Blueberry Buckle

1/2 c. flour plus 1 1/2 c. separated
1/2 c. light brown sugar
2 T. sugar plus 2/3 c. separated
1/4 t. cinnamon
1/8 t. salt plus 1/2 t. separated
4 T. unsalted butter, cut into 8 pieces plus 10 T. separated
1 1/2 t. baking powder
1/2 t. lemon zest
1 1/2 t. vanilla
2 eggs
1 pt. fresh blueberries (frozen are too moist, do not use frozen)

Blueberry BuckleStreusel topping: In a food processor, combine 1/2 c. flour, 1/2 c. light brown sugar, 2 T. sugar and 1/8 t. salt. Add in 4 T. butter cut into eight pieces one piece at a time. Blend until mixture is crumbly.

In a small bowl, blend together 1 1/2 c. flour and 1 1/2 t. baking powder. In a large bowl or mixer, combine 10 T. butter, 2/3 c. sugar, 1/2 t. salt and 1/2 t. lemon zest until creamy. Add in eggs one at a time. Blend until light and fluffy. Add in vanilla. Slowly blend in flour/ baking powder mixture. With spatula, gently fold in blueberries.

Pour blueberry mixture into a well greased 9 X 9 X 2 inch baking dish. Sprinkle with streusel topping. Bake at 350 degrees for 55 minutes or until deep golden brown.

May serve with vanilla bean ice cream or as a breakfast coffee cake.

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Blueberry Cheese Cake

1 1/2 c. graham cracker crumbs
1/2 c. melted margarine
4 T. sugar
1 bar (8 oz) cream cheese
1 c. powdered sugar
1 container cool whip
1 can blueberry pie filling

Mix together graham cracker crumbs, butter and sugar. Press into a pie plate. Refrigerate for 10 minutes.

Blend together cream cheese, cool whip, powdered sugar and pie filling. Pour into chilled crust. Refrigerate for one hour before serving.

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Eleanor’s Blueberry Muffins

2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. canola oil
1 c. rinsed and dried, de-stemmed blueberries,

The night before, mix together in a batter bowl the flour, sugar, and milk, stir well. Cover and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Spray muffin pans with cooking oil spray (large or small). Then add the egg, baking powder, salt and oil. Stir thoroughly. Gently mix in blueberries, trying not to crush them.

Fill each muffin cup 1/2 full and cook in oven for 20-25 minutes, when golden brown. Makes 18 regular sized muffins or 36 mini muffins. This is my grandmother’s recipe. Can add a streusel topping for added sweetness…(3/4 c. flour, 1/2 c. brown sugar, 1/2 c. butter mixed together and sprinkled on top evenly before baking) Yummy!

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Blueberry or Raspberry Syrup

2 c. juice from blueberries (or raspberries), extracted through a sieve or whole/crushed
2 c. sugar
2 c. white corn syrup

Heat juice or berries to boiling on medium high heat. Add sugar, stir until dissolved. Add corn syrup, heat to boiling and simmer about 5 minutes. Seal in hot, sterilized jars. Use in ice cream, pancakes and waffles (my favorite waffle iron). Give as gifts!

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Pumpkin Blueberry Streusal Muffins

This makes such a warm and inviting addition to your breakfast or just enjoy one in the afternoon with a fresh, hot cup of coffee.

2 1/2 c. flour plus 2 T. separated
2 c. sugar plus 1/4 c. separated
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 1/4 c. canned pumpkin
2 large eggs
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1 t. cinnamon
2 T. butter

Streusel topping: In a small bowl combine 1/4 c. sugar, 2 T. flour, 1 t. cinnamon. Cut 2 T. butter into the mixture with a pastry blender and blend until crumbly.

Combine 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl, stirring well. Stir wet mixture into dry mixture, just until moistened. Gently fold in blueberries. Spoon batter into lightly greased muffin pan, filling 3/4 full. Sprinkle with streusel topping.

Bake at 350 degrees for 30 minutes. Serve warm.

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