Blueberries and Chicken -- Dust chicken breasts with Cajun spices and saute in olive oil. Remove from pan and saute garlic and onion, scraping pan; add red wine, cook down, add grated lemon rind, a couple cups of berries and salt. Simmer, adjust seasoning, let sit for five minutes to blend flavors and pour over chicken.

Blueberry and Chicken Salad -- Combine lemon yogurt, mayonnaise, salt and add blueberries, cubed cooked chicken breasts, scallions, celery, red bell pepper. Mix and refrigerate to let flavors blend.

Blueberry and Lemon Tart -- Heat a few cups of blueberries in saucepan, smashing a few with spoon, and thicken with cornstarch-sugar mix. Cook until juices are extracted and mixture bubbles. Chill then fold in a few more cups of uncooked berries, pour into cooled pie shell and top with chilled lemon custard.

Blueberry and Turkey Salad -- Combine mayonnaise, plain yogurt, orange marmalade, lemon juice, black pepper and add peach slices, blueberries and cubed smoked turkey. Coat well and serve on lettuce leaves.

Blueberry Balsamic Vinegar -- Crush blueberries, add balsamic vinegar, sugar, lime peel and cinnamon and bring to boil. Simmer for 20 minutes then cover and refrigerate for a couple of days for flavor. Strain before using, pressing out as much liquid as possible. Use in salad dressings or drizzled over grilled meat.

Blueberry Barbecue Sauce -- Mix mashed blueberries with ketchup, brown sugar, cayenne pepper, mustard powder and red wine vinegar.

Blueberry Custard Tart -- Toss blueberries with some flour, molasses and lemon zest and arrange on bottom of tart shell. Mix egg, 2/3 cup sour cream, vanilla and nutmeg and pour over berries. Bake about 35 minutes until brown and puffed.

Blueberry Ice -- Boil pint of blueberries and sugar until sugar dissolves, simmer for 5 minutes and let cool. Do the same with a cup of dry red wine, some more sugar, a cinnamon stick and some whole cloves. In blender or food processor, puree blueberry mix,blend in wine syrup. Sieve, then freeze in shallow metal bowl or tray, stirring often, crushing large clumps, until firm but not frozen hard. Scrape with fork to lighten and serve.

Blueberry Onion Sauce -- Brown onions in butter, add sugar to caramelize, add port or sweet sherry, balsamic vinegar, cup of fresh or frozen
blueberries and cup of chopped cherry tomatoes. Excellent over pork
tenderloin.

Blueberry Orange Sauce -- Heat butter and sugar until caramelized then add wine vinegar, orange juice, chicken stock and reduce to syrup. Add
blueberries and some cognac. Spoon over duck or any poultry.

Blueberry Peach Cake -- Make batter for a plain, sweet cake. Before baking, arrange sliced peaches and blueberries on top and sprinkle with lemon juice, then top with cinnamon sugar. Bake and serve when cool with whipped cream or ice cream.

Blueberry Potato Salad -- Blend white wine vinegar, olive oil, sugar, salt,
basil, pepper and mix with cooked and sliced potatoes. Stir in blueberries, shredded carrots, dice cucumber, scallions and parsley.

Blueberry Sauce -- Boil 3 cups of blueberries, a couple teaspoons of
molasses, sugar, cinnamon or ginger or nutmeg until berries burst. Add more sugar if desired and lime juice. Strain if desired. Serve over chicken, pork, pancakes, ice cream, etc.

Blueberry Steak Sauce -- Combine blueberries, molasses, white wine vinegar, ketchup, prepared mustard, ground red pepper in pan; bring to boil and reduce. Process in blender. Serve with grilled steak.

Blueberry Tofu Soup -- Blend fresh or frozen blueberries, cup of frozen grape juice concentrate, cake of silken tofu, cup of milk and nutmeg until smooth. Serve topped with strawberry for electric color presentation.

Blueberry Yogurt Pie -- Mix a couple of eggs, sugar, plain yogurt, lemon
juice and vanilla. Put 2 or more cups of blueberries, fresh or frozen, into
pie shell. Pour in filling and bake for 50 to 60 minutes until custard has
set. Chill well.