Berry season sure won't leave you feeling blue

Terrific fresh, blueberry is also great when baked in a pie, cobbler, muffin. There is nothing like that purple juice oozing out of a just baked treat.

July 10, 2011 10:52
2 minute read.
Bluberry muffins

bluberry muffins 311. (photo credit:

It’s blueberry season and the markets are full of this luscious berry. Terrific fresh, it is also great when baked in a pie, cobbler, muffin…you name it. There is nothing like that purple juice oozing out of a just baked treat. Here are a few easy ways to enjoy this offering of summer.

Blueberry Streusel Muffins (dairy)

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These are great to grab for breakfast.

1-1/2 cups flour
1 cup whole wheat flour
1 cup old-fashioned oats
1 tablespoon baking powder
1 teaspoon baking soda
1 cup honey
1-1/2 cups plain yogurt
1 (6 ounce) container blueberry yogurt
½ cup milk
3 tablespoons oil
2 teaspoons vanilla
1 egg
2 cups blueberries

¼ cup flour
3 tablespoons brown sugar
¼ cup chopped toasted nuts (walnuts or pecans are best)
1-1/2 tablespoons butter or margarine, melted

Preheat oven to 400 degrees. In a large bowl, stir together flours, oats, baking powder and baking soda.

In a separate bowl, beat together the yogurts, milk, oil, vanilla and egg. Add to dry ingredients and mix until moistened. Fold in berries.

Spoon batter into paper-lined muffin tins (about 30).  Mix together streusel ingredients with a fork until coarse crumbs form. Sprinkle on top of muffins. 

Bake for about 15 minutes. Cool in pan for 15 minutes before removing to wire rack to finish cooling.

Blueberry cobblerEasy Blueberry Cobbler

¾ cup sugar
½ cup flour
½ cup margarine, melted
2 teaspoons vanilla
2 (12 ounce) bags frozen blueberries, unthawed
1 frozen pie crust, defrosted
1 tablespoon sugar

Preheat oven to 425 degrees. Stir together sugar, flour, melted margarine and vanilla.

Gently fold in blueberries. Spoon into greased 11 x 7-inch baking dish.  Roll out pie crust until flat and even. 

Cut into ½-inch wide strips and arrange diagonally over blueberry mixture. Sprinkle with sugar. Bake for about 45 minutes.

Blueberry Tarts

16 frozen tart shells
2 quarts blueberries
1-3/4 cups sugar, divided
½ cup self-rising flour
¼ cup margarine, cut into pieces
2 teaspoons vanilla
1 cup parve whip

Bake shells according to package directions. Cool completely. 

Place blueberries and 1 cup water in a large saucepan over medium heat.  Bring to boil; reduce heat and simmer for about 5 minutes – until blueberries are soft. 

Whisk in 1-1/2 cups sugar and ½ cup flour, stirring constantly until smooth. Simmer until thickened – about 3 minutes and remove from heat.

Stir in margarine and vanilla. Pour filling into prepared tart shells. Cool. 

Beat parve whip until stiff peaks form, gradually adding remaining ¼ cup sugar.  Gently drop a dollop of the whipped cream over tarts.

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