Jill Sharpe’s Q-13 Blueberry Recipes

Blueberry Lemon Cobbler (Serves 6-8)
A great way to serve individual portions is in ramekins. Bake for about 15-20 minutes or until the bubbling. Top them with whipped cream.

Ingredients
- 6 cups blueberries
- 1/4 + 1/4 cup sugar
- 1 + 1/2 teaspoon ginger, powdered
- 1 1/2 + 1/2 teaspoons cinnamon
- zest of 1 lemon
- 2 1/2 tablespoons lemon juice
- 1 1/4 cup oats
- 1/3 cup brown sugar
- 1/8 teaspoon nutmeg
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/3 cup pecans, chopped
- 4 tablespoons butter, melted

Preparation
Pre heat your oven to 375°. In a medium mixing bowl, mix together the blueberries, 1/4 cup sugar, 1 teaspoon ginger, 1 1/2 teaspoons cinnamon, lemon zest and lemon juice. Place berries in a 8 cup non greased baking dish. In a medium mixing bowl, stir together the oats, 1/3 cup brown sugar, 1/4 cup sugar,1/2 teaspoon ginger, 1/2 teaspoon cinnamon, nutmeg, flour, salt, pecans and melted butter until well incorporated. Spread the oat topping over the blue berries in an even layer. Bake in the middle rack of the oven for 30-35 minutes. If the topping starts to brown too much cover the cobbler with foil.

Three Cheese & Blueberry Pizza with basil and prosciutto (Serves 4)
You can make your own dough or buy it from grocery stores like Trader Joes or from your local pizza parlor. Make sure to get prosciutto di parma, its texture and flavor make all the difference. You can add more or less to each pizza based on your preference.

Ingredients
- 2, 12inch rounds of pizza dough, raw flour for rolling out dough
- 2 tablespoons corn meal
- 4 tablespoons olive oil
- 2 cups fresh mozzarella, slices 1/2 inch thick
- 2/3 cup ricotta cheese
- 3/4 cup parmesan cheese
- 1 cup fresh blueberries 8 thin slices prosciutto di parma
- 1/4 cup basil, roughly chopped

Preparation
Put a pizza stone or cookie sheet in your oven and pre-heat oven to 500°. On a lightly floured cutting board, roll out both of pizza dough’s to about 12 inches in diameter. Lift up each dough and spread corn meal on the cutting board and place dough on top of corn meal. Spread the olive oil evenly over both dough’s. Divide the cheeses and blueberries evening over both pizzas. Pull the pizza stone or cookie sheet out of the oven and with a pizza paddle or 2 large spatulas place the pizza’s on the hot sheet and return to the oven. Bake for 10-15 minutes. Remove the pizzas from the oven and top with prosciutto and basil, slice and serve.

Banana Blueberry Muffins
- 3/4 cups all purpose flour
- 3/4 c. whole wheat flour
- 1/3 cup sugar
- 1/4 cup wheat germ or oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Dash cinnamon
- 1 cup mashed ripe bananas (about 2.5)
- 1/2 cup 2% milk
- 1 large egg
- 2 tablespoons canola oil
- 2 teaspoons fresh lemon juice
- 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)
Preparation
Preheat oven to 400°F. Spray 12 muffin tin cups with cooking spray (paper liners do not work well with this recipe). Combine flour, sugar, wheat germ, baking powder, salt and cinnamon in medium bowl; whisk to blend.
Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter in muffin tin. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

Blueberry Crisp
- 2/3 c. whole wheat flour (scant)
- 2/3 c. brown sugar
- 2/3 c. oatmeal
- 1 heaping T. wheat germ
- Dash salt
- Dash cinnamon
- 6 T. butter
- 4 cup frozen blueberries
- 3 T. sugar
- 2 T. flour
- 1/2 t. lemon zest
- 1 t. fresh lemon juice
Preparation
Preheat oven to 350°F. Combine flour, brown sugar, oats, wheat germ, salt and cinnamon in medium bowl; whisk to blend. Cut in butter with pastry blender or fingers and blend to form crumbly mixture.
Toss blueberries with sugar, flour, lemon zest and lemon juice. Place in 8 x 8 inch glass dish. Top with crumb topping. Bake about 40 minutes or until filling is bubbling and topping is lightly browned. Serve warm or at room temperature with vanilla ice cream or fresh whip cream.

Blueberry Coconut Tartlets
- 1 cup Flour
- 1-1/3 cups Toasted shredded coconut, divided
- 1/8 teaspoon Baking powder
- 1/2 cup Unsalted butter
- 1 (14-ounce) can Condensed milk
- 2 Eggs, lightly beaten
- 2 cups Blueberries
Preparation
To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended. Using a pastry blender, cut in butter until coarse crumbs form. Mix in 2 tablespoons water; knead mixture to form a dough. Wrap in plastic; chill at least 30 minutes.
Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle. Place pastry in six 3-inch tartlet pans. Prick bottom crusts; bake 10 minutes. Cool on a wire rack.
In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut. Stir in blueberries. Spoon about 1/3 cup mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

Blueberry Power Smoothie
makes (2) one cup servings or (1) power-up serving
- 1 cup plain yogurt (for extra energy use vanilla yogurt)
- 1 cup frozen blueberries (or combo of frozen fruit)
- 1/4 cup orange juice or milk
- 1 t. honey (or more to taste)
- 1/4 t. vanilla
- One or more “add ins”
Combine all ingredients in blender (or use hand blender) and enjoy! Add more juice or milk to desired consistency.
ADD INS: For more nutrition and more energy use 2 T. of these “add ins”. Coconut, coconut oil, wheat germ, protein powder, flax seed, flax oil, peanut butter, oats, powdered milk (for more protein), liquid vitamin supplement.

Grilled Chicken, Blueberry Mixed Green Salad
Adapted from Cooking Light
Antioxidants, a powerful environmental damage fighter, come from the blueberries in the salad and in the infused vinegar. Start early on this recipe in order to make the fresh blueberry vinegar.
Yield-4 main course servings
Ingredients
- 2 Grilled Chicken Breasts, sliced
- 3  tablespoons  Blueberry Vinegar
- 1  teaspoon  honey
- 1/2  teaspoon  country-style Dijon mustard
- 1/4  teaspoon  salt
- 1/8  teaspoon  freshly ground black pepper
- 2  tablespoons  extra virgin olive oil
- 4  cups  baby arugula leaves
- 1  cup  baby romaine
- 1/4  cup  thinly sliced red onion
- 1  cup  blueberries, divided
- 1/2 cup blue cheese
Preparation
Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl Gradually add oil, stirring with a whisk. Combine arugula, romaine, ½ cup blueberries and onion in a large bowl. Toss salad with dressing. Arrange 1.5 cup salad onto each of 4 plates. Add sliced chicken and feta cheese to top of salad, garnish with remaining blueberries and serve.