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Great Berry Recipes for You

Blueberry Sauce, good on everything
Super easy and fast

1-2 C. fresh or frozen blueberries, depending on how much you want. Warm berries in sauce pan on medium heat until blueberries juice up, simmer briefly. Add to cup sugar to taste. Stir and enjoy. Great on cake with whipped cream. Try it over French Toast, pancakes, with yogurt, ice cream, or just plain from a dish. For a fresher berry flavor add a handful of fresh or frozen berries to the pan just before serving, stir in, and serve.

   Out of this World Blueberry Pie

Baked 9 inch pie shell
C. water
C. cold water
1 C. sugar
5 Tbs. all purpose flour
4 C. fresh blueberries
Pinch of salt

Make a smooth batter of the C. water, flour and salt. Boil 1 C. of the blueberries with sugar and C. water. Add batter and stir with whisk until it thickens. Remove from stove and cool. When cool add remaining berries and pour into pie shell.

A graham cracker crust is our favorite. Refrigerate. Serve with whipped cream or ice cream.

Blueberry Coffeecake

2 C. Flour
1 Tbs. baking powder
C. Sugar
1 C. milk
1 tsp. ground cinnamon
1 egg
tsp. salt nut topping (below)
C. softened butter or margarine
2 C. fresh or frozen blueberries, thawed if necessary

Combine all ingredients except blueberries and nut topping. Using mixer, or by hand, mix batter well it will be thick. Use an 8 or 9 round or square pan to make a thick cake, or use a 9x13 pan for a thinner cake, adjusting bake time accordingly. Spread half of batter in greased baking pan. Spread half of blueberries on batter sprinkle with half of nut topping. Repeat layers with remaining batter, blueberries, and nut topping. Bake at 375 F for 45 to 50 minutes or until a toothpick inserted near center come out clean. Makes 8-12 servings.

Nut topping: Combine 3 Tbs. butter or margarine, 1/3 C. each packed brown sugar and flour, and 1 tsp. ground cinnamon. Add 1/3 C. finely chopped pecans; mix well.

A group of friends make a day of it at
Rush River Produce.

Sunday Morning Scones

2 C flour (half whole wheat)
3 Tbs sugar
1 tsp cinnamon
1 tsp each salt & baking soda
2 tsp cream of tartar
3 Tbs butter, cut into above
1 egg, slightly beaten
1/2 C buttermilk, or milk with 1 Tbs vinegar added or try yogurt instead
1 C blueberries, fresh or frozen, or raspberries or currants

Mix dry with wet, a few strokes, add a few drops of milk to moisten all flour. Fold in blueberries. Drop by spoonfuls onto greased cookie sheet. Sprinkle tops with cinnamon & sugar if desired. Bake at 400 F about 25 min.

Blueberry Muffins

1 C all-purpose flour
1/2 C shole wheat flour
1/2 C corn meal
2 1/2 tsp baking powder
1/2 tsp salt
2C fresh (or frozen) blueberries
1/2 C butter, softened
3/4 C sugar
1/4 tsp cinnamon
2 large eggs
3/4 C milk, mixed with 1 tsp vanilla

Preheat oven to 400 F

Mix flour, baking powder and salt. Beat butter, sugar and cinnamon until light and fluffy, Beat in eggs, one at a time; stir in milk. Stir mixture into dry ingredients until just moistened. Fold in blueberries.

Spoon batter evenly into paper-lined muffin cups. Sprinkle tops with 1 Tbs sugar mixed with a bit of cinnamon. Bake 25-30 minutes. cook on a wire rack. Makes 12-14 muffins.

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