INGREDIENTS
1/4 cup butter, softened
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3/4 cup sugar
2 cups fresh blueberries

TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
DIRECTIONS
1.       In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking
powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into
greased 9-in. square baking pan.

2.       For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly.
Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.




INGREDIENTS
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
DIRECTIONS
1.       For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour,
baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with
remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer
to a greased 8-in. square baking dish.

2.       For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over
batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack.





1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup milk
¼ cup melted butter
1 cup fresh blueberries
Stir together flour, baking powder, salt and sugar.
Stir in the egg the milk and the butter until the mixture is moist..
Add blueberries. Fill buttered muffin pans ¾ full.
Preheat oven and bake at 375-degrees for 20 to 25 minutes.







12 oz. cream cheese
1/2 tsp. vanilla
2 eggs
1/2 c. sugar
1 graham cracker pie crust
BLUEBERRY TOPPING:
4 c. blueberries
1/2 c. sugar
1 c. water
2 tbsp. cornstarch (+ 2 tbsp. water)
1 tbsp. lemon juice
In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350
degrees for 35 minutes.
Blueberry topping: Combine blueberries with sugar and water. Bring to a boil. Soften cornstarch in 2
tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze
over cooked cheesecake.  Refrigerate.







INGREDIENTS
2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
DIRECTIONS
1.       Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix
with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the
tablespoon of melted butter. Set aside.

2.       In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar.
Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small
pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have
a very thick batter, or very wet dough. You may need to add more milk. Cover, and let batter rest for
10 minutes.

3.       Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few
small holes where berries show through. Mix the cinnamon and 2 teaspoons sugar; sprinkle over the
top.

4.       Bake for 20 to 25 minutes or until the top is golden brown. A knife inserted into the topping
should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm
before serving. This can store in the refrigerator for 2 days.