Blueberry Hills Recipes

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

OVERNIGHT BLUEBERRY BUNS

Steps:

• Bring the milk just to a boil over medium heat in a small pot. Remove from the heat and add the butter to melt. Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar. Add the milk mixture and mix until just combined. Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes. (You could also do all of this by hand.) Form the dough into a ball and transfer it to a buttered bowl. Cover with plastic wrap and set aside to double, about 1 hour. Butter a 12-cup nonstick muffin tin (the cups and the top) really well.
• On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle. Toss the blueberries with the cornstarch. Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture. Roll the dough up into a tight coil, then cut into 12 equal pieces. Set a piece of dough cut-side up into each cup in the muffin tin. Cover with plastic wrap and transfer to the fridge overnight.
• About 3 hours before you want to eat, take the buns out of the refrigerator. Let stand until doubled in size, 2 to 2 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake the buns until golden brown and set, 20 to 24 minutes. Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin. Serve warm sprinkled with confectioners' sugar.

15 BEST BLUEBERRY RECIPES

Steps:

• You can make or prepare some of these blueberry recipes ahead of time. You can store the desserts and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.
• To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. I would check on it every 5 minutes until ready. If heating from frozen, let it thaw first and then reheat.

BLUEBERRY CHILL

Steps:

• Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.