Columbia Star

Star Chefs


 

 

Blueberry Sauce

2 cups fresh or frozen
blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 Tbsp. cornstarch
½ tsp. almond extract
⅛ tsp. ground
cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if needed.

Blueberry Smoothies

1¼ cups blueberry
juice cocktail,
chilled
¾ cup fresh
blueberries,
cleaned and rinsed
1 cup vanilla yogurt

or vanilla frozen
yogurt

Combine blueberry juice cocktail and blueberries in a blender.

Cover; blend on high speed until mixture is smooth.

Add yogurt; blend until thoroughly combined.

Blueberry Limeade

2 cups fresh
blueberries
½ cup white sugar, or
to taste
⅓ cup freshly
squeezed lime

juice 6 cups water, or more as needed

Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir.

Blueberry Crisp

4 cups fresh
blueberries
1 cup all-purpose
flour
¾ cup white sugar
½ tsp. ground
cinnamon
½ cup mayonnaise

Preheat the oven to 350 degrees.

Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.

Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Blueberry Buckle

2 cups all-purpose
flour
2 tsp. baking powder
½ tsp. salt
¼ cup unsalted butter
¾ cup white sugar
1 large egg
½ cup milk
2½ cups fresh
blueberries
½ cup white sugar
⅓ cup all-purpose
flour
½ tsp. ground
cinnamon
¼ cup butter,
softened

Preheat oven to 350 degrees. Butter and flour a springform pan.

Sift 2 cups flour, baking powder, and salt into a bowl.

Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.

Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.

Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.

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