Blueberries

BLUEBERRY

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

 

Directions:

1) Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.

2) 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.

3) 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.

4) 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. 

5) Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.