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Blueberries might as well be fruit's version of popcorn. They are high in antioxidants and good for your memory. They are native to this area, too, which means they grow extremely well around here!

STORAGE: Keep in container and don't wash until you are going to eat them (you may bruise them and cause them to deteriorate faster). Place in refrigerator to last up to one week. Do NOT store on your counter.

Quick Ideas: Add to your breakfast oatmeal or yogurt; wash and freeze for later; cook down on stove top to make a fruit topping for pancakes

Blueberry Apple Pie: 
From allrecipe.com 

Filling:
3 cups sliced apples
1 cup fresh blueberries
1 cup yogurt 
1 egg
1/4 cup flour
1 tsp vanilla 
1/2 cup sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon 

Topping:
1/2 cup flour
1/2 cup oats
1/4 cup brown sugar, packed
1/2 cup butter

1  9-inch pie crust

Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.




Easy Blueberry Yogurt Muffins
from the Blueberry Cookbook

2 1/2 cups flour
2 1/2 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
1 cup plain yogurt
2 eggs
1/4 lb butter, melted
1 1/2 cups blueberries

Directions:
1) Mix all the dry ingredients together in a bowl.
2) Make a well in the middle of the bowl.
3) Put in the yogurt, eggs and butter.
4) Mix well.
5) Fold in the blueberries. Place mixture into greased muffin tin.
6) Bake at 400 degrees for 20 minutes.


Fresh Berry Ricotta Mousse: Serves 6 to 8
from Moosewood Restaurant Favorites

14 to 16 ounces Ricotta Cheese
1 pint fresh blueberries
1/2 cup blueberry fruit spread (about 5 ounces)
1 cup heavy cream

Directions:
1) In a food processor or using an electric mixer on high speed, whip the ricotta for about 2 minutes until very smooth.
2) Set aside a few berries for garnishes.
3) Fold the blueberries and the fruit spread into the whipped ricotta.
4) Refrigerate if not serving right away.
5) Just before serving, whip the cream until stiff. Fold the whipped cream into the ricotta mixture.
6) Spoon the "mousse" into dessert cups and top each with a berry garnish. Serve chilled.


Mixed Berry Shake: Serves 6
from Real Simple

1 quart vanilla ice cream 
6 ounces unsweetened frozen blueberries 
2 cups whole milk

Directions:
1) In a blender, combine half of the ice cream, berries, and milk. 
2) Purée until smooth, stopping occasionally to stir with a spoon. 
3) Pour into glasses. Repeat with the remaining ingredients.


Blueberry Gin Sundaes
from Real Simple

1 cup blueberries
1/3 cup gin
1 Pint vanilla ice cream

Directions:
1) In a small saucepan, combine blueberries and gin. 
2) Simmer, stirring frequently, until the berries burst and the mixture begins to thicken, 5 to 8 minutes; let cool.
3) Divide vanilla ice cream among bowls and top with the blueberry sauce.
Blueberries