Creamy Blueberry Dessert

2 tb flour
1 c & 3 tb sugar
4 eggs
1 c sour cream
1 pk instant pudding mix
4 pk (3.4 oz) cream cheese; softened
1 pk blueberries
40 vanilla wafers; crushed

Directions:
Heat ovento 325. mix wafer crumbs , 3 tbsn sugar and enough butter to make a crust in a 13x9 in. pan.

Bake for 10 minutes.

Beat cream cheese, sugar and flour in a large bowl with mixer until well blended.

Mix in sour cream well.

Add eggs one at a time mixing on low. stir in dry pudding mix until fully blended.

Add desired amount of blueberries (suggested 1 cp). bake 1 hour center will still be jiggly.

Refidgerate 4 hours. add dolop of cool whip before serving.

Blueberry Sour Cream Cake

2 cup flour
1 teaspoon baking soda
1 cup packed brown sugar
1 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 eggs
1 (8-ounce) carton dairy sour cream
2 cups fresh blueberries
Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Blueberry Sour Cream Cake

2 cup flour    1 teaspoon baking soda    1 cup packed brown sugar    1 cup chopped nuts    1 teaspoon ground cinnamon    1/2 cup butter    1 cup sugar    1 teaspoon vanilla    3 eggs    1 (8-ounce) carton dairy sour cream    2 cups fresh blueberries

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Apple Blueberry Cake

Here in Florida our blueberries will be ready at all the 'you pick' farms in April going through about June, weather permitting. So get ready for all your blueberry recipes!


3 cups flour
1 cup oil
4 eggs
1 teaspoon salt
2 cups sugar
3 teaspoons baking powder
2 1/2 teaspoons vanilla
1/2 cup orange juice
1 cup blueberries
4 large apples - pared, peeled, and sliced
Cinnamon/sugar

Place all ingredients except cinnamon/sugar and fruit in large bowl and beat until smooth.


Pour 1/3 of batter in ungreased tube pan. Sprinkle with cinnamon/sugar and spread 1/3 of the apples and 1/2 cup blueberries over batter. Repeat 2 more times, but do not put blueberries on top layer (they will burn). Bake in preheated 350-degree oven for 1-1/2 hours or until done. Remove from pan and let cool well before slicing. Variations: Substitute raspberries for blueberries. Eliminate blueberries.

Blueberry Sour Cream Cake

2 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 eggs
8 ounce carton dairy sour cream
2 cups fresh blueberries

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop the remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Blueberry Streusel Cake

2 1/2 cups all-purpose flour; sifted
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup oat bran
1/2 cup brown sugar, packed
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/3 cup oil
1/4 cup honey
1 cup skim milk
1 teaspoon vanilla extract
5 large egg whites; at room temperature
2 tablespoons granulated sugar
1 pint fresh blueberries; wash and drop
Vegetable cooking spray

Streusel topping:

Combine the following:
3/4 cup all-purpose flour
3/4 cup rolled oats; quick
1/2 cup brown sugar, packed
2 tablespoons vegetable oil
1 tablespoon shortening
2 tablespoons honey


Preheat oven to 350 degrees. Spray a 9x13 inch pan with vegetable cooking spray. Sift the flour, baking powder, and baking soda together in a large bowl. Stir in the oat bran, sugar, and spices. Set aside. Beat the oil, honey, milk, and vanilla together and stir well into the dry ingredients. Beat the egg whites until soft peaks form. Fold into the batter. Spread the batter into the prepared pan. Sprinkle the granulated sugar over the blueberries and spread them over the batter. Sprinkle all the streusel topping over the blueberries and batter.


Bake for 40 minutes or until cooked through. Let cool.

Blueberry Cake

1 3/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup shortening
3/4 cup sugar
1 egg
1/4 cup light corn syrup or molasses
1 cup hot water
2 cups bran flakes
1 1/2 cups fresh blueberries or frozen unthawed


Mix flour with baking soda, baking powder, salt, and spices. Cream shortening gradually beat in sugar. Add egg and beat until well blended. Gradually beat in corn syrup and water. Add flour mixture beating until smooth. Stir in blueberries and cereal. Pour into a greased and floured 9-inch square pan. Bake at 350 degrees for 40 - 45 min. Serve warm with whipped topping.