Sunset Valley Organics | Blueberry Recipes for desserts

Frozen Fruit Cupcakes

Family-Style Blueberry Buttermilk Pancakes

Award Winning Almond Crunch Blueberry Pie

via: foodreference.com

This recipe won the Grand Prize in the 2005 Crisco® All-American Pie Recipe Contest. It was submitted by Rosemary Esposito and Rachel Heid of Glen Allen, Virginia.

Cook Time

Active Time: 25 minutes

Inactive Time: 60 minutes (baking)

Yield: 1 pie

Ingredients:
Crust:
1 ½ cups sifted all-purpose flour
1 ½ teaspoons sugar
½ teaspoon salt
1 ½ teaspoons grated lemon rind
1 ½ teaspoons grated tangerine or orange rind
¼ cup plus 1 tablespoon vegetable shortening
¼ cup butter, cut into small pieces
3 tablespoons ice water

Filling:
3 cups fresh or frozen Sunset Valley Organic blueberries, thawed and drained
¾ cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs
½ cup sour cream
¼ teaspoon grated lemon rind
¼ teaspoon grated tangerine or orange rind

Topping:
¼ cup butter, softened
½ cup sugar
½ cup all-purpose flour
¼ teaspoon cinnamon
1/3 cup chopped almonds

Directions:
Make crust:
1. Preheat oven to 375° F.
2. In large bowl, sift flour, sugar, and salt.
3. Stir in grated rinds.
4. Cut in shortening and butter with pastry blender until mixture is size of small peas.
5. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.
6. Knead and shape into a ball. Wrap and chill while preparing filling and topping.

Make filling and assemble pie:
1. Roll out pastry and fit into 9-inch deep-dish pie plate.
2. Add blueberries.
3. In medium bowl, mix all ingredients listed for filling mixture and pour over berries.
4. In medium bowl, mix all ingredients listed for topping mixture and sprinkle over filling.
5. Bake at 375° F for 1 hour or until golden brown.

Best Ever Blueberry Cobbler

via: allrecipes.com

Cook Time

Active Time: 20 minutes

Inactive Time: 40 minutes (baking)

Yield: 6 servings

Ingredients

3 cups fresh Sunset Valley Organics blueberriess
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F.
2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside.
3. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
5. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Blueberry Buckle Recipe

via: simplyrecipes.com

What is a buckle you might ask? A buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake or one giant blueberry muffin. Delicious, especially when you use flavor-packed Sunset Valley Organics blueberries!

Cook Time

Active Time: 20 minutes prep

Leave an additional 30 minutes (if you need to clean the blueberries - Sunset Valley Organics' berries are always precleaned for you).

Inactive Time: 1 hour (baking)

Ingredients

Cake ingredients:

2 cups and 1-2 Tbsp of sifted (to coat the blueberries) all purpose flour, separated
2 teaspoons baking poweder
1/2 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups Sunset Valley Organics blueberries

Topping ingredients:

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup all purpose flour, sifted
1/2 teaspoon cinnamon

Directions

1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2. Sift together 2 cups of flour, the baking powder and the salt. Set aside.
3. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg.
4. Add the 1/3 of flour mixture and mix slightly. Add 1/3 of milk and combine slightly.
5. Repeat step 4, alternating between flour and milk, until the flour mixture and milk are all combined.
6. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
7. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
8. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes in the oven.
9. Remove from the oven and allow to cool.
10. When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

Blueberry Cheesecake Recipe

via: Diana Rattray, About.com Guide

Cook Time:

Active Time: 1 hour, 10 minutes

Inactive Time: 70 minute (baking) and at least 3 hours cooling time

Ingredients

Cheesecake Filling

16 ounces cream cheese, room temperature
2 cups cottage cheese
1 1/2 cups sugar
4 eggs, slightly beaten
6 tablespoons cornstarch
6 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup butter or margarine, melted
2 cups sour cream
graham cracker crust, below
blueberry glaze, below

Graham Cracker Crumb Crust

1 1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 teaspoons sugar

Blueberry Glaze

1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh or frozen Sunset Valley Organics blueberries, divide

Directions:

To Make Graham Cracker Crust:

1. Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan. Cheesecake mixture will be poured over this foundation when complete.

To Make Cheesecake:

1. Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.
2. Pour filling into 10-inch springform pan with graham cracker crust. (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.)
3. Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. 4. Turn off oven and let cheesecake cool with oven for 2 hours.
5. Remove from oven and cool completely. 6. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze.

To Make Blueberry Glaze and finish the cheesecake:

1. In a 1-quart saucepan combine sugar and cornstarch. Stir in water.
2. Crush 1/2 cup blueberries; add to sugar and water mixture.
3. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble.
4. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear.
5. Cool completely.
6. Arrange remaining blueberries over the top of the cheesecake.
7. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.

Blueberry Crisp

via: americanfood.com

Cook Time

Inactive Time: 10 minutes

Active Time: 45 minutes (baking)

Yield: Serves 6

Ingredients:

4 cups fresh or frozen Sunset Valley Organics blueberries, washed drained well if necessary
1/2 cup granulated white sugar
1 tablebspoon corn starch
2 teaspoon lemon juice
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/3 cup flour
3/4 cup quick cooking rolled oats
pinch of salt
1/2 stick softened butter

Directions:

1. In a bowl combine the blueberries, granulated sugar, corn starch, and lemon juice, and mix to combine evenly.
2. Pour into a lightly buttered baking dish. 3. In the same bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter.
4. Stir with a fork until the mixture is crumbly and evenly blended.
5. Spread the mixture over the berries and bake at 375 degrees F. for 40 minutes.
6. Let cool to warm before serving.

Gluten Free Blueberry Crisp Recipe

via: glutenfreegoddess.blogspot.com

This crisp recipe is a wonderful platform to utilize Sunset Valley Organics blueberries, while remaining gluten free and very simple to make!

Cook Time

Active Time: 10 minutes

Inactive Time: 30 minutes (baking)

Yield: Makes 4 servings

Ingredients:

2 pints fresh or frozen Sunset Valley Organics blueberries, rinsed and dried if necessary
1 cup gluten free pancake mix
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup vegan shortening

Directions:

1. Preheat oven to 350 degrees F.
2. Generously schmear an 8-inch pie plate or 8x8-inch baking dish with butter or oil.
3. Sprinkle a pinch or two of gluten free mix onto the blueberries and toss to coat.
4. Pour the blueberries into the bottom of the dish.
5. In a mixing bowl, combine 1 cup of the gluten-free pancake mix with the brown sugar and cinnamon.
5. Add in the vegan shortening by hand and rub the mixture between your fingers until it resembles sugary coarse crumbs.
6. Layer the crumbs over the blueberries.
7. Bake in a preheated oven until bubbly, about 30 minutes.
8. Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt, or your favorite non-dairy frozen dessert, if desired.

Blueberry Crumble

via: Garen Zamarra with foodnetwork.com

Cook Time

Active Time: 20 minutes

Inactive Time: 40 minutes (30 minutes baking)

Yield: 6 to 8 servings

Ingredients

Filling:

1 teaspoon unsalted butter, softened
4 cups Sunset Valley Organics blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract

Streusel Topping:

1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds

Directions

1. Preheat the oven to 375 degrees F.
2. Lightly butter an 8-inch square baking dish.

For the filling:

3. In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla.
4. Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.

For the topping:

5. In the bowl of a mixer, add the flour, sugars, and butter.
6 Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand).
7. Stir in the oats and nuts.
8. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit.
9. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling.
10. Cool slightly and serve warm.

Blueberry Drop Cookie

by Griffin Wetzstein, submitted at Kicked Up Cookie Recipes

Cook Time

Active Time: 15 minutes

Inactive Time: 10 to 12 minutes per batch

Yield: Approximately 2 1/2 dozen cookies

Ingredients

3/4 cup margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons fresh lemon rind, greated
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen Sunset Valley Organics blueberries

Directions

1. In a mixing bowl, beat margarine and sugar until fluffy texture.
2. Add eggs, lemon rind, and vanilla; beat until combined.
3. In another bowl, add the flour, baking powder, and salt; stir to combine.
4. Beat flour mixture into creamed mixture alternately with milk.
5. Fold in the berries.
6. Drop dough by teaspoonfuls onto a greased cookie sheet.
7. Bake at 375° for 10-12 minutes.
8. Transfer cookies to a wire rack to cool.
9. Makes approximately 2 1/2 dozen.

Blueberry Dumb Cobbler

via: sarahsblueberryrecipes.com

Cook Time

Active Time: 20 minutes

Inactive Time: 40 minutes (baking)

Yield: Makes 8 slices.

Ingredients

4 tablespoons unsalted butter, melted
1 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup sugar
2/3 cup milk
1 teaspoon vanilla
2 cups blueberries
Juice of 1/2 a lemon
Whipped cream or Vanilla Ice Cream

Directions

1. Preheat oven to 375°F.
2. Pour butter in an 8" glass baking dish.
3. In a bowl whisk together all the dry ingredients.
4. Pour in milk and vanilla, until just blended.
5. Pour into the prepared baking dish. Do not stir.
6. Place berries in the center of the batter and sprinkle juice over the top of just the berries. Do not stir.
7. Bake for 40 minutes and golden brown.
8. Serve cobbler warm with whipped cream or ice cream.

Old-Fashioned Blueberry Whip

Ingredients:
1 pound raspberry-flavored gelatin
4 quarts frozen Sunset Valley Organics blueberries, thawed and drained
2 ½ quarts frozen dessert topping thawed
Mint sprigs (optional)

Directions:
1. In a bowl combine gelatin with 5 cups boiling water, stir until completely dissolved.
2. Stir in 2 ½ quarts cold water.
3. Refrigerate in a blender container, place ⅓ of gelatin mixture and 5 ⅓cups of the blueberries, blend until smooth.
4. Pour into another container the remaining gelatin and blueberries .
5. Fold in whipped dessert topping.
6. Scrape mixture into a shallow container. Chill until firm, about 3 hours.
7. Garnish with a mint sprig if desired.

Homemade Oregon Blueberry Ice Cream

Ingredients:
2 pints Sunset Valley Organics blueberries, thawed, rinsed and all steam removed.
1 quart whole cream
2 egg yolks or equivalent pasteurized egg substitute
¾ cup sugar
¼ cup water
1 lemon, juice & zest
Pinch of salt
Ice
Rock Salt

Directions:
1. Pick through Oregon blueberries to remove any stems. Simultaneously melt sugar in to water, lemon juice and zest to approximately 125˚.
2. In another pan heat cream to about 100˚.
3. Purée berries, and add to simple syrup mixture while still 125˚ until bright blue not cooked.
4. In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt.
5. Then slowly mix cream and yolks together, whisking constantly.
6. Now add Oregon blueberries to cream mixture.
7. Place in refrigerator for 45 minutes to chill.
8. For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket.
9. Chill to 45˚ with lots of ice and rock salt.

Oregon Blueberry Lemon Squares

Ingredients:
2 cups Sunset Valley Organics blueberries, thawed and rinsed if using frozen
2 ¼ cups all-purpose flour
½ cup powdered sugar
1 cup (1/2 pound) of butter
4 large eggs 1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
½ teaspoon baking powder

Directions:
1. Preheat oven to 350˚.
2. Mix flour and ½ cup powdered sugar until blended.
3. Mix in butter, cut in to small pieces with a large fork until dough hold together when squeezed.
4. Press evenly over the bottom of a 9 x 13-inch pan. Bake in a 350˚ oven until crust is golden brown, usually 20-25 minutes.
5. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice, and baking powder. Stir in blueberries.
6. Pour egg mixture over warm, baked crust.
7. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes.
8. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes
9. Serve warm or cool.

Blueberry Buckle

Blueberry Pudding Cake

Blueberry Turnovers

Summer Berry Parfait with Yogurt and Granola