Here are some tasty blueberry recipes from local cooks, in keeping with the flavor of Wilton’s annual Blueberry Festival:

Blueberry roll recipe

From Glennis Gould

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 Tbs sugar

2 Tbs shortening

1 cup of blueberries

1/2 cup of sugar

Sift flour, salt, baking powder and sugar in a bowl, cut in shortening. Add enough milk to make a dough. Roll out dough 1/2 inch thick, then roll up like a jellyroll. Cut into slices, put in oblong glass dish

Syrup

1 cup sugar

1 Tbs flour

1 Tbs butter

1 cup of water

1 Tsp of vanilla

Boil above ingredients for three minutes. Pour syrup over dough slices. Bake 10 minutes at 425 degrees, then 20 minutes at 350 degrees.

Blueberry sauce

From Betty McCrillis

½ cup sugar

½ cup water

1 – Tbs cornstarch

1 – cup blueberries

lemon juice

Cook sugar, water, cornstarch and blueberries until thickened. Add a few drops of lemon juice. Serve over ice cream.

Blueberry Cake

From Sheryl Plog

2 tsp. baking powder

1/2 tsp. salt

3 cups flour

1 1/2 cups sugar

Mix above together and set aside.

1/2 cup oil

1 cup milk

1 tsp. vanilla extract

1 egg

Mix above wet mixture together and then add to the dry mixture. Stir in

1 1/2 cups blueberries. Pour into a 9 X13 greased pan.

Topping:

1/4 cup sugar

1 tsp nutmeg

Mix and sprinkle over the cake. Bake 350 degrees 30 to 35 minutes.

“This is the only blueberry cake that I will make. This was passed on to me by a from a co-worker.” – Sheryl Plog.

Blueberry Dumplings

From Darlene Mooar

2 lbs blueberries

1/2 cup sugar

1/4 cup water

1 tbsp. lemon juice

1 1/2 cups flour

1 Tsp. confectioners sugar

2 tsp. baking powder

2 tbsp. butter

2/3 cup milk

Pour berries in a shallow pan. Add sugar, water and lemon juice. Cover and simmer for five minutes. Mix dry ingredients together in a bowl. Cut in the butter until a course meal has developed. Add milk all at once. Beat vigorously for 30 seconds. Drop batter from a #30 scoop into the simmering pan. Cover and simmer over very low heat for 25 minutes. DO NOT LIFT the cover during this time. Spoon out dumplings into separate dish, pour sauce and berries over the top. Serve warm with whipped cream.

Maine Blueberry Muffins

From Darlene Mooar

Preheat oven to 425 degrees.

4 cups all-purpose (AP) flour

2 tbsp. baking powder

2 2/3 cups granulated sugar

1 1/2 tsp. salt

2 eggs beaten

1 1/2 cups milk

1/2 cup 4 oz. melted butter

2 cups frozen blueberries, dusted with flour.

Sift together dry ingredients. Add the egg, milk and melted butter together, then add to dry ingredients. Stir only enough to incorporate the liquids. Dust berries and gently fold in. Do not over mix. Fill paper lined muffin tins 2/3 full. Bake at 425 degrees for 20-25 minutes.

Maine Blueberry Nut Bread

From Darlene Mooar

2 eggs

1 cup sugar

1 cup milk

3 tbsp. melted shortening

3 cups sifted flour

4 tsp. baking powder

1 tsp. salt

1 cup Maine blueberries

1/2 cup broken nutmeats

Beat eggs. Add sugar and beat thoroughly. Add milk and melted shortening. Sift flour, measure and sift together with baking powder and salt. Add to liquid ingredients. Stir only until blended. Fold in blueberries and nutmeats. Turn into well greased loaf pan, 9″ x 5″ x 3″. Bake 1 hour at 350 degrees, turn onto rack to cool. Wrap and store. This loaf, like all loves of quick bread, freezes very well. If you have Maine blueberries in your freezer, use these in making this loaf. When adding blueberries from the freezer, add them just as they are – frozen hard.

Blueberry Oatmeal Bread

From Darlene Mooar

2 cups AP flour

1 cup oats

1/23 cup sugar

1 tbsp. baking powder

1 tsp. salt

1.2 tsp. baking soda

1 tsp. cinnamon

few dashes nutmeg

6 Tbsp. shortening

2 eggs, 1 cup milk

1/4 cup corn syrup

1 cup blueberries (dusted)

Cinnamon-sugar mixture

Preheat oven to 350 degrees. Combine dry ingredients. Cut in shortening to form a crumb texture. Combine eggs, milk and corn syrup and add to dry ingredients, mixing just until moistened. Fold in blueberries and pour into greased and floured loaf pan. Sprinkle cinnamon-sugar mixture on top. Bake for 1 hour, 10 minutes or until toothpick inserted in center comes out clean.

Blueberry Crumb Bars

From Pam Harnden

Blueberry Filling:

About 3 cups blueberries

1 ½ to 2 Tbsp. lemon juice

½ to ¾ cup sugar

4 to 5 Tbsp. cornstarch

½ to 1 cup boiling water

½ teaspoon baking soda

1 ½ cups quick-cooking oats

Base & Topping:

1 cup packed brown sugar

½ cup margarine or butter, softened

¼ cup shortening

1 ¾ cups AP flour

1 teaspoon salt

½ teaspoon baking soda

1 ½ cups quick-cooking oats

Preheat oven to 400. Put berries and lemon juice in saucepan. Blend sugar and cornstarch in small bowl, then add to berry mixture and mix well. Stir in water and cook over medium heat until mixture boils. Reduce heat and boil one minute. Cool. Cream sugar, margarine & shortening in a large bowl. Sift in flour, salt & baking soda; then stir in oats. Press half of this mixture in a greased 9 X 13 X 2 inch pan. Spread with berry filling, and then sprinkle remaining base mixture on top. Bake until light brown, 25 to 30 minutes.

Sour Cream-Blueberry Coffee Cake

From Pam Harnden

½ cup butter

½ cup sugar

2 large eggs

8 oz. sour cream (or plain or vanilla yogurt)

1 tsp. vanilla

2 tsp. grated lemon rind

1 ½ cups flour

1 tsp. baking powder

½ tsp. salt

Cream together butter and sugar, add eggs and beat 2-3 minutes. Mix in sour cream or yogurt, vanilla and lemon rind, then blend in dry ingredients. Pour into lightly greased 9″ spring form or pie pan. Combine the following & sprinkle on cake before baking:

1 pint blueberries

¼ cup sugar

½ cup chopped pecans or almonds

¼ tsp. cinnamon

Bake @ 350 degrees 35 – 40 minutes

Optional:

1 cup powdered sugar

4 tsp. milk

Mix together and drizzle over top of cooled cake.

Red, White & Blueberry Cheesecake

From Pam Harnden

Crust:

3 cups zwieback or graham cracker crumbs

1 ½ sticks melted butter

½ cup powdered sugar

Filling:

6 eggs, beaten

1 ½ cups sugar

Pinch salt

3 Tbsp. vanilla

1 ½ lbs. softened cream cheese

½ pint sour cream

1 cup blueberries

Topping:

1 cup sugar

3 Tbsp. cornstarch

½ cup water

1 Tbsp. lemon juice

4 cups blueberries

Garnish top:

2 oz. slivered almonds

Cool Whip & red food coloring

PROCEDURE:

Crust: Combine all crust ingredients. Press into 10” springform pan. Bake 10 minutes at 350 degrees. Cool completely.

Filling: Combine ingredients in order given, reserving berries. Pour into cooled crust. Sprinkle berries throughout filling. Bake at 375o about 50 minutes. Turn off oven and leave cake in oven with door open to cool.

Topping: Combine all ingredients in saucepan and cook on low heat until thickened. Chill. Remove sides of pan and spoon topping on top.

Garnish: Sprinkle slivered almonds around edge. Serve with cool whip dyed red with the food coloring.

YIELD: 12 servings.

Aunt Sara’s Blueberry Pizza

From Pam Harnden

Crust:

1 ½ cups all purpose flour

½ tsp. Salt

½ cup Shortening

¼ cup cold water

1 tsp. Vanilla

Cheese Layer:

8 oz. cream cheese

1/2 cup sugar

2 eggs

1/3 cup chopped walnuts

1 tsp. vanilla

Blueberry Layer:

4 cups blueberries

1 cup sugar

3 Tbsp. cornstarch

¼ tsp. cinnamon

¼ tsp. salt

½ cup water

1 tbsp. butter

PROCEDURE: Preheat oven to 425 degrees. Blend first three crust ingredients. Add water, form into ball, roll out on floured surface to 1/8” thick, and place on 12” pizza pan. Bake at 425 degrees for 15 minutes. Remove from oven, change temperature to 350 degrees. Blend all ingredients for cheese layer, pour on baked crust and bake for 15 minutes. Remove from oven and let cool. Mix two cups berries and ¼ cup sugar in a large bowl, set aside.

In three quart saucepan, mix remaining ingredients. Bring to a boil, stirring constantly over high heat until thick. Remove from heat and pour onto berry mixture. Spread over baked cheese layer. Serve cool. YIELD: 8–16 Slices.

Blueberry French Toast

From Pam Harnden

12 slices day-old white bread, crusts removed

2 packages (8 ounces each) cream cheese

1 cup fresh or frozen blueberries

12 eggs, lightly beaten

2 cups 2% milk

1/3 cup maple syrup or honey

SAUCE:

1 cup sugar

1 cup water

2 tablespoons cornstarch

1 cup fresh or frozen blueberries

1 tablespoon butter

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for eight hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for three minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast. Yield: 8 servings (1-3/4 cups sauce).

Blueberry Cheesecake

From Barbara Zelasko

1 9 oz. Graham ready crust

2 packages (8 oz each) cream cheese softened.

¼ cup sugar

2 tbsp. lemon juice

2 eggs

2 cups blueberries,

¼ cup sugar

2 tsp cornstarch.

Cook until thick, or you can use one can of blueberry pie filling (21 oz)

Preheat oven to 325 degrees. Combine cream cheese, sugar, and lemon juice. Mix on low speed. Add eggs and beat until fluffy. Put crust on cookie sheet. Pour mixture into crust. Bake 25 to 30 minutes. Cool then chill for three hours. When ready to serve you can pour the filling on top or spoon filling onto individual slices.