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Blueberry Coffeecake
BLUEBERRY COFFEECAKE
1 egg
½ cup sugar
1¼ cups sifted (see Note) all-purpose flour
2 teaspoons double-acting baking powder
¾ teaspoon salt
⅓ cup milk
3 tablespoons butter or regular margarine,
melted
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon butter or margarine
1. Night before: Lightly grease an
8-by-8-by-2-inch baking pan.
2. In medium-size bowl, with
wooden spoon, beat egg; then gradually
add ½ cup sugar, beating until well
combined.
3. Sift together flour, baking powder
and salt. Add to sugar mixture alter-
nately with milk; beat well after each
addition.
4. Add the melted butter and beat
thoroughly. Then gently fold in blue-
berries.
5. Pour batter into prepared pan.
Sprinkle top with 2 tablespoons sugar.
Refrigerate overnight.
6. To serve next day: Preheat oven
to 350F. Bake 35 minutes, or until top
springs back when lightly touched with
fingertip. Brush top with 1 tablespoon
butter. Cut into squares; serve warm
with butter.
Makes 9 servings.
Note: Sift before measuring.
*Recipes given for starred dishes.
126 McCALL'S, AUGUST 1976
Card 1 Back:
x.®
very time!
re you can make a perfect cup of coffee —
you do it two days in a row?
Max-Pax® Ground Coffee Filter Rings.
ly Max-Pax takes just the right amount
round coffee and wraps it in a filter so
make a perfect cup of coffee every time!
p playing the coffee guessing game and
ing Max-Pax, Range-Top™ or Electra-
blend — both make a perfect cup of coffee
ime.
---
# Blueberry Coffeecake
*McCall's, August 1976*
*Makes 9 servings*
## Ingredients
- 1 egg
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour, sifted before measuring
- 2 tsp double-acting baking powder
- 3/4 tsp salt
- 1/3 cup milk
- 3 Tbsp butter or regular margarine, melted
- 1 cup fresh blueberries
- 2 Tbsp sugar (for topping)
- 1 Tbsp butter or margarine (for finishing)
## Instructions
1. **Night before:** Lightly grease an 8-by-8-by-2-inch baking pan.
2. In a medium-size bowl, with a wooden spoon, beat egg; then gradually add 1/2 cup sugar, beating until well combined.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk; beat well after each addition.
4. Add the melted butter and beat thoroughly. Then gently fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 Tbsp sugar. Refrigerate overnight.
6. **To serve next day:** Preheat oven to 350°F. Bake 35 minutes, or until top springs back when lightly touched with fingertip. Brush top with 1 Tbsp butter. Cut into squares; serve warm with butter. -
Blueberry Sauce
Card 1 Front:
BLUEBERRY SAUCE THE TAMPA TRIBUNE
¢THE NEW BASICS COOKBOOK BY JOHN ROSSO & SHEILA
LUKINS (WORKMAN PUBLISHING CO.).
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
4 c. fresh/frozen (thawed) blueberries
½ cup sugar 2 TB. red wine vinegar
¼ tsp. grd. cinnamon ¼ tsp. grd. nutmeg
1/8 tsp. grd. mace 1/8 tsp. grd. cloves
Place blueberries in a medium-size heavy sauce-
pan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for
Card 1 Back:
15 minutes. Then raise heat and boil for 5
minutes. Finally, reduce heat to medium again
and cook, stirring frequently, for 10 minutes.
Remove the sauce from the heat and allow it to
cool to room temperature. Refrigerate until
chilled, 2 hours.
Yield: 2 cups.
NUTRITION DATA PER TABLESPOON: 23 calories, no
protein, no fat, no cholesterol, 3 g complex
carbohydrates, 3 g sugar, no dietary fiber, 1
mg sodium, 3 percent calories from fat.
---
# Blueberry Sauce
*Recipe by John Rosso & Sheila Lukins — The Tampa Tribune (from The New Basics Cookbook, Workman Publishing Co.)*
*Yields 2 cups*
## Ingredients
- 4 cups fresh or frozen (thawed) blueberries
- 1/2 cup sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
## Instructions
1. Place blueberries in a medium-size heavy saucepan. Add remaining ingredients and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes.
3. Raise heat and boil for 5 minutes.
4. Reduce heat to medium again and cook, stirring frequently, for 10 minutes.
5. Remove the sauce from the heat and allow it to cool to room temperature.
6. Refrigerate until chilled, about 2 hours. -
Basic Muffins – Bakers & Chefs All Purpose Flour
BASIC MUFFINS-BAKERS & CHEFS ALL PURPOSE FLOUR
LARGE BATCH:
9 pounds brown sugar
9 pounds white sugar
10 pounds emulsified shortening
8 oz. salt
11 pound whole eggs
1 pound, 4 oz. baking powder
25 pounds all purpose flour
19 pounds milk (variable)
Cream sugars, shortening and salt until smooth.
Add eggs and scrape bowl. Mix until smooth.
Card 1 Back:
Fold in blueberries or other fruits. Deposit
into greased or lined muffin cups.
Bake at 385-400 degrees.
---
# Basic Muffins – Bakers & Chefs All Purpose Flour
## Ingredients
- 9 pounds brown sugar
- 9 pounds white sugar
- 10 pounds emulsified shortening
- 8 oz. salt
- 11 pounds whole eggs
- 1 pound, 4 oz. baking powder
- 25 pounds all-purpose flour
- 19 pounds milk (variable)
- Blueberries or other fruits (to fold in)
## Instructions
1. Cream sugars, shortening, and salt until smooth.
2. Add eggs and scrape bowl. Mix until smooth.
3. Fold in blueberries or other fruits.
4. Deposit into greased or lined muffin cups.
5. Bake at 385–400°F for 18-22 minutes. -
Basic Muffins
BASIC MUFFINS BAKERS & CHEFS ALL PURPOSE FLOUR
SMALL BATCH:
1 egg
½ cup milk
¼ cup vegetable oil
1½ cups all purpose flour
¼ cup brown sugar
¼ cup sugar
2 teaspoon baking powder
½ teaspoon salt
Card 1 Back:
Blend egg, milk and oil. Combine dry ingred-
ients and add to liquid mixture. Stir just
until smooth. Fold in blueberries or other
fruits. Fill greased or lined muffin cups 2/3
full. Bake at 385-400 degrees.
---
# Basic Muffins Bakers & Chefs All Purpose Flour
## Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Blend egg, milk, and oil.
2. Combine dry ingredients and add to liquid mixture.
3. Stir just until smooth.
4. Fold in blueberries or other fruits.
5. Fill greased or lined muffin cups 2/3 full.
6. Bake at 385–400°F for 18-22 minutes. -
Blueberry Corn Bread
Blueberry Corn Bread
This unusual taste treat is made in an electric
skillet. A good energy saver, it also helps to keep
the kitchen cool.
Wash and drain the blueberries. If necessary,
pat dry before using.
Mix together:
1 cup cornmeal
1-1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Beat together until creamy and smooth-looking:
1-1/2 cups milk
2 eggs
1/4 cup oil
Mix wet and dry ingredients together briefly.
Fold in blueberries, being careful to leave as
whole as possible. Grease an electric skillet.
Preheat to 250 degrees. Pour in the batter. Cover
and cook with the vent open for about 25 minutes.
Corn bread is done when a toothick inserted into
the center comes out clean.
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# Blueberry Corn Bread
## Ingredients
- 1 cup cornmeal
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup oil
- Blueberries (washed and drained)
## Instructions
1. Wash and drain the blueberries. If necessary, pat dry before using.
2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. Beat together until creamy and smooth-looking: milk, eggs, and oil.
4. Mix wet and dry ingredients together briefly.
5. Fold in blueberries, being careful to leave them as whole as possible.
6. Grease an electric skillet. Preheat to 250°F.
7. Pour in the batter. Cover and cook with the vent open for about 25 minutes.
8. Corn bread is done when a toothpick inserted into the center comes out clean. -
Blueberry Sauce
BLUEBERRY SAUCE
This sauce can be used for French toast,
pancakes, waffles, over ice cream or cake,
layered with pudding in parfait glasses —
however you enjoy it.
2 cups fresh blueberries
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter or margarine
Simmer 1 cup of blueberries with wa-
ter, corn syrup and lemon juice for 10 to
15 minutes. Remove from heat, add but-
ter, stir and let cool slightly. Stir in anoth-
er cup of blueberries. Serve warm or cold.
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# Blueberry Sauce
## Ingredients
- 2 cups fresh blueberries (divided)
- 1/2 cup water
- 6 Tbsp corn syrup
- 1 Tbsp lemon juice
- 1 Tbsp butter or margarine
## Instructions
1. Simmer 1 cup of the blueberries with the water, corn syrup, and lemon juice for 10 to 15 minutes.
2. Remove from heat, add butter, stir, and let cool slightly.
3. Stir in the remaining cup of blueberries.
4. Serve warm or cold. -
German Blueberry Kuchen
GERMAN BLUEBERRY KUCHEN
(Third Place Winner, Coffeecakes)
1½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon soda
¾ cup sugar
¼ cup soft shortening
⅔ cup milk
1 teaspoon vanilla
½ teaspoon grated lemon peel
1 egg
1 cup fresh blueberries
3 tablespoons sugar
1 teaspoon grated lemon peel
Sift together flour, baking powder, salt
and ¾ cup sugar. Add shortening, milk,
vanilla and ½ teaspoon grated lemon peel.
Beat with electric mixer on medium speed
3 minutes or 300 strokes by hand. Add
egg and beat with mixer 2 minutes longer
(or 200 strokes). Turn into greased 8x8x2-
inch pan. Lightly stir together blueberries,
3 tablespoons sugar and 1 teaspoon grated
lemon peel. Sprinkle over batter in pan.
Bake at 350 degrees 40 to 45 minutes or
until lightly browned. Cool slightly in
pan. Cut into squares and serve fairly
warm. Yields 9 servings.
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# German Blueberry Kuchen
*Yields 9 servings*
## Ingredients
- 1 1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 cup soft shortening
- 2/3 cup milk
- 1 tsp vanilla
- 1/2 tsp grated lemon peel
- 1 egg
- 1 cup fresh blueberries
- 3 Tbsp sugar
- 1 tsp grated lemon peel
## Instructions
1. Sift together flour, baking powder, salt, and 3/4 cup sugar.
2. Add shortening, milk, vanilla, and 1/2 tsp grated lemon peel.
3. Beat with electric mixer on medium speed for 3 minutes, or 300 strokes by hand.
4. Add egg and beat with mixer 2 minutes longer (or 200 strokes).
5. Turn batter into a greased 8x8x2-inch pan.
6. Lightly stir together blueberries, 3 Tbsp sugar, and 1 tsp grated lemon peel. Sprinkle over batter in pan.
7. Bake at 350°F for 40 to 45 minutes or until lightly browned.
8. Cool slightly in pan. Cut into squares and serve fairly warm. -
Double-Good Blueberry Pie
Double-Good Blueberry Pie
It really is double-good! And it's easy to do, too.
You will need a 9-inch baked pie shell. Combine
together in a saucepan:
3 tablespoons cornstarch
3/4 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
Cook over medium heat, stirring constantly, until
the mixture comes to a boil and has thickened.
Cook an additional 2 or 3 minutes until the sauce
has a shiny look. The mixture will be quite thick.
Remove from the heat and stir in:
1 tablespoon lemon juice
1 tablespoon butter
Set to cool. When sauce is cooled, stir in 2 cups
fresh, raw blueberries. Fill pie shell and chill.
Serve with generous dollop of whipped cream.
Double-good blueberry pie is always a popular
addition to any family picnic or gathering.
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# Double-Good Blueberry Pie
## Ingredients
- 1 9-inch baked pie shell
- 3 Tbsp cornstarch
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 2 cups blueberries (cooked)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 2 cups fresh, raw blueberries
- Whipped cream, for serving
## Instructions
1. Combine cornstarch, sugar, salt, water, and 2 cups blueberries together in a saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened.
3. Cook an additional 2 or 3 minutes until the sauce has a shiny look. The mixture will be quite thick.
4. Remove from the heat and stir in the lemon juice and butter.
5. Set aside to cool.
6. When the sauce is cooled, stir in 2 cups fresh, raw blueberries.
7. Fill the baked pie shell with the blueberry mixture and chill.
8. Serve with a generous dollop of whipped cream. -
Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
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# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Blueberry Marmalade
Blueberry Marmalade
A bit of orange and lemon add zest to this
delicious marmalade. Serve with hot biscuits and
your family will consider it the ultimate in good
eating.
You will need:
1 orange
1 lemon
Peel the citrus fruit and remove the excess
membrane. Slice and cut into very thin pieces. A
processor does wonders, but a French knife will
do very well. Mix together and cook gently for 10
minutes:
orange and lemon peel
3/4 cup water
1/8 teaspoon soda
Add citrus pulp (chopped) and cook an addi-
tional 15 minutes. Then add:
4 cups blueberries
2-1/2 cups sugar
Bring to a rolling boil, then simmer for 5 minutes.
Time carefully. Remove from the heat. Add:
1 (6-ounce) bottle pectin
Stir 5 minutes. Pour into hot, sterile jars. Seal.
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# Blueberry Marmalade
## Ingredients
- 1 orange
- 1 lemon
- orange and lemon peel (from above)
- 3/4 cup water
- 1/8 tsp baking soda
- 4 cups blueberries
- 2-1/2 cups sugar
- 1 (6-ounce) bottle liquid pectin
## Instructions
1. Peel the citrus fruit and remove the excess membrane. Slice and cut into very thin pieces. A food processor does wonders, but a French knife will do very well.
2. Mix together the orange and lemon peel, water, and soda. Cook gently for 10 minutes.
3. Add the citrus pulp (chopped) and cook an additional 15 minutes.
4. Add the blueberries and sugar. Bring to a rolling boil, then simmer for 5 minutes. Time carefully.
5. Remove from the heat. Add the pectin and stir for 5 minutes.
6. Pour into hot, sterile jars. Seal. -
Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
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# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle. -
Blueberry Maple Muffin Squares
Blueberry Maple
Muffin Squares
Mix together:
2 eggs
1 cup milk
1/2 cup melted butter
2 teaspoons maple flavoring
Sift together:
2 cups unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
Mix briefly. Be careful not to overmix. Fold in:
2 cups frozen blueberries
If using fresh blueberries it is still best to freeze
them first to avoid juicing. This keeps you from
from having blue batter. Grease a 9x9x2-inch
square baking pan. Turn batter into pan. Bake 35
minutes at 350 degrees. Cut into 3-inch squares.
Serve warm with dabs of butter and honey. Enjoy
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# Blueberry Maple Muffin Squares
## Ingredients
### Wet Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup melted butter
- 2 tsp maple flavoring
### Dry Ingredients
- 2 cups unbleached flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
### Fold In
- 2 cups frozen blueberries
## Instructions
1. Mix together the eggs, milk, melted butter, and maple flavoring.
2. Sift together the flour, sugar, baking powder, and salt.
3. Combine the wet and dry ingredients, mixing briefly. Be careful not to overmix.
4. Fold in the frozen blueberries. If using fresh blueberries, it is still best to freeze them first to avoid juicing — this keeps you from having blue batter.
5. Grease a 9x9x2-inch square baking pan. Turn batter into pan.
6. Bake 35 minutes at 350 degrees.
7. Cut into 3-inch squares. Serve warm with dabs of butter and honey.