Everyone has a love for seasonal fruit. You can always count on buying these favorites at the local grocery stores and farmer’s market. But what if you like to grow your own? Great! You have chosen the ideal location for planting. Now what about the elements? I’m talking about the wild life and critters.
We have had a bear destroying our cherry trees, squirrels mutilating the peach trees and deer to munch down the blueberry bushes, (wire caging wasn’t good enough). While we continue to work on protecting these precious trees and bushes, we finally put up an electric fence around our blueberry bushes. Voilà! Finally, after years of disappointment and a half decent crop, we have beautiful bushes producing large, delicious blueberries.
Now, it’s time to enjoy these gems! Freezing is easy and a perfect way to enjoy them later on in your favorite recipes. Place berries on cookie sheets and freeze. Then, place in freezer bags or containers to use later on. How ever you choose to use these delightful blues, we share with you some of our favorites.
Blueberry Pie
1 baked pie crust (9 inch)
4 c. blueberries
1 c. sugar
3 T. cornstarch
¼ t. salt
¼ c. water
1 T. butter
Mix 2 cups of blueberries, sugar, salt and water in a saucepan. Bring this mixture to a boil while constantly stirring and continue to cook for several minutes, until it is thick. Add butter and cool to room temperature. Put the other 2 cups of blueberries in a baked pie shell and pour cooled mixture over them. Refrigerate overnight.
Carolyn Morris
Blueberry Dump Cake
1 (20 oz.) can crushed pineapple
2/3 c. sugar
¼ c. water
2 sticks margarine
4 c. blueberries
1 T. cornstarch
1 box yellow cake mix
Pour pineapple in a 9 x 13 inch dish. Cook berries, sugar, cornstarch and water until thick and bubbly. Mix with pineapple. Sprinkle cake mix over berries, but don’t mix. Melt margarine and pour over cake mix. Bake at 350 degrees for 45 minutes.
Mrs. Mueller
Blueberry Tarts
3 cups fresh blueberries
½ cup sugar
½ t. cinnamon
1 T. cornstarch
Pinch salt
1 cup water
2 t. lemon juice
6 tart shells, baked
Whipped cream, garnish
Wash blueberries and drain well. Mix next 5 ingredients together in a saucepan Cook and stir over medium low heat 4 to 5 minutes or until glaze mixture is clear and of medium consistency. Remove from heat and stir in lemon juice. Fill tart shells with blueberries and spoon the glaze over berries to cover. Chill until glaze is set. Serve with whipped cream.
Mrs. James H. Morgens
Blueberry Sauce
2 cups fresh or frozen blueberries
¼ c. water
¾ to 1 c. orange juice
¾ c. white sugar
¼ c. cold water
3 T. cornstarch
½ t. almond extract
1/8 t. ground cinnamon
Combine blueberries, ¼ c. of water, orange juice and sugar in a sauce pan over medium heat. Stir gently and bring to a boil. Mix together cornstarch and ¼ cup cold water in a small bowl. Gently stir the cornstarch mixture into the blueberries, being careful not to mash the berries. Simmer 3 to 4 minutes. Remove from heat and stir in almond extract and cinnamon. Thin sauce with water as desired.
Pamela Beauduy
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