Blueberry Ice

2 c blueberries
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale

Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.

Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.

NOTES
Original source unknown.
Untried.

Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Blueberry Muffins

1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 tsp vanilla
1 c blueberries (fresh or frozen)

Streusel:
1/2 c sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon

Combine dry ingredients. In a one-cup measuring cup, measure 1/3 c oil and crack egg into cup. Pour in enough milk to equal 1 cup. Add wet ingredients to dry ingredients and combine. Fold in blueberries. Pour batter into greased muffin cups.

For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and sprinkle over batter.

Bake at 400 degrees for 20-25 minutes.

NOTES
From allrecipes.com.
Yum!

Summer Fruit Pizza

1/4 c butter, softened
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries

Cream butter and sugar. Beat in egg and extracts.

Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.

Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.

Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.

Glaze:

1/4 c sugar
1/4 c orange juice
2 tsp cornstarch

Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.

NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.

Blueberry Brunch Cake

1/2 c butter, softened
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries

Preheat oven to 350 degrees; grease an 8" or 9" square pan.

Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.

Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.

Bake 35-40 minutes.

NOTES
Original source unknown.

Blueberry Oat Scones

2 1/2 c all-purpose flour
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar

Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.

Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.

Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.

NOTES
From Penzeys.
Untried.