Blueberries – The South African Blueberry Company

More Recipes

BLUEBERRY CRUMBLE

4 cups fresh or thawed, frozen blueberries

1 to 2 tablespoons sugar

3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)

3 tablespoons butter, softened

Preheat oven to 375º F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

Yield: 6 portions

BLUEBERRY DESSERT WRAPS

3 tablespoons sugar

1-1/2 teaspoons cornstarch

1/2 cup orange juice

1-1/2 cups frozen or fresh blueberries, divided

1 package (8 ounces) light or low fat cream cheese, softened

1/4 cup confectioners sugar

1 teaspoon vanilla extract

Eight 7-inch flour tortillas

2 tablespoons butter

Prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes. Stir in 1 cup blueberries and return to a boil. Boil and stir for 1 minute. Prepare filling: In a mixing bowl, beat cream cheese until light. Add confectioners sugar and vanilla. Beat until smooth and creamy. Assemble wraps: Spread a tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly-roll style. Repeat with remaining wraps. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Remove from pan and keep warm while cooking the remaining wraps. Serve topped with hot blueberry sauce.

Yield: 8 wraps

BLUEBERRY LATTICE PIE

2 (9-inch) frozen pie shells, (thawed)

3 cups fresh blueberries

1/2 cup sugar

2-1/2 tablespoons cornstarch

1 tablespoon butter

1/2 teaspoon grated lemon peel

1 egg yolk

Soften pie shells at room temperature. In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400°F. Pour cooled filling into one pie shell. Lay the remaining pie crust on a sheet of waxed paper; press to close any cracks. With a knife or decorative pastry wheel, cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.

Yield: 6 portions

BLUEBERRY SORBET

4 cups fresh blueberries

1 can (6 ounces) frozen apple juice concentrate

In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Yield: 6 portions

BLUEBERRY STEAMED PUDDING

5 tablespoons butter, divided

1 tablespoon plus 3/4 cup sugar, divided

4 cups fresh or frozen (unthawed) blueberries, divided

1/2 cup flour

1/2 cup vanilla yogurt

1 teaspoon vanilla extract

6 eggs

Using l tablespoon of the butter, grease a 1 1/2-quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside. In a large microwaveable dish, toss 2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100 % POWER)* until blueberries are tender, about 4 minutes. In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend. Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate. Serve warm with additional vanilla yogurt, if desired.

Yield: 8 portions

BLUEBERRY TARTS

3 cups fresh or frozen blueberries, divided

3/4 cup sugar

1 tablespoon cornstarch

2/3 cup water

1 teaspoon lemon juice

1 package (10 ounces) frozen puff pastry shells

In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch until well combined. Stir in water. Microwave on HIGH (100% POWER)* for 3 minutes. Stir well, crushing blueberries. Microwave on HIGH for 3 minutes longer; stir well. Microwave on HIGH until thickened, about 2 minutes. Stir in lemon juice and remaining 2 cups of blueberries. Cover and chill, if desired. To serve, divide filling among the 6 pastry or tart shells; garnish with whipped cream, if desired.

Yield: 6 tarts; 2 1/2 cups filling

BLUEBERRY TORTA

2 cups fresh or frozen blueberries, patted dry

1/2 cup sugar

1/2 cup butter, softened

2 eggs

1 cup flour

1 teaspoon baking powder

1/4 cup confectioners sugar

1 teaspoon milk

Preheat oven to 350°F. Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended. Add flour, baking powder and eggs; beat until combined. Spread batter in the prepared pan. Sprinkle blueberries evenly over batter. Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on a rack for 10 minutes. Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.

Yield: 8 servings

BLUEBERRY TORTILLA PIZZA

1/2 cup ricotta or whipped cream cheese

1 tablespoon confectioners sugar

1 pint fresh blueberries

1/2 cup sliced strawberries

1 large (10-inch) flour tortilla

1 tablespoon butter, melted

2 teaspoons cinnamon sugar

1/4 cup toasted shredded coconut, divided

Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.

Yield: 4 portions

BLUEBERRY APPLE TORTILLAS

1 can (21 ounces) apple pie filling and topping

1 cup fresh or frozen thawed blueberries

1 teaspoon vanilla extract

2 tablespoons sugar

1/2 teaspoon ground cinnamon

6 large (7-inch) flour tortillas

2 tablespoons butter or margarine, melted

In a medium saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside. To assemble: Brush each tortilla generously with melted butter; sprinkle with sugar-cinnamon mixture and place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling; fold in side to enclose filling completely. Garnish with additional blueberries and confectioners sugar, if desired.

BLUEBERRY LEMON CHARLOTTE

2 packages (3 ounces each) lemon gelatin

2 cups fresh blueberries, divided

1-1/2 cups plain low fat yogurt

1 package (14 ounce loaf) fat-free “pound” cake

Blueberry Honey Sauce

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1-1/2 cups of the blueberries and the yogurt until smooth. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles. Arrange rectangles upright around edge of an 8-inch spring form pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions

FRESH BLUEBERRY AND LEMON PARFAIT

1 package (3.4 ounces) instant lemon pudding

1-1/2 cups milk

1 cup heavy (whipping) cream

12 gingersnap cookies, coarsely crushed (about 1 cup)

1 pint fresh blueberries (2 to 2-1/2 cups)

Prepare instant lemon pudding according to package directions, using the milk. In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.

Yield: 4 to 6 portions

BLUEBERRY PINEAPPLE PARFAIT

1 can (20 ounces) pineapple chunks, drained

1 container (8 ounces) lemon-flavored fat-free yogurt, divided

1-1/2 cups fresh blueberries

1/2 cup granola

In a small bowl, combine pineapple with half of the yogurt. In four small wine or juice glasses, spoon alternate layers of pineapple mixture, blueberries and granola, repeating twice. Top each with a dollop of yogurt.

Yield: 4 portions

BLUEBERRY RICE PUDDING PARFAITS

1 container (22 ounces) prepared rice pudding (about 2 1/4 cups)

2 cups fresh or partially thawed frozen blueberries

4 soft nonfat chocolate cookies or brownies, crumbled (about 1-1/3 cups)

Prepared whipped topping (about 1 cup)

1/4 teaspoon ground cinnamon

To assemble parfaits: Into each of four parfait or wine glasses, spoon about 1/4 cup rice pudding; top with 1/4 cup blueberries; sprinkle with 1 rounded tablespoon crumbled cookie. Repeat, ending with cookie. Garnish with whipped topping and cinnamon.

Yield: 4 portions

BOO BERRY BATS OVER BLUE MOONS

2-1/4 cups frozen* or fresh blueberries, divided

1/3 cup plus 1 tablespoon sugar, divided

1 tablespoon cornstarch

Pinch salt

1/2 cup whipped cream cheese (from an 8-ounce container)

2 drops red food coloring

1 drop yellow food coloring

1 loaf (10.75 ounces) frozen pound cake, thawed

2 teaspoons confectioners sugar

2 teaspoons unsweetened cocoa powder

Prepare sauce: In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the cornstarch and salt in a cup. Add to cooked blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. Prepare filling: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside. Assemble: Using a serrated knife cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2-inch half moon-shaped cutter, to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes forming sandwiches. In a cup combine confectioners sugar and cocoa; through a fine mesh strainer lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a "sky background." Arrange 1 bat and 2 moons on each plate; serve.

Yield: 4 portions

DOUBLE BLUEBERRY COOKIE PIE

1 package (18 ounces) refrigerated sugar cookie dough, room temperature

1/3 cup all-purpose flour

3 cups fresh or frozen blueberries

3/4 cup sugar

3 tablespoons cornstarch

Dash salt

1 teaspoon lemon juice

1 cup heavy (whipping) cream, whipped

Preheat oven to 350ºF. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press un-refrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.

Yield: 8 portions

FLUFFY BLUEBERRY PANCAKES

2 eggs, separated

2 egg whites

3/4 cup ricotta cheese

2 tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup flour

2 tablespoons sugar

1 teaspoon grated lemon peel

1 cup fresh blueberries

Separate eggs; reserve yolks and whites; set aside. In a medium-sized bowl, combine ricotta, butter, egg yolks and vanilla until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, whip egg whites until they form soft peaks. Fold egg whites and blueberries into batter. Over medium heat, heat a griddle or skillet. Spoon batter, half a cup at a time, onto hot griddle. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

GINGERED BLUEBERRY MELON TOSS

1/2 tablespoon honey

1 tablespoon fresh lime juice

1/2 teaspoon grated lime peel

1/8 teaspoon ground ginger

2 cups fresh or frozen blueberries

1 cup diced cantaloupe

In a large bowl combine honey, lime juice, lime peel and ginger until well blended. Add blueberries and cantaloupe. Toss to coat. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.

Yield: about 3 cups

INDEPENDENCE DAY BLUEBERRY TART

1 package (15 ounces) refrigerated pie crust circles

1 tablespoon flour

1 package (3.4 ounces) instant vanilla pudding and pie filling

3/4 cup unsweetened coconut milk*

3/4 cup milk

1 pint fresh blueberries

Preheat oven to 450 F. Place 1 pie crust from package on a flat surface. Unfold; sprinkle one side with flour. Place in a 9-inch tart pan with a removable bottom or 9-inch pie plate. Press dough into pan; trim. Using a fork, pierce sides and bottom of crust. Bake until golden brown, about 10 minutes. Cool on a wire rack. While crust is baking, remove and unfold second pie crust circle on a flat surface. Using a 2- to 2-1/2-inch star-shaped cookie cutter cut out 10 to 12 stars. Place on an un-greased baking sheet about 1-inch apart. (If stars are warm, place baking sheet in freezer for 10 minutes before baking). Bake until golden, about 8 minutes. With a spatula, place stars on a wire rack to cool. In a medium bowl, using a wire whisk, combine pudding, coconut milk and milk; let stand until thickened, about 10 minutes. Place 1/2 cup blueberries in cooled pie crust. Spread thickened pudding over blueberries; top with remaining 1-1/2 cup blueberries. Refrigerate until cold, about 2 hours. Just before serving arrange stars around edge of tart at a slight angle.

Yield: 1 (9-inch) tart

INDIVIDUAL BLUEBERRY TRIFLES

3 cups fresh blueberries, divided

1-1/4 cups sugar

2 tablespoons sweet (cream) sherry (optional)

1 cup heavy (whipping) cream

1 tablespoon confectioners sugar

8 slices pound cake (half of a 10.75-ounce frozen cake)

1 package (2-3/4 ounces) vanilla pudding and pie filling mix

1-1/4 cups milk

1 teaspoon vanilla extract

In a medium-sized bowl, place 2-1/2 cups of the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries. In another bowl, whip cream and confectioners sugar; set aside. Cut pound cake in 1-inch cubes. Prepare pudding as directed, using only 1-1/4 cups milk; place plastic wrap or waxed paper directly on pudding. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream. In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and pudding, repeating twice. Cover loosely with plastic wrap; chill. Just before serving, top with remaining whipped cream and blueberries. sprinkle with toasted sliced almonds and top with mint leaves, if desired.

Yield: 8 portions

More Recipes

MARINATED BLUEBERRIES AND TROPICAL FRUITS

1/4 cup firmly-packed light brown sugar

1/2 cup orange juice

2 tablespoons orange liqueur (optional)

2 cups fresh blueberries

2 cups fresh or canned pineapple chunks

1 mango, peeled, pitted and cubed (about 1-1/2 cups)

1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)

In a microwaveable bowl, combine brown sugar, orange juice and orange liqueur, if desired. Microwave on high 1 minute. Stir until sugar is completely dissolved. Or, in a medium saucepan combine sugar, orange juice and orange liqueur. Cook and stir over very low heat until sugar is dissolved. In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. Serve alone, as a dessert or over sorbet, sponge cake or frozen yogurt.

Yield: about 6 cups

ALL AMERICAN NO BAKE BLUEBERRY PIE

1 package (3 ounces) raspberry- or strawberry-flavored gelatin

2-1/2 cups fresh or frozen blueberries* (about 12 ounces), divided

1 ready-to-use 9-inch graham cracker pie crust (6 ounces)

1 cup whipped cream or nondairy whipped topping

Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. To serve: Top pie with whipped cream** dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.

Yield: 8 portions

RED, WHITE AND BLUEBERRY CHEESECAKE PIE

8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough

1/4 cup butter or margarine, melted

2 packages (8 ounces each) cream cheese

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups fresh blueberries, divided

1/2 cup strawberry jelly

1 cup whipped heavy cream or nondairy whipped topping (optional)

Preheat oven to 425ºF. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350ºF. For filling: In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

Yield: 8 to 10 portions

RED, WHITE AND BLUEBERRY POUND CAKE

1 package (10-3/4 ounces) frozen pound cake

Raspberry-Orange Sauce (recipe follows)

1 container (8-ounces) whipped cream cheese

3 tablespoons powdered sugar

2 tablespoons orange juice

1-1/2 cups fresh blueberries, divided

1 cup sliced fresh strawberries

Raspberry-Orange Sauce (recipe below)

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. Assemble cake: Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.

Yield: 6 to 8 portions

RUSTIC BLUEBERRY TART

1 frozen puff pastry sheet, from a 17.3-ounce package

2 cups fresh blueberries

3 tablespoons sugar

2 tablespoons cornstarch

1 tablespoon milk

Cinnamon sugar

Confectioner’s sugar

Thaw puff pastry at room temperature for at least 30 minutes. Preheat oven to 400°F. In a large bowl, toss blueberries with sugar and cornstarch. Spray a large baking sheet with nonstick cooking spray. Unfold pastry and place on baking sheet. Mound blueberries in center, leaving a 1-1/2-inch border. Drape pastry over blueberries; press pleats firmly together. Brush pastry with milk; sprinkle lightly with cinnamon sugar. Bake in the bottom third of oven until crust is golden, about 30 minutes; cool on a rack. Sprinkle pastry with confectioner’s sugar.

Yield: 6 portions

SPICED BLUEBERRY CRUMBLE

4 cups fresh blueberries

1/2 cup sugar, divided

9 tablespoons flour, divided

1/4 cup quick-cooking oats

1/4 cup walnuts, chopped

5 tablespoons butter, cut in small pieces

2 teaspoons pumpkin pie spice*

Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form. With your fingers, press together crumbs to make large chunks; place on top of blueberries. Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack.

Yield: 6 portions

BLUEBERRY AND PEACH CRISP

1-1/2 pints fresh or frozen blueberries (about 3 cups)

8 ounces fresh peaches, sliced (about 1-1/2 cups)

1/3 cup sugar

1 tablespoon cornstarch

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

Crispy Topping (recipe follows)

Preheat oven to 375°F. Grease an 8 X 8-inch baking pan. In a bowl toss together blueberries, peaches, sugar, cornstarch, lemon zest, lemon juice and salt; distribute evenly over bottom of pan. Sprinkle Crispy Topping over fruit. Bake until topping is lightly browned and fruit mixture is bubbly, about 30 minutes. Serve warm or cold, with vanilla ice cream, if desired.

Yield: 6 servings

Crispy Topping

1/2 cup white sugar

1/2 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup oatmeal (instant or regular)

1 cup flour

2/3 cup butter

In a medium bowl mix dry ingredients together. Cut in butter until crumbly.

Yield: about 2 cups

DESSERT WAFFLES WITH SPICED BLUEBERRY SAUCE

2 cups fresh blueberries, divided

3 tablespoons sugar

1-1/2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground black pepper

4 (4-1/2 inch) fresh or frozen waffles

4 scoops vanilla frozen yogurt or ice cream

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water. Over medium heat, bring to a boil: boil for 1 minute; remove from heat. Stir in remaining blueberries; cool. Toast waffles; place on dessert plates. Scoop frozen yogurt onto waffles; top with blueberry sauce.

Yield: 4 portions

DOUBLE BLUEBERRY PIE

1 frozen or homemade pie shell (9 inch)

1 jar (16 ounces) blueberry jam or fruit spread

1/4 teaspoon ground cinnamon

2 cups fresh blueberries

Sweetened whipped cream or vanilla ice cream (as needed)

Following package or recipe directions, pre-bake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream.

Yield: 6 portions

BLUEBERRIES AND CREAM SHORTCAKE

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1-1/4 cups heavy (whipping) cream

1 tablespoon melted butter (optional)

2 cups fresh blueberries

1/3 cup blueberry or other fruit jelly

3/4 cup sweetened whipped cream or whipped topping

Preheat oven to 400°F. Spray a 9-inch square baking pan with nonfat cooking spray. In a medium-sized bowl, combine flour, sugar, baking powder and salt. Stir in cream to form dough. Pat dough evenly on the bottom of the pan. Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes. Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half. In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about 45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally. Prop remaining triangles on top; add the remaining whipped cream and berries.

Yield: 6 portions

BLUEBERRY APPLE CRISP

1 cup old-fashioned oats

1/2 cup flour, divided

1/2 cup sugar, divided

1 teaspoon ground cinnamon

4 tablespoons butter, cut in small pieces

1/4 cup pecans or walnuts, coarsely chopped

1 bag (12 to 16 ounces) frozen blueberries

4 cups peeled and cubed apples or pears

Preheat oven to 375° F. Lightly grease a 2-quart baking dish. To prepare the topping: in a medium-sized bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon. Add butter; between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans. In a large bowl, toss blueberries and apples with the remaining 1/4 cup sugar and 1/4 cup flour. Pour blueberry-apple mixture into prepared baking dish. Sprinkle the topping evenly over the fruit. Bake until apples are tender and topping is golden, about 50 minutes. Serve warm with vanilla ice cream or frozen yogurt, if desired. *Alternatively, combine dry ingredients and butter in a food processor container. Pulse to form coarse crumbs.

Yield: 6 portions

BLUEBERRIES n JAM DESERT TOPPING

1/4 cup raspberry, strawberry or apricot jam or preserves

2 tablespoons fruit-flavored liqueur (optional)

1 cup frozen or fresh blueberries

In a small saucepan, over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries; return to a boil. Remove pan from heat. Spoon fruit mixture into a bowl. Serve warm or at room temperature over warm biscuit halves or pound cake. Add a dollop of whipped cream or scoop of ice cream, if desired.

Yield: about 1 cup

BLUEBERRY KIWI DESSERT PIZZA

1 package (18 ounces) refrigerated cookie dough

1 cup prepared marshmallow fluff (from a 7-1/2 ounce jar)

2 cups fresh blueberries

1 kiwi, peeled, halved and sliced

1/4 cup chopped walnuts

Preheat oven to 350°F. Slice cookie dough as directed on package. Arrange slices in bottom of an un-greased 14-inch pizza pan. Using floured fingers, press dough evenly in pan. Bake until golden brown, about 15 minutes; cool. Spread marshmallow fluff over cookie crust, leaving a 1-inch border around the edges. Arrange blueberries and kiwi slices on top. Sprinkle with chopped walnuts.

Yield: 8 portions

BLUEBERRY TOPPED LOW FAT CHEESECAKE

20 gingersnap cookies, ground to fine crumbs

1 egg plus 1 egg white

1/3 cup sugar

1 cup low-fat cottage cheese

1 package (8-ounce) Neufachatel cheese

1/3 cup sour cream

2 tablespoons all purpose flour

1/2 teaspoon vanilla extract

1 pint fresh blueberries, rinsed and drained

1/4 cup orange marmalade

Heat oven to 300°F. Spray a 9” pie plate with butter flavored cooking spray. Separate eggs. In bowl whisk egg whites lightly with a fork. Combine 1 tablespoon egg white with gingersnap crumbs until blended. Lightly press crumb mixture on bottom and up the sides on the plate. Bake 8 minutes, cool. In a food processor blend egg yolk, sugar, cottage cheese, Neufchatel cheese, sour cream, flour and vanilla until smooth. Beat remaining egg white until soft peaks form. Fold into cheese mixture. Pour into prepared pie crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean. In microwaveable bowl, microwave orange marmalade on high 30 seconds or until dissolved. Stir in blueberries. Spoon onto top of cheesecake. Chill.

Yield: 8 servings

BLUEBERRY AMBROSIA

1/3 cup cream of coconut (from a 15-ounce can)

1/2 teaspoon ground ginger

3 cups fresh or drained, canned pineapple cubes

3 cups honeydew or other melon cube

2 cups fresh blueberries

1/4 cup sweetened shredded coconut

In a large serving bowl, combine cream of coconut and ginger. Stir in pineapple, melon and blueberries. Top with shredded coconut; chill.

Yield: 6 portions

BLUEBERRY SUMMER PUDDING

3-1/2 cups fresh blueberries

3/4 cup sugar

2 teaspoons orange juice

3 tablespoons butter, softened

6 to 9 slices firm white sandwich bread, crusts removed

Line a loaf pan (about 8-1/4 x 4-1/2 x 2-1/2-inch) with plastic wrap. In a medium-sized saucepan, combine blueberries, sugar and orange juice. Over medium heat, bring to a boil; cook until berries release their juices, about 5 minutes; cool. Meanwhile, spread butter on one side of each bread slice. Line the bottom of the pan with some of the bread slices, butter side down, trimming to fit. Spoon half of the fruit over the bread. Repeat layers of bread and fruit one more time; finish with a layer of bread. Cover with plastic wrap; refrigerate 8 to 24 hours, until bread has absorbed blueberry juice. Remove plastic wrap on top. To prevent sticking, run a thin knife between the plastic wrap and the pan. Place a large serving plate on top of the pudding; invert; remove plastic wrap from the pudding. With a serrated knife, cut in thick slices. Serve with whipped cream or vanilla ice cream if desired.

Yield: 6 portions