Photo, Vincent Smith and Kim Snyder enjoy fresh blueberries and blueberry sauce on their blueberry ice cream sundaes.
We'll be adding recipes to this list. To share your favorite blueberry recipe, please email Kelly Daniel. Include your name and where you are from with recipe.
2 cups blueberries
1 tablespoon sugar
2 tablespoons fresh lemon juice
zest of 1 lemon, divided
1 box lemon cake mix
1 stick butter or margarine, softened
1 (8-oz) package cream cheese
2 ¾ cups powdered sugar
Combine blueberries with sugar, lemon juice and half of the lemon zest; set aside. Combine cake mix with 1 egg, softened butter and remaining lemon zest. Pat into a buttered and floured 9x13-in. baking pan. With a mixer, beat cream cheese and powdered sugar with remaining 3 eggs until smooth. Gently stir in blueberry mixture, pour over cake. Bake in a preheated 325 degree oven about 55 minutes, or until browned. Cool, chill then cut into squares. Keep refrigerated.
2 cups fresh blueberries
1 cup sugar or to taste
1 tablespoon lemon juice, freshly squeezed
1 teaspoon vanilla
by Celia Yeary, author of Texas Blue
Blueberry Pound Cake
1 cup, plus 2 tablespoons butter or margarine, divided
2 ¼ cups sugar, divided
1 teaspoon vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries, well drained
Grease a 10-in. tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar, set aside. Cream remaining 1 cup butter, gradually add remaining 2 cups sugar, beating well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to creamed mixture, beating until well blended.Dredge blueberries with remaining ¼ cup flour, stir to coat well. Fold blueberries into batter. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes. Remove cake from pan and let cool completely. Yield one 10-in. cake.