Blueberry Bonanza Recipes

BLUEBERRY BARS

Steps:

• Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
• In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
• In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
• Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

BLUEBERRY BONANZA

Steps:

• To make crust: Mix ingredients together and pat lightly into a 9x13 pan and bake at 325 for 10 minutes.
• To make cheese layer: Mix ingredients together and spread over crust.
• Bake at 325 for 20 mins.
• To make blueberry layer: Combine blueberries,sugar,water,and lemon juice in a saucepan and bring to a boil.
• Dissolve cornstartch in the cold water and add to blueberry mixture,stir until thickened and pour over baked cheese layer,cool completely.
• To make topping: Whip cream with sugar and spread on top of blueberry layer.
• Sprinkle with crushed digestive biscuit crumbs and refrigerate until serving time.
• ****NOTE:IF YOU MAKE THE NIGHT BEFORE,DON'T WHIP THE CREAM UNTIL SERVING TIME.

BLUEBERRY BONANZA BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
• Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
• Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
• Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
• Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.