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Source: www.allrecipes.com

July is National Blueberry Month, so celebrate by trying some of these delicious blueberry recipes. Get your friends, family and children involved, and spend the day together in the kitchen. What better way to combat this heat than to spend a day inside together?


Blueberry Zucchini Bread

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Blueberry Buckle

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries

Topping:

  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter

Directions

  1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
  2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Blueberry Cheesecake Ice Cream

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • Graham Cracker Mixture:
    2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted

Ice Cream:

  • 1 1/2 cups sugar
  • 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Directions

  1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Summer Berry Parfait with Yogurt and Granola

  • Ingredients
  • 3/4 cup sliced strawberries
  • 3/4 cup blueberries
  • 1 (6 ounce) container vanilla yogurt
  • 1 tablespoon wheat germ
  • 1/2 banana, sliced
  • 1/3 cup granola

Directions

  1. Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl.
  2. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Blueberry Gingerbread

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 3 tablespoons molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 cup buttermilk
  • 2 tablespoons sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11×7 inch baking dish.
  2. In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.