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The LDSCN Weekly Recipe Archive Blueberry Cream Muffins, Layered Fruit Bread and Blueberry Crisp

Blueberry Cream Muffins (From Country Woman Magazine)

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon soda
• 2 teaspoons baking powder
• 2 cups sour cream
• 2 cups blueberries

In large mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour oil. Add vanilla. Combine dry ingredients. Add alternately with the sour cream to egg mixture. Gently fold in blueberries. Spoon in greased muffin cups. Bake at 400 degrees for 20 minutes. Makes 24. This recipes is a little different than most muffins, you can not over beat this one. It also freezes well.

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Layered Fruit Bread

• 1/2 cup soft butter
• 1/2 cup sugar (I use slightly less)
• 2 eggs
• 3/4 cup blueberries
• 1/4 cup milk
• 1 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

Cream butter. Add sugar, beating until light. Add eggs, one at a time. Beat well. Sift dry ingredients. Add to butter with milk. Place half batter in bottom of greased loaf pan. Sprinkle with blueberries. Top with remaining batter. Bake at 350 degrees for 45 minutes.

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Blueberry Crisp

• 4 cups blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 2/3 cup brown sugar
• 2 tablespoons tapioca
• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 6 tablespoons butter

Mix blueberries, tapioca, sugar, and lemon juice. Place in greased casserole dish. Combine oats, br. sugar, oats, flour, salt and cinnamon. Cut in butter. Sprinkle over berries. Bake at 375 degrees for 40 minutes.

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All recipes compiled by Desi Ellis.

Revised: 21 Nov 00