California Blueberry Snack Dump Cake (1984)

• 1 quart fresh blueberries
• 1 1/2 cups sugar
• 1 cup flour
• 1 1/2 tspns baking powder
• 1/2 tbspn butter
• 1/2 cup milk

Grease a baking dish and dump blueberries in it. 

Sprinkle berries with the sugar. In a bowl, combine the remaining ingredients and mix well. Dump this mixture over the berries.

Bake at 375 degrees for 45 minutes. Serves 8.

More "Lost" Blueberry Recipes

Classic Blueberry Brown Sugar Pie (1984)

Classic Blueberry Pound Cake (1978)

(Origin - "The Berry Cookbook" by Henry R. Lorenzo, published by Easy Banana Productions, 1984.) 

Blueberry Cobbler Cake (1968)

• 
  2 cups fresh blueberries
• Juice of 1/2 lemon
• 3 tbspns butter, softened
• 1 3/4 cups sugar
• 1/2 cup milk
• 1 cup flour
• 1 tspn baking powder
• 1/2 tspn salt
• 1 tbspn cornstarch
• 1 cup boiling water 

Grease 8-inch square pan. Put berries in pan and sprinkle with lemon juice.

Cream butter and gradually blend in 3/4 cup of the sugar. Ad milk, flour, baking powder, and 1/4 teaspoon salt; beat until well combined. Spread batter over berries.

Mix remaining 1 cup of sugar, remaining 1/4 teaspoon of salt, and the cornstarch. Sprinkle evenly over the batter. Very carefully pour boiling water over all.

Bake in 375 degree oven for 50 to 60 minutes, or until crust is light brown. Serve warm, with cream for dessert, or as coffee cake for breakfast. Serves 6.

More "Lost" Blue berry Recipes

Maine Molasses Blueberry Cake (1955)

White House Pickled Blueberries (1887)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Miss Ellen Ketchum.) 

Classic Blueberry Brown Sugar Pie (1984)

• 
  4 cups fresh blueberries, or 1 16-oz bag frozen blueberries
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 2 1/2 tbspns flour
• 1 tbspn butter
• 1 tbspn lemon juice
•  1/2 tspn cinnamon
• 1/8 tspn nutmeg
• 1/4 tspn salt
• 1 8-inch pie shell, baked
• 1 cup whipping cream
• 1 tspn vanilla

In a saucepan, combine 2 cups blueberries with sugars, flour, butter, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to boil. 

Simmer 10 minutes until thickened. Cool. Stir in remaining blue berries.  Pour into baked pie shell. Before serving, whip cream and add vanilla. Serve on pie.  Serves 8.

More "Lost" Pies

Early American Squash Pie (1841)

Butterscotch Pie (1982)

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

Classic Blueberry Pound Cake (1978)

• 
  1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tspn, vanilla
• 3 cups flour, divided
• 1/2 tspn salt
• 1 tspn baking powder
• 1 pint fresh blueberries or 2 cups canned, drained, rinsed 

Cream butter and sugar. Add eggs one at a time, and beat until light and fluffy. Add vanilla.

Sift 2 cups flour, salt, and baking powder together. Add sifted ingredients to creamed mixture and beat.  Dredge blueberries in remaining flour. Fold berry mixture into creamed mixture. 

Pour mixture into tube pan which has been buttered and coated with sugar. Bake in preheated 325 degree oven for 1 hour, 15 minutes. Serves 15.

More "Lost" Blueberry Recipes

White House Pickled Blueberries (1887)

Maine Molasses Blueberry Cake (1955)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. G.G. Mazzaferro.) 

Old-Fashioned Blueberry Grunt (1983)

• 
  5 cups  of blueberries, picked over
• 1 tbspn lemon juice
• 3/4 cup sugar
• 1 tbspn cornstarch
• Pinch cinnamon
• 1 cup flour
• 2 tbspns sugar
• 1 tspn baking powder
• 1/2 tspn baking soda
• Pinch salt
• 2 tbspns melted butter
• 1/2 cup buttermilk, or as needed 

Too the berries with the lemon juice in a wide, non-corrosive skillet or flameproof shallow baking dish. Stir together the cornstarch, sugar, and cinnamon in a small bowl, and stir this mixture gently into the berries until combined. Cover the pan and bring to a boil.

To make the dumpling topping, sift the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Gently stir in the melted butter, and then enough of the buttermilk to make a very soft dough. Stir just to combine; do not overmix. 

As soon as the berries being to boil, uncover th e pan, lower the heat, and drop rounded tablespoonfuls of the topping onto the berries, spacing them evenly. Cover the pan tightly and simmer for 15 minutes wihtout lifting the lid. Check to see that the dumplings have set; cool slightly.

Serve warm in bowls, with ice cream, whipped cream or heavy cream. Makes 6 servings.

(Note - "A grunt is similar to a cobbler, except that it is simmered, rather than baked. As it cooks, usually in a cast-iron skillet, the biscuit dough sets to form soft dumplings.)

More "Lost" Desserts

Appalachian Blackberry Dumplings (1987)

Caramel Dumplings with Cream (1978)

(Origin - "Old-Fashioned Desserts" by Richard Sax, published by Irena Chalmers Cookbooks, Inc., 1983.)

Maine Molasses Blueberry Cake (1955)

• 1/3 cup shortening or butter
• 2/3 cup sugar
• 1 egg
• 1/3 cup molasses
• 2/3 cup sour milk
• 2 cups flour
• 1 tspn baking soda
• 1/2 tspn salt
• 1/2 tspn cinnamon or ginger
• 1 pint blueberries

Mix gently, and bake in sheet pan or muffin tins for 30 minutes at 385 degrees.

More "Lost" Recipes from "The Congressional Club Cook Book"
Missouri Fudge Bars (1955)

Mile High Coffee Marshmallow Pie (1955)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by United States Senator Margaret Chase Smith of Maine, who served in the Senate from 1949 to 1973.) 

Wisconsin Blueberry Batter Cake (1959)

• 2 cups blueberries
• Juice of 1/2 lemon
• 3/4 cup sugar
• 3 tbspns butter
• 1/2 cup milk
• 1 cup sifted flour
• 1 tspn baking powder
• 1/4 tspn salt
• 1 cup sugar
• 1 tbspn cornstarch
• 1/4 tspn salt
• 1 cup boiling water

Line a well-greased 8-inch square pan with blueberries sprinkled with lemon juice. Cream sugar and butter. Add milk alternately with flour, baking powder, and salt, which have been sifted together. 

Spread this batter evenly over the blueberries. Combine sugar, cornstarch, and salt, and sprinkle mixture over batter in the pan. Pour boiling water over all, and bake at 375 degrees for 1 hour. Serves 6.

More "Lost" Blueberry Recipes

White House Pickled Blueberries (1887)

Baked Blueberry Pudding with Vanilla Glaze (1939)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Martha Cherry Watts.)

White House Pickled Blueberries (1887)

"For blueberry pickles, old jars which have lost their covers, or whose edges have broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept air tight.

"Pick over your berries, using on the sound ones. Fill your jars or wide-mouthed bottles to within an inch of the top. 

"Pour in enough molasses to settle down in all the spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch it progress.

"As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp.' Wild grapes may be pickled in the same manner."

More "Lost" White House Recipes
White House Molasses Cup Cakes (1887)

White House Golden Spice Cake (1887)

Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

Baked Blueberry Pudding with Vanilla Glaze (1939)

• 1 1/2 cups blueberries, floured
• 1/4 cup butter
• 1 cup sugar
• 1 egg, beaten
• 1 cup milk
• 2 1/2 cups flour
• 3 tbspns baking powder
• Vanilla cream glaze (recipe below)

Mix all ingredients, except blueberries and glaze, together well.   Gently fold in blueberries.  

Put in cake pan, sprinkle sugar on top, and bake in a moderate oven, 350 degrees, until done.  Glaze just before serving.

Vanilla Cream Glaze

• 1/2 cup confectioner's sugar
• 1 yolk of egg
• 1 egg white, beaten
• 1/2 bottle of cream, whipped with vanilla to taste
• Pat of butter the size of an egg

Cream butter and confectioner's sugar, then egg yolk.  LIghtly blend with beaten egg white.  Gently fold in cream whipped with vanilla. 

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was by Priscilla West Wheldon.)