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I need blueberry recipes!!

Posted by on Nov. 19, 2012 at 1:13 PM
  • 17 Replies

We have about 12 lbs of frozen blueberries (broken up in smaller packages of course lol). And I can only eat so many blueberry pancakes and muffins and I am barely making a dent in the first 2 lb bag.

So....... what else you got that is made with a ton of blueberries and is yumm? :P

by on Nov. 19, 2012 at 1:13 PM
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Replies (1-10):
by on Nov. 19, 2012 at 1:14 PM

are they fresh blueberries that you froze?  or frozen blueberries you bought?

by on Nov. 19, 2012 at 1:40 PM

 sorry I don't eat them

by on Nov. 19, 2012 at 1:41 PM
Smoothies u could do blueberry cheese cake or cobbler
Posted on CafeMom Mobile
by on Nov. 19, 2012 at 4:51 PM

blueberry syrup!!!!

by on Nov. 19, 2012 at 5:37 PM
1 mom liked this

 I have a lot of recipes. there are blueberry farms near me.

Blueberry Bread Pudding

  • 3 cups milk
  • 3 large eggs
  • 5 to 6 cups day-old torn French or Italian bread or rolls
  • 1 cup granulated sugar
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest, optional
  • 2 cups fresh blueberries
  • 3 tablespoons powdered sugar


Heat oven to 350°. Butter an 11- x 7-inch baking dish.

Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and

by on Nov. 19, 2012 at 5:39 PM
1 mom liked this

 I've made it with just apples and blueberries.

Apple-Berry Crisp

  • 4 large cooking apples, peeled and sliced or coarsely chopped
  • 1 1/2 to 2 cups raspberries
  • 1 cup blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cold butter, cut in small pieces
  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 2/3 cup sifted all-purpose flour
  • dash salt
  • 1/4 teaspoon baking soda
  • 2/3 cup quick cooking rolled oats
Heat oven to 325°. Butter an 11x7-inch baking dish.

Combine sliced apples, berries, and granulated sugar. Toss to coat. Dot with small pieces of cold butter. Combine the melted butter with the brown sugar, flour, salt, baking soda, and rolled oats. Sprinkle the mixture evenly over fruit.

Bake for 45 to 55 minutes, or until fruit is tender and topping is browned.

by on Nov. 19, 2012 at 5:40 PM
1 mom liked this

 Blueberry Sauce

  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream.
by on Nov. 19, 2012 at 5:44 PM


This blueberry pie is made with sour cream and blueberry custard filling. Use your own homemade pie pastry shell or a purchased frozen pie shell for this recipe.
Blueberry Pie
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 1/2 cups fresh or frozen blueberries
  • 1 unbaked 9-inch pie pastry shell

Pecan Topping:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons chopped pecans
In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes. Gently fold in the fresh or frozen blueberries. Pour the mixture into the pie crust and bake at 400° for 25 minutes.

Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with fingers until you have a crumbly mixture. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.
Serves 8 to 10.

by on Nov. 19, 2012 at 5:45 PM

Blueberry crumble, blueberry syrup, blueberry buckle and smoothies would be my suggestion.  

by on Nov. 19, 2012 at 5:46 PM
1 mom liked this

 Blueberry Cobbler

  • 4 cups fresh blueberries, about 20 to 24 ounces
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted butter
  • 1 1/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup granulated sugar
  • dash salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 4 tablespoons melted butter
Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F.

Pick over and rinse blueberries.

In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.

In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 teaspoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix. With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

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