I bought 8 somethings of blueberries last week at the farmers market. They are in the freezer but I'm thinking one package will be coming out soon. Yum! Not to mention your working full time these days... David

Hi, I came over from Harvest and, as usual, found another must-save thread. If you're interested in preserving, follow Annie's advice and check the Harvest Forum for several Blueberry Preserve and Blueberry Marmalade recipes. These are some of my T&T's for blueberries. * Exported from MasterCook * Best-Ever Blueberry-Lemon Muffins (with Variations) Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1 egg -- well-beaten 3/4 cup milk 1/3 cup oil 3/4 cup blueberries -- (can be up to 1 cup) 2 tablespoons sugar 1 teaspoon grated lemon zest melted butter and sugar for topping Stir together thoroughly the first three ingredients and 1/4 teaspoon salt. Make a well in the center. Combine fresh or frozen (thaw only enough to separate, if necessary) with sugar and lemon peel. Combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Fold sugared blueberries into batter. Fill well-greased pans or paper baking cup-lined tins about 2/3 full. Bake at 400° for 20-25 minutes (check at 18 minutes). While warm, dip tops into melted butter and then in sugar. Variations: Banana-Nut: Prepare as above except in lieu of blueberries stir in 1 cup chopped bananas and 1/4 cup toasted nuts. Bake 25-30 minutes. Cranberry: Prepare as above except in lieu of blueberries combine 1 cup fresh cranberries, coarsely chopped and tossed with 1/4 cup sugar. Bake as directed. Date-Orange-Nut muffins: Prepare as above. Delete blueberry mixture. Substitute 3/4 cup orange juice for the milk. Gently stir (fold) 1/2 cup finely chopped dates, 1/2 cup chopped toasted nuts and 1 tablespoon grated orange peel into the batter. Bake as directed. Blueberry Tea Muffins Serving Size : 12 muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup superfine sugar 1/4 cup butter or margarine 1 cup milk 1 egg 1 1/3 cups flour -- divided 2 teaspoons baking powder 3/4 teaspoon cInnamon -- (I reduce to 1/2 teaspoon for Penzey's Vietnamese.) 3/4 teaspoon nutmeg -- (I reduce this to 1/2 tespoon also, using fresh-grated.) 1/4 teaspoon salt 3/4 cup fresh or frozen blueberries -- (Can be up to 1 cup) Preheat oven to 375° degrees. Prepare muffin tins by greasing or used paper bake cups. In medium bowl cream sugar and butter or margarine on low speed until smooth. Add vanilla, milk and egg. Mix together 2/3 cup flour, baking powder, cinnamon, nutmeg and salt. Gently toss remaining 2/3 cup flour with blueberries. Blend spiced flour mixture with batter until thoroughly mixed. Gently mix in remaining flour and blueberries. Do not over-stir. Fill tins 3/4 full. Bake 20-30 minutes until golden brown. Serve hot. Note: Reduce baking time for miniature muffins. Description: "I bake these in miniature muffin cups instead of the regular ones to serve with tea." * Exported from MasterCook * Jackson Lake Lodge Blueberry Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 cups milk 1 egg -- beaten 1/4 cup light-flavored oil juice of 1/2 lemon 1/8 teaspoon vanilla 1/2 cup fresh or frozen blueberries Combine flours, baking powder, sugar, salt and cinnamon in a large bowl and mix well. Stir in milk, egg, oil, lemon juice and vanilla. Do not overmix. Gently fold in blueberries. Preheat griddle; grease lightly. Stir through batter several times. Using about 1/4 cup batter for each, cook pancakes until done, turning once, about 3 to 4 minutes. Note: Original recipe called for 4 teaspoons baking powder. Yield: "20 pancakes" * Exported from MasterCook * Lemon Blueberry Pound Cake from Oil of Joy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 3/4 cup Extra Virgin Olive Oil 4 large eggs 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon lemon juice Glaze frosting 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350°. Beat first 2 ingredients at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch bundt pan sprayed with a coating of OIL OF JOY Extra Virgin Olive Oil. Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake. Description: "This comes from Oil of Joy Olive Oil recipe collection." Yield: "16 servings" Notes: Next time I think I'm going to boost the flavor by adding lemon zest or perhaps use a bit of lemon oil. I made a glaze using 1 cup powdered sugar which I poured on while the cake was still in the pan, rested it 10 minutes and then unmolded. If you don't like oats in your crisp topping here's a Crisp or Cobbler topping I just ran across the other day. It's sufficient for an 8-cup berry recipe. Coconut-Pecan Topping: 1 cup all-purpose flour 1 cup sweetened shredded coconut 3/4 cup sugar 1/2 cup pecans, coarsely chopped 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed (1 stick) 1 egg Combine flour, coconut, sugar, pecans, baking powder and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand. Blend in the egg, then arrange topping over berries in clumps, covering them gently. Happy baking! Carol

You can use blueberries instead of any other berries (especially cranberries) in just about any recipe - or you can use them instead of raisins/sultanas/currants, too. Muffins, cakes, desserts etc. They are nice on a fruit platter, much like fruit salad, but intended for self-serving. Or just add to a mixed fruit salad, maybe as a garnish. Serve some fresh or stewed with ice cream or cream! They freeze very well. Blueberry Bread and Butter Pudding 12 slices white bread, buttered, crusts removed 400g blueberries 2 cups milk 1/3 cup lemon juice 3 eggs, lightly beaten 3/4 cup castor sugar 3 tablespoons Cointreau 1/2 cup orange marmalade cream or custard to serve Arrange 4 slices of the bread, butter side down in a buttered ovenproof dish. Put half the blueberries on the bread, top with another 4 slices of bread and remaining blueberries. Cut remaining bread slices into 3 strips and arrange over blueberries. Whisk milk, juice, eggs, sugar, 1 tablespoon of the Cointreau, pour over bread and leave at room temperature for 1 hour. Heat marmalade with remaining Cointreau over medium heat until well combined. Brush over top of pudding. Place dish in a baking pan and half filled with water, bake at 180°C for 50 minutes. Serve with the cream or custard. Blueberry Muffins 1 tablespoon lemon juice 1 cup milk 1 egg, beaten 1/4 cup vegetable oil 1/4 cup molasses 1 cup bran 3/4 cup wholemeal flour 3/4 cup plain white flour 1/3 cup brown sugar, firmly packed 1 1/2 teaspoons grated lemon rind 1 1/2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1 cup blueberries Stir lemon juice into the milk and leave for 1 minute. Stir in the egg, oil and molasses. In another bowl, mix the flours, sugar, lemon rind, baking powder and bicarbonate of soda. Add the mix mixture and blueberries and stir to combine. Spoon into greased muffin tins and bake at 190°C for 20-25 minutes or until firm to touch. Blueberry Pancakes 1 cup wholemeal flour 1 teaspoon baking powder pinch salt pinch bicarbonate of soda 1 tablespoon sugar (optional) 1/2 cup milk or soy milk 1/2 cup blueberries Combine dry ingredients, stir in the milk and blueberries. Add more milk if batter is too thick. Cook in a non-stick frypan until done. Blueberry Salsa 2 cups blueberries 1/2 medium red onion, diced small 1 garlic clove, minced (optional) 2 jalapeno chillies, seeded and minced 1 red capsicum pepper, diced 3 tablespoons coriander leaves, chopped 1/4 cup lime juice 1 teaspoon salt Coarsely chop 1/2 cup blueberries. Combine the chopped and whole berries and remaining ingredients. Let stand 1 hour before serving. Blueberry Cordial 2 cups sugar 1/2 cup water 1 cup blueberries juice of 2 limes or 1 lemon 1 teaspoon tartaric acid Boil the sugar and water for 5 minutes, remove from heat, pour in the fruit and juice. Simmer for 5 minutes, strain. Add tartaric acid. Stir well, bottle immediately. Store in the fridge but discard if it fizzes or grows mould. To serve, put a little into a glass, top with water or soda water. Passionfruit pulp may be used instead of blueberries. Blueberry Jam 6 cups (approximately 1.5kg) crushed blueberries 4 1/2 cups sugar Wash blueberries before crushing. In a large saucepan combine blueberries and sugar. Bring to the boil while stirring and continue cooking until mixture sets when tested, about 15-20 minutes. Immediately fill hot jars with the mixture leaving 3mm headspace. Place lids on jars and process for 5 minutes in a water bath. (If desired, 1 tablespoon grated lime rind can be cooked with the mixture.) Blueberry Macadamia Cake 125g unsalted butter 150g castor sugar 1 egg 1 teaspoon vanilla 250g self raising flour 125ml milk 400g blueberries Topping 125g plain flour 100g brown sugar 125g butter 100g macadamia nuts, chopped Preheat oven to 180°C. Grease a 23cm square cake tin. Make the topping. Combine flour and brown sugar, rub in the butter until the mixture resembles bread crumbs. Set aside. Cream the butter and sugar until light and fluffy, beat in the egg and vanilla. Stir in the flour alternately with the milk, starting and ending with flour. Spread the batter in the top, top with blueberries, sprinkle over the topping and macadamia nuts. Bake for 45-50 minutes. Cool in the tin for 10 minutes, then turn out onto a plate and turn again onto a cake rack. Leave until completely cold before cutting. Blueberry Chutney 3 cups blueberries 1/2 cup chopped onion 1/2 cup sugar 1/3 cup cider vinegar 3 tablespoons sultnas 2 teaspoons chopped fresh ginger 1 teaspoon ground cinnamon 1/2 teaspoon mustard seeds 1/4 teaspoon ground cloves 1/8 tespoon cayenne pepper Combine all the ingredients with 1 cup water in a large saucepan. Bring to the boil over medium heat.Reduce heat simmer, uncovered, for 1 hour, or until thick. Cover and chill to use within 1 week, or freeze for up to 6 months. Blueberry Tartlets 2 cups blueberries 2 tablespoons castor sugar 1/3 cup orange juice 1 tablespoon cornflour 1 teaspoon grated orange rind 250g cream cheese, softened to room temperature 24 small baked pastry cases Simmer berries with 1 tablespoon of the sugar and orange juice until plump and juicy. Stir in the cornflour, bring to the boil and stir over low heat until thickened. Cool, cover and refrigerate until required (will keep for up to 1 week). Beat remaining sugar and orange rind into the cream cheese. Spoon into pastry cases, and top with blueberry sauce.

Yum, shambo, that sounds good no matter what changes are made, and I like the cardamom idea. I also have six lovely peaches to use up, and it's either going to be jam or just eaten fresh. Or maybe crisp..... Annie