Blueberry Crunch

1 package yellow deluxe cake mix

½ cup chopped nuts

½ cup (1 stick) butter or margarine, melted

1 teaspoon lemon juice

Blueberry Filling:  4 cups blueberries, 1-2 tablespoons cornstarch, sugar to taste

Cook 2 cups of the berries with the cornstarch and sugar, then add remaining 2 cups and cook until hot and thickened.  Let cool.  Preheat oven to 350 degrees.  Spread blueberry filling in bottom of 9” square pan.  Sprinkle with 1 teaspoon lemon juice.  Combine dry cake mix, nuts and melted butter.  Mixture will be crumbly.  Sprinkle over blueberry filling.  Bake for 40-45 minutes until golden brown.  Serve with ice cream or whipped cream.

Blueberries & Cream Sweet Rolls

Ingredients: 

• Blueberries & Cream Dip Mix prepared
• 1 - 16 oz frozen prepared white bread dough (Ex. Rhodes Bake N Serv)
• 1/4 cup fresh blueberries + 1/4 cup for garnish

Icing:

• 1/4 cup milk
• 1-1/2 cup powdered sugar

Directions:

Prepare Blueberries & Cream Dip Mix. Thaw and prepare bread dough as stated on packaging. (This can take several hours to thaw and rise). Preheat oven to 350°F. Once the bread has proofed, roll out with a rolling pin and spread the prepared Blueberries & Cream Dip Mix onto the rolled out dough. Sprinkle fresh blueberries on top of the mix and roll into a log. Cut 1 inch slices from the log and place those pieces, flat side down, into an 8 x 8 x 2-inch greased baking pan. Bake for 25-30 minutes or until golden brown. Allow to cool and drizzle with icing. Makes 9-12 rolls.
Icing Directions:
Mix 1/4 cup milk and 1-1/2 cups powdered sugar together until sugar is dissolved and smooth. Garnish with fresh blueberries.

Blueberry Buttermilk Muffins

2 cups blueberries, divided

1 ¾ cups plus 2 teaspoons all-purpose flour

2 ¼ teaspoons baking powder

1 ½ teaspoons salt

¾ teaspoons ground nutmeg

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 large egg plus 1 large egg yolk, at room temperature

1 ½ teaspoons pure vanilla extract

1 cup buttermilk

2 tablespoons turbinado sugar, such as Sugar in the Raw

Heat oven to 425 degrees.  Cut twelve 5-inch parchment paper squares.  Line each cup of a 12-cup muffin pan with 1 parchment square, pressing down with drinking glass to form a cup shape, flattening folds.  Set aside ½ cup blueberries; toss remaining 1 ½ cups blueberries with 2 teaspoons flour.  In medium bowl, whisk together baking powder, salt, nutmeg, and remaining 1 ¾ cups flour.  In large bowl, using electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3-4 minutes.  Reduce speed to medium and add whole egg and yolk in 2 additions, beating after each until incorporated before adding next and scraping down bowl as necessary.  Beat in vanilla.  Reduce mixer speed to low and add flour mixture in three parts, alternating with buttermilk and beating just until incorporated, scraping bowl as necessary (do not overmix).  Fold in floured blueberries, leaving behind any excess flour that does not cling to them.  Divide batter among muffin cups (about a heaping 1/3 cup each; cups will seem very full).  Sprinkle turbinado sugar and press remaining ½ cup blueberries into tops of muffins.  Bake on middle rack of oven until wooden pick inserted into center comes out with a few loose crumbs attached, 20-22 minutes.  Let cool in pan 5 minutes; transfer to wire rack to cool completely.

Blueberry Salsa

½ teaspoon salt

1/3 cup cided red bell pepper

1 cup whole blueberries

2 cups coarsely chopped blueberries

2 seeded and minced jalapeno peppers

1/3 cup fresh lemon juice

3 tablespoons chopped fresh cilantro

Mix together all ingredients.  Can be served immediately or chilled.  Serve with flat bread or tortilla chips.