Blueberry Oat Bars

Provided by Carol Myers (1998)

1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
1 1/2 cups sugar, divided
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 cup cold butter or margarine
2 cups fresh or frozen blueberries
2 Tbs cornstarch
2 Tbs lemon juice

In a bowl, combine flour, oats, 1 cup of sugar, baking soda, and nutmeg.  Cit in butter until mixture resembles coarse crumbs.  Reserve 2 cups for topping.  Press in remaining crumb mixture into a greased 13x9" pan, and set aside.  In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar.  Bring to a boil, and boiled for 2 minutes, stirring constantly.  Spread evenly over the crust.  Sprinkle with reserved crumb mixture.  Bake at 375 degrees for 25 minutes or until lightly browned.  Cool before cutting.

Pineapple Cherry Cake

Provided by Lois Phillips (1998)

1 20 ounce can crushed pineapple, undrained
1 21 ounce can of cherry or blueberry pie filling
1 package yellow cake mix
1/2 cup margarine

Evenly spread pineapple in a greased 9x13" pan
Carefully spread pie filling on top of pineapple
Sprinkle dry cake mix over the top
Dot with margarine
Bake at 350 degrees for 50 to 60 minutes or until top is browned.

Blueberry Streusel Cake

Provided by Judy Heiney (1997)

1 1/2 cups flour
2 eggs, slightly beaten
1 tsp vanilla
1 cup sugar
3/4 cup milk
3 tsp baking powder
5 tbs melted butter
1 quart blueberries

Sift together flour, sugar, and baking powder.  Mix eggs and milk, then stir into flour mixture.  Add melted butter and vanilla and beat well.  Pour into greased and floured 9x13" pan.  Spread blueberries over cake.  Cover with crumbs (below)

Crumbs:

3/4 cup butter
1 1/2 cup flour
1 tsp cinnamon
1 1/4 cup sugar (brown or white - 1/2 cup of each)

Cover cake with crumbs.  Bake at 400 degrees for 10 minutes, then 375 degrees for 30 minutes.

Blueberry Pineapple Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cups shortening
1 1/3 cup sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup crushed pineapple (drained)
2 cups blueberries, rinsed and drained

Preheat oven to 350 degrees.  Sift flour, baking powder, baking soda, and salt.  Cream shortening until light and fluffy.  Gradually beat in sugar.  Stir in eggs, milk, lemon juice, and pineapple.  Beat in dry ingredients.  Fold in blueberries.  Pour into 2 greased and floured bread pans.  Bake for 45 minutes or until toothpick comes out clean.  Cool on rack.  Wrap tightly and refrigerate or freeze.