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.
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.
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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. |
Berry Blue Smoothie provided by U.S. Highbush Blueberry Council
2 cups fresh or slightly thawed frozen blueberries 16-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 |