If I want to make a pound cake or a coffee cake, do I just add them to the batter as they are? How does one go about making a topping with them? [can they be frozen? sh-h-h] What's your favorite way to use them?

chery2

3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup brown sugar

Make blue berry cobbler...
Put berries and sugar in a purex dish and top with biscuits....frozen if you don't know how to make your own....sprinlkle with sugar and bake...
I'd have eaten them all by now by just popping one in my mouth as I opened the refrig.
Linda C

BLUEBERRY SOUP (serves 6)
2 cups water
1 pint blueberries
1/2 cup sugar
1 lemon, thinly sliced
1 cinnamon stick
1 cup sour cream (or plain yogurt)

Combine the water, blueberries, sugar, lemon slices & cinnamon stick in a saucepan. Bring to a boil, reduce the heat & simmer 15 minutes.
Discard the cinnamon stick & cool the mixture slightly. Put through a food mill or puree in a blender or processor. Transfer to a bowl, cool completely & whisk in the sour cream. Chill thoroughly before serving.~~Vermont II, Kitchen Memories

BLUEBERRY SLUMP & GRUNT (serves 6-8)
4 cups fresh or frozen blueberries
1 cup sugar, divided
1/2 cup water
2 TBL butter
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Fresh cream, sour cream or ice cream
Ground cinnamon or nutmeg, optional

To make the slump; combine the blueberries, 3/4 cup of the sugar, the water & the butter in a saucepan. Bring to a boil, reduce the heat & simmer.
In a small bowl, mix the flour, baking powder, salt, remaining 1/4 cup sugar & milk to make a stiff batter. Spoon over the hot mixture as for dumplings. Cover tightly & simmer 12 minutes. Do not uncover during the cooking time. Serve hot w/fresh cream or sour cream.

To make the grunt: Combine the blueberries, 3/4 cup of the sugar & the water in a large bowl. Pour into a greased 2 qt casserole. Bake in a preheated 400­° oven until the mixture simmers.
Meanwhile, blend the flour, baking powder, salt & remaining 1/4 cup sugar in a large bowl. Cut in the butter until the mixture is crumbly, then add the milk, stirring to combine. Spoon over the hot berries. Bake in a preheated 350° oven 20 minutes. Serve hot w/fresh cream or ice cream. Sprinkle w/cinnamon or nutmeg.~~Merrymeeting Merry Eating

Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 7 muffins
User Rating:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

chery2

Blueberry Pound Cake

3 Beaten Eggs
1/2 Cup Melted Butter (or Margarine)
2 Cups Sugar
1/2 tsp Almond Extract
1/2 tsp vanilla
3 Cups Flour
1 1/2 Tbsp Baking Powder
1/2 tsp Salt
3/4 Cup Milk
2 1/2 Cups Blueberries

Method
Beat eggs; add melted butter, sugar and almond - vanilla flavorings; beat well.
Sift flour with baking powder and salt and add alternately with milk to make smooth batter.
Fold in Blueberries. Pour into a well greased and flour dusted 9" (23 cm) found tube cake pan.

Bake at 350 F (180 C) for about 60 minutes.
Cool and ice with "Cream Cheese Frosting".

They are nice on a fruit platter, much like fruit salad, but intended for self-serving. Or just add to a mixed fruit salad, maybe as a garnish.

Serve some fresh or stewed with ice cream or cream!

They freeze very well.

Blueberry Bread and Butter Pudding
12 slices white bread, buttered, crusts removed
400g blueberries
2 cups milk
1/3 cup lemon juice
3 eggs, lightly beaten
3/4 cup castor sugar
3 tablespoons Cointreau
1/2 cup orange marmalade
cream or custard to serve

Arrange 4 slices of the bread, butter side down in a buttered ovenproof dish. Put half the blueberries on the bread, top with another 4 slices of bread and remaining blueberries. Cut remaining bread slices into 3 strips and arrange over blueberries. Whisk milk, juice, eggs, sugar, 1 tablespoon of the Cointreau, pour over bread and leave at room temperature for 1 hour. Heat marmalade with remaining Cointreau over medium heat until well combined. Brush over top of pudding. Place dish in a baking pan and half filled with water, bake at 180°C for 50 minutes. Serve with the cream or custard.

Blueberry Muffins
1 tablespoon lemon juice
1 cup milk
1 egg, beaten
1/4 cup vegetable oil
1/4 cup molasses
1 cup bran
3/4 cup wholemeal flour
3/4 cup plain white flour
1/3 cup brown sugar, firmly packed
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 cup blueberries

Stir lemon juice into the milk and leave for 1 minute. Stir in the egg, oil and molasses. In another bowl, mix the flours, sugar, lemon rind, baking powder and bicarbonate of soda. Add the mix mixture and blueberries and stir to combine. Spoon into greased muffin tins and bake at 190°C for 20-25 minutes or until firm to touch.

Blueberry Pancakes
1 cup wholemeal flour
1 teaspoon baking powder
pinch salt
pinch bicarbonate of soda
1 tablespoon sugar (optional)
1/2 cup milk or soy milk
1/2 cup blueberries

Combine dry ingredients, stir in the milk and blueberries. Add more milk if batter is too thick. Cook in a non-stick frypan until done.

Blueberry Salsa
2 cups blueberries
1/2 medium red onion, diced small
1 garlic clove, minced (optional)
2 jalapeno chillies, seeded and minced
1 red capsicum pepper, diced
3 tablespoons coriander leaves, chopped
1/4 cup lime juice
1 teaspoon salt

Coarsely chop 1/2 cup blueberries. Combine the chopped and whole berries and remaining ingredients. Let stand 1 hour before serving.

Blueberry Cordial
2 cups sugar
1/2 cup water
1 cup blueberries
juice of 2 limes or 1 lemon
1 teaspoon tartaric acid

Boil the sugar and water for 5 minutes, remove from heat, pour in the fruit and juice. Simmer for 5 minutes, strain. Add tartaric acid. Stir well, bottle immediately. Store in the fridge but discard if it fizzes or grows mould. To serve, put a little into a glass, top with water or soda water. Passionfruit pulp may be used instead of blueberries.

Blueberry Jam
6 cups (approximately 1.5kg) crushed blueberries
4 1/2 cups sugar

Wash blueberries before crushing. In a large saucepan combine blueberries and sugar. Bring to the boil while stirring and continue cooking until mixture sets when tested, about 15-20 minutes. Immediately fill hot jars with the mixture leaving 3mm headspace. Place lids on jars and process for 5 minutes in a water bath. (If desired, 1 tablespoon grated lime rind can be cooked with the mixture.)

Blueberry Macadamia Cake
125g unsalted butter
150g castor sugar
1 egg
1 teaspoon vanilla
250g self raising flour
125ml milk
400g blueberries

Topping
125g plain flour
100g brown sugar
125g butter
100g macadamia nuts, chopped

Preheat oven to 180°C. Grease a 23cm square cake tin. Make the topping. Combine flour and brown sugar, rub in the butter until the mixture resembles bread crumbs. Set aside. Cream the butter and sugar until light and fluffy, beat in the egg and vanilla. Stir in the flour alternately with the milk, starting and ending with flour. Spread the batter in the top, top with blueberries, sprinkle over the topping and macadamia nuts. Bake for 45-50 minutes. Cool in the tin for 10 minutes, then turn out onto a plate and turn again onto a cake rack. Leave until completely cold before cutting.

Blueberry Chutney
3 cups blueberries
1/2 cup chopped onion
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons sultnas
2 teaspoons chopped fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon mustard seeds
1/4 teaspoon ground cloves
1/8 tespoon cayenne pepper

Combine all the ingredients with 1 cup water in a large saucepan. Bring to the boil over medium heat.Reduce heat simmer, uncovered, for 1 hour, or until thick. Cover and chill to use within 1 week, or freeze for up to 6 months.

Blueberry Tartlets
2 cups blueberries
2 tablespoons castor sugar
1/3 cup orange juice
1 tablespoon cornflour
1 teaspoon grated orange rind
250g cream cheese, softened to room temperature
24 small baked pastry cases

Simmer berries with 1 tablespoon of the sugar and orange juice until plump and juicy. Stir in the cornflour, bring to the boil and stir over low heat until thickened. Cool, cover and refrigerate until required (will keep for up to 1 week). Beat remaining sugar and orange rind into the cream cheese. Spoon into pastry cases, and top with blueberry sauce.