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Blueberry tart

Makes 6-8 servings

For pastry

2 c sifted flour

9 Tbsp butter, in pieces

1/2 c sugar

4 egg yolks

For filling

9 oz fresh blueberries

1 Tbsp cornstarch

1/2 c cold water

2 Tbsp sugar

1 tsp grated lemon rind

1 Tbsp vanilla
  1. Pastry: Make mound of flour on board. Make well in center; add butter, 1/2 c sugar and yolks. Work with hands until blended. Form ball, wrap
  2. in plastic, and place in freezer 1 hour.
  3. Work dough until pliable. Press into 9-inch false-bottom pan. Prick dough with fork. Cover with foil; fill with dry beans for weight. Bake at 350 degrees 10-15 minutes, or until golden.
  4. Filling: Crush 1/3 of berries in pan. Mix cornstarch and water; add to pan. Add sugar and lemon rind. Cook, stirring, until mixture is thick and bubbly, about 5 minutes. Cook 1 more minute; set off heat. Stir in remaining berries. Cool. Stir in vanilla. Spoon berries into cooled pastry shell. Remove pan sides.
  5. Serve.

Blueberry muffins

Makes 1 dozen

1 c fresh blueberries

1 3/4 c plus 1 Tbsp flour, divided

1/2 c sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp nutmeg

3/4 tsp salt

1 egg

1 c sour cream

1/3 c milk
  1. Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside.
  2. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed.
  3. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden.

Blueberry mini-tarts

Makes 6 servings

3 c fresh blueberries, divided

3/4 c sugar

1 T cornstarch

2/3 c water

1 tsp lemon juice

1 package (10 oz) frozen puff pastry shells, baked or 6 packaged individual graham cracker tart shells
  1. In 1-quart microwaveable bowl, toss 1 c blueberries with sugar and cornstarch. Stir in water.
  2. Microwave on high 3 minutes. Stir well and crush berries.
  3. Microwave on high 3 minutes more; stir. Microwave again until thickened, about 2 minutes. Time may vary by microwave.
  4. Stir in lemon juice and remaining 2 c blueberries.
  5. Cool, and fill pastry or tart shells and serve. Alternately, chill before spooning into shells.

Blueberry chutney

Makes 1 1/2 cups

1/2 c raspberry vinegar

1/2 c sugar

1 medium onion, minced

1/4 tsp fresh minced ginger

1/8 tsp ground cinnamon

1 tsp minced lemon rind

Pinch cayenne pepper

Pinch salt

3 c blueberries, divided

1/4 c dried cranberries
  1. Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in saucepan, bring to a boil. Simmer 15 minutes.
  2. Add 1 c blueberries and cranberries. Simmer 20 minutes, stirring frequently.
  3. Add remaining 2 c blueberries; simmer 10 minutes.
  4. Use as condiment with pork roast, duck, venison, broiled chicken or beef, or as a topping for a turkey or chicken sandwich.
Note: Use it for a quick appetizer by spreading it over wedge of brie or cream cheese and serve with crackers or crusty bread.

Three berry jam

Makes 5 pints

2 c blueberries

2 c raspberries

2 c strawberries

7 c sugar

1/3 c fresh lemon juice

6 oz liquid fruit pectin
  1. Combine berries in pot and crush lightly. Add sugar and lemon juice. Mix well.
  2. Bring to rapid boil over high heat; boil, stirring constantly, for 1 minute. Remove from heat.
  3. Stir in pectin. Skim foam. Ladle jam into hot, sterile jars, leaving 1/2 inch head room. Attach hot, sterile lids and rings.
  4. Process 5 minutes in boiling-water bath.

Triple berry crisp

Makes 12 servings

1 1/2 c fresh blackberries

1 1/2 c fresh raspberries

1 1/2 c fresh blueberries

4 Tbsp sugar

2 c flour

2 c rolled oats

1 1/2 c packed brown sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/2 c butter
  1. Gently toss together blackberries, raspberries, blueberries, and sugar in bowl; set aside.
  2. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Dot in butter until crumbly. Press half of mixture in the bottom of a
  3. 9x13 inch pan. Add berries. Sprinkle remaining mixture over the berries.
  4. Bake at 350 degrees 30-40 minutes, or until fruit is bubbly and topping is golden brown.