Vintage Recipes

Let's not lose our blueberry heritage

Vintage Recipes

“Let’s not lose our heritage” — proclaims the old-time Let Blueberries Reign All Year Round recipe booklet published by the North American Blueberry Council (NABC).

Prize Winning Blueberry Recipes — another NABC old-time favorite published 40 years ago, describes the recipes below as “Old-Fashioned Desserts”.

The cover page proclaims — “…some old… some new… some borrowed… ALL BLUE” — along with the note of authoritative approval — “All recipes Home Economics Tested and Tasted.”

Indeed, old-time favorites deserve to be remembered.

They provide a glimpse into everyday life and highlight the appreciation of good foods, such as Real Blueberries, that are timeless and always relevant.  Have fun reminiscing.

Enjoy these creations from yesteryear, and create your own fond blueberry memories. Click title below for full vintage recipe.

Our Vintage Blueberry Desserts


Blueberry Grunt I

This stove top skillet recipe begins with blueberries and sugar simmering in a pan. Batter is spooned on top of the bubbling berries. Then the pan is tightly covered allowing the dough to puff as it steam cooks. The recipe suggests serving Blueberry Grunt with thick cream. More

Ingredients

Blueberry Base:

  • 2 cans (15 oz. ea.) blueberries*
  • 1/2 cup sugar

Dumplings:

  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons grated orange rind
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup milk

Preparation

Pour blueberries and their juice into a skillet. Stir in sugar. Cook blueberries until juice starts to boil. Lower heat. Mix flour, baking powder, orange rind, nutmeg and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonful (8 dumplings) on top of simmering blueberries. Cover skillet and cook for 10 to 15 minutes or until dough is puffed.

Yield: 8 servings

In some regions this dessert is referred to as a “slump”. Whatever the origin, it is blueberry delicious!

* NOTES: Homemade preserved fruit carefully jarred and stored for winter was the precursor to convenient store-bought canned blueberries. Nowadays, canned blueberries come in syrup pack, water pack and as pie filling. Canned pie fillings contain sugar and thickening agents. If using canned pie filling, taste it first to check for sweetness. It may be sweet enough without the additional sugar. Freshen with a squeeze of lemon juice, if desired. How about trying this recipe using frozen blueberries!


Blueberry Grunt II

This grunt recipe is a newer version that uses frozen blueberries. By the way some grunt recipes start on the stove top with the fruit base and dumplings on top and then finished off in the oven. Whatever format of blueberry you decide on, it is all good! More

Ingredients

Blueberry Base:

  • 4 cups frozen blueberries
  • 1 cup sugar, granulated
  • 1/2 cup water
  • 1 teaspoon lemon juice

Dumplings:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons butter
  • 1 cup milk

Preparation

Combine blueberry ingredients in pan and heat to slow boil, allow to gently simmer while making the dumpling dough.

For dumplings, combine flour, sugar, baking powder, and salt. Use your fingers to rub the butter into the flour mixture. Quickly fold in milk. Do not over mix. Spoon eight dough portions over the hot blueberries. Cover lid and allow to simmer about 15 minutes. Keep lid closed so dumplings cook properly. Spoon fruit into bowls and top each with a dumpling. Best served warm. Delicious with a scoop of vanilla ice cream or topped with whipped cream.

Yield: 8 servings


Steamed Mush with Blueberries

In England, where the early settlers came from, they called this steamed pudding ad "duff". The new "Americans" gave it a new name: Mush. Even it isn't mushy at all. This is a stove top recipe. The thick porridge mixture is combined, placed in a greased mold, and put in a kettle with hot water, covered and steamed. Then it is briefly baked in the oven. The mush is unmolded and served warm with hard sauce. Frozen blueberries can be used instead of fresh, if desired. More

Ingredients

Blueberry Mush:

  • 3 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/4 cup molasses
  • 1 cup milk
  • 2 cups fresh blueberries, rinsed and drained

Hard Sauce:

  • 1/2 cup butter
  • 2 cups confectioners’ sugar
  • 1/4 cup brandy

Preparation

Mix flour, baking powder, salt, and sugar.  Cut in butter until particles are very fine.  Stir in molasses and milk.  Fold in blueberries. Spoon mixture into a greased 1-1/2 quart mold.  Cover mold with a greased lid or greased piece of foil.  Stand mold in a large kettle and steam 1-1/2 hours.  Remove mold from kettle, remove covering and bake in a preheated hot oved (400◦F) for 10 minutes.  Let stand at room temperature for 15 minutes.  Unmold and serve warm with chilled Hard Sauce.

Yield: 1-1/2 quart mold

Hard Sauce:  Cream butter and beat in confectioners’ sugar.  Stir in brandy.  Chill.


Blueberry Crumble

This crumble recipe has a streusel topping. Add some chopped nuts for extra crunch! Use frozen blueberries. No need to rinse or defrost. Ready to use! More

Ingredients

Blueberry Base:

  • 1 teaspoon lemon juice
  • 4 cups blueberries, rinsed and drained.
  • 1/2cup sugar
  • 2 tablespoons all-purpose flour

 

Topping:

  • 1-1/4 cups rolled oats, uncooked (either old fashioned or quick)
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter

Preparation

Heat oven to 375◦F.  Sprinkle lemon juice over blueberries. Combine sugar and flour; add to blueberries, tossing with a fork to coat blueberries.  Place in greased 8-inch square baking dish.  For topping, combine all ingredients, mixing until crumbly.  Sprinkle over blueberries.  Bake in preheated oven for 25- to 30 minutes.  Serve warm with ice cream.

Yield: 6 servings


Blueberry Flummery

The shakers are identified with this blueberry recipe. They arrived in America from England, circa 1774. Flummery grew out of the love and care traditionally given to the elderly. It was one of the special dishes developed especially for the aged. This favorite is a blueberry pudding that is cooked and chilled before serving. More

Ingredients

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1-1/2 cups water
  • 2 cups blueberries, rinsed and drained*
  • Grated rind and juice of 1 lemon

Preparation

Combine cornstarch and sugar.  Stir in water, blueberries, lemon rind and juice.  Cook over low heat while stirring until flummery bubbles and thickens.  Spoon into glasses and chill.  Garnish with a twist of lemon peel.  Serve with thick cream.   Yield: 4 servings

* NOTE:  Use frozen blueberries, if desired.  No need to rinse or defrost the berries. 


Blueberry Buckle

Like a cobbler, the buckle topping is similar to streusel, which gives it a buckled or crumpled appearance. More

Ingredients

Batter:

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1/2 cup milk
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon ground cloves
  • 1-1/2 cups blueberries

Topping:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon, ground
  • 1/4 cup soft butter

Preparation

Mix 3/4 cup sugar shortening, eggs and milk until well blended.  Stir in 1-1/2 cups flour, baking powder, salt, nutmeg and cloves.  Gently fold in blueberries.  Spread batter into a greased 9-inch square pan.  Combine remaining ingredients and mix until crumbly.  Sprinkle crumbs over batter.  Bake in preheated 370◦F oven for 45 to 50 minutes or until top springs back when lightly touched.  Serve warm, cut into squares.

Yield: One 9-inch cake