Best 7 Blueberry Betty Recipes
Blueberry Betty, a classic American dessert, is a delightful fusion of juicy blueberries, tender bread crumbs, and a hint of cinnamon, creating a taste sensation that will tantalize your palate. This delectable dish can be served warm or cold, making it a perfect treat for any occasion.
The Blueberry Betty recipe in this article offers two delectable variations: the classic Blueberry Betty and the Blueberry-Peach Betty. Both recipes start with a layer of fresh blueberries, lovingly combined with sugar, cornstarch, and a touch of lemon zest to create a vibrant filling. The Blueberry Betty is then topped with a golden brown crumble made from butter, flour, oats, and sugar, while the Blueberry-Peach Betty is enhanced with the addition of sliced peaches, adding a burst of sweetness and a pop of color.
These Blueberry Betty recipes are not only delicious but also remarkably easy to prepare. With a preparation time of just 15 minutes and a baking time of 45 minutes, you can have this delightful dessert ready to be devoured in under an hour. Whether you choose the classic Blueberry Betty or the Blueberry-Peach Betty, you're in for a treat that will leave you craving for more.
AUNT BETTY'S BLUEBERRY MUFFINS
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. -Sheila Raleigh, Kechi, Kansas
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 10g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BETTY CROCKER BLUEBERRY MUFFINS
I found this recipe in an old dusty cookbook in my grandma's house. They came out light and fluffy with a touch of golden brown.
Provided by Yummy InMyTummy
Categories Quick Breads
Time 40m
Yield 6 medium muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F.
- Sift together flour, sugar, baking powder, and salt.
- In a different bowl combine shortening, egg, and milk.
- Add wet ingredients to dry ingredients.
- Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
- Bake at 400 F for 20-25 minutes until lightly golden.
BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
BETTY CROCKER BLUEBERRY MUFFINS
This is a Betty Crocker recipe which was on a flyer inside a bag of flour back in the 1960's. Picture is scanned from flyer. Both my sister and I made these when we were in Jr Hi. Blueberries are plentiful in our area so we always had them available either fresh or frozen. Later, my nephew learned to make these and they were...
Provided by Kathie Carr
Categories Sweet Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners. Sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes until lightly golden.
- 2. NOTE: This was not in the original recipe. I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.
BETTY CROCKER BLUEBERRY BANANA BREAD
Bisquick version of this favorite recipe for a very moist fruity snack bread. We even use it for dessert.
Provided by GrammaMikki
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
- Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.
BETTY CROCKER WILD BLUEBERRY PANCAKES
Make and share this Betty Crocker Wild Blueberry Pancakes recipe from Food.com.
Provided by cookietoze
Categories Breakfast
Time 40m
Yield 10 pancakes
Number Of Ingredients 4
Steps:
- Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
- In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
- Carefully add blueberries.
- Melt a pat of butter on a heated griddle.
- Pour about a third of a cup of batter on to griddle.
- When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.
BLUEBERRY BETTY
Cubes of toasted raisin bread top this yummy blueberry treat that has just the right degree of sweetness. "I concocted the recipe years ago for a weight-loss group I belonged to," writes Nancy Baylor of Nixa, Missouri. "It also tastes great on a cold morning!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries. , Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly.
Nutrition Facts :
Tips:
- For the best flavor, use fresh blueberries.
- If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- Gently toss the blueberries with the sugar and cornstarch to evenly coat them.
- Don't overmix the batter. Overmixing will make the blueberry betty tough.
- Bake the blueberry betty until the top is golden brown and the blueberries are bubbling.
- Serve the blueberry betty warm with vanilla ice cream or whipped cream.
Conclusion:
Blueberry betty is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic American dessert that is sure to please everyone at your table. With its simple ingredients and easy-to-follow instructions, blueberry betty is a great dessert for beginner bakers.
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