Georgia Grown Blueberry Recipes

Chicken Grill with Tangy Blueberry Sauce

3 tablespoons olive oil
3 tablespoons Byne Blueberry Vinaigrette
1 1/2 teaspoons lime juice
2 cloves garlic, minced
4 chicken breast halves, skin removed
1 cup Byne Blueberries (fresh or frozen)
1 cup pureed raspberries

In a non-aluminum disk or sturdy plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Add chicken, turning to coat all sides. Marinate, in refrigerator, 1 to 2 hours.

Reserving marinade, remove chicken and pat dry with a paper towel.

Prepare sauce by combining marinade, blueberries and raspberry puree in a saucepan. Stirring occasionally, place over MEDIUM heat and cook 5 to 7 minutes until slightly thickened. Remove from heat and set aside.

To grill* chicken, place over MEDIUM heat, cooking 8-12 minutes per side or until the juices are no longer pink when the chicken is cut to the bone. Serve the chicken with the blueberry-raspberry sauce.

*(Chicken can also be prepared using the broiler, microwave or pan sauté methods.)

Yield: 4 servings

Nutrition Information

Calories 285; Fat 15 g; Protein 28 g; Carbohydrate 11 g.

Recipe and photo courtesy of Michigan Blueberry Growers Association

A Tangy Summer Tradition
Blueberries conjure up images of blue stained fingers, fresh, fruity summer
desserts and warm muffins. Ways to enjoy blueberries are endless.
They're tiny, but blueberries are packed with a flavor all their own.

Summer Glory Muffins (Linda's favorite!)

Makes 18 muffins

1 cup unbleached flour
1 cup regular rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup buttermilk
1/3 cup light molasses
3 tablespoons vegetable oil
1 egg
1 cup fresh Byne Blueberries
1 cup grated carrot (approx. 2 medium carrots)
1/2 cup raisins
1/3 cup chopped pecans

Preheat oven to 400ºF. Prepare muffin tins by lining with paper muffin liners.

In a large bowl combine the flour, oats, brown sugar, baking powder, soda and
cinnamon.

In a medium bowl, thoroughly combine the buttermilk, molasses, oil and egg. Make a well in the center of the dry ingredients and add the buttermilk mixture all at once. Stir just until the dry ingredients are moistened. Sprinkle the blueberries, carrot, walnuts and raisins over the muffin batter. Gently fold in the ingredients until evenly mixed. Spoon mixture into prepared muffin tins.

Bake 18-20 minutes until lightly browned and toothpick inserted in center comes out clean.
- Makes 18 Muffins

Blueberry Crunch

Layer in 13" or 9" baking dish
1 large can of pineapple chunks with syrup
1-2 cups of fresh or frozen Byne Blueberries
Sprinkle 1/2 cup of sugar
Sprinkle 1 box of yellow cake mix (dry)
Pour 1 cu of melted butter or margerine
Sprinkle 1 box of pecans over the top
BAKE 350 degrees for 45 minutes or until top is brown

Peachy Blueberry Cheesecake

1 (11oz.) no bake cheesecake filling, mix
according to cheesecake directions on package
1 (6oz.) shortbread cookie flavored ready-made
piecrust
2-1/2 cups thinly sliced very ripe Georgia peaches
1 pint fresh Georgia blueberries
1-1/2 cup peach preserves, melted

Line the shortbread crust with a single layer of
peaches and a few blueberries. Top with cheesecake
filling mixture and spread evenly. Cover and chill
for 2-4 hours.

Just before serving: Top cheesecake with remaining
blueberries and peaches. Pour melted peach preserves
over cheesecake and allow to cool. Serve immediately.
Yields: 1 pie.

Blueberry Pound Cake

1 cup plus 2 tablespoons butter
2 1/4 cups sugar, divided
4 eggs
1 teaspoon vanilla
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon of salt
1/3-1/2 cup milk
2 cups fresh Georgia blueberries

Grease a 10-inch tube pan with 2 tablespoons
butter. Sprinkle pan with 1/4 cup sugar. In a large
bowl, cream remaining butter; gradually add remaining sugar,
beating well. Add eggs, one at a time, beating well
after each addition. Add vanilla and mix well.
Combine 2 3/4 cups flour, baking powder, and salt;
gradually add to creamed mixture, beating until well
blended. Dredge blueberries with remaining 1/4 cup
flour. Fold blueberries into batter. Pour batter into prepared
pan. Bake at 325û for one hour 20 minutes or until
done. Allow cake to cool in pan for 10 minutes.
Remove from pan and cool completely. Serves 16.
Nutrition Information Per Serving:
Calories 337 / Protein 4g / Carbohydrates 49g / Fat
14.5g, Cholesterol 87mg Fiber 1g / Iron 1.3mg


Blueberry Ice Cream

3 cups fresh Georgia blueberries
1/2 cup water
2 pints half & half
1 quart milk
3 cups sugar

Crush blueberries, place in saucepan with water
and boil until berries are soft, stirring to prevent
scorching. Strain to remove hulls. Place fruit in a
one-gallon freezer churn, add remaining ingredients;
stir to dissolve.
Freeze. Makes 3 quarts.

Nutrition Information Per 1/2 cup serving:
Calories 180 / Protein 2.3g / Carbohydrates 31g / Fat
5.5g
Cholesterol 18mg / Calcium 93mg / Sodium 38mg / Fiber
.4g
Iron .1mg


Blueberry Salad

2 (3 oz.) packages grape or lemon jello
2 cups boiling water
1 (14.75oz.) can crushed pineapple,
in its own juice
2 cups fresh Georgia blueberries*
1 (8oz.) package cream cheese
(softened)
1/2 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Mix jello, water, pineapple and blueberry pie
filling and congeal. Mix together cream cheese, sour
cream, sugar and vanilla; add nuts and spread over
congealed mixture. Cut in squares and serve. May be
made ahead and served the following day. Yield: 10
servings.


Best Ways To Enjoy Blueberries

- Take a handful and pop them in your
mouth.

- Top blueberries with sugar, milk or cream;
or add to cereal for breakfast.

- Drop fresh blueberries in sparkling water
for a refreshing afternoon drink.

- Add a tangy twist to poultry, fish and
meat by adding blueberry sauce.

- Mix blueberries with other fruits like
strawberries, raspberries, peaches,
cantaloupe and honeydew for fresh fruit
salad.

- For a delicious breakfast, make blueberry
waffles or pancakes and top with blueberry
syrup.

- Blueberries make tasty jams, jellies and
preserves.

- Fill meringue shells with blueberries and
top with whipped cream for an elegant
dessert.


Fun Facts About Blueberries

- North America produces 95 percent of
the worldÕs commercial blueberry crop.

- Blueberries are native to the northern
hemisphere, especially Europe and the
mountains of the tropics.

- Because of their abundance, blueberries
were important to the diets of the Indians
in the New World.

- Heap fresh blueberries or blueberry sauce
on yogurt, ice cream or cheesecake.

* If fresh blueberries are not available substitute
one can of blueberry
pie filling.


Buyers Guide To Blueberries

- Look for plump, firm, fresh blueberries that
are a light powdery blue-gray color.

- If covered properly and refrigerated, fresh
blueberries will keep up to three weeks.

- Frozen blueberries can last up to two years,
if stored properly.

- To reduce color streaking when baking with

Idea: when making your favorite oatmeal cookie recipe, USE blueberries (dried are best) instead of rasins. YUM!