Blueberry Recipes

Wondering what to do with all those blueberries you picked? This page is dedicated to tried and true recipes. Please submit your favorite to bearmountainblueberryfarm@gmail.com, and we'll publish it here, giving you credit, of course.

Blueberry Bottom Cobbler
This recipe was given to me years ago by Pat Simmons of Springville, AL. It remains my favorite way to use blueberries.

2 cups fresh blueberries   

2 Tbsp lemon juice, canned or bottled

   

3 Tbsp butter or margarine   

1/2 cup sugar  

1 cup white self-rising flour   

1/2 cup milk   

 

3/4 cup sugar

1 Tbsp cornstarch   

1/4 tsp salt   

1 cup boiling water 

 

  • Place blueberries in bottom of greased 9 in. square pan. Sprinkle with lemon juice, set aside
  • Cream butter; add 1/2 cup sugar, beating well at medium speed with electric mixer. Add flour and milk, mix well; spread batter over blueberries.
  • Combine 3/4 cup sugar, cornstarch and salt. Stir well, sprinkle over batter.
  • Pour boiling water over cobbler. DO NOT STIR!!
  • Bake at 375 degrees for 40-50 minutes.

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This recipe is from an church cookbook of my grandmother's church. The recipe was submitted by my great-aunt.

Blueberry Cake

2 ½ c. sifted cake flour

2 ½ tsp. baking powder

½ tsp. salt

½ c. butter

1 c. sugar

1 egg, unbeaten

½ c. milk

2 c. blueberries

 

Sift flour once, measure and add baking powder and salt. Sift again. Cream butter and sugar gradually and cream together well. Add egg; beat well. Add flour alternately with milk a small amount at a time. This makes a stiff batter. Fold in blueberries. Bake at 350° for 45 minutes.

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A 2015 customer told me he likes to take a cup of fresh blueberries and add it to his banana bread recipe. I have tried it and it is delicious. If you don't have a banana bread recipe, you can use this one that I use. I got it from www.simplyrecipes.com. I make regular banana bread with it often. The addition of blueberries is a plus! (My changes will be in bold type.)

Banana Bread

2-3 very ripe bananas, peeled

1/3 cup melted butter

1 teaspoon baking soda

pinch of salt

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour
1 cup blueberries


Preheat the oven to 350° and butter a 4x8 inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Gently fold in blueberries.

Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)


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submitted by Liz Harding

French Fruit Cake (or French Buckle) medieval in origin, a type of pie

Preheat Oven to 425

Bake in 9x9 square, 9 inch round, or for a more authentic touch a deep pie pan… your choices are limitless

 

2 cups of fruit (apples, peaches, berries, etc…) Blueberries are best.

2/3 cup sugar

Zest and juice of 1 lemon

1 tbsp. flour

1 tsp. cinnamon (you can also add nutmeg, cloves, allspice, mace, ginger, whatever)

5 tbsp. melted unsalted butter

1 cup flour

1 tsp. baking powder

½ cup sugar

¼ tsp salt

2 large eggs

¼ cup milk

 

Mix fruit, cinnamon, spices, 2/3 cup sugar, 1 tbsp. flour, lemon juice, and zest in a bowl. Spread evenly in pan. Drizzle 4 tbsp. of butter over it evenly. In a bowl (sift before measuring) 1 cup flour. Resift with ½ cup sugar, baking powder, and salt. In separate bowl beat together the eggs, milk, and remaining 1 tbsp. melted butter. Add it to the dry ingredients and spread evenly over fruit in the pan. Put it in the oven. After 5 mins drop the temp to 350 and bake for about 40 min. until cake is brown on top and a toothpick comes out clean. Flip over onto a plate or platter and allow it to cool to room temperature. Serve with ice cream, whipped cream, or powdered sugar, or all of the above.

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submitted by Liz Harding


Scones

Preheat Oven to 375


2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup heavy cream
1 egg
1 cup fresh blueberries


In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Fold  in fruit carefully. Turn dough out onto a floured surface. Form into two equal sized circles and cut each circle into 8ths. Place on a baking sheet about an inch apart with parchment paper and bake for 15 minutes or until brown.
Submitted by
Jackie Keener
Submitted by
Jackie Keener
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submitted by Kari Clements

 

Blueberry Bread

 

2 c. flour

½ tsp. salt

1 ½ tsp. baking powder

2 c. blueberries

2 tsp. lemon zest

1 stick butter, softened

1 c. sugar

2 eggs

½ c. plain yogurt

 

Preheat oven to 350°.  Spray loaf pan.

Whisk flour, salt and baking powder together; add blueberries and lemon zest—toss. Cream butter and sugar until fluffy—add eggs one at a time, then add yogurt and then dry ingredients. Try not to crush blueberries. Bake 1 hour, 10 minutes.

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submitted by Kari Clements


Blueberry Biscuits

 

2 c. flour

½ c. sugar

1 tsp. salt

4 tsp. baking powder

1 c. milk

5 tbsp. butter, frozen

3 oz. blueberries

 

Freeze butter. Preheat oven to 450°. Mix salt, sugar, flour and baking powder in a bowl and sift. Add milk. As dough forms, use cheese grater to add butter. Fold dough and knead. Fold in blueberries. Gently pull chunks of dough and pat to form biscuits. Bake 7 to 12 minutes.

 

Glaze:

1 c. powdered sugar

1/8 c. water

1 tsp. vanilla

½ tsp. lemon juice

 

Mix and drizzle over biscuits.

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submitted by Elizabeth Vincent Gillenwater


Blueberry & Red Bell Pepper Salsa

adapted from thestayathomechef.com


Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Author: Rachel Farnsworth

Yield: 4 cups salsa

Ingredients

  • 3 cups fresh blueberries
  • 1 bunch fresh cilantro, chopped
  • 2 jalapenos, minced
  • ½ red onion, minced
  • 2 red bell peppers, diced small
  • ½ teaspoon salt
  • 1 lemon, juiced
  1. Pour your blueberries out on a large cutting board. Give them a rough chop. You'll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.
  2. Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Elizabeth wrote: I altered the recipe a bit because I'm not a fan of jalapenos (left them out), I used white onion instead of red onion and lime juice instead of lemon juice (already had the white onion and lime juice on hand).