Blueberry Strudels Recipes

BLUEBERRY STRUDEL "JERSEY GIRL KNOWS BEST"

Steps:

• Take your thawed puff pastry dough and lay it out flat on a parchment lined baking sheet. Start cutting the dough from the center section to the edge in 1/2-1" strips all the way to the bottom and repeat the process on the opposite side.
• Add your blueberries to a bowl with the sugar and clear jel (or cornstarch). Toss to coat. Starting at the top of the middle section, take your dusted blueberries and pile them up all the way down the middle of the puff pastry
• Starting on either side, take the first strip of puff pastry from the top and lay it across the center section covering the blueberries, but in a downward position. Continue with the opposite strip and criss cross the strips in a weave pattern back and forth all the way down to the bottom.
• Put the baking sheet on the center rack into the oven at 425F for 30-35 minutes, then reduce to 375F for 10-20 minutes or until the filling is bubbling and the top is golden brown. Enjoy this blueberry strudel by itself, with vanilla bean ice cream or a dollop of whipped cream!

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BLUEBERRY STRUDEL

Steps:

• In a large bowl, add blueberries and toss with lemon juice. Sprinkle flour and sugar over blueberries and toss to coat. Set aside.
• To assemble, place one puff pastry sheet on parchment removing the papers between the layers. Roll out pastry a little extending the edges about an inch around the perimeter. The pastry will have indents where it was folded. Face the lines vertically in front of you and fill the center section with half the blueberry mixture leaving about an inch gap at the top and bottom.
• Brush egg wash around the edges and fold the top inch over the top and bottom of blueberries. Take 1/4 cup of butter and drop from teaspoons along the middle of the blueberries.
• To cover blueberry mixture, take a pair of kitchen shears or a sharp knife and cut slices on the other 2/3rds of the crust cutting right until the blueberries start. Start at top and braid puff pastry strips over blueberry mixture sealing edges as you go to contain mixture into the middle. Cover with egg wash and sprinkle with decorator sugar.
• Bake at 375F for 40 minutes or until pastry is browned and blueberries are starting to bubble a little pit from the seams in the middle. Let cool for 10 minutes before adding optional cream cheese glaze. Serve at room temperature or warm with ice cream.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
• Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.