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Our blueberry recipes - 298 recipes

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Kelloggs

  • 375 ml or 1 1/2 cups all-purpose flour
  • 12 ml or 2 1/2 tsp baking powder
  • 1 ml or 1/4 tsp baking soda
  • 1 ml or 1/4 tsp salt
  • 375 ml or 1 1/2 cup Cereal All-Bran* Original cereal
  • 175 ml or 3/4 cup 2% milk
  • 125 ml or 1/2 cup orange juice
  • 2 eggs
  • 50 ml or 1/4 cup vegetable oil
  • 175 ml or 3/4 cup packed brown sugar
  • 250 ml or 1 cup fresh or frozen blueberries (do not thaw
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MIX TOPPING INGREDIENTS TOGETHER AND PRESS INTO A 9X13 PAN

  • CRUST:
  • 2 CUPS GRAHAM CRACKER CRUMBS
  • 2 TSP SUGAR
  • 1/2 CUP MELTED BUTTER
  • 1 TSP LEMON JUICE
  • TOPPING:
  • 1 PKG CREAM CHEESE
  • 1 CUP SUGAR
  • 1/2 TSP LEMON JUICE
  • 2 TSP VANILLA
  • 1 CONTAINER COOL WHIP
  • 3 CUPS BERRIES
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Place the berries in a large saute pan, preferably 12 inch

  • Filling:
  • 6 cups (24 oz) frozen blueberries
  • 1/2 cup (4 oz) fruity red wine; use blueberry wine if you can find it
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp vanilla
  • 1 cup (4 oz) confectioners' sugar
  • 1/4 tsp salt
  • 2 TBSP lemon juice
  • 3 TBSP butter, melted
  • 1/4 cup all purpose flour
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By

Country Living, August 2001

  • 1 cup(s) all-purpose flour
  • 3/4 cup(s) whole-wheat flour
  • 1/3 cup(s) yellow cornmeal
  • 1/3 cup(s) old-fashioned rolled oats
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground nutmeg
  • 1 3/4 cup(s) buttermilk
  • 1/4 cup(s) (1/2 stick) unsalted butter, melted
  • 1/3 cup(s) honey
  • 3 large eggs
  • 1 cup(s) fresh blueberries, washed and drained
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1. Preheat oven to 350° F (175° C)

  • 2 * 2 Tbsp (30 ml) sugar
  • 2 * 2 Tbsp (30 ml) butter, at room temperature
  • 3 * 3 Tbsp (45 ml) skim milk
  • 1 * 1 cup (250 ml) all-purpose flour
  • 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
  • 3 * 3 eggs
  • 1/4 * 1/4 cup (60 ml) sugar, + 2 Tbsp extra
  • 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
  • 1/3 * 1/3 cup (80 ml) all-purpose flour
  • 1/2 * 1/2 tsp (2.5 ml) baking powder
  • 1/2 * 1/2 cup (125 ml) fresh blueberries
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Saute the finely minced shallot in oil over medium heat

  • 1 Tbsp olive oil
  • 1/2 shallot, finely minced
  • 4 C blueberries, rinsed
  • 1 C sugar
  • 2 Tbsp balsamic vinegar
  • 1 small branch rosemary, destemmed, chopped fine
  • pinch of freshly grated nutmeg
  • Pepper to taste (approx. 1/4 tsp)
  • pinch of salt
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The creamiest cheese pie in creation! A favourite for birthdays

  • Graham Crumb Crust (homemade):
  • 1 envelope Dream Whip, prepared
  • 8 oz package Cream Cheese, softened
  • 1/2 cup Sugar
  • 1 can Blueberry Pie Filling
  • 1 Graham Crumb Crust
  • Options: you can use any kind of berry pie filling if you don’t like blueberry. Cherry is very nice too.
  • 1 1/4 cup Graham Wafer Crumbs
  • 1/4 Butter, softened
  • 1/4 Sugar
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This muffin is a portable meal in itself

  • • Vegetable cooking spray
  • • 1/2 cup unsweetened applesauce
  • • 1/2 cup plain nonfat yogurt
  • • 2 egg whites from large eggs
  • • 1 large egg
  • • 1 teaspoon pure vanilla extract
  • • 2 tablespoons pure maple syrup
  • • 1/2 cup whole-wheat flour
  • • 1/2 cup unbleached all-purpose flour
  • • 1 cup old-fashioned oats
  • • 1 tablespoon baking powder
  • • 1 teaspoon baking soda
  • • 1 teaspoon ground cinnamon
  • • 1/4 cup dried fruit such as blueberries or cherries
  • • 1/2 cup chopped walnuts
  • • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
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You can substitute just about any fruit pie filling for the blueberries

  • 1 20oz can crushed pineapple in juice
  • 1 21 oz can blueberry pie filling
  • 1 18.25 oz box butter recipe cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter, melted
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Blueberry Crunch Cake All Bran Blueberry Muffins