Blueberry Cobbler:
Bob Childs of Childs Blueberries
Mix 2 c. flour, 1/2 c. sugar, 4 tsp. baking powder, 2 tsp. melted butter, 1/2 tsp. salt, 1 c. milk, 1 tsp. vanilla, together on low speed until smooth. Place into a greased 13 x 9 pan. Scatter 1 pint fresh or unthawed blueberries over the batter. Sprinkle with 3/4 c. sugar. Pour 1 1/2 c. boiling hot water covering everything but do not stir or mix. Carefully place in a preheated oven at 375 degrees for 30 mins.
Blueberry Snack Cake
Taste of Home magazine
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup cold butter or margarine
1 tsp. baking powder
1 cup milk
2 eggs separated
2 cups fresh or frozen unthawed blueberries
Combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.
Pour into greased 13 x 9 in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Blueberry Banana Bread
Falls Blueberry Farm
Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar and 1 c. mashed ripe banana. Sift together 1 1/2 c. flour, 2 1/4 t. baking powder, 1/2 t. salt and add to wet ingredients. Stir in 1/2 c. uncooked oatmeal and then sprinkle 2 T. of flour on 1/2 c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for an hour. Let cool 10 minutes, then remove from pan and cool completely. Better stored one day before slicing- (if you can wait that long)