#3897 - Open Face Fruit Pie

(by Shirley McNevich)

1 refrigerated pie crust dough
1 1/2 peaches (peeled and sliced)
1/2 pint fresh strawberries (cleaned and sliced)
1/4 pint fresh blueberries
2 TBSP white sugar
3 TBSP flour
3 TBSP turbinado sugar + extra
1 egg white

Grease a cookie sheet. Spread the pie crust dough on the center of the cookie sheet. Spray the top of the pie dough with Pam. In a bowl add peach slices, sliced strawberries and blueberries--toss to mix. Let the fruit sit for 20 minutes, then drain off any liquid. Add the white sugar and flour to the fruit--toss to coat. Spread all of the fruit over the pie crust, leaving a 1" border all the way around with no fruit. Start folding up the edge of the crust over the edge of the fruit and pinch the dough into pleats. Continue all the way around the pie crust. In a bowl add the egg white--beat with a fork. Use a pastry brush to brush the edge of the pie crust with the beaten egg white. Sprinkle the turbinado sugar evenly over the fruit. Bake at 450 degrees 15-20 minutes or until bottom of crust is browned. Cool completely before cutting. Sprinkle more turbinado sugar over the fruit before serving (if you wish).

#3560 - Blueberry Blackberry Coffee Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/3 cups white sugar
2 eggs
2 tsp. vanilla
2 cups buttermilk
4 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup fresh blueberries
1 cup fresh blackberries
Topping: 2/3 cup flour; 2/3 cup white sugar; 6 TBSP softened butter

In a mixer add 1/2 cup softened butter and 1 1/3 cups white sugar--beat. Add eggs, vanilla, baking powder and baking soda--beat. Slowly add 2 cups of flour--beat. Slowly add all of the buttermilk--beat. Slowly add remaining 2 cups flour--beat. Remove bowl from mixer--add blueberries and blackberries--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. In a bowl add 2/3 cup flour, 2/3 cup white sugar and 6 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely.

#3550 - Blueberry Peach Cake

(by Shirley McNevich)

Batter: 4 TBSP softened butter; 3/4 cup white sugar; 1 egg; 1 tsp. vanilla; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. nutmeg; 2 cups flour; 1/2 cup milk

Filling: 1 cup fresh blueberries; 1 cup sliced fresh peaches (peeled before slicing)

Crumble Topping: 4 TBSP cold butter (cut into small pieces); 1/4 cup Domino's dark brown sugar; 1/2 cup flour; 1 tsp. cinnamon; 1/2 tsp. vanilla; a pinch of salt

Batter: in a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder, salt, nutmeg and milk--beat. Slowly add flour--beat. Spread 1/2 of the batter into a greased 9" cake pan. Evenly place the peach slices over the batter. Add the blueberries to the remaining batter--stir. With a large spoon, scoop the blueberry batter carefully over the peaches (you won't have enough to cover everywhere--that's ok). Topping: in a bowl add the cold butter pieces, brown sugar, flour, cinnamon, vanilla and salt--mix with a pastry blender to make crumbs. Sprinkle the crumb topping evenly over the top of the whole cake. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool completely. Serve with good quality vanilla ice cream.

#3541 - Strawberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines supreme white cake mix
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1/2 cup ice cold water
1 - 3oz. box Jell-O white chocolate INSTANT pudding mix
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Prepare the white cake mix in a greased 9 x 13 cake pan according to box directions. Cool the cake for 1 hour. Use a meat fork or a skewer to poke holes all over the cake about 1/2" apart. In a bowl add strawberry Jell-O powder and the boiling water--stir well until dissolved. Add the ice water--stir until mixed. Pour and spread the Jell-O mixture all over the cake so that it soaks down into the holes. Refrigerate the cake until cold. In a bowl add white chocolate pudding mix and the milk--beat until thickened. Add the Cool Whip--stir to mix. Frost the cake with the white chocolate mixture. Arrange the sliced strawberries and blueberries any way you wish over the frosting. Keep refrigerated.

#3210 - Fresh Blueberry Shortcake

(by Shirley McNevich)

5 cups fresh blueberries
3/4 cup white sugar
1 tsp. lemon zest
1 TBSP lemon juice
a pinch of cinnamon (OPTIONAL)
2 1/3 cups Bisquick
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)

In a bowl add Bisquick, milk, 3 TBSP white sugar and melted butter--stir until dough forms. Press dough into an 8 x 8 greased cake pan (OR a 9" round cake pan). Bake at 400 degrees for 15-20 minutes or until golden brown. Cool completely. In a bowl add blueberries--mash them with a potato masher. Add 3/4 cup white sugar, lemon zest, lemon juice and cinnamon--stir until well mixed. Taste--if too sour add a little more white sugar and stir again. If too sweet add a little more lemon juice and stir again. To serve, cut a piece of the cooled shortcake, crumble the shortcake piece into a bowl, drizzle it with the blueberry mixture and add a little cold milk. Repeat.

#3158 - Blueberry Cookies

(by Shirley McNevich)

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 cup butter (melted)
1 tsp. vanilla
2 eggs
1 1/2 cups fresh blueberries

In a bowl add flour, baking soda and salt--stir with a whisk to mix, then set aside. In a mixer add brown sugar, white sugar and melted butter--beat until mixed. Add vanilla and eggs--beat until mixed. Slowly add flour mixture--beat just until mixed. Remove bowl from mixer--add blueberries--stir gently until mixed. Cover the mixer bowl with Saran wrap and refrigerate OVERNIGHT. The next day, drop batter by spoonfuls on to greased cookie sheets (making sure to re-cover and refrigerate remaining batter in between batches). Bake at 375 degrees for 12-14 minutes or until golden brown. Cool cookies 2-3 minutes, then transfer them to paper towels to cool. Note: the batter MUST be refrigerated overnight in order for the cookies to turn out right.

#3038 - Sour Cream Blueberry Muffins

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
4 cups flour (sifted after measuring)
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups Breakstone's sour cream
2 cups fresh or frozen blueberries

In a mixer add eggs and white sugar--beat. Add canola oil and vanilla--beat. Add salt, baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Line muffin tins with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#2880 - Blueberry Peach Cobbler

(by Shirley McNevich)

3 cups fresh blueberries
3 cups fresh peach slices
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the blueberries and peach slices all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the blueberries and peaches. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until golden brown.

#2743 - Triple Berry Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened butter
1/4 cup red raspberries
1/4 cup blueberry halves
1/4 cup chopped strawberries
2 cups Domino's powdered sugar (more if needed)
2 tsp. vanilla
milk (if needed)

In a mixer and cream cheese and softened butter--beat until mixed, then beat on high for 2-3 minutes. Add powdered sugar, vanilla and raspberries--beat until mixed, then beat on high for 2 minutes. If frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again. Remove bowl from mixer--add blueberry halves and chopped strawberries--stir until mixed. Use as frosting on a white cake.

#2660 - Quadruple Berry Crisp

(by Shirley McNevich)

1 cup fresh blackberries (washed and drained)
1 cup fresh red raspberries (washed and drained)
1 cup fresh blueberries (washed and drained)
1 cup fresh strawberries (washed, drained and cut into smaller pieces to match the size of the other berries)
4 TBSP white sugar
2 cups flour
2 cups Quaker quick oats
1 1/2 cups Domino's dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups butter

In a bowl add all of the berries and the white sugar--toss gently. In a separate bowl add flour, oats, dark brown sugar, cinnamon and nutmeg--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Press half of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread all of the berry mixture evenly over the top of the crust. Sprinkle the other half of the crumbs evenly over the berries. Bake at 350 degrees for 30-38 minutes or until top is browned. Cool to room temperature before serving.

#2601 - Blueberry Banana Cakes

(by Shirley McNevich)

1 1/4 cups white sugar
2/3 cup butter (melted)
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe mashed bananas
2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup blueberries (fresh or frozen)
Domino's powdered sugar for sprinkling

In a mixer add white sugar, melted butter and buttermilk--beat. Add eggs and vanilla--beat on medium speed for 2 minutes. Add mashed bananas--beat for 1 minute. Add baking soda and salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add blueberries--stir until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Dust the tops with powdered sugar.

#2419 - Blueberry Pudding Cake

(by Shirley McNevich)

2 cups fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. lemon juice
1 cup flour
1/2 cup white sugar
1 tsp. baking powder
1/2 cup milk
3 TBSP butter (melted)
Topping: 1/2 cup white sugar; 1 TBSP cornstarch; 1 cup boiling water

In a bowl add blueberries, lemon juice and cinnamon--stir until mixed. Grease an 8 x 8 baking dish. Spread the blueberry mixture evenly over the bottom of the greased dish. In a bowl add flour, 1/2 cup white sugar, baking powder--stir. Add milk and melted butter--stir just until mixed.  Spoon the batter evenly over the blueberries. In a bowl add 1/2 cup white sugar and cornstarch--stir. Sprinkle the cornstarch mixture evenly over the batter. Slowly pour the boiling water over the whole top of the cake. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2358 - Blueberry Crumb Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup milk
4 cups flour
4 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 cups fresh blueberries (or frozen--do not thaw)
Crumb topping: 1 cup white sugar; 1/2 cup flour; 1/2 cup softened butter

In a bowl add crumb ingredients (1 cup white sugar, 1/2 cup flour and 1/2 cup softened butter)--mix with a pastry blender to make crumbs--set aside. In a mixer add 1 1/2 cups white sugar, Crisco and eggs--beat. Add milk, baking powder, vanilla and salt--beat. Add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Sprinkle the crumb mixture evenly over the top. Bake at 350 degrees for 40-50 minutes.

#2125 - Blueberry Streusel Muffins

(by Shirley McNevich)

2 cups flour
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg (slightly beaten)
1/3 cup canola oil
1/3 cup milk
1 cup Breakstone's sour cream
1 tsp. vanilla
3/4 cup fresh or frozen blueberries (more if you wish)
Topping: 1/2 cup flour; 1/2 cup white sugar; 1/4 cup butter; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg

Topping: in a bowl add 1/2 cup flour, 1/2 cup white sugar, 1/4 cup butter, cinnamon and nutmeg--mix with a pastry blender to make crumbs. Into a bowl sift the 2 cups flour, 1/2 cup white sugar, baking powder, baking soda and salt. In a separate bowl add beaten egg, canola oil, milk, sour cream and vanilla--stir until mixed. Add sour cream mixture to sifted flour mixture--stir just until mixed. Add blueberries--stir. Line muffin tins with paper cupcake liners. Fill each 2/3 with batter. Sprinkle the topping mixture on top of each muffin. Bake at 400 degrees for 20-25 minutes.

#2074 - Square Blueberry Cake

(by Shirley McNevich)

1 1/2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 eggs
1/2 cup Crisco shortening
1 cup white sugar + extra for sprinkling
1/3 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups fresh blueberries
flour for coating blueberries

In a bowl add blueberries and a few teaspoons of flour--toss to coat--set aside. In a bowl add 2 egg whites--beat until stiff and set aside. In a mixer add Crisco and white sugar--beat. Add 2 egg yolks--beat. Add milk, lemon juice and vanilla--beat. Add baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Add flour-coated blueberries--stir just until mixed. Pour batter into greased and floured 9" square cake pan. Sprinkle some extra white sugar all over the top of the batter. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.

#1951 - Blueberry Crumb Dessert

(by Shirley McNevich)

1/4 cup softened butter
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 cups fresh of frozen blueberries
Crumbs: 1/4 cup butter; 1/2 cup white sugar; 1/3 cup flour; 1/2 tsp. cinnamon

In a mixer add 1/4 cup butter and 3/4 cup white sugar--beat. Add egg--beat. Add baking powder, salt and milk--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Pour batter into a greased 9 x 9 square baking dish. In a bowl add 1/4 cup butter, 1/2 cup white sugar, 1/3 cup flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumbs evenly over the top of the batter. Bake at 350-375 degrees for 30-35 minutes.

#1681 - Blueberry Yogurt Cake

(by Shirley McNevich)

Batter: 1 box Duncan Hines white cake mix (do NOT mix according to box directions); 3 egg whites; 1 cup milk; 1 - 6oz. container fat free blueberry yogurt; 2 cups fresh blueberries; small bowl of flour
Topping: 1 - 8oz. container fat free Cool Whip (thawed); 1 - 6oz. container fat free blueberry yogurt; 1 cup fresh blueberries

In a small bowl add some flour--wash and rinse 2 cups blueberries, then place them in the bowl of flour--toss to coat and set aside. In a mixer add egg whites, milk and one container of yogurt--beat. Add cake mix--beat until smooth. Remove bowl from mixer--add flour coated blueberries--stir just until mixed using a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Topping: in a bowl add Cool Whip and one container of yogurt--stir. Add 1 cup fresh blueberries--stir. Spread the topping evenly over the cooled cake. Refrigerate until cold.

#1532 - Blueberry Cake

(by Margie [Fisher] Maenpa - friend)

2 cups flour
1 1/2 cups white sugar
1/2 cup cold butter
1 tsp. baking powder
1 cup milk
2 eggs
2 cups fresh or frozen blueberries (thawed and drained)

In a mixer add 2 egg whites--beat until peaks form, then set aside. In a bowl add flour and white sugar--stir. Add butter--cut in using a knife until it makes crumbs--remove 3/4 cup of the crumbs and set them aside. To the remaining crumbs add baking powder, milk, and 2 eggs yolks--stir with a spoon until mixed. Add egg whites to the batter--fold them in using a spoon. Pour the batter into a 9 x 13 cake pan. Sprinkle the blueberries over the top of the batter. Sprinkle the reserved crumbs over the top of the batter. Bake at 350 degrees for 30-35 minutes or until golden brown--test with a toothpick for doneness.

#1383 - Cinnamon Blueberry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 egg
1 tsp. vanilla
3/4 cup milk
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup white sugar
2 cups flour
2 cups fresh blueberries
Topping: 1 cup white sugar; 2 tsp. cinnamon; 2/3 cup flour; 1/2 cup softened Parkay margarine

In a mixer add canola oil, egg and 3/4 cup white sugar--beat. Add vanilla--beat. Add salt and baking powder--beat. Add milk slowly--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries and stir. In a separate bowl add 1 cup white sugar, cinnamon, 2/3 cup flour and softened Parkay--mix with your hands or with a pastry blender until it makes crumbs. Pour batter into a greased and floured 11 x 7.5" glass baking dish. Sprinkle crumbs evenly over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1368 - Sour Cream Berry Salad

(by Shirley McNevich)

2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh red raspberries
2 cups fresh strawberries (quartered)
Breakstone's sour cream

Wash all berries and drain, then cut strawberries in half--then cut strawberries in half again. In a large bowl keep adding some of each kind of berry until all are in the bowl (if you do it this way, you won't have to mix them as much). Start out by adding 1/4 cup to 1/2 cup sour cream, then stir carefully until mixed. Taste--you can add more sour cream and re-stir if you wish.