Please post your favorite Blueberry Recipes to our Facebook page and we will post them on our website with your name and your hometown!
Place all ingredients in a gallon container then fill the rest with water. If you use fresh blueberry juice there will be no pulp or seeds plus it takes much less time to make the lemonade!
Yield: 1 gallonBack to Recipe Index
Wash and crush fully ripe blueberries. Measure 4 cups; add lemon juice. Measure sugar and set aside. Place berries in a large, flat-bottom kettle, add pectin and stir until dissolved. Bring to a rolling boil, add sugar and stir until dissolved.
Bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute and 15 seconds. Remove from heat, skim to with a metal spoon and pour into sterilized jars to within 1/4 inch of top. Seal with new lids and process in a water bath canner at simmering temperatures for 10 minutes.
Makes about 7 half-pint jars.Back to Recipe Index
Crush berries; add sugar and spices. Bring quickly to a boil in large kettle, stiffing constantly. Boil for 2 minutes.
Add pectin, stir well. Skim off foam with a metal spoon. Pour into hot, sterilized half-pint or pint jars. Fill to within 1/4 inch of top. Wipe edges and seal with new lids prepared according to manufacturer's instructions. Process for 5 minutes in a water bath canner set to simmer.
Makes about 3 pints.Back to Recipe Index
Crush about 6 cups ripe fresh or frozen blueberries. Cover with 3 cups water and simmer for 10 minutes. Drain in colander, strain juice. Measure juices into a large (8 to 10 quart) pot. Mix pectin with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add all the sugar at one time. Stir until sugar dissolves and bring again to a full rolling boil (a boil that rises to the top and cannnot be stirred down).
Boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4 inch headspace. Wipe jar edge with a damp towel and seal with new lids according to manufacturer's instructions. Process for 5 minutes in a boiling water bath.
Makes about 5 half-pint jars.
*Special pectins (low methoxyl pectins) are available to use for making jellied products with no added sugar or with less sugar than regular recipes. Specific recipes will be found on the package inserts. Follow directions carefully.Back to Recipe Index
Crush berries thoroughly, add water and bring to a boil. Cover and simmer 3 to 4 minutes. Drain through colander; pressing berries to exxtract all the juice. Strain juice through three or four thicknesses of damp cheesecloth or jelly bag.
Makes about 2 3/4 cups of juice or enough for two batches of syrup.Back to Recipe Index
Mix ingredients in saucepan large enough for mixture to boil freely. Stir to dissolve sugar. Bring to a full raging boil that cannot be stirred down. Boil 3 or 4 minutes. Remove from heat, skim with a metal spoon and pour into sterilzed syrup bottles or jars. Seal and refrigerate. For long-term storage, fill half pint or pint canning jars to within 1/4 inch of top, seal and process in a boiling water bath canner for 10 minutes.
Makes about 2 half-pints (16 servings).
*Using part corn syrup adds thickness without extra sweetness.
Nuitrition Information: Serving size: 1 ounce, 108 calories, 27.8 g carbohydrate, 0 g fat, 0 g saturated fat, 0 g cholesterol, 0 mg sodiumBack to Recipe Index
(Try with blueberry syrup recipe above!)
Preheat griddle. Beat eggs until light and fluffy; add milk. Sift together dry ingredients. Add to egg-milk mixture; beat until smooth. Stir in margarine and fold in blueberries.
Makes 4 to 5 servings.
Nutrition Information: Serving size: One 4-inch pancake, Calories: 84, Fat: 3.5 g, Saturated Fat: .76 g, Cholesterol: 21 mg, Sodium: 157 mg, Carbohydrate: 11 gBack to Recipe Index
Sift dry ingredients together. Stir in blueberries. Mix egg, oil and milk together thoroughly. Combine mixtures, stirring just enough to dampen flour. Fill greased muffin pans two-thirds full. Bake in moderately hot oven, 400 degrees for 20-25 minutes.
Makes about 18 muffins.
Nutrition Information: Serving size: 1 muffin, Calories: 152, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 251 mg, Carbohydrate: 23 gBack to Recipe Index
Preheat oven to 425 degrees. Combine peaches, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch and salt. Sprinkle sugar mixture over fruit and toss lightly. Let stand 15 minutes. Turn into pastry-lined pie pan, mounding in center. Dot with margarine.
Roll out remaining pastry dough to an 11 inch circle. Carefully place pastry on top of filling. Trim top crust and fold under edges of bottom crust. Flute edges. Bake 45-50 minutes or until fruit is tender and crust is golden brown. Partially cool on rack; serve warm - with ice milk, if desired.
Makes 8 servings.
Nutrition Information: Serving size: 1/8 pie, Calories: 367, Fat: 17.5 g, Saturated Fat: 4.3 g, Cholesterol: 0 mg, Sodium: 275 mg, Carbohydrate: 49 gBack to Recipe Index
Let cream cheese soften; whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into prepared crust. Chill an hour or two before covering top of pie with blueberry sauce (see recipe below). Blueberry or cherry pie filling , Strawberry or cherry glaze can be substituted for blueberry sauce.
Makes 12 serving.
Nutrition Information: Serving size: 1/12 recipe, Calories: 35, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 9 gBack to Recipe Index
(For cheesecake, waffles, tarts and ice cream)
Rinse berries. Mix together dry ingredients in a saucepan; add liquids and stir until smooth. Add blueberries, bring to a boil and cook for about 2 minutes or until clear and slightly thickened, stirring carefully to avoid crushing the berries. Chill and gently spread on top of chilled cheesecake.
Makes 12 servings.
Nutrition Information: Serving size: 1/12 recipe, Calories: 35, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 9 gBack to Recipe Index Back to Recipe Index
Grease 9x13 inch pan. Pour in pineapple. Add blueberries and 1/2 c. sugar. Sprinke dry cake mix on top of berries. Melt butter and pour over cake mix. Sprinke on nuts and 1/4 c. sugar. Bake for 35 to 40 minutes at 350. Cool before cutting into squares. Top with Cool Whip if desired. ( I use real whip cream.)Back to Recipe Index
Bring frozen blueberries and fresh lemon juice to a boil in a large sauce pan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat and pour through a fine wire mesh strainer into a bowl, using the back of a spoon to squeeze out the juice. Discard solids. Wipe saucepan clean. Bring 4 cups of water to a boil in the same saucepan; add 3 family size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.
Makes 5 cups.
* this can be made much easier and faster with less mess by using fresh blueberry juice from Hillcrest Blueberry Farm!Back to Recipe Index
Mix cream cheese and butter until fluffy. Add egg, one at a time and beat well. Fold in berries with a spoon (do not beat.) Pour into a greased and floured bundt pan. Bake at 350 degrees for 40 min.Back to Recipe Index
Combine softened cream cheese with sugar until well-blended. Stir in Cool Whip until evenly distributed and sugar dissolved. Fold in blueberries. Pour into pie crust. Chill for several hours.Back to Recipe Index
Mix eggs, sugar, heavy cream and vanilla. Place cubed French bread into 13"x9" baking dish. Pour mixture over French bread and soak for 30 - 60 minutes in refrigerator. Next mix fresh blueberries and white chocolate chips into the above mixture. Bake for 1 hour at 350 degrees.Back to Recipe Index