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It’s blueberries and raspberries for a couple of weeks. Today it’s blueberries

Blueberries are an old Native Indian food. They were a major food supply for many tribes who ate them fresh, cooked with meat or dried in large amounts for winter use. 

They found that blueberries will grow after a forest fire on burnt-over ground, which was a plus for their food supply. The children spent a lot of time picking the berries which were considerably smaller than the commercially grown berries of today eating many of them as they picked. That sounds familiar. The berries are one of the most nutritious fruits that we eat, and they are available whether picking in the blueberry patches, at roadside stands or buying them in the grocery stores.

So it’s blueberry recipes today.

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This is easy to make and delicious!

BLUEBERRY ANGEL DESSERT
1-8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1-8 oz. container whipped topping, thawed
1 prepared angel food cake cut into one inch cubes or a ready made cake can be found in the bakery department
2-21 oz. cans blueberry pie filling

In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into a 9x13 inch dish; top with pie filling. Cover and refrigerate for at least two hours before cutting into squares. Makes 12 to 15 servings.

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BLUEBERRY SPICE MUFFINS
1-3/4 c. flour
1/2 c. sugar
2-1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 egg, slightly beaten
3/4 c. milk
1/3 c. butter or margarine, melted
1-1/4 c. fresh or frozen blueberries*

Topping:
1 T. sugar
1/4 t. cinnamon

In a bowl, combine dry ingredients. In another bowl, combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in berries. Fill 12 greased or paper-lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-20 minutes or until a toothpick inserted in center comes out clean. Cool for five minutes before removing from pan to a wire rack. Makes one dozen.

*If using frozen berries, do not thaw before adding to batter.

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BLUEBERRY LOAF CAKE
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1/2 c. milk
1 t. vanilla
1-3/4 c. flour
1 t. baking powder
1 c. fresh blueberries

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in berries. Pour into a greased 9x5 inch loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350 degrees for 50-55 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. To a wire rack to cool completely. Makes one loaf.

Note: Individual slices can be wrapped and frozen, then thaw for a quick dessert. Top slices with a bit of lemon sauce if you wish.

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LEMON SAUCE
1/2 c. sugar
1 T. corn starch
1/4 t. salt
1/4 c. cold water
3/4 c. boiling water
1 egg yolk
3 T. lemon juice
1 t. grated lemon peel
2 T. butter

Combine sugar, corn starch and salt in a saucepan; stir in cold water; mix well until smooth. Gradually stir in boiling water; cook and stir over medium heat 10-12 minutes or until clear and quite thick. Blend egg yolk with lemon juice; gradually stir into sauce. Stir in grated lemon rind and butter. Makes enough for several slices.

Thought for the Day: The way I see it, if you like seeing a rainbow, you have to put up with the rain. (Hopefully not a summer rain storm)

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