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Use your toothpick to roll your berry in your yogurt. Cover it and put onto your tray. I just use a cookie sheet. Finish all your blueberries and then put in the freezer. They will take about an hour to freeze. Then enjoy.
By coville123 from Brockville, Ontario
I like to eat this as a snack. It is frozen blueberries with whole milk poured to the top of their mug. The berries become covered with "snow" once the milk is drank down to their level.
Total Time: 3 minutes
Yield: One mugful
Cream sugar and margarine together thoroughly. Add egg, beating until fluffy. Add sifted dry ingredients alternately with milk. Fold in drained blueberries. Spread batter into greased 9x13 inch baking pan.
Mix topping ingredients together until crumbly. Sprinkle over top. Bake at 375 degrees F for 40-45 minutes.
By Robin from Washington, IA
In a large bowl, combine the blueberries, white sugar, and lemon juice. In another bowl, combine the bread cubes, brown sugar, and cinnamon.
Fill an 8 or 9 inch square metal baking pan by alternating the two mixtures, starting with half the blueberries, then half the bread cubes, and so on. Bake at 350 degrees F for about 30 minutes.
1 g. fat
3 g. dietary fiber
166 mg. sodium
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I have several quarts of fresh blueberries. While we love to eat them as they are, we'll never eat that many before they go bad. I would really appreciate recipes and ideas. Thanks!
Jaye from Ft. Myers
If you can't use them up, I would recommend freezing them. After they are clean and dry, lay them flat on a cookie sheet to freeze for a couple of hours. Then transfer them into a freezer bag or container for yummy blueberries anytime. This will work for any berries and even sliced fruit.
By the way, I love blueberries in smoothies or on ice cream.
Throw a handful or two of frozen blueberries in pancake batter and fry.
NO-COOK BLUEBERRY JAM
3 c. crushed blueberries
5 c. sugar
1/4 c. lemon juice
1(1-3/4 oz) pkg of powdered pectin
I c. water
Measure berries into a bowl. Stir in sugar and lemon juice. Let stand 20 minutes, stirring occasionally.
Boil pectin and water together i minute and remove from heat. Stir in fruit mixture, and continue stirring 2 minutes. Ladle into 6-9 jelly glasses or freezer cartons. Let stand at room temperature 24 hours or overnight; then cover with waxed paper and metal or cardboard lids ( Bernadin makes great freezer jam containers with a twist and snap tight lid, 4 in a package, I love them.) Store in refrigerator or freezer. Makes 6-8 jelly glass size containers.
FROM:CHATELAINE'S ADVENTURES IN COOKING cookbook.
15 crackers(not sure if graham or soda are meant here), crushed to crumbs
1/4 c. butter
1/2 c. sugar
1-1/2 c. blueberries
2 tbsp cornstarch
1/2 lb marshmallows
1/2 c. milk
1 c. cream
Mix crackers and butter. Cook sugar, starch and berries. COOL. Melt marshmallows in milk over low heat. COOL. Then add whipping cream Put half cracker mixture in pan. Put half of marshmallow mixture on top of crumbs, then add berry mixture. Finish with the last half of marshmallow and cracker crumb mixtures. Chill.
FROM: CANADIAN MENNONITE COOKBOOK
I have frozen blueberries many times. I rinse them good and let them dry before packing into freezer bags. I have used berries that were 3 yrs old and they were just as good. Use them in pie, cake, pancake, smoothies, whatever you want to.
Rinse them well, pour about a cup of sugar on them and refrigerate. The sugar prevents them from spoiling. Blueberries will not turn soft as other berries will in sugar and they will keep a long time. You can rinse the sugar off before eating and they will taste the same as fresh. I've kept them for over 10 days using this method, but it's rare that my family will let them last that long!
you can freeze them--I buy them whole and frozen all the time
Go to www.recipezaar.com and in the search box type in blueberry. There are over 1500 recipes.
When the recipes come up, look where it says the page numbers, under that click on the word "rating", it will sort the recipes into the most popular, with ratings by people who have made the recipe.
Check out @ the fourth recipe called "Blueberry Boy Bait", I made it a couple of weeks age, was awesome.
Good Luck, I'm sure you will find something you like.
If you do freeze them as suggested, I would measure them into one or two cups before putting into the bags, when you need some for a recipe they are already measured out.
Thanks for all the suggestions! I can't wait to try them all!
I am looking for a delicious "crockpot" blueberry buckle type recipe. I have one that uses plain yogurt, but I don't have any. Can I use something else in place? Like maybe regular 2 % milk?
Theresa from Mount Olive, NC
How about low fat or fat free sour cream?
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I am looking for recipes using blueberries as a jam or jelly. Or any other recipes!
Michele from Western, KY
I make blueberry muffins a lot. They are great. Your recipe book should have them. If not, check the library for a Betty Crocker cook book to borrow. I also love to snack on frozen blueberries. They are great. (06/19/2006)
I use fresh or frozen blueberries for syrup. I put them in a saucepan over a low fire, adding a little water so they don't burn. I add splenda and cook until it thickens. I freeze it and put in the micro to defrost when i make pancakes or waffles. I'm a Weight Watcher and this allows me to enjoy pancakes. (06/19/2006)
By Eletha Cole
A GREAT BRUNCH ITEM:
Blueberry-Stuffed French Toast
Place remaining blueberries in stainless or glass saucepan (not aluminum) or teflon pan and cook w/ sugar to taste ( or honey) and sprinkle w/ nutmeg over slow heat while dish bakes. No water needed. The longer it is cooked and stirred, the thicker the sauce will become. Serve cut in slices or squares, topped w/ sauce. Whipped or sour cream may be used to garnish, but is not necessary. Any leftover sauce may be refrigerated and used on toast, muffins, or pancakes and waffles. (06/20/2006)