BLUEBERRY BUCKLE
Batter:

3/4 cup sugar

1/4 cup vegetable shortening

2 eggs

1/2 cup milk

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 ground cloves

2 cups fresh Blueberries, rinsed and drained

1/2 cup sugar

1/3 cup flour

1/2 tsp ground cinnamon

1/4 cup soft butter or margarine

Preheat oven to 375F. Mix sugar, shortening, eggs, and milk until well blended. Stir in flour, baking powder, salt, nutmeg, and cloves. Fold in Blueberries. Spread batter into a greased 9 inch square pan.

Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter, Bake 45 to 50 minutes or until top springs back when lightly touched. Serve warm, cut into squares.

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1/2 cup butter or margarine

1 cup sugar

3 eggs

1 cup sour cream

2 cups sifted all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

2 cups fresh or frozen Blueberries, rinsed, drained and floured

1/2 cup firmly packed brown sugar

1/2 cup chopped English walnuts

1/2 tsp cinnamon

Preheat oven to 350F. In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until batter is smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth, then fold in Blueberries. Spread half of the batter into a greased 9 x 13 x 2 inch baking pan.

In another bowl mix brown sugar, nuts, and cinnamon. Sprinkle over batter in the baking pan. Spread remaining batter over the top. Bake 40-45 minutes. Cool in pan and cut into squares to serve. Sprinkle with confectioner's sugar if desired.

Pick Blueberries that are blue all over - do NOT select ones that have a greenish-white spot on the bottom; they are not ripe. Blueberries should be stored unwashed in an open container in the refrigerator. Stored at room temperature, Blueberries deteriorate rapidly. Washing adds moisture which will lead to molding. To freeze Blueberries, simply put unwashed into a plastic bag, seal and freeze. Wash just before using. This "dry packing" method allows the Blueberries to freeze individually and pour from the container like marbles. Washing before freezing causes the Blueberries to lump together. If, however, you want the convenience of "ready to use" Blueberries, ash prior to freezing and dry one layer at a time and freeze one layer at a time on a cookie sheet before bagging for the freezer.

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1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup melted butter

1 8oz. package of cream cheese, softened

1 14oz. can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1/2 cup granulated sugar

2 tbls cornstarch

1/2 cup water

3 pints Blueberries

Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned.

Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.

Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes) stirring constantly. Add blueberries. Cool completely.

Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.

2 cups fresh blueberries

2 3oz. packages blueberry gelatin

2 cups boiling water

1 20oz. can crushed pineapple

2 bananas, sliced (optional)

Dissolve gelatin in boiling water. Drain pineapple. Use juice and cold water to make 2 cups. Add liquid and pineapple to gelatin. If using bananas add to mixture. (Be sure bananas are covered with liquid to prevent darkening.) Add blueberries to gelatin and fruit. Chill until quite firm. Can be served with topping.

8 oz. cream cheese, softened

1 cup sour cream

1/2 teaspoon vanilla

1/2 cup sugar

Blend all ingredients until smooth and soft. Spread over congealed gelatin and fruit. Sprinkle with 1/2 cup chopped nuts if desired.

2 tbls butter or margarine

1/4 cup boiling water

1/2 cup orange juice

3 tsp grated orange rind

1 cup fresh or frozen blueberries

1 egg

1 cup sugar

2 cups flour

1/4 tsp baking soda

1/2 tsp salt

2 tbls honey

2 tbls orange juice

1 tsp orange rind

Melt margarine/butter in boiling water. Add orange juice and rind. Beat egg and sugar until light and fluffy. Add sifted dry ingredients alternately with orange liquid, beating until smooth. Fold in blueberries. Bake in greased 1 1/2 qt. Ring baking dish or 9" x 5" loaf pan in 325F oven for 1 hour 10 minutes. Cool 10 minutes. Turn out onto tray or plate and cover with glaze while still hot. Cool thoroughly before serving.

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1 pint (3 cups) fresh blueberries

1 1/2 cups fresh or frozen Red or Black Raspberries

2 tbls granulated sugar

1 tbls cornstarch

Put raspberries and blueberries into a 9 inch pie plate. Mix sugar and cornstarch; sprinkle over blueberries and stir to coat. Top with crust.

1 cup flour

3 tbls sugar

1/8 tsp salt

5 tbls butter or margarine cut into small pieces

3 tbls ice water

1/2 tsp vanilla extract

1 tbls milk

Mix flour, 2 tbls sugar, and last in medium-sized bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water and vanilla. Stir gently with wooden spoon until ingredients are blended and a very soft dough forms. Gather into a ball. Pat into a flat round and place between 2 sheets of wax paper. Roll into a 9 inch circle about 1/4 inch thick. Peel off top sheet of wax paper. Lift bottom sheet and flip over top of berry mixture. Peel off paper. Pastry does not have to reach edge of pan. Cut slits in pastry, brush with milk and sprinkle with remaining 1 tbls of sugar. Put on cookie sheet to catch spillovers. Bake 5-60 minutes at 375F until pastry is golden brown and the filling bubbles.

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1 10" pie shell, baked

4 cups fresh or frozen blueberries

1 cup sugar

1/2 cup water

5 tbls flour

1/4 cup water

Bring to a boil: 1 cup of blueberries, sugar, and 1/2 cup water. Make a smooth paste of 1/4 cup water and flour. Add to boiling mixture. Stir until thickened. Cool. Add remaining 3 cups of blueberries an pour mixture into pie shell. Refrigerate. Serve cold topped with whipped cream or non-dairy whipped topping.

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BLUEBERRY BUTTERMILK WAFFLES