Crackpot Gourmet Maine-ly Wild Blueberry recipes

Wild Blueberry Horseradish Cream Cheese Dip
8 oz. cream cheese, softened
3 tablespoon Maine-ly Wild Blueberry jam
2 tablespoon horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
4 slices crisp cooked bacon, chopped
Pepper to taste

Mix all ingredients together well and refrigerate one hour before serving -- serve with crackers, veggies or chips.

Blueberry Sour Cream Coffee Cake

Ingredients

2 cups all-purpose flour, plus additional for pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for pan
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon Maine-ly Wild Blueberry jam
2 tablespoons gold rum, optional
1 tablespoon confectioners' sugar

Preheat oven to 350°F (175°C). Butter and flour a 10-inch Bundt pan.

Sift together flour, baking powder and salt in a medium bowl. Set aside.

Using an electric mixer on high, beat butter in a large mixing bowl until soft and creamy. Add sugar and beat until fluffy. Beat in eggs, one at a time, making sure first egg is well incorporated before adding second. Add sour cream and vanilla and beat until mixture is smooth. Turn mixer to low, add flour mixture, and beat just until incorporated.

Transfer 1/2 cup of batter to a small mixing bowl and set aside. Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in center of batter all the way around pan. Add 3/4 cup of MW Blueberry jam into reserved batter and beat with electric mixer until thoroughly combined. Spoon MW Blueberry batter evenly into trough.

Bake for 1 hour, or until cake begins to pull away from edges of pan and a skewer inserted in center of cake comes out clean. Cool cake in pan for 15 minutes, then invert cake onto a wire rack. Cool cake completely on rack.

Melt remaining 1 tablespoon MW Blueberry jam in a small pan over low heat. (Alternatively, melt jam in a small bowl in microwave on medium for 15 seconds.) Stir rum (if using) into melted jam. Sift confectioners sugar over cake and drizzle with melted jam. Serve immediately, or store cake in an airtight container at room temperature for up to 3 days. Cake can also be frozen for up to 1 month. Defrost at room temperature before serving.

Yield: Makes one 10-inch Bundt cake

Blueberry cake bars

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
1/3 teaspoon lemon extract
1/2 cup Maine-ly Wild Blueberry
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

Line an 8-inch square glass baking dish with enough foil to leave an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread MW Blueberry jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.