Eenigenburg's Blueberries

Every year we produce a collection of our favorite recipes.  Be sure to ask us for your complimentary copy when picking up your blueberries.

If you have a favorite recipe you would like to share, and you wouldn't mind us sharing it with our customers, we would love to have it.  You can either e-mail it to us, or bring it along when you come by.

Below are a few of our favorite recipes.  If you have seen one in our annual recipe books that you would like us to add here, please just let us know.

 BLUEBERRY BANANA-NUT CUPCAKES

Submitted by:  Sandy DeMars - Wheatfield, IN

1 soft stick butter

1 cup sugar

1 beaten egg

2 cups flour

3 large mashed bananas

1 teaspoon vanilla

3/4 cups chopped black walnuts

1 cup blueberries

• Preheat oven to 375

• Combine all ingredients, except blueberries, in a large bowl

• Mix well with spoon

• Fold in blueberries

• Fill cupcake papers approximately 3/4 full

• Bake at 375 for 15 minutes or until golden brown

• Makes 24 cupcakes

__________________________________________________________________________________

BLUEBERRY MUFFINS

By:  A. Kueovitz

1 3/4 cups blueberries

2 cups sugar

1 stick butter

1 cup milk

2 Tbsp. melted butter

3 cups flour

1 Tbsp. baking power

2 eggs

1 tsp. vanilla

• Wash blueberries - remove stems and set aside
• Heat over to 350 and grease 24 muffin cups and set aside (paper liners may be used)
• Put flour, sugar, and baking power in a large bowl; mix well
• With fingers, squeeze butter into flour and keep squeezing until mixture is in crumbs.  Put 1 cup crumb mixture into small bowl and set aside.
• To mixture in large bowl, add eggs, milk, and vanilla.  Beat until smooth. 
• Gently stir in blueberries
• Fill muffin cups with batter about 2/3 to 3/4 full
• Dribble melted butter over mixture in small bowl and toss with fork to make crumbs
• Sprinkle crumbs on top of batter
• Bake until light golden brown, about 20 to 25 minutes or until done
• When done, the muffins may be frozen

FRESH BLUEBERRY PIE (No Bake)

By:  Beverly Ambreziak

3/4 cup sugar

2 Tbsp cornstarch

1 1/2 cups water

1 package (3 oz) blackberry gelatin

4 to 5 cups fresh blueberries

9 inch baked pie shell

Whipped cream (optional)

• Mix sugar, cornstarch, and water and cover over low heat until thick and clear.  Mix in blackberry gelatin.  Chill until mixture starts to jell.
• Mix in fresh blueberries into mixture until well coated
• Pour into bakes pie shell
• Chill until set
• Serve with our without whipped cream

BLUEBERRY SQUARES

(Butterscotch or Peanut Butter Chips)

by:  Bernice Heick

1 1/2 cups unsifted flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup butter

1 cup sugar

2 eggs

15 ounces blueberries (drained) - fresh or frozen

1/2 of package chips - butterscotch or peanut butter (use 1/2 of 5 1/2 oz package)

1/2 cup coursely chopped nuts

2 Tablespoons brown sugar

• Preheat over to 350
• Mix flour, salt, and baking soda
• Cream butter until light and fluffy
• Gradually beat in sugar. 
• Beat in eggs, one at a time
• Stir in dry ingredients
• Fold in blueberries
• Spread mixture into well greased 13X9X2 pan
• Sprinkle with chips, nuts, and brown sugar
• Bake for 30 minutes at 350 until top is lightly browned
• Cool in pan
• Cut into squares

BLUEBERRY CRISP

1 1/2 cup oatmeal

1/2 cup brown sugar

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup melted shortening

3 cups blueberries

1 cup sugar

3 Tablespoons flour

• Preheat over to 350
• Combine the dry ingredients for the topping, add the melted shortening and mix well - then set aside (this is the topping mix)
• Mix the blueberries, sugar, and 3 T flour
• Pour blueberry mix in a greased 9 X 9 pan
• Cover with topping mix
• Bake at 350 for 40 minutes