Recipes and Care of Fresh Blueberries

Recipes and Care of Fresh Pick Your Own Blueberries

How to freeze Blueberries: We recommend you DO NOT WASH BLUEBERRIES before freezing.
Just place them in freezer bags or freezer food boxes. Some people like to spread the blueberries on a cookie sheet and freeze them before placing them in freezer bags.

To prepare blueberries for cooking:

Munch on them right out of the freezer bags or boxes.
You do not need to defrost frozen blueberries before cooking. Like fresh blueberries, they will cook through as your recipe cooks. Simply add the blueberries unless directed to sprinkle with flour according to your recipe.

Some people like to rinse frozen blueberries in a colander and drain before using (like my wife does) but not me.

Help yourself to these blueberry recipes for you and your family to enjoy.

Email your favorite personal blueberry recipe to be added to our recipe page. Please let us know any history that comes with your family blueberry recipe.

Blueberry Sour Cream Cake
1/2 cup (1stick) butter
1 cup sugar
3 eggs
1 cup (1/2 pt.) sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh or frozen blueberries (floured)
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
1/2 teaspoon cinnamon

Instructions: In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 9x13x2 inch baking pan. In a bowl mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in the pan. Spread remaining batter over top. Bake in a preheated moderate oven (350 degrees) for 40 to 45 minutes. Cool in pan and cut into squares. Sprinkle with confectioner's sugar.

Blueberry Pear Cobbler

      Yield: 6 Servings

     16 oz Pear halves in juice; undrained
      3 tb Sugar
      1 tb Cornstarch
      2 cup Blueberries, frozen; thawed
    3/4 cup All-purpose flour
      1 tb Sugar
      1 ts Baking powder
    1/3 cup Nonfat milk
      2 ts Sugar

Drain pears, reserving 3/4 Cup liquid. Chop pears, and set aside.

Combine 3 Tablespoon sugar and cornstarch in a med saucepan; stir well.
Stir in reserved liquid, and bring to a boil over med. heat.
Cook 1 min, stirring constantly.

Remove from heat, and gently stir in chopped pears and blueberries.

Spoon mixture into an 8 inch sq. baking dish coated with cooking
spray.

Combine flour, 1 T sugar and baking powder in a med bowl; stir well.
Add milk, stirring just until dry ingredients are moistened.

Drop mixture by tablespoonfuls over fruit mixture. Sprinkle with
2 tsp sugar.

Bake at 400 deg F. for 20 - 25 min or until golden.

Blueberry Bread

      1 pk Yeast
      3 cup Bread flour
    1/2 ts Salt
      2 tb Sugar
      1 tb Butter (or margarine)
      1 16 1/2 oz blueberries
           Well drained, reserve the
           Liquid
    1/4 cup Retained liquid
    1/4 cup Water (approximate)

In order listed, add all dry ingredients into pan.

Put well drained berries into a 2 cup measuring cup, add 1/4
cup of retained juice and enough water to equal 1 1/3 cups.
(We've found it to be about 1/4 cup water.)

Select white bread and push (Start).

NOTE: All ingredients should be at room temperature.

This can be mixed on manual of the bread machine.

After Second kneading, remove dough for machine, divide into
equal portions and place in small loaf pans.

Cover and let rise to double, about 45 min to 1 hour.

Bake at 350 f. for 35-40 min.

provided by
U.S. Highbush Blueberry Council

2 cups fresh or slightly thawed frozen blueberries
1 6-ounce container lowfat vanilla or other flavored yogurt
1 cup fruit juice, such as orange, pineapple or apple
1 tablespoon honey or sugar, more or less to taste

Instructions:

In the container of an electric blender, place blueberries, yogurt, juice and honey; whirl until smooth. Serve immediately.

Yield: 2 or 3 portions

Blueberry Cobbler

      1 cup Flour
      1 cup Sugar
      1 cup Milk
      1 teaspoon Vanilla
      1    Egg
      1    Stick of butter (1/2 cup)
     16 oz Blueberries

Melt butter in a 9x13 inch baking dish. Add all ingredients
except the blueberries in a large mixing bowl. Mix well; then,
when margarine is melted, pour the ingredients into the baking
dish. Add the blueberries. Don't mix them in; just add them.

Bake at 350 degrees

Blueberry Banana Muffins

1 1/4 cup Sugar
    2/3 cup Butter (Land O Lakes)
    1/4 cup Buttermilk
      2    Eggs
      1 ts Vanilla
      3 md Ripe banana (2 cups)
      2 cup All-purpose flour
    3/4 ts Baking soda
    1/8 ts Salt
      1 cup Fresh/frozen blueberries

Heat oven to 350.

In larger mix bowl, combine sugar, buttermilk, butter, eggs
and vanilla.

Beat at medium speed, scraping bowl often until creamy
(1-2 min).

Add flour, baking soda, and salt. Beat at low speed until
moistened (1-2 min).

By hand, stir in blueberries. Spoon into paper lined muffin
cups.

Bake for 25-30 min. or until toothpick inserted into the center
comes out clean.

Remove from pan, cool and sprinkle with powdered sugar.

Blueberry Coffee Cake

      1 cup Sugar
      1 ts Cinnamon
1 3/4 cup Flour
      2 ts Baking powder
      5 tb Butter
      1    Egg
    1/2 cup Cream, light or milk
      1 cup Blueberry

Mix together 1 Tablespoon of the sugar and cinnamon, and set aside.

Combine the remaining sugar, flour, and baking powder. Cut in the butter until the mixture resembles cornmeal.

Beat the egg, combine with the cream or milk, and add to the batter.

Stir in until combined.,then stir in the blueberries.

Spoon into a buttered 8 inch pan.

Sprinkle the sugar and cinnamon mixture over the top.

Bake in a preheated 375 oven for 20 to 25 minues.

The Blueberry Patch

You - Pick & Pre - Picked Naturally Grown Blueberries