Blueberry Patch Pound Cake

1 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1/2 tsp salt

1/4 tsp ground nutmeg
1 1/2 cups flour
1 cup blueberries
1/4 cup chopped pecans

In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3 loaf pan. Bake in preheated 325 degree oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 servings

Blue Wally Pancakes

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 1/2 tsp baking powder
1 tsp salt
1 cup blueberries, lightly rinsed and dried

1 cup chopped walnuts
3 large eggs
3 cups milk
6 tbsp (3/4 stick) plus 1 tsp (or more, if needed) unsalted butter
1 tbsp honey
Pure maple syrup, for serving

If everyone doesn't want walnuts, don't mix them in to the batter. Instead, place them on the pancakes as they bubble up, before you turn them over.
 

Combine both flours, the baking powder and salt in a large bowl. Mix in the blueberries and walnuts; set aside. In another large bowl, lightly beat the eggs. Add the milk and stir to combine. Melt 6 tablespoons of butter with the honey in a small sauce pan over low heat; stir into the egg mixture. Add the flour mixture to the egg mixture and whisk together until the batter is just smooth. Rest at room temperature for 30 minutes for the batter to aerate. Melt the remaining 1 teaspoon of butter in a medium-sized, nonstick skillet over medium heat until it foams. Tilt the skillet, making sure the butter coats the entire surface. Ladle 1/4 cup of the batter into the skillet and cook for about 30 seconds, until small bubbles form on top of the pancake. Turn it over and cook for about 30 seconds longer, or until golden brown. Repeat with the remaining batter, adding more butter to the pan as necessary to prevent sticking. Serve the pancakes as you make them, with syrup; or keep warm by loosely covering with aluminum foil, in a low (200 degree) oven. Yield: 24 pancakes, serves 6-8.

Blueberry Sour Cream Cake

1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
2 cups sifted flour
1 tsp baking soda

1/2 tsp salt
1 tsp vanilla
1 cup blueberries
1/2 cup brown sugar
1/2 cup chopped hazelnuts.

In bowl cream butter. Beat in sugar. Beat in eggs one at a time, beating until smooth after each addition. Stir in sour cream, flour mixture. Fold in blueberries. Spread 1/2 the batter into a greased 9 x 13 baking dish. In a bowl, mix brown sugar, nuts, and cinnamon. Sprinkle mixture over top of batter. Top with remaining batter. Bake 40 minutes at 350 degrees.

Blueberry Italian Cheesecake

1 1/4 cups graham cracker crumbs
1/2 tsp ground mace
3 tbsp sugar
1/4 tsp ground nutmeg
1/3 cup margarine or butter, melted

2 containers (15 oz ea) ricotta cheese (whole milk)
5 eggs
1 cup granulated sugar
3 tbsp all-purpose flour
1 pint  blueberries

In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of 9 x 1-1/3 spring-form or false-bottom cake pan. In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour and mace, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place on cookie sheet. Bake in a preheated 350 degree oven about 1-1/4 hours or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill 4 or more hours. When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired. Yield: 8 to 10 servings. (Best when served chilled, preferably the next day.)

Blueberry Lemon Pound Cake

1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract

3/4 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 3/4 cups  blueberries, lightly rinsed and dried

Preheat oven to 350 degrees. Butter a 9 x 5 x2 3/4 loaf pan. Line the bottom with a piece of parchment or waxed paper, and butter the paper. Lightly dust the pan with flour, shaking out the excess. In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the blueberries into the batter. Scrape into the prepared pan. Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan. Then place it back on the rack and allow it to cool completely. For a real treat, top a slice of this sumptuous pound cake with a generous scoop of the Blueberry Sorbet. Yield: 1 loaf.