Get Your Thrill With Blueberry Recipes

Before the season slips away, do as Fats Domino advised in his old song, “Get your trill on (Missouri's) blueberry hills.”

The following recipes are courtesy of the Blueberry Council and Pushcarts & Stalls: The Soulard Market History Cookbook.

Blueberry Cobbler

• 1/4 cup butter
• 1/2 cup sugar
• 1 cup flour
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup milk
• 2 cups blueberries
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 1/4 cups water

Preheat oven to 375 degrees. In a mixing bowl, cream together butter and 1/2 cup sugar. Sift together flour, salt and baking powder. Add alternately with milk to butter mixture. Pour into a greased 9 x 9–inch baking pan. Spoon blueberries over top of batter. Sprinkle with reaming sugar, cinnamon and water. DO NOT STIR. Batter will rise to top to form a crust. Bake for 45-50 minutes or until set and light brown. Makes 6 servings.

Blueberry Cream Cheese Squares

• 1/4 cup cornstarch
• 1/2 cup water
• 1/2 cup sugar
• 3 cups blueberries
• 2 (8-ounce) packages cream cheese
• 3 1/2 cups graham cracker crumbs
• 1 stick butter, melted
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 (9-ounce) package whipped topping
• 1/2 toasted sliced almonds

Mix cornstarch, water, 1/2 cup sugar and blueberries together in a saucepan. Heat over a medium heat stirring constantly, until sauce bubbles and thickens. Cool.

Combine cracker crumbs and butter. Press crumb mixture into a 9x13–inch pan. Beat 1 1/2 cups sugar with cream cheese and vanilla until smooth. Fold in whipped topping. Spread half the cream cheese mixture over crumbs. Spread blueberry filling evenly over cheese. Spread remaining cheese mixture over top of blueberries. Sprinkle almonds over top. Chill until firm. Makes 12-15 servings.

Double Blueberry Pie

• 1 frozen or homemade pie shell (9-inch)
• 1 jar (10 ounces) blueberry jam or fruit spread
• 1 1/2 teaspoon ground cinnamon
•  4 cups fresh blueberries
• Sweetened whipped cream or vanilla ice cream (as needed)

Following package or recipe directions, prebake pie shell. Cool

In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1 minute. Stir in fresh blueberries.

Spoon blueberry mixture into prepared shell. Chill for at least an hour. Serve with whipped cream or vanilla ice cream

Blueberry Muffins

• 2 cups flour
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberries
• 2 eggs
• 1 cup milk
• 1/2 cup corn or vegetable oil

Preheat oven to 400 degrees. Combine flour, baking powder, cinnamon and salt in a large mixing bowl. In a separate bowl, mix together eggs, milk, sugar and oil. Stir egg mixture into flour mixture. Fold in blueberries – being careful not to turn batter blue by over mixing. Spoon into greased muffin cups, filling about 2/3 full. Bake for about 15 minutes or until brown and batter has pulled slightly away from sides of muffin pan. Makes about 12-14.