Best Blueberry Betty Recipes

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F.
• Sift together flour, sugar, baking powder, and salt.
• In a different bowl combine shortening, egg, and milk.
• Add wet ingredients to dry ingredients.
• Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
• Bake at 400 F for 20-25 minutes until lightly golden.

BETTY CROCKER CLASSIC BLUEBERRY PIE

Steps:

• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

AUNT BETTY'S BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners. Sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes until lightly golden.
• 2. NOTE: This was not in the original recipe. I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.

PEAR-BLUEBERRY BETTY

Steps:

• Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
• Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
• Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
• Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
• Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.

BETTY CROCKER BLUEBERRY BANANA BREAD

Steps:

• Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
• Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
• Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
• Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
• Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.

BETTY CROCKER WILD BLUEBERRY PANCAKES

Steps:

• Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
• In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
• Carefully add blueberries.
• Melt a pat of butter on a heated griddle.
• Pour about a third of a cup of batter on to griddle.
• When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.

BETTY CROCKER BLUEBERRY PIE

Steps:

• Prepare bottom & top crusts. Lay bottom crust in pie pan; fold top into a triangle and hold on a salad plate while preparing filling. For filling, stir together sugar, flour, cinnamon; mix with berries. Pour into bottom crust; sprinkle with lemon juice and dot with butter. Cover with top crust and seal to flute. Cut slits (I like to make a design). Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. In oven preheated to 425F, bake pie on the middle shelf for 35 minutes, remove foil, and bake another 15 minutes (50 minutes total); keep an eye on it the last 10 minutes to avoid over-browning the crust.

PEAR-BLUEBERRY BROWN BETTY

Steps:

• Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
• Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
• Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
• Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
• Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.

BLUEBERRY BETTY

Steps:

• In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries. , Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly.

BLUEBERRY BETTY BOUFFANT

Steps:

• To make the streusel: In a mixer with paddle attachment, cream together butter and sugar. Add remaining ingredients and mix until combined. Push the mixture through a baking rack and chill for 1 hour.
• To make the Brown Betty: In a large bowl, combine all ingredients. Press the mixture into a buttered half hotel pan. Top evenly with Streusel. Bake in an oven at 325 degrees F for 45 minutes, or until browned and bubbling around the edges. Allow to cool, and then chill several hours. Using a 3-inch ring mold, cut out rounds.
• To make Face: Using a piece of acetate cut out a face-shaped stencil. In a mixer with whip attachment, beat egg whites to soft peaks. Blend in confectioners' sugar, flour, and salt. At low speed, blend in butter and vanilla. Stencil the tuile batter onto a nonstick baking sheet. Mix a small amount of the tuile batter with some cocoa powder and pour into a parchment cone. Pipe features onto the face-shaped tuiles. Bake the tuiles at 325 degrees F for 8 minutes. Immediately after removing the tuiles from the oven, place them over a can to form a curved shape.
• To make Hair: Place all ingredients in a saucepan and bring to boil. Cook until temperature reaches 315 degrees F. Remove from heat and add blue paste food coloring to desired shade of blue. Use a cut-off whisk to form spun sugar "hair".
• To serve warm a Brown Betty round in oven. Place on dessert plate. Place tuile "face" on the side of the round. Pile spun sugar "hair" on top of the round. Garnish the plate with the raspberry coulis, creme anglaise, blueberry necklace, and mint.

BLUEBERRY BETTY

Steps:

• 1. 1. Preheat oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray. 2. In a large bowl, combine blueberries, sugar, and cornstarch; toss to coat. Add bread cubes and melted butter; mix well then spoon into prepared baking dish and sprinkle with cinnamon. 3. Bake 35 to 40 minutes, or until bubbly and bread is golden. Serve warm. Serving Tip For a totally awesome dessert, serve this with fresh whipped cream made simply by beating 1 cup (1/2 pint) heavy cream with 2 to 3 tablespoons confectioners' sugar until stiff peaks form.