Team:Dalhousie Halifax NS/Blueberries

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Anne Murray - Black Rum and Blueberry Pie

Award-winning local legend and Canadian icon


Dr. Rohde’s Blueberry pie

(adapted from original recipe by Saima Sidik, MSc)

4 cups blueberries
1 Tbs. lemon juice
3⁄4 cup sugar
3 Tbs. Tapioca
1⁄4 tsp. salt
1⁄2 tsp. ground cinnamon
1 Tbs. cold unsalted butter, cut into small pieces

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

1. Heat oven to 400
2. Mix butter into flour and salt using a pastry knife. When the mix looks like breadcrumbs add the ice water, mix briefly with a butter knife. Divide into 2 pieces one of about 2/3 9for the bottom) and another about 1/3 for the top. Wrap in plastic wrap and put in refrigerator for 1 hr.
3. Roll out bottom crust and put into pie tin.
4. Cover edges with foil and bake 10-15 min.
5. Meanwhile, mix the blueberries together with the tapioca, salt, cinnamon, and lemon juice
6. Remove foil.
7. Add blueberry mix.
8. Dot with pieces of butter
9. Cover with top crust.
10. Bake at 400 for 45 min.

Khaled's Blueberry Muffins

(from original recipe To Die For Blueberry Muffins)

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Mix 1.5 cups of flour with 3/4 cup of sugar, salt and baking powder. Add 1/3 cup of vegetable oil, 1 egg and enough milk to get a total of 1 cup and mix this with the previous mixture and then add enough blueberries. Place mixture into cupcake paper cups and put them on a tray.

2. In order to make the crumb topping mix 1/3 cup of flour with 1/4 cup of butter, 1/2 cup of sugar, and 1.5 teaspoons of cinnamon. Mix and sprinkle on cupcakes before baking.

3. Bake for around 20 minutes in the oven at 400 degrees F.

Andrea's Blueberry Cookies

2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
16 Tbsp. (3/4 cup) unsalted butter, melted
1 tsp. vanilla
2 eggs
1 cup blueberries

Whisk together flour, soda, and salt.
Whisk together both sugars, melted butter, vanilla and eggs.
Combine both mixtures.
Gently combine blueberries into the batter.
Cover dough and refrigerate at least 2 hours. (must do!)
Preheat oven to 375 degrees.
Line cookie sheets with parchment paper.
Drop by rounded Tablespoons onto paper. (not too close)
Bake 13 to 15 minutes, or until golden.
Cool a few minutes before transferring to wire racks to cool.

Leah's Blueberry Torte

For the Crust:
1½ c flour
½ c sugar
½ c butter
1½ tsp baking powder
1 egg
1 tsp vanilla

Mix all and press into 8” or 9” springform pan.
Cover with a layer of blueberries (fresh, or frozen (thawed and juices poured out) – about 2 cups.

For topping, mix:
2 c sour cream
2 egg yolks
½ c sugar
1 tsp vanilla

Pour over blueberries. Bake at 325F for 1hr 15min (make sure middle is not liquid or jiggly).
After cooling for 10 min run knife around inside of pan to loosen. Remove when cool.
Top with whipped cream. Garnish with blueberries.