F
In a 9 X 13 baking dish combine:
• 3 cups blueberries (fresh or frozen)
• 2 apples, cored and chopped in ½ in. pieces (leave skins on)
• 2 cups of blackberries, or raspberries and blackberries combined (fresh or frozen)
• 1 cup of cranberries (fresh or frozen)
• 2 – 3 Tbsp of maple syrup
If the fruits are frozen bake the fruit mixture for 20 – 25 min. before covering with the topping.
• ½ cup butter
• ½ cup brown sugar
• ¾ cup flour
• 1 cup oatmeal, or coconut and oatmeal combined
• 1 tsp. cinnamon
Rub together the butter, brown sugar and flour until crumbly. Add the oat/coconut mixture and combine well. Spread the topping evenly over the fruit and continue to bake until the fruit is tender and the topping browned (about 25 minutes). If the topping browns before the fruit is cooked place a piece of foil over the top of the dish.
Have a look at these pages for more great recipes:
www.bcblueberry.com click on recipes