Blueberry Smoothies

• In  blender (or Magic Bullet), add the following in about equal parts until it fills the half-way point of the blender:  Banana; frozen blueberries; frozen strawberries and/or other mixed berries.  
• Then add a heaping tablespoon of Green Max Powder or your other favorite green powder for extra nutrition, if you prefer (our DD doesn't, but still we will sneak a smaller amount in hers). 
• Add orange juice to the top and blend until smooth. 

Blueberry Cobbler aka Blueberry "Brownies"

I make this for potlucks, etc.  This summer, during a fellowship dinner after church, a friend's son told her, "Mom!  You have GOT to try the blueberry brownies!"  When she told me, I had a good laugh and told her to let her son know that I would now call it by the new name he gave it.  It doesn't "look" as pretty as a regular cobbler, so his name of Blueberry "Brownies" fits perfectly.

• 3 1/2 c.blueberries
• 2 c. sugar (I use raw or turbinado)
• 1 Stick of butter
• 1 c. unbleached flour
• 1/4 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 c. buttermilk
• 1 t. vanilla
  

1.  Melt butter in 8 x 11 baking dish, or a 2-quart pyrex pan.   Heat Melt Melt Melt 1.  Melt butter in 8 x 11 baking dish, or a 2-quart pyrex pan.   Heat blueberries in 1 cup sugar to boil, stir frequently. Pour blueberries in baking dish over melted butter.

2.  Mix 1 cup sugar, baking soda, flour, buttermilk and vanilla by hand; pour over blueberries. Bake at 300 degrees for 1 hour or until top is golden brown.

Blueberry-Apple Crumb Pie

Filling

3 c. fresh/frozen blueberries
3-4 Granny Smith apples or any other tart apple - thinly sliced
2/3 c. raw, turbinado, or other natural sugar
1 1/2 T. unbleached flour
1 T. lemon juice
1 1/2 T./ cornstarch
1/2 t. cinnamon
Dash of nutmeg

Topping

1 c. unbleached flour (can substitute whole wheat pastry flour)
1 c. turbinado sugar (or other raw sugar)
1/2 c. butter
3 Tablespoons milk

Directions

• Prepare filling by mixing together blueberries, apples, flour, cornstarch, lemon juice, cinnamon and nutmeg. Place mixture in unbaked pie shell.
• Prepare topping by mixing together brown sugar and flour in a bowl.Cut in butter until crumbly. Pour over filling mixture, then pour milk over this combined mixture. Bake at 350 degrees for 45 to 60 minutes. Topping should be golden brown and mixture should be bubbling. Serve warm with vanilla ice-cream!

 

Easy as 1,2,3 -- Blueberry Pancakes

This is our typical Saturday morning breakfast meal.  I make the big batch that follows so we will have left-overs for snacking and for a quick Sunday morning breakfast before church.  I named it this to help remember the measuring amount of the ingredients.  There is 1 one, 2 twos, and 3 threes.   You can also just mix the dry ingredients together and store in the freezer as a "quick mix" to pull out.  It would just be 1 cup of the dry mix to 1 cup of water and 1 egg.)

• 1 c. dry milk (I've gone to using dry milk in many of my recipes for economical and storage reasons. -- if you want to use regular milk, substitute the 3 c. of water listed below for milk.)
• 2 T. baking powder
• 2 T. turbinado sugar (or other raw sugar)
• 3 c. whole wheat flour (can use whole wheat pastry, unbleached, barley, or other flours -- sometimes I will add a little of each)
• 3 c. water
• 3 eggs
• A couple of cups fresh/frozen blueberries  (Darling Hubby LOVES lots of blueberries in his pancakes, so add as many or as few as your family likes)

1. Mix dry ingredients together and then add the wet ingredients.  Mix until combined. 
2. Pour about 1/4 c. of batter onto hot (greased if needed) skillet or griddle. 
3. Cook over medium heat for about 2 minutes on each side or until the pancakes are golden brown, turning to second sides when pancakes have bubbly edges or edges are slightly dry.