<p>I’ve been on a blueberry kick all summer! Most times, I eat them in the morning - in a bowl, with some Kashi, dried cherries, chopped almonds and milk. I’ve been known to take some, add just a little sugar, pop them in the micro till hot and juicy and pour over a little ice cream. Or make blueberry-yogurt muffins. </p>
<p>Besides solo or in a bowl with milk, how do you enjoy your blueberries??</p>
<p>On top of ice cream, in pancakes or in breakfast cereal.</p>
<p>Once each summer I make this:</p>
<p>[How</a> to make the world’s best blueberry pie! EASY and illustrated recipe and directions!](<a href=“http://www.pickyourown.org/blueberrypie.php]How”>Blueberry Pie Recipe: How to make the world's best blueberry pie! With EASY illustrated directions!)</p>
<p>with cereal, of course, especially oatmeal.</p>
<p>blueberry cobbler
blueberry shortcake</p>
<p>I add a handful of blueberries to some salads </p>
<p>But I usually just eat them by the handful.</p>
<p>edit: blueberry pancakes! How did I forget that?</p>
<p>[Blueberry</a> Recipes With Pictures - Joyofbaking.com <em>Tested Recipe</em>](<a href=“Page Not Found- Joyofbaking.com”>Blueberry Recipes - Joyofbaking.com *Video Recipes*)</p>
<p>There is a blueberry lemon bread here that looks good…</p>
<p>That pie looks like something that should be eaten this weekend!!!</p>
<p>yum!! This thread brought to mind some tasty blueberry corn muffins I used to stop for on the way to work. just a hint of sweet plus blueberries…yum yum! </p>
<p>At home I don’t get to use blueberries in recipes too often…kids stand with refrig door open scarfing the blueberries straight from the container so there’s usually not enough left to cook with. That is a problem I will never complain about.</p>
<p>I’m just starting my annual fresh blueberry binge. We have lots of blueberry farms around us and the early varieties are just coming in. We buy them by the 5 pound box!</p>
<p>I like to freeze 4 cups in ziplocks for pies during the winter, and also freeze them by the handful in smaller bags for use on hot cereal through the year.</p>
<p>On Berryline frozen yogurt. Pinkberry frozen yogurt will do too if there is no Berryline in your area.</p>
<p>I have a decadent Blueberry Buckle Cake, if you’re interested.</p>
<p>Real homemade blueberry muffins and pancakes are probably my favorites. Pie of course is good too, and I love them in oatmeal. </p>
<p>If you’ve ever had summer pudding that’s an interesting alternative way to serve them.</p>
<pre><code>* 3 cups fresh blueberries (or other berries or a mix)
<p>Directions</p>
<p>Rinse and clean blueberries. Put in a heavy large saucepan with 1/4 cup water and the sugar. Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes. Stir gently from time to time. Remove from the heat, cool slightly, and stir in the lemon juice.</p>
<p>Spread the butter on the bread slices and sprinkle with the cinnamon. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit. Spread 1/3 of the berries and juice evenly over the bread. Repeat to make 3 layers in all.</p>
<p>Refrigerate for 6 to 8 hours. Spoon onto plates and serve with vanilla ice cream or whipped cream.</p>
<p>^^^ youdon’tsay could you please post that decadent buckle :)</p>
<p>Yeah, let me get to the other computer.</p>
<p>Here ya go. This recipe is so old it still uses shortening!</p>
<p>I love to bake, and this is a family favorite. I don’t make it much anymore because we think ds2 is allergic to blueberries. He requested this cake one year for his birthday, and every day he ate it he’d get all splotchy about an hour later. : (</p>
<p>“Blueberry Buckle Coffee Cake”</p>
<p>4 cups flour 1/2 cup shortening
1 1/2 cups sugar 1 1/2 cups milk
5 tsp baking powder 2 eggs
1 1/2 tsp salt 4 cups fresh blueberries</p>
<p>Topping:
2 cups sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup margarine</p>
<p>Blend first 7 ingredients. Beat vigorously 1/2 minute. Carefully stir in blueberries. Spread 1/2 of batter into greased pan. Mix topping ingredients and sprinkle 1/2 topping over batter. Add remaining batter, then sprinkle rest of topping on top. Bake at 350 45-50 minutes.</p>
<p>The recipe didn’t tell me what pan to use. I use a 9x13 dish.</p>
<p>OH Yum, there is a PYO blueberry farm across town…I hear they’re opening up this weekend. I always say I’m just going to pick a couple quarts, then can’t stop. So these recipes will come in handy!</p>
<p>These are the big cultivated blueberries - I prefer them to the smaller wild blueberries. I know some love the little ones. H had a job picking the wild ones as a teen - memories of climbing in the back of an open truck and being driven up to the fields with about 30 kids hanging on for dear life - those were the days! :eek:</p>
<p>That blueberry buckle cake = breakfast one day this weekend!</p>
<p>Here’s a recipe that always surprises and delights my guests, with the famous chef’s original, followed by my adaptation: </p>
<p>CORN AND BLUEBERRY RELISH
Tom Douglas
6 servings
Grilled version:
5 ears corn, husked
1 small Walla Walla sweet onion, or other sweet onion, sliced into 1/4 inch thick rings olive oil for brushing
1 pint blueberries, picked over, rinsed and drained
1/2 red bell pepper, finely diced (about 1/3 cup)
5 tablespoons fresh lime juice
1/4 cup olive oil
salt and freshly ground black pepper to taste
small bunch fresh basil leaves, (about 1/3 cup, julienned)
Fire up the grill. Brush corn and onion rings lightly with olive oil and grill over direct heat, turning, until corn is cooked and slightly charred here and there and onion rings are softened and marked by the grill, about 8 to 10 minutes. Remove corn and onions from the grill.
Shave corn kernels from cobs with a sharp knife, breaking up clumps of corn that stick together. Dice the grilled onion rings and combine with the corn kernels in a bowl. Add the red bell pepper, blueberries, lime juice, and olive oil to the bowl. Combine everything and season with salt and pepper to taste.
Just before serving, cut basil leaves into fine shreds and toss with corn relish. Serve with Rub with Love spice rubbed and grilled salmon.</p>
<p>My simpler version:
3 cups corn kernels (cut off the cob or frozen) - cook slightly in boiling water, then rinse with cold water
1 cup blueberries – add to corn
slice and saut</p>
<p>I’ve heard it makes a great breakfast, abasket. ;)</p>
<p>FYI, the cake fluffs well and is dense. Will feed a big crowd.</p>
<p>We love this dessert topped with homemade blueberry ice cream. After reading this thread, I think I have to go to the Farmer’s Market for blueberries!</p>
<p>[Creamy</a> Blueberry Pie Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Creamy-Blueberry-Pie/Detail.aspx]Creamy”>http://allrecipes.com/Recipe/Creamy-Blueberry-Pie/Detail.aspx)</p>
<p>[Blueberry</a> Cheesecake Ice Cream Recipe - MyRecipes.com](<a href=“http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206178]Blueberry”>http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206178)</p>
<p>We have to climb a mountain in Vermont to get those wild blueberries. I think we may be there too early for a good crop this year though.</p>