---

The LDSCN Weekly Recipe Archive Blueberries

French Toast with Fresh Blueberries

• 3 eggs
• 1 ts vanilla
• Cinnamon, to taste
• 2 TB butter
• 1 loaf white bread
• cut into 1-inch slices
• 2 c fresh blueberries
• Powdered sugar
• Maple syrup, warmed

In a shallow dish beat together the eggs, vanilla, and cinnamon.

In a non-stick skillet or griddle melt butter over moderate heat.

Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.

Yield: 4 servings.

---

Blueberry Cobbler

• 1 c Flour
• 1 c Sugar
• 1 c Milk
• 1 ts Vanilla
• 1 Egg
• 1 Stick of butter
• 16 oz Blueberries

Melt butter in a 9x13 inch baking dish.

Mix together the flour, sugar, milk, vanilla, egg, and butter in a large mixing bowl; add to the baking dish with the melted butter.

Add the blueberries. Don't mix them in; just add them.

Bake at 350 degrees for 30 to 40 minutes.

---

Recipe via Meal-Master (tm) v8.02
Title: Blueberry Buttermilk Muffins
Categories: Breads, Cakes, Desserts
Yield: 24 Servings

• 2 1/2 c Flour
• 1 1/2 ts Baking powder
• 1/2 ts Soda
• 3/4 c Sugar
• 1/4 ts Salt
• 2 x Eggs, beaten
• 1 c Buttermilk
• 4 oz Butter
• 1 1/2 c Blueberries

Preheat oven to 400 degrees F.

Sift dry ingredients together in a large bowl.

In another bowl, whish eggs, buttermilk and butter that has been melted and browned slightly.

Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries.

Spoon batter into greased muffin cups and bake til golden brown, about 20 to 30 minutes. Makes 24 muffins

---

Recipe via Meal-Master (tm) v8.02
Title: Blueberry Bread
Categories: Breadmaker, Breads
Yield: 2 Loaves

• 1 pk Yeast
• 3 c Bread flour
• 1/2 ts Salt
• 2 tb Sugar
• 1 tb Butter (or margarine)
• 1 cn (16 1/2 oz) blueberries
• Well drained, reserve the
• Liquid
• 1/4 c Retained liquid
• 1/4 c Water (approximate)

In order listed, add all dry ingredients into pan.

Put well drained berries into a 2 cup measuring cup, add 1/4 cup of retained juice and enough water to equal 1 1/3 cups. (We've found it to be about 1/4 cup water.)

Select white bread and push (Start).

NOTE: All ingredients should be at room temperature.

This can be mixed on manual of the bread machine.

After Second kneading, remove dough for machine, divide into equal portions and place in small loaf pans.

Cover and let rise to double, about 45 min to 1 hour.

Bake at 350 f. for 35-40 min.

---

Recipe via Meal-Master (tm) v8.02
Title: Blueberry Cup Cakes
Categories: Desserts, Cakes
Yield: 1 Servings

• 1/3 c Shortening
• 2 c Flour
• 1 c Sugar
• 3/4 c Milk
• 1 Egg, beaten
• 1 ts Vanilla
• 2 c Blueberries

Mix together and bake in muffin tins at 375 degrees for 20 minutes.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 30 May 01