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BAKERY FORMULAS:


Blueberry Buns

Ingredients

bullet Water 8lbs. - (53% flour)
bullet Yeast 1lbs. - (7% flour)
bullet Sugar 2lbs. 8oz. (17% flour)
bullet Eggs 2lbs. 8oz. (17% flour)
bullet Hi Ratio Shortening 2lbs. - (13% flour)
bullet Pastry Flour 3lbs. - (20% flour)
bullet Bread Flour 12lbs. - (80% flour)
bullet Milk Powder 10oz. (4% flour)
bullet Salt 2 1/2oz.(1.0% flour)
bullet Nutmeg 1/2oz. (0.2% flour)
bullet Lemon Flavoring 1oz. (0.4% flour)
bullet Vanilla Flavoring 2oz. (1.0% flour)
bullet Yellow color (to color level preferred)
   

Procedure

  1. Combine water, yeast and sugar in 40 quart bowl.
  2. Add remaining ingredients. Mix 10 minutes.
  3. When dough rises to top of bowl, divide into 5 pound pieces and chill.
  4. Roll out a 5 pound piece to 2 1/2' x 5', approximately 1/8 inch thick.
  5. Spread thinly with blueberry jam, jelly or pie filling, then cover lightly with cake crumbs and egg wash.
  6. Roll up as for cinnamon buns and cut out a 1-inch piece (about 2 ounces).
  7. Place on paper-lined bun pans 5 x 7. When fully proofed, place 1-ounce of blueberry topping on each.
  8. Glaze with bun glaze and drizzle fondant on top if desired.

YIELD: approximately 60 Blueberry Buns

 
 
Blueberry Cinnamon Rolls
Ingredients
  Cinnamon Rolls
bullet Compressed yeast 6lbs. - (11% flour)
bullet Ice water 24lbs. 9oz. (43% flour)
bullet Salt - 15oz. (2% flour)
bullet Nonfat milk powder 3lbs. - (5% flour)
bullet Sugar (granulated) 12lbs. - (21% flour)
bullet Emulsified yeast-raised shortening 7½lbs. - (13% flour)
bullet Flavoring (butter, vanilla or almond) - 3oz. (0.5% flour)
bullet Whole eggs 9lbs. - (16% flour)
bullet Cake flour 12lbs. - (21% flour)
bullet Bread flour (std patent) 45lbs. - (79% flour)
bullet Shortening 30lbs. - (53% flour)  
     

Procedure:

  1. Dissolve yeast in ice water. Set aside.
  2. Cream salt, milk, sugar, emulsified yeast-raised shortening and flavoring.
  3. Add eggs. Thoroughly incorporate.
  4. Add dissolved yeast and incorporate.
  5. Add flours. Mix 6 - 8 min.
  6. Pull off. Scale into 10 lb pieces.
    Flatten onto floured sheet pans; cover; cool 4 hours.
  7. Bring out of cooler. Roll to 2 ft x 4 ft.
  8. Spread blueberry filling
 
Coffee Cake
Ingredients
  Coffee Cake
bullet Honey 1lbs. 2oz.
bullet High ratio cake shortening 1lbs. 5oz.
bullet Sugar 1lbs. 1oz.
bullet Salt 1/2oz.
bullet Cinnamon 1/4oz.
bullet Eggs 14 whole eggs
bullet Cake flour 3lbs. -
bullet Baking soda 1/2oz.
bullet Baking powder 2oz.
bullet Cultivated Blueberries 3lbs. -
   
Procedure
  1. Combine honey and shortening for 3 minutes.
  2. Combine sugar, salt and cinnamon and add to honey mixture.
  3. Add eggs, 1 by 1 and mix for an additional 3 minutes on 2nd speed.
  4. Combine flour, soda and baking powder and mix for 2 minutes.
  5. Add blueberries.
  6. Scale 24 ounces into 8-inch cake pan.
  7. Bake on double pan for 35 to 40 minutes in mild oven at 365 degrees F.
  8. HINT: Top batter with a swirl of cream cheese topping and honey streusel before baking.

YIELD: 10 24 ounce (8-inch) cakes
 
Blueberry Cobbler (100 Servings)
Ingredients Weights/Measures Blueberries, frozen 15 lb/3 gallons
 
Lemon Sauce:
bullet Lemon juice 24 oz 3 cups
bullet Water 1-1/2 gal
bullet Granulated sugar 6 lb
bullet Cornstarch 15 oz 3 cups
bullet Apple pie spice 1 Tbsp
bullet Pie pastry, prepared 4 lb.
   
 

Procedure:

  1. Rinse and drain blueberries and set aside.
  2. Crush remaining 3 lb blueberries: mix in combined sugar, cornstarch, water and lemon juice.
  3. Cover and refrigerate 8 hours to allow juice to draw from berries.
  4. Place over heat: cook and stir until thickened and clear.
  5. Remove from heat and strain.  Add reserved blueberries.
  6. Cover and refrigerate.  Use as needed for topping on cake, pudding or ice cream.
 
Blueberry Muffins
Ingredients
  Blueberry Muffins
bullet Sugar (granulated) 3lbs. 4oz. (46% flour)
bullet Shortening (regular) 1lbs. 8oz. (21% flour)
bullet Butter 8oz. (7% flour)
bullet Whole eggs 1lbs. 8oz. (21% flour)
bullet Cake flour 7lbs. - (100% flour)
bullet Baking powder 4oz. (4% flour)
bullet Salt 4oz. (4% flour)
bullet Lemon flavor 1oz. (1% flour)
bullet Vanilla 1oz. (1% flour)
bullet Milk (sweet, fresh) 4lbs. - (57% flour)
bullet Cultivated (fresh, frozen)blueberries 7lbs. - (100% flour)
   
Procedure:
  1. Cream sugar, shortening and butter until light.
  2. Add eggs and cream well.
  3. Sift together flour, baking powder and salt.
  4. Combine lemon flavor, vanilla and sweet milk.
  5. Add milk mixture and flour mixture alternately to sugar mixture.
  6. Mix until smooth.
  7. Mix in fresh, frozen cultivated blueberries by hand.
  8. Spoon into muffin pans. 9. Bake at 380F for 25 - 30 minutes.

YIELD: 16 dozen regular-sized muffins
 
Pie  Filling
Ingredients:
 
bullet Blueberries 10lbs.
bullet (fresh or frozen)
bullet Sugar 4lbs.
bullet Cornstarch - 8oz.
bullet Lemon juice - 2oz.
bullet Pie crust dough, prepared 7lbs.
bullet Butter - 4oz.
bullet Light Cream As needed
   
Procedure:
  1. Rinse and drain blueberries
  2. Mix sugar and cornstarch and lemon juice to blueberries and gently toss to mix.
  3. Roll out 8 lower crusts, place in pans, allowing 3/4 inch overlap on each pan.
  4. Fill each pie with approx. 31/2 cups blueberry mixture.
  5. Dot each pie with 1/2 oz. of butter.
  6. Roll out remaining pastry and cut into lattice strips
  7. Moisten edge of each bottom crust and arrange strips in lattice over blueberries in each pie.
  8. Fold lower crust overlap over lattice strip ends and flute edges.
  9. Brush tops with light cream.
  10. Bake in 400º F /205º C oven 15 minutes, reduce heat to 350ºF / 177ºC and continue baking 30 min. or until blueberry filling bubbles and crust is golden brown.
 
Yield: 8 Pies
 
Blueberry Pound Cake
Ingredients
  Pound cake
bullet Sugar (granulated) 7lbs. 14oz. (98% flour)
bullet High ratio shortening 2lbs. 12oz. (38% flour)
bullet Regular shortening 2lbs. 12oz. (38% flour)
bullet Salt 3oz. (2% flour)
bullet Bread flour 2lbs. 4oz. (28% flour)
bullet Cream of Tartar 3/4oz. (0.5% flour)
bullet Whole eggs (cold) 6lbs. 2oz. (77% flour)
bullet Vanilla 2oz. (1% flour)
bullet Lemon flavor 2oz. (1% flour)
bullet Cake flour 5lbs. 12oz. (72% flour)
bullet Ice water 3lbs. 6oz. (42% flour)
bullet Skim milk powder 6oz. (5% flour)
bullet Cultivated blueberries (frozen) 7lbs. 8oz. (94% flour)
   

Procedure

  1. Cream sugar, high ratio and regular shortening, salt, bread flour and cream of tartar for 5 minutes on 2nd speed.
  2. Combine eggs, vanilla and lemon flavor. Add to sugar mixture in 3 parts. Mix for 5 minutes on 2nd speed.
  3. Combine ice water with milk powder. Add to sugar mixture alternating with the cake flour.
  4. Mix for 2 minutes on low speed,
  5. Dust blueberries lightly with flour. Mix into batter by hand.
  6. Scale into loaf pans.
  7. Bake at 340F approximately 35 minutes.

YIELD: 31 1 pound 4 ounce loaves
 
Blueberry Quick Bread
Ingredients
  Blueberry bread
bullet Sugar (granulated) 2lbs. 4oz. (55% flour)
bullet Salt 1oz. (2% flour)
bullet Nonfat dry milk 5oz. (8% flour)
bullet Honey 4oz. (6% flour)
bullet Shortening or Margarine 1lbs. 8oz. (36% flour)
bullet Eggs 1lbs. 4oz. (30% flour)
bullet Water 2lbs. 4oz. (55% flour)
bullet Vanilla (to taste)
bullet Cake flour 4lbs. 2oz. (100% flour)
bullet Baking powder 3oz. (5% flour)
bullet Cultivated Blueberries (frozen) 2lbs. 8oz. (61% flour)
   
Procedure:
  1. Cream together sugar salt, nonfat dry milk, honey and shortening.
  2. Slowly add eggs. Combine.
  3. Add water and vanilla. Combine.
  4. Combine baking powder and flour and add.
  5. Mix on low speed 2 minutes or until smooth.
  6. Fold in blueberries by hand.*
  7. Scale 18 ounces batter per loaf pan.
  8. Top with cinnamon sugar, sanding sugar or butter crumb.
  9. Bake at 390°F for 12 minutes. Reduce temperature to 350°F and bake an additional 5 - 8 minutes.

YIELD: Twelve 18-ounce loaves
 
Blueberry Squares
Ingredients
  Blueberry square
bullet Sugar (granulated) 4lbs. - (89% flour)
bullet Margarine or Butter 3lbs. 8oz. (78% flour)
bullet Vanilla (to taste)
bullet Salt 1/2oz. (1% flour)
bullet Pastry flour 4lbs. 8oz. (100% flour)
bullet Oatmeal 1lbs. - (22% flour
bullet Macaroon Coconut 2lbs. - (44% flour)
bullet Cultivated Blueberry
bullet Pie Filling 6lbs. - (133% flour)
bullet Sanding Sugar 1lbs. - (22% flour)
   

Procedure:

  1. In mixing bowl, cream together sugar, margarine, vanilla and salt.
  2. Add flour, oatmeal and coconut. Mix by hand to form crumbly mixture.
  3. Spread 3 pounds, 12 ounces of mixture on each of two sheet pan (18" x 26"). Flatten with small rolling pin.
  4. Spread 3 pounds cultivated blueberry pie filling on top of each prepared sheet pan.
  5. Sprinkle remaining mixture evenly on top of both sheet pans.
  6. Sprinkle 8 ounces sanding sugar on each sheet.
  7. Bake at 375°Fm 25 minutes.
  8. When cool cut into 2" x 2" pieces.

YIELD: 19 dozen squares (2" x 2")
 
Blueberry Sugar Cookies
Ingredients:
 
bullet Sugar (granulated) 4lbs. 6oz. (72% flour)
bullet Shortening (regular) 3lbs. 2oz. (50% flour)
bullet Salt 1oz. (1% flour)
bullet Vanilla 1/2oz. (0.5% flour)
bullet Lemon flavor 1/2oz. (0.5% flour)
bullet Whole egg 8oz. (8% flour)
bullet Water 10oz. (10% flour)
bullet Baking powder 1/2oz. (0.5% flour)
bullet Pastry flour 6lbs. 4oz. (100% flour)
bullet Cultivated blueberries (dried) 1lb - (16% flour)
   

Procedure:

  1. Cream for 8 minutes on 2nd speed, sugar, shortening, salt, milk powder, vanilla and lemon flavor.
  2. Add whole eggs.
  3. Add water and continue mixing.
  4. Add baking powder and pastry flour. Combine thoroughly.
  5. Stir in dried cultivated blueberries.
  6. Spoon onto baking sheets.
  7. Bake at 395F 10 - 15 minutes.

YIELD: 32 dozen cookies
 
Blueberry Syrup
Ingredients:
bullet Blueberries 5 lbs. 8oz
bullet (fresh or frozen)
bullet Sugar 2lbs. 8oz.
bullet Cornstarch - 5oz.
bullet Water - 12oz.
bullet Lemon juice - 1 1/2oz.
   
 
Procedure:
  1. Rinse and drain fresh blueberries or rinse & thaw frozen blueberries.
  2. Crush 3lbs. blueberries add sugar.
  3. Refrigerate 8 hours, to allow juice to draw from berries.
  4. Place mixture over moderate heat and cook for 10 min.
  5. Add cornstarch dissolved in water.
  6. Cook and stir until thickened and clear.
  7. Remove from heat and strain.
  8. Add lemon juice and remaining blueberries.
  9. Allow to cool, cover and refrigerate.
  10. Yield: 3 Quarts
Note: Blueberry Syrup may also be used as a topping for cakes, puddings and ice cream.
 
Blueberry Tarts
Ingredients:
  Blueberry tart
bullet 6X Powdered Sugar 6lbs. - (50% flour)
bullet Margarine 6lbs. - (50% flour)
bullet Nonfat dry milk 8lbs. 4oz.
bullet Salt - ½oz (0.3% flour)
bullet Vanilla flavor - ½oz (0.3% flour)
bullet Lemon flavor - ½oz (0.3% flour)
bullet Whole eggs 2lbs. - (17% flour)
bullet Cake flour 12lbs. - (100% flour)
bullet Baking powder - 1oz (0.5% flour)
bullet Cultivated Blueberry Pie Filling
bullet Bavarian Cream
bullet Whipping Cream
   
 
Procedure:
  1. Combine powdered sugar, margarine, nonfat dry milk, salt, and flavors.
  2. Add eggs in 3 - 4 additions, creaming after each addition.
  3. Combine cake flour and baking powder. Add to sugar mixture and mix until smooth. Do not overmix.
  4. Use to make tart shells of desired size.
  5. Fill shells and decorate accordingly.

YIELD: Twenty six 10-ounce shells
 
BLUEBERRY TIPS:
 
bullet Look for fresh blueberries that firm and dry.
bullet The skin should be smooth and deep purple-blue, with a silvery-white bloom.
bullet Store fresh blueberries covered in the refrigerator and use within 10 days of purchase.
bullet Wash just before serving.
bullet Make sure that there is enough fruit in your filing so that the fruit is identifiable.
bullet Use dry and dehydrated blueberries in sticky dough's like bagels, as they will hold up to the mix!
bullet Try re-conditioning dehydrated blueberries.  Let them sit in warm water overnight.   Make sure to re-use the soak water as it is full of anthocyanins which are good for the eyes.
bullet

Coat blueberries with flour or starch before integrating into batters.  this will prevent excess blue batters.


BAKERY LESSON PLAN:


(under construction)

 

PUBLICATIONS


(under construction)

 

RESOURCES:
   
bullet American Institute of Baking (AIB)  
 
USHBC Export Action

Blueberry muffins should contain 33% fruit, or one lb. of fruit for every two lb. of batter. Blueberries should be the last ingredient added to a muffin batter, just before the batter is pured into the muffin pan. Avoid over-mixing as it may cause breakage and color bleeding. Fresh, frozen or dried blueberries are the best forms of blueberries for muffins.

Featured Formula
 
Copyright 2002 - U.S. Highbush Blueberry Council