Prelock Blueberry Farm

New Favorite Recipes

Blueberry Melt-away Cookies

1 cup butter at room temp.

½ cup powdered sugar

½ t. almond extract

2 cups flour

½ cup finely ground blanched almonds

½ cup blueberry preserves

Preheat oven to 400°. In a large bowl, combine butter, sugar and almond extract. Beat on medium speed until light and fluffy. Scrape down sides of bowl. Add flour and ground almonds and mix just until dough comes together and is blended.

Form dough into 40 – 1” balls. Place dough balls 2” apart on ungreased cookie sheets. Using the bottom of a small flat measuring cup or drinking glass, flatten each ball into 1/4” thick circles. Dip the bottom of the cup in flour between each pressing to keep it from sticking to the dough. Bake for 7-8 minutes or until set and lightly golden around the edges. Remove cookies to wire racks to cool

Spoon one teaspoon of blueberry preserves on center of 20 cookies. Place remaining cookies on top to form sandwiches. Press lightly to allow preserves to show. Dust with additional powdered sugar, if desired.

Blueberry White Chocolate Chunk Scones

3 cups flour

½ cup plus 2 T. sugar, divided

3 T. baking powder

½ t. salt

¾ cup (1½ sticks) cold, unsalted butter, grated with a cheese grater

1 cup plus 2 T. milk divided

1 egg, beaten

1 T. grated lemon peel

1 cup fresh or dried blueberries (frozen do not work well)

1 cup white chocolate chunks or chips

Mix flour, 1/2 cup of the sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add 1 cup of the milk, egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks/chips.

Divide dough in half. On lightly floured surface, pat each half into a round 9” in diameter and 1 inch thick. Place rounds on cookies sheet. Cut each round into 6 wedges. Brush tops with remaining 2 T. milk; sprinkle with remaining 2 T. sugar.

Bake at 375° for 25 min. or until golden brown. Serve warm or at room temperature.

Blueberry Shortcake

For the shortcake:

3 sticks margarine at room temperature 1 t. vanilla

3 cups sugar ½ t. lemon extract

5 large eggs ½ t. almond extract

3 cups flour 7/8 cup ginger ale or sprite

Cream margarine until light. Cream in sugar and beat till fluffy. Beat in eggs one at a time. Beat in 1 cup flour then add extracts and a little ginger ale. Continue adding flour alternately with ginger ale until all ingredients are used. Pour batter into 2 greased and floured 9 x 5 loaf pans. Bake in a preheated 300° oven for 1 hour and 45 minutes or until a knife inserted in the middle of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan. May be wrapped in Saran Wrap and then in a freezer bag and frozen. Makes 2 loaves.

Blueberry Sauce:

Crush 1 cup fresh blueberries. Add 3 cups whole berries. Mix with ½ cup sugar.

To Serve: Slice the shortcake and place 1 slice in each bowl. Pour blueberry sauce over top and add a dollop of whipped cream.

Blueberry Smoothies

1 cup vanilla ice cream

1 cup fresh or frozen blueberries (do not thaw)

½ cup canned peaches, drained and chopped

½ cup unsweetened pineapple juice

¼ cup low-fat vanilla yogurt

Place all ingredients in a blender. Cover and mix until smooth, about 30-45 seconds. Makes 2

10 oz. servings.

Blueberry Danish

Basic Sweet Bread Dough for a 1 ½ pound Bread Machine

3/8 cup milk

½ cup water

1 egg

3 cups flour

1 teaspoon salt

4 tablespoons butter

1/3 cup sugar

2 teaspoons yeast

Place all ingredients in the bread pan. Select Manual setting and press start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured cutting board. Let rest. Prepare Streusel Topping below.

Streusel Topping

¼ cup brown sugar

1/8 cup sugar

¾ cup flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

4 tablespoons butter, melted

Mix all the dry ingredients together. Add the melted butter and mix till crumbly.

Roll the dough into a rectangle ¼ inch thick. Transfer to an ungreased 10” x 15” baking sheet. Pat dough to edges of baking sheet and spread with 2 tablespoons melted butter. Spread with 4 cups fresh or frozen blueberries. Sprinkle streusel topping over top. Let rise till double, 1 - 2 hours. Bake at 375 for 20 - 25 minutes or until lightly browned. Mix together frosting ingredients and drizzle on top. Serves 12.

Frosting

1 cup powdered sugar

¼ teaspoons vanilla

1 ½ tablespoons milk

Mix together all ingredients in a small bowl.

Blueberry Swirl Cookies

1 cup butter, softened

2 cups sugar

2 eggs

1 t. vanilla extract

½ t. lemon extract

3 ¾ cups flour

2 t. baking powder

1 t. salt

1 cup blueberry jam

1 cup flaked coconut

½ cup chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill for at least 2 hours. Divide dough in half. On a lightly floured surface, roll each half into a 12 x 9 rectangle. Combine jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2 - 3 hours. Cut into ¼ inch slices; place on greased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool on wire racks. Makes 4½ doz.

Blueberry Glazed Pie

Crust:

1 ½ cup flour

½ cup oil

½ t. salt

2 T. sugar

2 T. milk

Mix together; press into pie pan. Bake on bottom rack of oven at 400 degrees for 8 minutes.

Glaze:

1 cup water

¼ cup blueberry jam

½ of a 3 oz. pkg. Blackberry Jell-O (scant ¼ cup)

Heat water and jelly in small, heavy saucepan over high heat until mixture comes to a boil and jelly is melted. Add Jell-O; stir until dissolved. Chill in refrigerator until mixture mounds slightly when dropped from a spoon, about 1 hour to 1 hour 15 minutes.

Cream Filling:

6 oz cream cheese, softened

1 T. sugar

2 T. orange juice

1 quart blueberries

Beat cream cheese. Add sugar and orange juice; beat until fluffy. Spread over bottom of cooled crust. Arrange berries over cream cheese. Spoon thickened glaze over berries. Chill several hours or overnight. Top each serving with a dollop of whipped cream.

Also works well with strawberries.