Uncle Bill's Recipe Book
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    Blueberry-Pineapple Parfaits


    • 1 cup plain Greek style yogurt
    • 2 tablespoons maple syrup
    • 1 cup diced fresh pineapple
    • 1 ½ cups fresh blueberries
    • ½ cup granola
    • ½ cup shredded coconut, toasted


    1. In a small bowl combine yogurt, maple syrup and pineapple.
    2. In four small wine glasses or parfait glasses spoon alternate layers of pineapple mixture, blueberries, granola and coconut.
    3. Repeat.


    Per Portion:

    233 calories

    4 g protein

    3 g fat

    49 g carbohydrate

    Preparation time: 10 minutes


    Turkey Sandwiches with Blueberry Mayo 

    High Bush Blueberry CouncilRecipe by Lyubomira Lsl, Cooking LSL

    These turkey sandwiches with blueberry mayo are an easy way to put a twist on a classic lunch and a great way to use up those leftovers from Thanksgiving dinner. The tangy sweetness of the mayo added to the heartiness of the meat make turkey sandwiches with blueberry mayo an ideal holiday staple.


    Blueberry Sauce Ingredients

    • 4 cups frozen blueberries, unthawed
    • 1⁄2 cup sugar
    • 2 tablespoons lemon juice
    • Zest from 1 lemon
    • 1 teaspoon cornstarch

    Blueberry Mayo Ingredients

    • 1 cup light mayonnaise
    • 1⁄2 cup blueberry sauce

    Turkey Sandwich Ingredients

    • 8 ounces oven roasted turkey or ham
    • 8 slices Pumpernickel of other whole grain bread of your choice
    • 4 leaves romaine lettuce (can substitute mixed greens or arugula for peppery taste)

    Blueberry Sauce Instructions

    1. In deep saucepan over medium high heat, cook blueberries, sugar, lemon juice and lemon zest for 15 – 20 minutes.
    2. Add cornstarch and mix well.
    3. Thin sauce with water if it appears too thick.
    4. Store in an air­tight container in the fridge until ready to use (or up to 7 days).

    Blueberry Mayo Instructions

    1. In a bowl, mix together 1 cup light mayonnaise and 1⁄4 cup chilled blueberry sauce.

    Turkey Sandwich Instructions

    1. Spread some of the blueberry mayonnaise on one side of all bread slices.
    2. Add 3 turkey slices per sandwich; top with lettuce and fresh blueberries, if desired. Top with other slice of bread.
    3. Cut in half for bigger sandwiches or into quarters for party style sandwiches.



    Blueberry Cornbread Pudding w/ Blueberry Coulis


    Any brunch or dessert menu would profit from this luscious blueberry and cornbread pudding, surrounded with a sweet and silky blueberry coulis. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end will reheat beautifully the next day.


    • 6 cups prepared cornbread cut in small cubes
    • 1 cup sugar
    • 1 teaspoon ground cinnamon:
    • 2 cups milk
    • 1 cup heavy (whipping) cream
    • 4 eggs
    • 3 egg yolks
    • 2 teaspoons vanilla extract
    • 2 cups fresh or frozen blueberries
    • ½ cup unsalted pistachios, skins removed

    Blueberry Cornbread Pudding Instructions

    1. Preheat oven to 225°F
    2. On a baking sheet, place cornbread cubes
    3. Bake until dry, stirring occasionally, about 1 hour
    4. Cool
    5. Increase oven temperature to 375°F
    6. Grease a 10- x 12-inch pan
    7. In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
    8. Gently stir in cornbread until coated
    9. Stir in blueberries and pistachios
    10. Transfer blueberry mixture to prepared pan
    11. Cover
    12. Bake at 375°F for 45 minutes
    13. Uncover
    14. Bake until golden, about 20 minutes
    15. Cool
    16. To serve: Cut pudding in 3-inch squares
    17. Arrange on plates
    18. Drizzle Blueberry Coulis around and over pudding
    19. Serve with additional blueberries and whipped cream, if desired

    Blueberry Coulis Instructions

    1. In a saucepan, combine ½ cup sugar with 1 cup water
    2. Bring to a boil
    3. Over low heat, simmer until sugar dissolves
    4. Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice
    5. Simmer until blueberries soften, about 3 minutes
    6. Transfer to a blender container
    7. Purée
    8. Force mixture through a fine sieve
    9. Cool

    Berry Baked Apples

    High Bush Blueberry CouncilIngredients:

    • 4 baking apples, such as Rome Beauty, Fuji or Northern Spy
    • ½ cup dried blueberries
    • ½ teaspoon ground cinnamon
    • ½ cup frozen or fresh blueberries
    • ½ cup apple juice


    • With a paring knife or apple corer, remove cores from the apples with a knife, peel the top half of the apples
    • In a small bowl, toss dried fruit and cinnamon
    • Set aside
    • In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice
    • Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples
    • Loosely cover each apple with plastic wrap or waxed paper
    • Microwave until apples are tender, about 6 to 8 minutes
    • Allow to cool
    • Cover and refrigerate, if desired

    Serve warm or cold for breakfast, snack or dessert



    Blueberry Pumpkin Bread

    High Bush Blueberry CouncilIngredients:

    • 1 cup canned solid-pack pumpkin
    • ¾ cup sugar
    • ¼ cup orange juice
    • 2 large eggs
    • ¼ cup vegetable oil
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1 cup fresh or frozen blueberries, not thawed
    • White icing, optional (recipe follows)


    • Preheat oven to 350°F
    • Butter an 8-½ x 4-½ inch loaf pan
    • In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
    • In small bowl, stir flour, baking powder, salt and pumpkin pie spice
    • Add to pumpkin mixture
    • Stir just until combined
    • Spoon 1⁄3 of batter into pan
    • spread evenly
    • Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
    • Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
    • Cool in pan on a rack for 10 minutes
    • Turn out onto rack
    • Cool completely
    • May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
    • If desired, drizzle with White Icing (recipe follows)

    White Icing:

    1      In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter

    2      Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla

    3      Beat until smooth

    4      Drizzle over cake

    Makes about ½ cup