East Texas Quarterly Magazine Summer 2013 | Page 11

Blueberry Pie Filling
Ingredients
• 2 ½ c fresh blueberries
• 1 T cornstarch
• 1 ½ t lemon juice
• 1/8 c water
Directions: Combine all of the above ingredients in a
saucepan and cook until thickened. Cool before using. Fresh
or frozen, blueberries can be used in hundreds of ways. Add
them to muffins and pancakes to make breakfast a little
more special. Toss them in the blender with some milk and
ice to make a smoothie. Throw a few on top of your morning
oatmeal. The options are endless! And recipes including
these berries number in the thousands. This July, join in
on the Blueberry Month celebration and get your family
wanting to eat these healthy berries all year long!

Blueberry Cream Cheese Muffins
Ingredients:
• 2 cups cake flour
• 3/4 cup granulated sugar
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3 ounces cream cheese, cut in cubes
• 2 teaspoon lemon juice
• 2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup melted butter, hot, about 175 degrees
• 1/2 cup milk
• 1 cup blueberries
• paper muffin cup liners

Directions: Adjust oven rack to middle position and preheat oven to 350 degrees. Use paper liners in your muffin
tin and set aside.

Blueberry French Toast Casserole
Ingredients:
• 12 slices white bread, crusts removed
• 2 packages (16 ounces total) cream cheese
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup.
• Sauce:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 cups fresh or frozen blueberries
• 1 tablespoon butter
Directions: Cut bread into 1-in cubes; place half in a
greased 13- x 9-i x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top
with blueberries and remaining bread. In a large bowl,
beat eggs. Whisk in milk and syrup, blending well. Pour
egg mixture over bread mixture. Cover and chill 8 hours
or overnight. Remove from refrigerator 30 minutes before
baking. Cover with foil and bake at 350° for 30 minutes.
Uncover; bake 25-30 minutes more or until golden brown
and the center is set.
In a saucepan, combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring
constantly. Stir in blueberries; reduce heat. Simmer for
8-10 minutes or until berries have burst. Stir in butter until
melted. Serve sauce with French toast.
Serves 6 to 8

Combine all dry ingredients in a large
mixing bowl and whisk or stir to blend well.
Using the metal blade in food processor,
blend the cream cheese, lemon juice, and
vanilla until smooth. Add eggs and process 15
seconds. Scrape down side of container with a
spatula. With processor running, pour hot melted
butter through food chute gradually, but within
10 seconds. Process another 10 seconds. Add
milk and process 5 seconds. Add dry ingredients
to container and mix with 4 to 6 half-second
pulses. Add blueberries and fold in with a spoon.
Pour an equal amount of batter into each muffin
cup, filling each about 2/3 to 3/4 full. Bake in
preheated 350° oven for 30 minutes. Cool on
rack 15 minutes.
Makes 12 muffins.

9