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 ¼ to ½ 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
½ C. water
¼ C. cold water
1 C. sugar
5 Tbs. all purpose flour
4 C. fresh blueberries
Pinch of salt
Make a smooth batter of the ¼ C. water, flour and
salt. Boil 1 C. of the blueberries with sugar and ½
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.
cracker crust is our favorite. Refrigerate. Serve
with whipped cream or ice cream.
2 C. Flour
1 Tbs. baking powder
½ C. Sugar
1 C. milk
1 tsp. ground cinnamon
½ tsp. salt nut topping (below)
½ C. softened butter or margarine
2 C. fresh or frozen blueberries, thawed if
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 9”x13” 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;
A group of
friends make a day of it at
Rush River Produce.
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
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.
1 C all-purpose
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
to 400 F
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.
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.