We collected several of our favorite recipes for you to enjoy.

 

Blueberry Banana Bread

1 ½ cups Blue Acres blueberries

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup sugar

1 egg

2 medium ripe bananas, mashed

½ cup milk

¼ sour cream

 

Preheat oven to 375 degrees. Use one 1 tablespoon of flour to coat the blueberries. In a large bowl stir together the remaining flour, baking soda, baking powder, salt, sugar, and cinnamon. Mix thoroughly. In another bowl, combine the mashed bananas, milk, eggs, and sour cream. Stir in to the dry ingredients. Mix until well blended. Gently fold in the Blue Acres blueberries. Pour the mixture into a greased and floured 9 x 5″ loaf pan. Bake 1 hour or until toothpick inserted in center comes out clean. Let cool for ten minutes, remove loaf and place on a rack to cool completely.

 

Blueberry Syrup

5 cups fresh Blue Acres blueberries

3 cups sugar

¾ cup water

1 T. lemon juice

½ tsp. vanilla extract

 

In a large heavy saucepan, mix blueberries and sugar; let stand 1 hour. Add water and lemon juice; bring to a boil over high heat. Skim off foam. Reduce heat; simmer until mixture thickens, about 15 minutes. Stir in vanilla. Remove from heatl strain through a fine sieve. Cool. Pour into a glass container. Store in refrigerator.

 

Makes about 2 cups

 

Abby’s Apple-Blueberry Muffins

1 apple, diced
1 cup Blue Acres blueberries
2 cups flour
1 egg, beaten
1 tsp. baking powder
½ cup sugar
¼ cup brown sugar
1 tsp. cinnamon
1 cup milk

 

Preheat oven to 350 degrees. Mix flour, baking powder, sugars, and cinnamon in medium bowl. Add egg and milk. Stir well. Fold in apples and blueberries. Scoop into greased muffin tin. Bake for 25 minutes.

 

Makes 18 muffins.

 

Fresh Blueberry Crisp

Filling
5 cups fresh Blue Acres blueberries
1 T. lemon juice
1 tsp. vanilla extract

 

Topping
¾ cup brown sugar
½ cup flour
½ tsp. cinnamon
¾ cup oatmeal, uncooked
¼ cup cold butter, cut up

 

Preheat oven to 375 degrees. Spread berries evenly onto bottom of a lightly greased 9×13″ glass baking dish. Mix lemon juice and vanilla in small bowl; sprinkle evenly over blueberries.
In a bowl, mix all topping ingredients. Sprinkle evenly over blueberries. Bake 35-40 minutes. Serve warm with vanilla ice cream.

 

Blueberry Bundt Cake

Cake
1 18-ounce box yellow cake mix
¼ cup sugar
3 eggs
1 8-ounce package cream cheese, softened
½ cup oil
1 tsp. vanilla extract
1 ¼ cups Blue Acres blueberries, fresh or frozen

 

Glaze
1 cup powdered sugar
2 T. orange juice
½ tsp. vanilla extract

 

Preheat oven to 350 degrees. In a bowl, stir cake mix and sugar. Add eggs, creme cheese, oil and vanilla; beat on low until blended, then beat on medium speed 4 minutes. Stir in blueberries by hand. Pour batter into a greased and floured 10-inch bunt pan. Bake 45-55 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove from pan;cool completely on a wire rack.

 

Mix all glaze ingredients; drizzle over cooled cake.

 

Fresh Blueberries ‘N’ Cream Cheese Coffee Cake

1 ¼ cup sugar
½ cup butter
2 eggs, slightly beaten
2 cups flour
1 T. baking powder
1 tsp. salt
¾ cup whole milk
¼ cup water
1 tsp. vanilla extract
2 cups fresh blueberries, mixed with ¼ cup flour
1 8-ounce package cream cheese, cubed
1 tsp. freshly grated lemon rind

 

Topping
¼ cup each–flour, sugar
1 tsp freshly grated lemon rind
2 T. butter

 

Preheat oven to 375 degrees. In a bowl, beat sugar with butter until light and fluffy. Stir in eggs. Mix flour, baking powder and salt. Add alternately to creamed mixture with milk and water until well mixed. Stir in vanilla. Fold in blueberries, cream cheese and lemon rind. Pour mixture into greased and floured 9×13-inch baking pan.

 

Mix all topping ingredients until mixture resembles coarse crumbs. Sprinkle over batter. Bake 1 hour. Store in refrigerator.

 

Blueberry Custard Cream Pie

Crust
1 ⅓ cups vanilla wafer crumbs
2 T. sugar
5 T. butter, melted

 

Filling
½ cup sugar
¼ tsp. salt
2 T. flour
2 T. cornstarch
1 ¾ cups half-n-half (light cream)
3 egg yolks, beaten
2 T. butter
2 tsp. vanilla extract
6 cups fresh blueberries, divided
⅔ cup sugar
1 T. cornstarch

 

Preheat oven to 350 degrees. Mix all crust ingredients in a 9-inch pie plate; press onto bottom and up sides of plate. Bake 8 minutes; cool.

 

In a saucepan, mix first four filling ingredients. Gradually stir in half-n-half until smooth. Cook, stirring until thickened and boil 2 minutes. Remove from heat; stir some of hot mixture into egg yolks, then stir back into pan; boil 1 minute. Stir in butter and vanilla. Remove from heat; stir in ¾ cup blueberries; pour into crust.

 

Crush 2 cups blueberries in a saucepan; bring to a boil;break up berries. Boil and stir 2 minutes; strain; discard pulp. Add enough water to juice to measure 1 cup. In the same saucepan, mix sugar and cornstarch. Stir in blueberry juice; boil 2 minutes. Remove from heat; stir in remaining blueberries. Spoon over filling. Chill. Store in refrigerator.

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Email us at: blueberries@blueacresmn.com