Elliott's Blueberry Lemon Muffins

We found this recipe one morning as we leafed through the vast archives of family blueberry recipes. This one looks good we thought, though we did not recognize the beautiful hand script. We so enjoyed the muffins that we took a quick picture and posted it with the story on FB, Spring 2017. Two minutes later, Elliot's daughter in NYC identified her Mom's handwriting, solving the mystery and commenting it had been her “go to” muffin recipe for years!

1 ⁄ 2 cup butter
3 ⁄ 4 cup sugar
2 eggs
grated lemon peel (from one lemon)
2 cups flour
2 teaspoons baking powder
1 ⁄ 2 cup milk
1 cup Burdick blueberries

Elliott's recipe was simply a list of ingredients, oven temperature and baking time. We made it by creaming the butter and sugar until smooth, then beating in eggs. Alternately, mix in a part of the flour mixture and milk until all is used, beating until smooth. Fold in one cup of blueberries before spooning mixture into a greased and floured muffin pan, or one lined with muffin paper-liners.

Bake 375 degrees F for 25 minutes.

Yummy!

Amy's Favorite Blueberry Torte

1 / 2 cup cold butter
1 cup all-purpose flour
1 tablespoon sugar
1 8oz. package cream cheese, softened
1 cup confectioners' sugar
1 pint heavy whipping craem, beaten to stiff peaks
3 cups fresh or frozen blueberries
3 / 4 cup water, divided
2 / 3 cup granulated sugar
2 tablespoons cornstarch

Mix butter, flour, and sugar for pie crust. Press mixture into a 13 x 9 x 2" pan. Bake at 350 degrees for 15 minutes or until lightly browned. Watch as it burns easily! Cool. Beat softened cream cheese and confectioners' sugarr until light and fluffy. Fold in beaten cream. Spread over crust. Meanwhile, cook blueberries, 1 / 4 cup water mixed with cornstarch, granulated sugar, and 1 / 2 cup wawter until berries are thick. Chill thoroughly. Spoon blueberry mixture over cheese mixturee. Chill several hours or overnight. Cut into squares and serve with a little whipped cream on top.

Lemon Blueberry Biscuits

2 cups all-purpose flour
1 / 3 cup granulated sugar
2 teaspoons baking powder
1 / 2 teaspoon baking soda
1 / 4 teaspoon salt
8 ounces lemon yogurt
1 egg, lightly beaten
1 / 4 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries

Glaze

1 / 2 cup confectioners' sugar
1 tablespoon lemon juice
1 / 2 teaspoon grated lemon peel

In a large bowl, combine dry ingredients. Combine yogurt, egg, butter, and lemon peel; stir into dry ingredients just untili moistened. Fold in blueberrise. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine Glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen

Fresh Blueberry Pie

1 quart fresh blueberries
3 / 4 cup sugar
2 tablespoons cornstarch
Water
Baked pie crust
Sweetened whipped cream

Heat 3 / 4 cup sugar and 1 / 2 cup water until sugar is dissolved. Add 1 cup crushed berries and bring to boil. Add 2 tablespoons cornstarch mixed with 2 tablespoons water. Boil slowly and covered for 10 minutes (no need to stir). Cool sauce and fold in remaining blueberries. Pour into bake pie crust and chill for at least 3 hours. Serve with whipped cream.

Pie Crust

The secret to making a good pie is the crust. In case anyone is afraid of trying pie crust, here is an easy, wonderful recipe.

5 cups flour
1 teaspoon salt
2 1 / 2 cups Crisco
1 egg
2 teaspoons vinegar
Water

Mix flour and salt in a large bowl. Add Crisco and work together using your thumbs and fingers until well blended. Beat egg in one cup measure and add vinegar and fill cup with cold water. Add this to flour mixture and mix with a fork until all flour is absorbed. Shape the crust into no more than 6 balls (size depends on your pie tin). Wrap these balls with plastic wrap and freeze for future use. When needed, thaw at room temperature or in refrigerator. Roll out each crust on a floured surface, then fit into pie plate; trim 1 / 2 to 1 inch beyond edge; fold under flute edge. Prick bottom and sides well with fork. Bake at 450 deegrees for 10-12 minutes or until golden brown.

Blueberry Ice Cream

Our customer Dave shared this list of ingredients for his bluebeerry ice cream. You may need to google how to make ice cream if you need more information than this. If you have any questions, ask Dave.

6 quart churn

Boil 5 cups blueberries and 1 cup sugar.
Add the juice of one lemon.
4 cups milk. Scald and then add:
3 cups sugar
3 cups half & half
4 cups whipping cream
3 ⁄ 4 teaspoon salt
2 tablespoons vanilla

Put it in the freezer!