3 Ghoulishly Good Blueberry Recipes for Halloween

Your friends at Blueberries From Florida have scared up some ghoulishly good blueberry recipes just in time for Halloween.  Take a look at the yumminess below from Martha Stewarts’s recipe library.

Ghostly Blueberry-Cream Cheese Hand Pies

INGREDIENTS 8 ounces cream cheese, room temperature 3/4 cup granulated sugar 2 teaspoons lemon zest, plus 1 tablespoon lemon juice 1 large egg 10 ounces frozen blueberries 2 tablespoons all-purpose flour Pie Dough, each disk rolled 1/8 inch thick 2 tablespoons heavy cream

1 tablespoon sanding sugar

DIRECTIONS

1. Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.

2. Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

Trick or Treat Blueberry Fool

INGREDIENTS 2 cups frozen wild blueberries, thawed, or fresh blueberries 2 tablespoons fresh lemon juice (from 1 lemon) Scant 1/4 teaspoon ground cinnamon 7 tablespoons sugar, divided 1/4 teaspoon coarse salt 2 cups heavy cream

DIRECTIONS

1. Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

2. Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

Hauntingly Delicious Blueberry Muffins

INGREDIENTS For the Crumb Topping 1 1/4 cups all-purpose flour 1/2 cup packed light-brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted and cooled

For the Blueberry Muffins 3 cups plus 2 tablespoons all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin 1 1/4 cup granulated sugar 1 large whole egg plus 2 large egg yolks 1 teaspoon pure vanilla extract 1 cup milk 2 cups fresh blueberries Granulated sugar and mace, for topping (optional)

DIRECTIONS

1. Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

2. Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

3. Sift together flour, baking powder, and salt into a bowl.

4. With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.

5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.

6. Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.

7. Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

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