Deep Blue - Blueberry Recipes

Welcome to September! This is the first post if the month and it’s quite fitting because the shade we are inspired by today is very close to September’s birthstone. The shade we are looking at is called “Deep Blue” and that’s exactly what it is, a deep blue (almost sapphire) metallic shade.

Our minds immediately drew us to the “Blue” so we decided to try out and share some of our favourite blueberry recipes.

The one that we tried out is called a Blueberry Streusel Bar. We have made it a couple of times before and it was always a hit so we thought we’d share this one and make it again.

You will need...

2 ½ cup of flour

2/3 cup of granulated sugar

½ tsp. of salt

2 ¼ sticks of butter/margarine softened

1 cup of rolled oats

¼ cup of packed brown sugar

¾ cup of blueberry jam (I have found this difficult to find so that’s why I don’t make these often)

¾ cup of fresh or frozen blueberries

1 Tbsp. of lemon juice

First off, preheat the oven to 375 degrees.

Then line a 13x9 pan with a foil sling and then grease.

Whisk the flour, granulated sugar, and salt in a large bowl.

Beat in all but 2 Tbsp. of the butter/margarine with your mixer so that it looks like wet sand.

Remove 1 ¼ cups of the mixture for the topping and place in a separate bowl for now.

Take the rest of the mixture and press into the bottom of the prepared pan and bake for 14-18 minutes. We let ours stay in the entire time so that the edges would actually brown.

While this is baking, you can make the filling.

In a small bowl mash up the jam, blueberries, and lemon juice.

In the bowl with the extra mixture, add in the two remaining Tbsp. of butter/margarine and squish with your fingers into small clumps.

Once the crust has finished baking, then spread the jam filling over the warm crust and sprinkle with the streusel. Put back into the oven and bake for 22-25 minutes.

Allow to cool for 2 hours and then cut into squares.

You could also cut them into bigger squares and while still warm, top with ice cream for more of a dessert type treat. Also, I collected all of the streusel bits that were loose and fell off the bars while I was cutting them up and used it as a topping for yogurt!

Another recipe with blueberries that we love is my grandmother’s Miamoto Pie.

It’s super easy and yummy!

All you need is a baked pie crust. If you make your own, that’s great. If you don’t have time, then you can get a frozen one and follow the baking instructions on the box. Allow the crust to cool. You can even make it the day before and put it in the fridge.

For the filling, you will need two bricks of cream cheese. Whip that up until fluffy and then add in ¾ cup of icing sugar. Whip that some more and then add in 2 tsp. of vanilla.

Pour this mixture into the cool pie crust and top with 1 can of blueberry filling. I use the one pictured above.

You can eat it as is or you can put it in the freezer overnight and have a delicious frozen cheesecake pie (this is how I always eat it).

Another popular way to utilise blueberries is in muffins. Here’s Nicole’s go to recipe for Blueberry Muffins.

1 ¾ cup of flour

3 tsp. of baking powder

½ tsp. of salt

¼ tsp. of baking soda
¼ cup of butter or margarine

½ cup of granulated sugar

1 egg

¾ cup of milk

1 tsp. of vanilla

¼ tsp. of lemon juice

1 cup of fresh or frozen blueberries

1 Tbsp. of flour

In a large bowl mix flour, soda, powder, and salt. Then make a well in the center.

In a separate bowl, cream butter and the sugar. Beat in the egg until smooth and then mix in the milk, lemon juice, and vanilla and then pour into the well.

Stir to moisten. The batter will have lumps!

Stir in the blueberries and then fill greased muffin tins. Bake at 400 degrees for 20 minutes or until nicely browned.

One last recipe that Nicole came across and tried out is a Blueberry and Peach Crisp.

This needs:

For the filling...

2 cups of frozen peaches

4 cups of frozen blueberries

¼ cup of sugar

2 Tbsp. of cornstarch

¼ tsp. of salt

½ tsp. of cinnamon

For the topping...

¾ cup of brown sugar

½ cup of gluten free oat flour (you can use oats ground up in a food processor)

¾ cup of gluten free oats

¼ tsp. of salt

2 tbsp. of coconut oil, melted

¼ cup of butter

In one big bowl mix all of the filling ingredients together until everything is coated.

In a separate smaller bowl, mix the topping ingredients so that it looks like wet sand.

Pour the filling into a pie dish. Sprinkle the topping over it evenly.

Bake at 350 degrees for 50-60 minutes or until bubbling and the top is golden..

Cool for 10-15 minutes and then serve with vanilla ice cream.

There you have, some of our favourite blueberry sweet treats!