All I see are Blueberries

Top View (Crumble Top)

Side View














I grow up with blueberries in my back yard and I mean lots like acres and acres thanks to both of my parents who started a blueberry farm.. Every summer we had fresh blueberries and maybe that is why I love them so much it brings back memories.. and good for the memories also. Here are some of my recipes I use..

Cake is very easy anyone can make it.

Preheat 325F

Blueberry Coffee Cake

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk

2 cups flour
1 tsp cinnamon
2 tsp baking powder
pinch of salt
2 cups blueberries

Toppings

1 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup margarine

Mix sugar, shortening, eggs well then stir in milk and dry ingredients.
Blend in blueberries

Mix toppings and crumble over top

Put in greased 9x13 pan (I used glass pan)
Cook for 50 min or till toothpick comes out clean.

NEXT Cookies

Preheat 350F

1/2 cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla

1 1/2 cups oats
1 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp soda
1/4 tsp baking powder

1 cup blueberries

In a big bowl cream together margarine and brown sugar. Beat in egg and vanilla.
In a small bowl mix dry ingredients and the add to large bowl.
Add blueberries

They are sooo good I love the taste. hope you enjoy them.

Bake 350F 12-14 minutes

NEXT Muffins

Preheat 400F

1/2 cup margarine (melted and cooled)
1 cup milk
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 tsp baking soda
1/2 tsp salt
1 cup blueberries

In small bowl, whisk together margarine, milk, vanilla and eggs.
In large bowl stir together flour, sugar, baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients stirring just until combined. Fold in blueberries.

Divide batter equally ( I put a little more then 1/4 cup in each muffin but you'll only get 10 make sure to put some water in the empty ones) in lined muffin pan. Bake 20 minuted until light golden or until toothpick inserted in center comes out clean. Let sit for 10 minutes before removing muffins from pan. Cool on rack.
Enjoy them

Saving the BEST for last
Next PIE



I used a box mix for the pie crust but you can make your own. I love this pie because after it is cooled it will be thick and when you slice a piece it doesn't fall apart..

Blueberry Pie Filling

4 cup blueberries

1/2 cup sugar

1/8 tsp salt

5 tbls tapioca flour
1 tbls water
1/2 tsp cinnamon

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, water and cinnamon, stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

I made my crust when I was waiting the 15min for the mixture to sit. I just followed the box for the temperature for the oven..

I love the pie all by itself but you can try it with some ice cream...

Rhubarb Rhubarb Rhubarb

So I am a little late getting this posted. But I have some recipes that I like for rhubarb. Not alot of people have tried rhubarb before but they should because it so good. So I have two recipes that I like one is a muffin and the other is a cake so here they are.

Preheat 400F

Rhubarb Muffins

1-1/4 cups of sugar (save 1/4 cup for top)
1/3 cup of canola or vegetable oil
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of chopped fresh or frozen rhubarb (I like mine cut up small)

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.
Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.
Bake at 400F for 15 minutes then turn oven down to 350F for another 10-15 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing from the muffin pan and transferring onto a wire rack.

Enjoy them cause I do

Preheat 350F

 

Rhubarb Cake

 

1 1/2 cups brown sugar

1/2 cup butter

2 eggs

1tsp vanilla

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 cup of sour milk

2 cups rhubarb (I like mine cut up small)

Cream together brown sugar and butter, add eggs one at a time then the vanilla.

Mix the dry ingredients together

To make sour milk all you do is add about 1 tablespoon of vinegar to 1 cup of milk. Let it sit for a few minutes. Next you have to add the dry ingredient and milk 3 times not all at once.

Fold in rhubarb

Grease a 9x13 pan

for the Topping

1/2 cup sugar

2/3 cup flour

5Tbs Butter

1 tsp cinnamon

Bake for 35-45 minutes

Chocolate Chip Muffins

One of my favourite muffins so I'll share the recipe I still never found the right one yet so you'll see a different recipe for this muffin on here again.
Preheat 400F

1/2 cup margarine (melted and cooled)
1 cup milk
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips ( I like using mini chocolate chips)

In small bowl, whisk together margarine, milk, vanilla and eggs.
In large bowl stir together flour, sugar, baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients stirring just until combined. Fold in chocolate chips.

Divide batter equally ( I put a little more then 1/4 cup in each muffin but you'll only get 10 make sure to put some water in the empty ones) in lined muffin pan. Bake 20 minuted until light golden or until toothpick inserted in center comes out clean. Let sit for 10 minutes before remiving muffins from pan. Cool on rack.