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    Please check out the link below for
    wonderful recipies from the
    U.S. Blueberry Council (we are members). 
    They have great ideas for how to use all of the wonderful
    fruit you picked.  From main meals, to salads, desserts
    and drinks etc. 

 

Blueberries - Recipes and Growing Tips | Blueberry Council 

 

Recipes                                                                     Tips

Blueberry Buckle - Donated by Vicki F.

1/4 Cup butter (softened)   
3/4 Cup sugar
2    Eggs
1 tsp. Vanilla
2 Cups Flour & 1/4 Cup to roll berries in.
2 tsp.  Salt
1/2  Cup Buttermilk
2 1/2 Cups Blueberries

Freezing your fresh picked fruit

Raspberries - Wash your fruit, place on cookie sheets, freeze,
then place in a freezer container.

Blueberries - Do not wash your fruit, place in a freezer bag,
vacuum bag or other freezer container.  The fruit will not stick
together (as long as it is not wet).  If you wash your
fruit prior to freezing make sure that you dry throughly
prior to freezing otherwise your fruit will become mushy.


When you want to use the frozen fruit, place desired amount in
colander and run under cool running water. By doing it this way
its more like a fresh berry.  Never take the whole bag and just let thaw,
they just get mushy.

(Topping)
1/4  Cup Flour
1/4  Cup Brown Sugar
1/4  Cup Sugar
1/2  tsp.  cinnamon
1/4  Cup cold butter
Cream butter and sugar.  Add eggs and vanilla. 
Combine 2 cups of flour, baking powder and salt, add
to creamed mixture, alternating with buttermilk, mix well. 
Toss berries in 1/4 cup of flour.  Fold berries in batter.  Spread in a greased 9x9 pan. 

Combine topping ingredients and crumble over batter.

Bake at 375 degrees (single cake 25-30 minutes)
                            (double cake = 45-50 minutes)
Cake is done when knife comes out clean.