Category Archives: Blueberry Recipes

Blueberry Strata Recipe

Blueberry Strata

Make this blueberry strata for brunch it will be a hit with all parties! The only thing I want to specify is to use fresh blueberries if you can get a hold of them.


1 1/2 loaves of white bread
2 pints of blueberries
12 eggs scrambled
1 quart of heavy cream
1 cup of sugar
1 tbs of vanilla
2 tsp sugar


Making blueberry strata is close to a bread pudding and is rather simple.

First, preheat your oven to 350° F.

Next, cut the bread in pieces and place in a standard sized baking pan, roughly 9″ x 13X.

In a large bowl, place all ingredients, other than the 2 tsp of sugar, and toss. Once all is fully mixed pour over the bread.

Place in the preheated oven and bake until firm to touch. You can, and should, do the toothpick test. Before taking the strata out, push a toothpick into the middle. If it comes out clean and the strata is firm, it is done.

Take out of the oven. Sprinkle the 2 tsp of sugar on the top. You can serve warm or cold.

If you want to kick it up a bit, you can add a blueberry syrup.


1 1/2 cups white sugar
3 tbs cornstarch
1 1/2 cups water
1 1/2 cups fresh blueberries
1 1/2 tbs of butter


Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in the 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
For more blueberry recipes:

Blueberry Muffins

Blueberry Muffins

Like many other meals, making your own blueberry muffins is rewarding. Being able to eat warm muffins just of the oven with a bit of butter and REAL FRESH blueberries beats anything from the box or Dunkin Donuts hands down. Here is a simple to make recipe.


1 cup of blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of sugar
1 egg
1 cup of yogurt
6 tablespoons of melted shortening


Preheat oven to 425 degrees F.

Grease 14 2 ½ muffin-pan cups with either butter of Pam spray

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, shortening, egg and yogurt. Add the flour mix reserving 1 tablespoon of the dry ingredients to toss with the blueberries. Stir mixture. Add 1 cup blueberries to mixture and quickly fold – don’t beat too much (lumpy is good).

Pour into muffin cups. If you want you can sprinkle some granulated sugar on top of the muffins. If you have any muffin cups left empty, pour in some water for even baking. Bake for approximately 25 minutes or until muffin tops are a golden brown and a test toothpick comes out clean

Blueberry Pie


3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
1/2 teaspoon of nutmeg (if you like nutmeg)
2 tablespoons of sugar for sprinkling on top crust
1 store bought frozen pie shell – this is the easy way to go


Heat saucepan on stove over medium heat. Preheat oven to 425 degrees F.

Combine sugar, cornstarch, cinnamon, water and nutmeg. Add to the saucepan and turn up heat. Cook until the mixture is tickened. Set aside to cool. Once cooled add the berries and lemon juice.

Pour filling pre-made pie pan shell, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with 2 tablespoons of sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.

Blueberry Cobbler


2 cups blueberries
1/2 cup sugar – for berry mix
1 cup of sugar for flour mix
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter – melted
3/4 cup milk


Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with Pam cooking spray.

In a bowl combine the blueberries and 1/2 cup of the sugar.

In a medium bowl combine the remaining 1 cup sugar, the flour, and baking powder.

In a large bowl wisk the butter and milk together. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then pour the blueberries over the batter – do not stir or mix at this point. Bake until the top is golden brown – approximately 35 to 45 minutes.

Blueberry Sauce


1/3 cup of sugar
1 ½ tablespoons of flour
¼ teaspoon of salt
1 teaspoon lemon juice
1 cup of hot water
1 cup of blueberries
2 tablespoons of sweet butter
2 tablespoons of rum


Place a saucepan on your stove over medium heat. Combine the sugar, flour and salt in the saucepan. Gradually stir in the lemon juice and the hot water. Stir until the mixture begins to thicken. Add the blueberries and cook until thick.

Remove the pan from the heat and stir in the butter and rum. Serve warm. This is great for pancakes.

Wild Blueberry Pie



1 1/4 cups freshly picked blueberries
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 store bought frozen 9″ pie shell
1/3 cup brown sugar
1/3 cup cold sweet butter, cut into pieces
3/4 cup all-purpose flour for crust


Preheat the oven to 350 degrees F.

To make the pie filling: Toss the blueberries, 1/2 cup of granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the pie shell – do not overfill – see warning below.

Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie – do not make too thick – see warning below.

Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning.

Warning: If you end up with too much filling or pie crust mix, refrigerate the excess get your butt ouside and pick more blueberries to make another pie for the freezer.