#3899 - Blueberry Zucchini Muffins

(by Shirley McNevich)

3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries

After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.

#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3850 - Sour Cream Blueberry Mousse

(by Shirley McNevich)

1 cup blueberries + extra for sprinkling
1/2 cup white sugar
1 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 cup cold heavy cream

In a bowl add 1 cup blueberries, the white sugar and the salt--mash with a potato masher. Place the mashed mixture into a saucepan--turn heat to medium. Cook/stir until simmering, then cook/stir for 10 minutes or until the consistency of jam. Remove from heat and cool to room temperature. In a blender or a food processor add the cooled blueberry mixture, sour cream and softened cream cheese--blender on the puree setting until smooth. In a mixer add the cold heavy cream--beat until soft peaks form. Add the blueberry mixture to the cream mixture--stir well. Spoon the mixture into serving dishes and top with a few extra blueberries.

#3756 - Blueberry Crumb Muffins

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 1/2 cups fresh blueberries
Crumb Mixture: 2 TBSP flour; 2 TBSP Domino's dark brown sugar (packed); 1/4 tsp. cinnamon; 2 TBSP cold butter

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs, milk and vanilla--beat. Remove bowl from mixer--add 2 cups flour, the baking powder and the salt--stir until mixed. Add blueberries--stir. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. In a separate bowl add 2 TBSP flour, the brown sugar, the cinnamon and the 2 TBSP cold butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the cupcake batter in each liner. Bake at 375 degrees 25-30 minutes--test with a toothpick for doneness.

#3589 - Fresh Blueberry Frosting

(by Shirley McNevich)

1 1/4 cups fresh blueberries
1/2 cup Philadelphia cream cheese (softened)
1/2 cup softened butter
1 1/2 cups Domino's powdered sugar

Wash the blueberries, remove any stems/leaves and place them in a blender. Blend for a few seconds until mashed (if you don't want to see many big blueberry skin pieces in the frosting, blender longer with blender set on puree). In a mixer add cream cheese and softened butter--beat. Slowly add powdered sugar--beat. Add the blended blueberries--beat well. If frosting is too thin, add a little more cream cheese OR powdered sugar and beat again. If frosting is too thick add a little milk and beat again.

#3569 - Frozen Blueberry Lemon PIe

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 pint good quality vanilla ice cream (slightly softened)
1 pint lemon sherbet (slightly softened)
1 cup fresh blueberries
1/2 cup blueberry preserves

Spread 1/2 of the softened vanilla ice cream over the bottom of the graham cracker crust, then put the crust in the freezer for 30 minutes. Spread all of the softened lemon sherbet evenly over the vanilla ice cream, then put the crust back in the freezer for 30 minutes. Spread the rest of the softened vanilla ice cream over the lemon sherbet. Freeze the pie for 6-8 hours. In a bowl add fresh blueberries and blueberry preservers--stir carefully to mix. When serving the pie, drizzle each slice with the blueberry mixture. Note: you'll have to re-freeze and re-soften the leftover vanilla ice cream between recipe steps.

#3527 - Fresh Blueberry Cobbler Cake

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar + 1/3 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 cup whole milk
1/3 cup butter (melted)
2 cups fresh blueberries
1 tsp. vanilla
good quality vanilla ice cream

In a bowl add flour, 1/2 cup white sugar the the baking powder--stir. Add the milk and melted butter--stir to mix. Spread the batter into a greased 8" square cake pan. Sprinkle the blueberries evenly over the top. Sprinkle the other 1/3 cup white sugar evenly over the blueberries. Drizzle the vanilla over the top. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Serve warm or at room temperature with vanilla ice cream.

#3392 - Cream Cheese Berry Tart

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1 1/2 cups flour; 1 1/2 sticks softened butter

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 tsp. vanilla

Topping: fresh strawberries (your choice of amount); fresh blueberries (your choice of amount); fresh raspberries (your choice of amount)

In a bowl add powdered sugar and flour--stir to mix. Slice the softened butter into small pieces and add it to the flour mixture--mix with a pastry blender to make crumbs. Grease a 12" tart pan and press the crust mixture all over the bottom, up the sides and into all of the tart pan crevices. Spray the inside of the crust with Pam. Bake at 350 degrees for 11-13 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add white sugar and vanilla--beat until smooth. Pour the batter into the cooled crust. Wash all of the berries and drain them, then slice the strawberries. Arrange strawberry slices, whole blueberries and whole raspberries all over the cream cheese mixture (slightly pressing them down into the cream cheese). Refrigerate until cold before cutting and serving.

#3017 - Vanilla Blueberry Crisp

(by Shirley McNevich)

1 pint fresh blueberries
1/2 cup white sugar
2 TBSP flour + 1 cup flour
1/4 tsp. salt + 1/2 tsp. salt
1/2 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1 tsp. vanilla
1 stick butter
cinnamon for sprinkling (optional)

In a bowl add blueberries, 1/2 cup white sugar, 2 TBSP flour and 1/4 tsp. salt--toss to mix. Spread the mixture on the bottom of a greased 8 x 8 baking pan. In a separate bowl add 1 cup flour, 1/2 tsp. salt, quick oats, brown sugar, vanilla and butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the blueberry mixture. Optional: sprinkle cinnamon lightly all over the top. Bake at 350 degrees for 40-50 minutes. Cool completely. Serve with good quality vanilla ice cream.

#2863 - Blueberry Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box blueberry Jell-O
2/3 cup boiling water
2 cups ice cubes
1 - 8oz. Cool Whip (thawed)
1 cup fresh blueberries (plus extra for the top of the pie)
1 - 9" ready-made graham cracker crust (or make your own)

In a bowl add blueberry Jell-O and boiling water--stir with a whisk until dissolved. Add the ice cubes--keep stirring until Jell-O thickens (about 2-3 minutes). Remove any unmelted ice cubes and discard. Add the Cool Whip to the blueberry Jell-O--stir with a whisk until smooth. Add 1 cup fresh blueberries--stir with a spoon until mixed. Spoon the mixture into the graham cracker crust. Decorate the top with more blueberries if you wish. Refrigerate overnight.

#1868 - Blueberry Peach Pie

(by Shirley McNevich)

2 cups sliced peaches (washed, peeled and pitted before slicing)
2 cups fresh blueberries (washed and drained)
3/4 to 1 cup white sugar
1/4 cup Domino's dark brown sugar
1/4 cup flour
1 TBSP lemon juice
cinnamon for sprinkling
2 TBSP butter
2 unbaked pie crust doughs

Grease a pie plate--add first pie dough in the bottom of the dish. Spray the inside of the dough with Pam--set aside. In bowl add sliced peaches, blueberries, white sugar, flour and lemon juice--stir until mixed. Pour the peach mixture into the prepared pie dough. Sprinkle the brown sugar evenly over the peach mixture. Sprinkle a little cinnamon over the top of the brown sugar. Dot the top of the brown sugar with small pieces of the butter. Add the second pie dough to the top, seal the edges of the two crusts with Pam, and flute the edges. Puncture holes in the top dough using a sharp knife. Spray the top of the pie dough with Pam and sprinkle a little extra white sugar over the top of the dough. Cover the edges of the pie dough with aluminum foil. Place on a cookie sheet and bake at 375 degrees for 45-50 minutes (remove foil from edges of the pie after it has baked for 35 minutes).

#1840 - Blueberry Upside Down Cake

(by Shirley McNevich)

1 pint fresh blueberries (washed and drained)
1/2 cup white sugar
1/4 cup Crisco shortening
1 egg
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Grease a 1.5 qt. casserole dish with butter. Spread the blueberries evenly in the bottom of the casserole dish. Sprinkle 1/4 cup of the white sugar over the blueberries. In a mixer add Crisco, 1/4 cup white sugar and the egg--beat. Add baking powder, salt and flour--beat. Slowly add milk--beat. Pour the batter over the top of the blueberries. Bake uncovered at 375 degrees for 45 minutes.

#1825 - Blueberry Pudding Pound Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
1 - box yellow butter flavor cake mix
1 - 3oz. Jell-O vanilla instant pudding mix
4 eggs
2 tsp. vanilla
2 cups fresh blueberries (washed and drained)
Domino's powdered sugar for sprinkling

In a mixer add cream cheese--beat. Add oil, eggs and vanilla--beat. Add pudding mix--beat. Slowly add cake mix--beat just until mixed. Remove bowl from mixer--add blueberries--stir with a spoon (batter will be very thick). Pour batter into a greased and floured 9" tube cake or bundt cake pan. Bake at 325 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. Cool completely, then dust with powdered sugar before serving.

#1677 - Scratch Blueberry Banana Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed ripe bananas
1/4 cup Breakstone's sour cream
2 TBSP canola oil
2 beaten eggs
1 cup (or more) fresh blueberries (washed and drained)

In one bowl add flour, white sugar, baking powder, baking soda, salt--stir. In a separate bowl add mashed bananas, beaten eggs, canola oil, sour cream--stir. Pour the flour mixture into the banana mixture--stir just until mixed. Add blueberries--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 50 to 60 minutes. Cool for 15 minutes before removing from loaf pan, then cool completely before cutting.

#1363 - Blueberry Walnut Coffee Cake

(by Donna [Miller] Unger - friend)

Cake: 1 1/2 cups flour; 1/2 cup white sugar; 1 TBSP baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 1 1/2 cups fresh blueberries; 1 egg; 1/2 cup milk; 1/4 cup butter (melted)

Topping: 1/4 cup butter (melted); 3/4 cup Domino's dark brown sugar (packed); 1 TBSP flour; 1/2 cup chopped walnuts

In a bowl add 1 1/2 cups flour, white sugar, baking powder, cinnamon, and salt--stir. Carefully add the blueberries and fold them in using a spoon. In a separate bowl add egg, milk and 1/4 cup melted butter--beat with a whisk. Add egg mixture to the flour mixture--stir just until mixed. Pour batter into a greased 8" x 8" baking pan. In a bowl add 1/4 cup melted butter, brown sugar, 1 TBSP flour and chopped walnuts--stir until mixed. Sprinkle walnut mixture evenly over the top of the batter in the pan. Bake at 425 degrees for 20-25 minutes or until top is golden brown.