Easy Peach Blueberry Cobbler

• 1/4 cup butter or margarine
• 1 cup all purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 cups fresh or frozen sliced peeled peaches
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar

Heat oven to 350 Melt butter in 2 1/2 quart baking dish. Set aside.

In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk; and stir until blended. Spoon batter over butter in baking dish; do not stir.

Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir.

Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown.

Serve warm with ice cream, if desired.    Serves/Makes: 6

Berry Cream Muffins from Carolyn in Reedley

Combine the following: 

• 4 c flour
• 2 c sugar
• 2 t baking powder
• 1 t baking soda
• 1 t salt

Add 3 cups fresh blueberries and toss gently.

Combine and mix well:

• 4 eggs lightly beaten
• 2 c sour cream
• 1 c oil
• 1 t vanilla

Stir wet into dry just until moistened.

Fill muffin cups 2/3 full and then bake at 400 degrees for 20 min.

Quick Blueberry Coffee Cake  from Carolyn in Reedley

• 6 Tablespoons sugar
• 2 teaspoons cinnamon
• 2 cups flour
• 1 cup sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt                         
• 1/2 cup melted butter
• 1 cup milk
• 2 eggs
• 2/3 cups blueberries

Combine 6 T sugar and 2 t cinnamon and set aside.

Mix all the dry ingredients together.

Beat melted butter, milk and egg.  Pour over dry ingredients -- stir only until moistened.

Fold in blueberries.

Pour into greased 9x13 round or square cake pan.  Sprinkle cinnamon-sugar mixture over top.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. 

Serve warm --- yummy!

Blueberry-Banana Bread

• 2 cups Bisquick mix
• 3/4 cup quick-cooking oats
• 2/3 cup sugar
• 1 cup mashed very ripe banana (2 medium)
• 1/4 cup milk
• 2 eggs
• 1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350. Grease bottom of loaf pan, 9x5x3 inches. 

Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan. 

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Blueberry Cream Cheese Pound Cake from Mary in Anchorage

• 1/2 cup butter, softened
• 2 8 oz packages cream cheese, softened
• 2 1/2 cups sugar
• 6 eggs (you can do it with 5, but the texture is a little drier)
• 3 cups cake flour
• dash salt

Vanilla and Almond extracts to equal 3 teaspoons total ( like 2 tsp vanilla/1 tsp almond or half&half- whatever your taste preference is )

2 cups blueberries, fresh or frozen (not thawed)

Grease and flour a 10 inch tube pan.  Preheat oven to 350 degrees.  

Cream butter and cream cheese in bowl of electric mixer; gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each.  Add flour and salt, strirring until combined.  Stir in flavorings.  FOLD in blueberries.

Pour batter into pan.  Bake for 1-1 1/2 hours.  Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.

You can also butter two loaf pans and divide batter.  Bake same time and temp.  Keep one/share one.

Cheesecake With Berry Topping

Crust:

• 1 3/4 cup graham crackers
• 1/4 cup finely chopped walnuts
• 2 Tablespoons sugar
• 1/2 cup melted butter
• Chop walnuts and graham crackers in food processor (separately).
• Measure above ingredients after chopping.  
• Combine crackers, walnuts and sugar. Add melted butter.
• Press into springform pan or two pie tins. Chill while preparing cheesecake.

Filling:

• 4  8 oz. packages cream cheese, softened
• 1 1/4 cups sugar
• 1/4 cup flour
• 3 eggs
• 1 Tablespoon vanilla
• 1/2 cup sour cream

Preheat oven to 450 degrees. Beat together cream cheese and sugar until fluffy.  Add 1/4 cup flour at low speed. Add eggs and vanilla all at once and beat at low speed until just combined. Stir in sour cream. Pour batter in crust-lined pan.

Bake at 450 degrees for 10 minutes. Lower temperature to 300 degrees and bake for 30 minutes more until center is firm. Combine 1 cup sour cream with 1/2 cup sugar (or to taste) spread over top of cooked cheesecake. Return to oven for 10 minutes. Place on cooling rack for 20 minutes. Loosen springform pan. Refrigerate at least four hours before serving. Keeps well in the refrigerator.

Topping:

• Use raspberries, blackberries, blueberries, cherries, strawberries or whatever berry you prefer.
• 1 pint of berries or equivalent of other fruit
• 2 tsp. sugar (or to taste)\
• 1/4 cup lemonade (or to taste)

 Combine ingredients in food processor or blender. If fruit is seedy, press firmly through sieve with wooden spoon (optional). Spoon over top of single serving and add a few whole berries.

Triple Berry Cheesecake Tart from Kraft Foods

• 1-1/4 cups finely crushed NILLA Wafers (about 45 wafers) 
• 1/4 cup (1/2 stick) butter, melted 
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
• 1/4 cup sugar 
• 1 cup thawed COOL WHIP Whipped Topping 
• 2 cups mixed berries (raspberries, sliced strawberries and blueberries) 
• 3/4 cup boiling water 
• 1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin 
• 1 cup ice cubes

Mix wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.

Stir boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.

Makes 10 servings

Berry Topping for pound cake or angel food cake.

• 1 pt. raspberries 
• 1 pt. blueberries 
• 3/4 pt. strawberries

Wash all and place in saucepan. Cook on low for 10 minutes. Let cool and pour over cake and enjoy.

Low fat and yummy!!!

Berry Jello Fruit Salad

• 1 (4 1/2 serving size) jello 
• 1 (4 1/2 serving size) vanilla pudding 
• 1 (8oz) whipped topping

your choice fruit (4 to 6 cups, depending on what you like)

Mix 2 c water with jello & pudding on stove. Bring to boil to dissolve jello.

Remove from heat and place in larger bowl.

Place in fridge overnight or about 6 hours.

Remove and whip the mixture with a hand mixer.

Add whipped topping and whip again.

Fold in fruit.

Options: use strawberry jello with fresh strawberries, raspberry with raspberries, orange with mandarin oranges, berry blue with blueberries, etc

 **Can be used on top of pound/angel food cake. 

Creamy Berry Cake Mosaic from Kraft Foods

• 1 pkg. (10-3/4 oz.) reduced fat pound cake 
• 1-1/2 cups boiling water 
• 2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin 
• 3 cups cold water 
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping 
• 4 cups mixed berries (raspberries, blueberries, sliced strawberries)

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.

Stir boiling water into dry gelatin mix in bowl 2 minutes until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.

Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.

INVERT bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

Serves 14.

Berry Rhubarb Pie from Kathleen in Chugiak

• 1 cup fresh blackberries
• 1 cup raspberries
• 2 cups rhubarb, cut into 1/2 inch pieces
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 2 tablespoons butter
• 4 tablespoons ice water
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1 1/2 tablespoons half-and-half cream
• 2 tablespoons white sugar

To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.

To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal.  Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F.

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling.  Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F and bake an additional 40 to 50 minutes, until crust is golden brown.

Strawberry Pie

Boil 1 3/4 cup water.   Mix 1 cup sugar and 2 tablespoons cornstarch and add to boiling water.  Then remove from heat and add 1 package strawberry jello.

Add 4 cups sliced strawberries.

Put in a pre-baked shell (to pre-bake, bake at 425 degrees for 10 minutes).

Chill.   To serve, top with whipping cream.

Busy Bee berry sauce from Gayle (the berry lady in California)

• 4 cups fresh or frozen blueberries (or other berries)
• 2/3 cup sugar
• 2 tablespoons flour

Combine all ingredients in a microwavable bowl and microwave on high for 9-11 minutes.  Stir every 3 minutes to ensure even cooking. 

(If you are using frozen blueberries, you might need to increase the cooking time.)

 **can be used to make cobblers, pies, or as a sauce for ice cream or pancakes

Blueberry Streusel Cobbler from Carolyn in Reedley

• 1 pint fresh (or frozen) blueberries
• 1 (14 oz) can sweetened and condensed milk
• 2 teaspoons grated lemon peel
• 3/4 cup plus 2 Tablespoons cold butter
• 2 cups Bisquick
• 1/2 cup brown sugar
• 1/2 cup chopped nuts

In bowl, combine blueberries, milk, and lemon peel.

In large bowl, cut 3/4 c. butter into 1 1/2 c. Bisquick.  Mix until crumbly.  Add blueberry mix.  Spread in greased 9 inch square pan.

Combine remaining 1/2 c. Bisquick and sugar.  Cut in 2 T. butter until crumbly.  Add nuts and then sprinkle over cobbler.

Bake at 350 for  70 minutes or until golden.  Serve warm with ice cream and blueberry sauce (see below).  Refrigerate leftovers.

SAUCE:  In saucepan, combine 1/2 c. sugar, 1 T. cornstarch, 1/2 t. cinnamon, and 1/4 t. nutmeg.  Gradually add 1/2 c. water.  Cook and stir until thickened.   Stir in 1 pint blueberries.  Cook and stir until hot.  

Berry Cobbler Recipe from Tree Things Wanda

In a 9x13 rectangular pan, put in 1 quart of washed berries (boysenberries, blackberries or any other berry you have).

Mix up 1/2 cup sugar and 1 cup water and pour over the fruit.

Mix the following together and then spread on top:

• 2 beaten eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 2 cups flour

Melt 1/2 cup butter and pour over cobbler. 

Bake at 400 degrees for 30 minutes.

Serves 10-12.

Almond Blueberry Cookies

• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1 stick (1/2 cup) unsalted butter 
• 1 cup sugar 
• 1 egg 
• 1/4 to 1/3 cup whole milk 
• 1 teaspoon almond extract 
• 2 teaspoons lemon zest, about 1 lemon 
• 1/2 cup chopped almonds, toasted 
• 1 1/2 cup fresh blueberries -OR- 1 cup frozen blueberries, thawed and drained

In a medium bowl, combine flour, baking powder, and salt. 

In another medium bowl, cream together the butter and sugar using a hand mixer.  Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. 

Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. 

Using two small spoons, dollop mix onto cookie sheets. Bake at 375 degrees until golden brown around the edges, about 15 minutes. 

Cool the cookies on a wire rack. Save in a storage container.

If desired, put lemon glaze on the cookies (2-3 tablespoons lemon juice and 1 cup powdered sugar). 

Red White and Blue Sundae

• 2 cups strawberries 
• 2 cups blueberries 
• 1/4 cup sugar 
• 1 teaspoon orange juice 
• 1 teaspoon vanilla 
• 1 pint vanilla ice cream

In a med saucepan, mix blueberies, strawberries, sugar, orange juice and vanilla.  Stir over med heat for 2 minutes. 

If desired, let cool or spoon immediately over ice cream.

Fresh Fruit Devonshire Pie from Pillsbury

Crust:

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling:

• 1 package unflavored gelatin
• 1/4 cup water
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 cup sour cream
• 2 tablespoons milk
• 2 egg yolks, slightly beaten
• 1 cup whipping cream, whipped

Topping:

• 1 medium peach, pitted, sliced
• 1 medium plum, pitted, sliced
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries

Heat oven to 450?F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.

Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.

Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.