POWDERED BLUEBERRY RECIPES

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BLUEBERRY SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Blueberry Scones Recipe: How to Make It - Taste of Home image

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 16 scones.

Number Of Ingredients 8

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Nutrition Facts : Calories 220 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

LUSCIOUS BLUEBERRY JAM RECIPE: HOW TO MAKE IT



Luscious Blueberry Jam Recipe: How to Make It image

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 cups.

Number Of Ingredients 4

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
    Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 95 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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