---

It’s about blueberry recipes and a bit of their history today. Indian tribes treated the blueberries with high respect as on the blossom end of each berry, a calyx is formed in the shape of a perfect five point star. The legend was that the Great Spirit sent the “star berries” to relieve hunger during a famine. Friendly Indians helped the Pilgrims survive that first harsh winter by offering them dried blueberries. While the wild berries were collected by Indians, the All American fruit began to be grown commercially in the 1920s. They have become part of our National Memorial Day and Fourth of July celebrations as an ingredient in red-white-and-blue desserts, including the famous Flag Cake.
On with blueberry recipes. This is a good sauce recipe that you can use as a topping over ice cream, pancakes, waffles, cheesecake, angel food cake, etc.

+++++

EXCEPTIONAL 
BLUEBERRY SAUCE
1/3 c. sugar
1 T. corn starch
2 T. water
1-1/2 t. lemon juice
Pinch of salt
2 c. fresh blueberries

In a small saucepan, combine sugar and cornstarch, add water, lemon juice and salt. Cook over medium heat, stirring constantly until thickened. Add blueberries and cook until sauce is clear. Chill, covered tightly. Keeps in the fridge four or five days. Makes 1-1/2 c. blueberry sauce.

+++++

BLUEBERRY STREUSEL COFFEE CAKE
2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. salt
1 egg. beaten
1/2 c. each, milk and butter or margarine, softened
1 c. fresh blueberries
1 c. chopped pecans

Streusel:
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter or margarine

In a mixing bowl, combine first four ingredients. Add next three ingredients; beat well. Fold in berries and pecans. Spread into a greased or sprayed 9x9 inch square baking pan. In another bowl, combine sugar and flour; cut in butter until crumbly. Sprinkle over the batter. Bake at 375 degrees for 35-40 minutes or until wooden pick inserted near center comes out clean. Makes nine servings.

+++++

BLUEBERRY 
PUDDING CAKE
Cake:
2 c. blueberries
1 t. each, cinnamon and lemon juice
1 c. flour
3/4 c. sugar
1 t. baking powder
1/2 c. milk
3 T. butter, melted

Topping:
3/4 c. sugar
1 T. corn starch
1 c. boiling water

For cake, toss berries with cinnamon and lemon juice. Turn into a greased or sprayed 8x8 inch baking pan. Combine flour, sugar and baking powder; stir in milk and butter. Spoon over blueberry mixture.
For topping, combine sugar and cornstarch, mixing well. Sprinkle over batter. Slowly pour boiling water, back and forth, over top. Bake at 350 degrees for 45-50 minutes or until tests done. Makes nine servings.

Thought for the Day: From your parents you learn love and laughter and how to put one foot before the other. But when books are opened, you discover that you have wings.

---