Split Rock Recipe Center
BLUEBERRY BREAD PUDDING

Ingredients:

 4 cups day old bread (cubed)
¾ cup sugar
2 ½ cups milk
¼ teaspoon almond extract
1 pint blueberries
and 2 eggs

Directions:

1. Preheat oven to 350°
2. Whisk eggs in a medium size bowl
3. Stir in milk, sugar, and almond extract
4. Add bread and set aside for 15 minutes, allowing cubes to absorb egg mixture
5. Gently stir in berries
6. Spoon into a lightly greased 8 x 8 baking dish
7. Bake for 45 minutes
BLUEBERRY SURPRISE

Ingredients:

1 pkg softened cream cheese
1 carton cool whip (16 oz) thawed
½ cup confectioners’ sugar
1 ½ quarts fresh blueberries or more to taste
1 can eagle brand condensed milk
1 angel food cake or pound cake (cubed)
1 pkg instant vanilla pudding

Directions:

1. In a bowl, mix cream cheese and sugar
2. Add milk and pudding
3. Fold in 1 ½ cups of cool whip
4. In a 3 quart glass bowl, cover bottom with cake cubes
5. Top cake with cream cheese mixture, then blueberries
6. Continue layering until finished
7. Last layer on top, put a layer of cool whip and decorate with a few berries
BLUEBERRY ICE CREAM

Ingredients:

3 cups fresh or frozen blueberries
½ cup water
1 cup sugar
2 cups heavy cream
1/3 cup fresh lemon juice
½ teaspoon vanilla extract

Directions:

1. In a large sauce pan, combine the blueberries, sugar, lemon juice and water, and heat over medium-high heat until the mixture comes to a boil.
2. Reduce the heat to medium-low and simmer, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 12 minutes.
3. Remove from the heat and set aside to cool completely.
4. Add the cream and vanilla and stir to blend.
5. Pour the mixture into the canister of an ice cream maker and freeze according to the manufacturer’s directions.

Yield: About 1 ½ quarts

Recipe from “True Blueberry” by Linda Dannenberg
BLUEBERRY FRUIT SHAKE

Ingredients:

2 cups frozen blueberries
1 tablespoon sugar
1 cup frozen mixed fruit
2 teaspoons vanilla extract
1 cup milk

Directions:

In food processor or blender, place blueberries, mixed fruit, milk, sugar, and vanilla extract. Whirl mixture until smooth. Serve immediately.

Recipe from the U. S. Highbush Blueberry Council
BLUEBERRY CHICKEN SALAD

Ingredients:

¼ cup fat free mayonnaise
dash hot pepper sauce
2 tablespoons no fat sour cream
dash salt
2 tablespoons lemon juice
½ cup chopped celery
2 teaspoons Dijon mustard
1 cup fresh blueberries
fresh lettuce or spinach leaves
2 tablespoons minced fresh tarragon
2 cups chopped, cooked boneless, skinless chicken breast

Directions:

1. Mix together mayonnaise, sour cream, lemon juice, mustard, hot pepper sauce, and salt.
2. Stir in chicken, celery, and blueberries.
3. Add tarragon and toss lightly.
4. Arrange lettuce leaves on serving plates.
5. Spoon salad over lettuce leaves.

Yield: 4 servings

Recipe developed by certified home economists Kathryn Moore and Roxanne Wyss
CREAM CHEESE BLUEBERRY PIE (Crystal’s Favorite!)

Ingredients:

4 ounces cream cheese softened
¼ cup cornstarch
½ cup confectioners’ sugar
½ cup water
½ cup heavy whipping cream whipped
¼ cup lemon juice
1 pastry shell (9 inches), baked
3 cups fresh or frozen blueberries
2/3 cup sugar

Directions:

1. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
2. Fold in whipped cream.
3. Spread into pastry shell.
4. In a large sauce pan, combine the sugar, cornstarch, water, and lemon juice until smooth.
5. Stir in blueberries.
6. Bring to a boil over medium heat.
7. Cook and stir for 2 minutes or until thickened.
8. Cool.
9. Spread over cream cheese layer. Refrigerate until serving.

Yield: 6-8 servings