Blueberry Hill Recipes

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BLUEBERRY HILL



Blueberry Hill image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

3/4-ounce rum (recommended: Bacardi)
3/4-ounce raspberry liqueur
2 ounces sweet and sour mix
2 ounces lemon lime soda

Steps:

  • Mix all ingredients and pour over ice. Garnish with a cherry.

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

BLUEBERRY BUCKLE



Blueberry Buckle image

Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 8 to 10

Number Of Ingredients 14

4 tablespoons unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pan
1/4 cup packed light-brown sugar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries

Steps:

  • Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).
  • Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
  • Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.

BLUEBERRY HILL CUPCAKES



Blueberry Hill Cupcakes image

Categories     Cake     Berry     Fruit     Dessert     Bake     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Blueberry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 23

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Steps:

  • Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
  • Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
  • For frosting:
  • Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
  • Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

BLUEBERRY HILL MUFFINS



Blueberry Hill Muffins image

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Provided by LAURIE

Categories     Quick Breads

Time 22m

Yield 6 muffins

Number Of Ingredients 9

1 egg, beaten
3/4 cup brown sugar
1 1/2 cups flour
1 tablespoon baking powder
1/2 cup milk
1 tablespoon melted butter
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups blueberries

Steps:

  • Preheat oven to 425º.
  • Mix egg, sugar and milk, then add butter.
  • Sift together dry ingredients and combine with wet mixture.
  • Toss blueberries lightly in flour, then gently fold them into batter.
  • Grease and flour muffin pans.
  • Fill them about 2/3rds full.
  • Bake about 12 minutes.
  • Serve muffins hot, with fresh butter.

Nutrition Facts : Calories 291, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 325.5, Carbohydrate 59.4, Fiber 1.8, Sugar 30.2, Protein 5.5

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