If you have any delicious blueberry recipes you'd like to share, please let us know and we will add them! They are always appreciated by our pickers!
A quick and easy pie crust and filling recipe:
1 1/2 cup flour, 2 tbl sugar, dash salt: Mix together
Add 1/2 cup oil, 2 tbl water and roll into ball.
Press into 8" pan and Bake 20 minutes at 375 degrees.
(This can also be made gluten free. Just substitute the regular flour with gluten free flour)
We have had many requests for pie filling so we will share that as well.
This is for fresh berries: Fill the above crust with fresh Bowser's blueberries and set aside.
Take 1 cup sugar, mix in 3 T. Cornstarch (heaping), add 1 cup water and cook on stove top until boiling and thickened.
Remove from heat and add 3 T. Berry Blue Jello Mix. You could also use Strawberry Jello for a little different and delicious taste.
Allow it to cool slightly but not too long because it will set up and will not pour easily. Pour slowly over berries and refrigerate several hours to cool and thicken. Top with cool whip and enjoy!
Also, a Blueberry Sauce recipe that is pretty tasty!!
2 c fresh or frozen Bowser's blueberries, 1/4 c water, 3/4 c orange juice, 3/4 c white sugar, 1/4 c cold water, 3 T. cornstarch, 1/2 tsp almond extract and a sprinkle of cinnamon.
In saucepan, over medium heat, combine blueberries, 1/4 c water, orange juice and sugar. Stir gently and bring to a boil.
In a cup or small bowl, mix cornstarch and 1/4 c cold water. Gently stir mixture into blueberries so as not to mash berries.
Simmer gently until thick enough to coat back of a metal spoon. (2-4 min). Remove from heat and stir in almond extract and cinnamon. Thin with water if too thick. Refrigerate overnight and enjoy!
Blueberry Buckle Recipe (From one of our pickers!)
Ingredients:
3/4 cup white sugar
1/4 cup shortening (Butter flavored Crisco sticks work great)
1 egg
1/2 cup milk
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh Bowser's blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375. Grease an 8x8 pan.
Cream together 3/4 cup sugar, shortening and egg.
In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir
into sugar mixture, alternating with milk and vanilla. Stir in blueberries. Pour
into greased 8x8 pan.
To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and softened butter. Crumble over cake batter. Bake at 375 for 25-30 minutes (until toothpick comes out clean.) Enjoy!
Blueberry Muffins: (from my sister-in-law, the baker in the family)
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh BOWSER'S Blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Roll blueberries in flour to keep them from going to the bottom and add to mixture. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Blueberry Jam: (Basically follow the Sure Jell Recipe inside box for the Cooked Jam)
6 cups BOWSER'S Blueberries - Remove and discard blueberry stems. Finely chop or mash blueberries.
Measure 4 cups of prepared blueberries into large saucepan. Stir in 1 pkg. SURE-JELL into prepared blueberries. Add 1/2 tsp. butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add 4 cups of sugar to fruit mixture and return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon.
Ladle immediately into prepared jars. (Supplies needed are also given inside Sure Jell box). Makes about 6 cups.
Blueberry Cobbler: (From one of our pickers!)
This recipe is Gluten, Dairy and Nut Free
Ingredients:
2 c. Bowser's Blueberries
1/4 c. sugar
2 tsp. light olive oil
1 tsp. cinnamon
1 c. gluten-free Bisquick
1 tsp. vanilla
1 c. oatmeal milk
Miss Jones vanilla icing
Place blueberries in 8 x 8" baking dish
Sprinkle 1/4 c. of sugar, olive oil, and 1/2 tsp. of cinnamon over berries and mix together
In separate bowl, mix Bisquick, oatmeal milk and vanilla
Add a 1/2 tsp. of cinnamon and 2 tbsp. of sugar to Bisquick mix and combine
Bake at 350 for 35 - 40 minutes or until the top crust is fully cooked.
Lightly ice the top with vanilla icing. So good!
Sour Cream Scones with Blueberries (From one of our pickers!)
2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick cold butter
3/4 cup sour cream
1 large egg
1 tsp vanilla
1 cup Bowser's blueberries -small berries work best (Do they have small berries?) haha
Topping 1/4 cup sliced almonds
2 Tsp sugar Beaten egg white
In a large bowl combine flour, sugar, baking powder and salt. Cut butter in small pieces. Add to flour mixture. Use pastry blender to cut butter in flour until very small pieces. (Can use a food processor and pulse until small pieces). In a small bowl mix sour cream, egg and vanilla until well blended. Pour sour cream into flour and stir together. Dump into floured board and kneads few times. Sprinkle blueberries and gently fold dough over berries. Pat into 8" circle. Cut into 8 wedges. Place on parchment lined cookie sheet. Brush with beaten egg white. Top with sliced almonds. Sprinkle with 2 Tbl sugar. Bake 375 degrees for 20-25 min. When cool you can glaze scones with mixture of powdered sugar mixed with few drops of milk. To make smaller scones divide dough in half and pat into 2 circles. Cut each into 8 wedges. Bake 18-20 min.
Blueberry French Toast
Ingredients: Sauce:
14 slices day old white bread, crusts removed 1 cup sugar
1 - 8oz. cream cheese 1 cup water
1 c. fresh or frozen Bowser's Blueberries 2 tbsp cornstarch
12 large eggs, lightly beaten 1 cup fresh or frozen Bowser's 2 cups milk 1 tbsp butter Blueberries
1/3 cup maple syrup
Preheat oven to 350 degrees
Cut bread into 1" cubes; place half in greased 13 x 9 baking dish
Cut cream cheese into 1" cubes; place over the bread
Top with blueberries and remaining bread cubes
In a large bowl, whisk the eggs, milk and syrup
Pour over the bread mixture
Cover and refrigerate 8 hours overnight
Remove from the refrigerator 30 minutes before baking
Cover with foil and bake at 350 degrees for 30 minutes
Uncover, bake for 25-30 minutes longer until golden brown
Sauce:
In a small sauce pan, combine sugar and cornstarch and water until smooth
Bring to a boil over medium heat, cook and stir for 3 minutes
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst
Remove from heat
Stir in butter until melted
Serve with French toast. Enjoy!
Blueberry/Lemon bread (from one of our pickers)
1 stick of butter softened (1/2 cup)
1-1/3 cups of sugar (1/3 cup is for the topping)
2 cups of flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup milk
1-1/2 cups Bowser's blueberries (fresh or frozen - do not thaw)
1/4 cup lemon juice (bottled is fine)
Blend and mix the butter and 1 cup of the sugar. Combine the flour, salt, and baking powder in a separate medium bowl.
Add eggs to the butter mixture and then add alternately the flour mixture and milk to the batter. Don’t overtax. Then stir in blueberries.
Bake in a loaf pan (or you can use 3 mini loaf pans) for about an hour at 350 degrees. If using the mini loaf pans if might not take as long. Check for doneness with a toothpick
Remove from pan after it cools about 10 min.
Prick sides of loaf with a toothpick and brush with a mixture of the lemon juice and the 1/3 cup of sugar while loaf is still warm
Very Lemon Blueberry Bread (from one of our pickers)
1/3 cup of butter - melted
3 TBs lemon juice
2 eggs
1-1/2 ups flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 cup of Bowser's blueberries (fresh or frozen - not thawed
2 TBs grated lemon rind or 1 TB lemon extract
1/2 hopped walnuts - if desired
Beat butter, sugar and lemon juice. Beat in eggs. In another bowl mix flour, baking powder and salt. Add flour mixture to butter mixture alternately with the milk. Stir in blueberries and lemon extract (or rind). Put in loaf pan or 3 mini-loaf pans and and bake about an hour at 350 degrees. Check for doneness with a toothpick
Love those blueberries!!
Blueberry Cream Cookies (from one of our pickers)
1 cup sugar
1/2 cup softened butter
1 egg
1/3 cup sour cream
1 small box vanilla pudding mix
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup white chocolate chips
1 rounded cup of Bowser's Blueberries washed and dried
Preheat oven to 350 degrees.
Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in white chocolate chips. Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy! Makes 3 dozen.
Blueberry Sour Cream Pound Cake Recipe (from one of our pickers)
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup unsalted butter
1 1/2 cups sugar
3 large eggs, separated, at room temperature
1/2 cup sour cream
1 tsp vanilla
1/2 cup Bowser's Blueberries rinsed and patted dry
Preheat oven to 325 degrees.
Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with nonstick baking spray, or rubbing the inside with butter then dusting with flour.
Sift together the flour, baking powder, salt and baking soda, then set aside
In a mixing bowl with a sturdy spoon or electric mixer, cream together the butter and 3/4 cup of the sugar until very well blended and light. Add egg yolks one at a time, beating after each addition.
Alternately add flour mixture and sour cream, beating slowly after each addition and beginning and ending with flour. Stir in the vanilla. The batter will be quite stiff.
In a clean bowl, whip the egg whites until fluffy. Gradually add the remaining 3/4 cup sugar while beating, until the whites are stiff but not dry. Stir about 1 cup of whipped whites into the batter to soften it, then gradually fold in remaining whites. Gently stir in the blueberries.
Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in middle comes out clean.
Cool the cake in its pan on a wire rack for 20 minutes. Remove from pan and allow to cool completely. Do not ice the cake.
A quick and easy pie crust and filling recipe:
1 1/2 cup flour, 2 tbl sugar, dash salt: Mix together
Add 1/2 cup oil, 2 tbl water and roll into ball.
Press into 8" pan and Bake 20 minutes at 375 degrees.
(This can also be made gluten free. Just substitute the regular flour with gluten free flour)
We have had many requests for pie filling so we will share that as well.
This is for fresh berries: Fill the above crust with fresh Bowser's blueberries and set aside.
Take 1 cup sugar, mix in 3 T. Cornstarch (heaping), add 1 cup water and cook on stove top until boiling and thickened.
Remove from heat and add 3 T. Berry Blue Jello Mix. You could also use Strawberry Jello for a little different and delicious taste.
Allow it to cool slightly but not too long because it will set up and will not pour easily. Pour slowly over berries and refrigerate several hours to cool and thicken. Top with cool whip and enjoy!
Also, a Blueberry Sauce recipe that is pretty tasty!!
2 c fresh or frozen Bowser's blueberries, 1/4 c water, 3/4 c orange juice, 3/4 c white sugar, 1/4 c cold water, 3 T. cornstarch, 1/2 tsp almond extract and a sprinkle of cinnamon.
In saucepan, over medium heat, combine blueberries, 1/4 c water, orange juice and sugar. Stir gently and bring to a boil.
In a cup or small bowl, mix cornstarch and 1/4 c cold water. Gently stir mixture into blueberries so as not to mash berries.
Simmer gently until thick enough to coat back of a metal spoon. (2-4 min). Remove from heat and stir in almond extract and cinnamon. Thin with water if too thick. Refrigerate overnight and enjoy!
Blueberry Buckle Recipe (From one of our pickers!)
Ingredients:
3/4 cup white sugar
1/4 cup shortening (Butter flavored Crisco sticks work great)
1 egg
1/2 cup milk
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh Bowser's blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375. Grease an 8x8 pan.
Cream together 3/4 cup sugar, shortening and egg.
In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir
into sugar mixture, alternating with milk and vanilla. Stir in blueberries. Pour
into greased 8x8 pan.
To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and softened butter. Crumble over cake batter. Bake at 375 for 25-30 minutes (until toothpick comes out clean.) Enjoy!
Blueberry Muffins: (from my sister-in-law, the baker in the family)
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh BOWSER'S Blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Roll blueberries in flour to keep them from going to the bottom and add to mixture. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Blueberry Jam: (Basically follow the Sure Jell Recipe inside box for the Cooked Jam)
6 cups BOWSER'S Blueberries - Remove and discard blueberry stems. Finely chop or mash blueberries.
Measure 4 cups of prepared blueberries into large saucepan. Stir in 1 pkg. SURE-JELL into prepared blueberries. Add 1/2 tsp. butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add 4 cups of sugar to fruit mixture and return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon.
Ladle immediately into prepared jars. (Supplies needed are also given inside Sure Jell box). Makes about 6 cups.
Blueberry Cobbler: (From one of our pickers!)
This recipe is Gluten, Dairy and Nut Free
Ingredients:
2 c. Bowser's Blueberries
1/4 c. sugar
2 tsp. light olive oil
1 tsp. cinnamon
1 c. gluten-free Bisquick
1 tsp. vanilla
1 c. oatmeal milk
Miss Jones vanilla icing
Place blueberries in 8 x 8" baking dish
Sprinkle 1/4 c. of sugar, olive oil, and 1/2 tsp. of cinnamon over berries and mix together
In separate bowl, mix Bisquick, oatmeal milk and vanilla
Add a 1/2 tsp. of cinnamon and 2 tbsp. of sugar to Bisquick mix and combine
Bake at 350 for 35 - 40 minutes or until the top crust is fully cooked.
Lightly ice the top with vanilla icing. So good!
Sour Cream Scones with Blueberries (From one of our pickers!)
2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick cold butter
3/4 cup sour cream
1 large egg
1 tsp vanilla
1 cup Bowser's blueberries -small berries work best (Do they have small berries?) haha
Topping 1/4 cup sliced almonds
2 Tsp sugar Beaten egg white
In a large bowl combine flour, sugar, baking powder and salt. Cut butter in small pieces. Add to flour mixture. Use pastry blender to cut butter in flour until very small pieces. (Can use a food processor and pulse until small pieces). In a small bowl mix sour cream, egg and vanilla until well blended. Pour sour cream into flour and stir together. Dump into floured board and kneads few times. Sprinkle blueberries and gently fold dough over berries. Pat into 8" circle. Cut into 8 wedges. Place on parchment lined cookie sheet. Brush with beaten egg white. Top with sliced almonds. Sprinkle with 2 Tbl sugar. Bake 375 degrees for 20-25 min. When cool you can glaze scones with mixture of powdered sugar mixed with few drops of milk. To make smaller scones divide dough in half and pat into 2 circles. Cut each into 8 wedges. Bake 18-20 min.
Blueberry French Toast
Ingredients: Sauce:
14 slices day old white bread, crusts removed 1 cup sugar
1 - 8oz. cream cheese 1 cup water
1 c. fresh or frozen Bowser's Blueberries 2 tbsp cornstarch
12 large eggs, lightly beaten 1 cup fresh or frozen Bowser's 2 cups milk 1 tbsp butter Blueberries
1/3 cup maple syrup
Preheat oven to 350 degrees
Cut bread into 1" cubes; place half in greased 13 x 9 baking dish
Cut cream cheese into 1" cubes; place over the bread
Top with blueberries and remaining bread cubes
In a large bowl, whisk the eggs, milk and syrup
Pour over the bread mixture
Cover and refrigerate 8 hours overnight
Remove from the refrigerator 30 minutes before baking
Cover with foil and bake at 350 degrees for 30 minutes
Uncover, bake for 25-30 minutes longer until golden brown
Sauce:
In a small sauce pan, combine sugar and cornstarch and water until smooth
Bring to a boil over medium heat, cook and stir for 3 minutes
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst
Remove from heat
Stir in butter until melted
Serve with French toast. Enjoy!
Blueberry/Lemon bread (from one of our pickers)
1 stick of butter softened (1/2 cup)
1-1/3 cups of sugar (1/3 cup is for the topping)
2 cups of flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup milk
1-1/2 cups Bowser's blueberries (fresh or frozen - do not thaw)
1/4 cup lemon juice (bottled is fine)
Blend and mix the butter and 1 cup of the sugar. Combine the flour, salt, and baking powder in a separate medium bowl.
Add eggs to the butter mixture and then add alternately the flour mixture and milk to the batter. Don’t overtax. Then stir in blueberries.
Bake in a loaf pan (or you can use 3 mini loaf pans) for about an hour at 350 degrees. If using the mini loaf pans if might not take as long. Check for doneness with a toothpick
Remove from pan after it cools about 10 min.
Prick sides of loaf with a toothpick and brush with a mixture of the lemon juice and the 1/3 cup of sugar while loaf is still warm
Very Lemon Blueberry Bread (from one of our pickers)
1/3 cup of butter - melted
3 TBs lemon juice
2 eggs
1-1/2 ups flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 cup of Bowser's blueberries (fresh or frozen - not thawed
2 TBs grated lemon rind or 1 TB lemon extract
1/2 hopped walnuts - if desired
Beat butter, sugar and lemon juice. Beat in eggs. In another bowl mix flour, baking powder and salt. Add flour mixture to butter mixture alternately with the milk. Stir in blueberries and lemon extract (or rind). Put in loaf pan or 3 mini-loaf pans and and bake about an hour at 350 degrees. Check for doneness with a toothpick
Love those blueberries!!
Blueberry Cream Cookies (from one of our pickers)
1 cup sugar
1/2 cup softened butter
1 egg
1/3 cup sour cream
1 small box vanilla pudding mix
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup white chocolate chips
1 rounded cup of Bowser's Blueberries washed and dried
Preheat oven to 350 degrees.
Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in white chocolate chips. Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy! Makes 3 dozen.
Blueberry Sour Cream Pound Cake Recipe (from one of our pickers)
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup unsalted butter
1 1/2 cups sugar
3 large eggs, separated, at room temperature
1/2 cup sour cream
1 tsp vanilla
1/2 cup Bowser's Blueberries rinsed and patted dry
Preheat oven to 325 degrees.
Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with nonstick baking spray, or rubbing the inside with butter then dusting with flour.
Sift together the flour, baking powder, salt and baking soda, then set aside
In a mixing bowl with a sturdy spoon or electric mixer, cream together the butter and 3/4 cup of the sugar until very well blended and light. Add egg yolks one at a time, beating after each addition.
Alternately add flour mixture and sour cream, beating slowly after each addition and beginning and ending with flour. Stir in the vanilla. The batter will be quite stiff.
In a clean bowl, whip the egg whites until fluffy. Gradually add the remaining 3/4 cup sugar while beating, until the whites are stiff but not dry. Stir about 1 cup of whipped whites into the batter to soften it, then gradually fold in remaining whites. Gently stir in the blueberries.
Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in middle comes out clean.
Cool the cake in its pan on a wire rack for 20 minutes. Remove from pan and allow to cool completely. Do not ice the cake.