Kari's WIP Cookbook!
TODAY'S
SPECIALS!
Watch Us
Grow
Blueberry Plants for Sale!
Planting
& Care
Hours
The
Story About Dinners
:)
2008
Picking Update
Ripe Fruit Timeline
Blueberry Hills Farms
It's
about friends. It's about family. It's about time. Isn't it?       1315 Washington Street . Manson . WA 98831 509.687.2379 wildaboutberries.com |
Recipes
Blueberries can be refrigerated 10--14 days. Best to store unwashed, then wash & check for stems just prior to using. Freeze unwashed berries for year-round enjoyment. We don't use any chemicals on 'em so you don't need to wash 'em. And that white "powder" on the outside...it's called the "bloom". It's a wonderful antioxidant and washing them removes it! To freeze: Place berries in freezer bags or containers. Unwashed berries will not stick together and may be used one handful at a time. They're wonderful! But hide 'em in the back of the freezer. They're easy to eat like little popsicles and are guaranteed to disappear!
Old Fashioned Blueberry Cobbler
2 pints blueberries or mixed berries, rinsed and picked over or 2
(14-ounce) bags frozen -- blueberries not defrosted Grated zest of 1 lemon
1 (13-ounce) jar Blueberry Jam
1/2 teaspoon cinnamon
2 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, chilled and cut into pieces
1/2 cup half & half or light cream
1. Preheat oven to 425°. Butter a 2- to 3-quart heavy baking dish.
2. Gently stir blueberries, lemon zest, Blueberry Jam and cinnamon together in a bowl, then pour into prepared dish.
3. Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together.
4. Remove dough from processor and knead briefly to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 tablespoons of sugar.
5. Bake until crust is lightly browned and berries are
hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes
before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.
Serves 6
Blueberry Crisp
4 cups fresh blueberries
1/3 cup sugar
2 tsp lemon juice
4 tbsp butter
1/3 cup brown sugar
1/3 cup sifted flour
3/4 cup quick-cooking oats
Place blueberries in a lightly greased 1-1/2 qt. baking dish. Sprinkle with sugar and drizzle with lemon juice. Cream the butter and brown sugar together. Gradually blend in the flour with a fork. Mix in quick oats. Spread oat mixture over the blueberries. Bake at 375F degrees for 35-40 minutes.
Old Fashioned Blueberry Muffins
1/2 cup butter
1 1/4 cups white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 1/2 cups fresh blueberries
1/4 cup white sugar
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
and flour muffin pans or use paper liners.
2 In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add
eggs one at a time and mix in.
3 Mix flour, baking powder and salt. Add flour mixture, alternating with milk.
Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4 Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375
degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes
to remove from pans.
Blueberry Buttermilk
Muffins
1 Cup buttermilk
1/2 Cup butter or margarine -- melted
2 eggs -- beaten
2 1/2 Cups all-purpose flour
1 Cup sugar
2 1/2 Teaspoons baking powder
1/4 Teaspoon salt
1 1/2 Cups Fresh Or Frozen Blueberries
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl,
combine flour, sugar, baking powder and
salt. Make well in center. Add buttermilk mixture, stirring until flour mixture
is just moistened. Fold in blueberries. Spoon
batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 degree
oven 20 minutes or until tops are golden
and wooden pick inserted in center comes out clean. Remove from pan. Serve warm
or cool on wire rack. Makes about
18 muffins.
Blueberry Sour Cream Cake
2 C Flour
1 Tsp Baking Soda
1 C Brown Sugar -- packed
1 C Chopped Nuts -- optional
1 Tsp Ground Cinnamon
1/2 C Butter
1 C Sugar
1 Tsp Vanilla
3 Eggs
8 Oz Sour Cream
2 C Blueberries
Stir together flour, soda and 1/2 tsp. salt, set aside. Combine brown sugar,
nuts and cinnamon;
set aside.
In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and
vanilla; beat until fluffy. Add eggs,
one at a time, beating well after each addition. Beat in sour cream. Add flour
mixture; beat until smooth. By hand, fold
in blueberries gently.
Spread half of batter in a greased 13 x 9 x 2 inch baking
pan. Sprinkle half of brown sugar mixture evenly over batter.
Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar
mixture over surface of batter. Bake
in a 350F deg. oven for 45 to 50 minutes or until done. Serve warm or cooled.
Makes one 13 x 9 x 2 cake.
Blueberry Cream Pie
1 9" Graham Cracker Pie Crust
8 Oz Cream Cheese -- softened
1/2 C Sugar
1 Tsp Vanilla
3/4 C Heavy Cream
1 Pint Blueberries
3 Tbsp Apple Jelly
Combine the cream cheese, sugar and vanilla in a bowl, and mix well. Whip cream
and fold into cream cheese mixture.
Spoon filling into crust. Arrange blueberries on top. Heat jelly in pan and
using pastry brush, glaze top of pie with jelly.
Chill 3-4 hours.
Chilled Blueberry Lemon Pie
4 ounces cream cheese -- softened
1 1/2 cups cold milk
2 packages instant lemon pudding mix
1 tub Cool Whip¨ -- thawed
1 graham cracker pie crust -- 9 inch
1 cup fresh blueberries
Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in
milk until well blended. Add pudding mix.
Beat 2 minutes or until smooth. Immediately stir in 1/2 of the whipped topping
and blueberries. Spoon into crust. Top
with remaining whipped topping and refrigerate 3 hours or until set. Garnish
with additional blueberries if desired.
Blueberry Sour Cream Pie
The almond-scented blueberry filling is sprinkled with a pecan topping.
Crust
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
Filling
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
Topping
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar
For CRUST
Blend flour, butter, sugar and salt in processor until coarse meal forms. With
machine running, add water by tablespoonfuls
until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill
until firm, at least 30 minutes.
Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round.
Transfer to 9-inch glass pie plate. Trim edge to
1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with
foil; fill with beans or pie weights. Bake
until sides are set, about 12 minutes. Remove foil and beans.
For FILLING
Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into
crust. Bake until filling is just set, about 25
minutes.
For TOPPING
Using fingertips, mix flour and butter in medium bowl until small clumps form.
Mix in pecans and sugar. Spoon topping
over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room
temperature. Serves 8
Blueberry Tarts
Crust
a 17 1/4-ounce package
frozen puff pastry, thawed
parchment paper
1 large egg
1 tablespoon water 1 1/2 teaspoons sugar
pie weights or raw rice for weighting shell
Filling
3 1/2 cups blueberries (about 1 1/4 pounds)
1/2 cup sugar
3 tablespoons water
2 tablespoons quick-cooking tapioca
1/2 teaspoon finely grated fresh lemon zest
Make Crust
On a lightly floured surface with a floured rolling pin roll out 1 sheet of puff
pastry into a 12 1/2-inch square and fit it into a
10- by 1-inch round tart pan with a removable fluted rim. Roll rolling pin over
top of rim to trim excess pastry and with a fork
lightly prick bottom and sides all over.
Line a baking sheet with parchment paper. Using bottom of tart pan as a guide,
trace a 10-inch circle on parchment and
turn paper over. In a small bowl whisk together egg and water for an egg wash.
On lightly floured surface with floured rolling pin roll out remaining sheet of
puff pastry into a 12-inch square and with fork
prick it all over. With a 2 1/2-inch star-shaped cutter cut out about 20 stars
and lightly brush with egg wash. Arrange stars,
slightly overlapping, to fill in circle on parchment paper, leaving spaces so
that parchment shows through. (This will be top
crust.) Lightly brush star crust again with egg wash and sprinkle with sugar.
Chill shell and star crust until firm, about 30
minutes.
Preheat oven to 425°F. while pastry is chilling.
Line shell with foil and fill with pie weights or raw rice. Bake shell in lower
third and stars in upper third of oven 10 minutes,
or until star crust is golden. Remove shell and stars from oven. Cool star crust
on baking sheet on a rack. Carefully remove
foil and weights or rice and bake shell until golden, 8 to 10 minutes more. (Do
not worry if bottom of shell puffs up; the filling
will weigh it down later.) Cool shell in pan on rack.
Make Filling
In a 3-quart saucepan combine filling ingredients and bring to a boil, stirring
until berries have burst and mixture is liquid.
Cook mixture over moderate heat, stirring occasionally, 10 minutes, or until
tapioca is dissolved and filling is slightly
thickened. Remove pan from heat and cool filling.
Remove rim from tart pan and transfer shell to a plate. Spread filling evenly in
tart shell. Carefully slide star crust onto
filling. Serves 6
Lemon-Poppy Seed Waffles with Blueberry Sauce
These light waffles would also be wonderful with maple syrup!
Blueberry Sauce
1 pound frozen blueberries, thawed, undrained
1/2 cup plus 2 tablespoons apple juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Lemon-Poppy Seed Waffles
1 1/2 cups all purpose flour
6 tablespoons sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated lemon peel
Sauce: Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium
saucepan. Simmer over medium heat
until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in
remaining 2 tablespoons apple juice and
add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly;
simmer until thick, about 1 minute. Cool slightly
(Can be made 2 days ahead. Cover and refrigerate. Re-warm over medium-low heat
before serving.)
Waffles: Whisk first 6 ingredients in large bowl to blend. Whisk eggs,
buttermilk, melted butter and lemon peel in small
bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk
until just blended. Let mixture stand 15 minutes.
Preheat waffle iron according to manufacturer’s instructions. Spoon batter
onto waffle iron. Cover and cook until golden and
cooked through, about 7 minutes (cooking time will vary, depending on waffle
iron). Repeat with remaining batter. Serve
immediately with warm blueberry sauce. Makes 4 servings.
Lemon Brown Sugar Blueberry Pancakes
1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for
brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment
In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and
2 tablespoons of the butter. In a bowl whisk
together the flour, the baking powder, and the salt, add the milk mixture, and
whisk the batter until it is just combined. Stir
in the blueberries. Heat a griddle over moderately high heat until it is hot
enough to make drops of water scatter over its
surface and brush it with some of the additional melted butter. Pour the batter
onto the griddle by 1/3 cup measures and
cook the pancakes for 2 minutes on each side, or until they are golden. Transfer
the pancakes as they are cooked to a
plate and keep them warm. Serve the pancakes with the syrup. Makes about six
5-inch pancakes.
Buttermilk Pancakes w/ Blueberry Sauce
2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Top with....
Additional unsalted butter
Blueberry Sauce (recipe follows)
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and
vanilla in another large bowl. Add to dry
ingredients. Stir until batter is just blended but still lumpy (do not
over-mix).
Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3
cupfuls onto griddle, spacing 2 inches apart.
Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook
until bottoms are golden, 3 minutes.
Transfer to plates. Repeat with remaining batter, adding butter to skillet as
needed.
Serve pancakes immediately with butter and Blueberry Compote. Makes about 18
Blueberry Sauce
5 Cups Blueberries (fresh or frozen)
1/2 Cup Water
1 Cup Sugar
Place all in a sauce pan & bring to boil.
1/4 cup corn starch (mixed with a little water to thin to thickness of
buttermilk)
Drizzle slowly - mixing completely into pan. Stir
constantly. It thickens immediately. (If you start with lumps in your corn
starch
you will end up with lumps in your sauce!) Simmer gently for 3 min. Serve hot or
cold. Excellent for pies, shakes, waffles, pancakes, etc.
Excellent either hot or cold.
Blueberry Cheesecake
1 1/4 Cups graham cracker crumbs (about 16)
1/4 Cup sugar
1/2 Cup butter -- softened
2 eggs
1/2 Cup sugar
8 Oz Cream Cheese -- softened
1 Teaspoon vanilla
Cinnamon
1/2 Cup sugar
2 Tablespoons cornstarch
15 Oz Blueberries, Drained -- reserve liquid
2 Tablespoons lemon juice
Sweetened whipped cream
Heat oven to 300F degrees. Mix crumbs, 1/4 cup sugar and the butter; press
firmly and evenly in bottom of
ungreased baking pan, 9x9x2 inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese
and vanilla until smooth.
Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool. In
saucepan, mix 1/2 cup sugar
and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook,
stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.
Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened
whipped cream. 9-12 servings.
Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling
for the cooked blueberry mixture.
Stir 2 tablespoons lemon juice into pie filling.
Lemony Blueberry Cheesecake
Crust:
3/4 cup graham cracker crumbs
1/2 cup sugar
1/4 cup butter -- melted
Cheesecake:
1 package lemon flavored gelatin
1 cup boiling water
1 1/2 pounds cottage cheese -- not creamed
1/2 teaspoon salt
1 tablespoon lemon rind -- grated
1 tablespoon cornstarch
1 tablespoon lemon juice
2 cups blueberries
Combine the graham cracker crumbs, 3 tablespoons of the sugar and the melted
butter until well combined. Press
into the bottom of an 8-inch springform pan. Chill.
Dissolve the lemon flavored gelatin in boiling water; cool slightly.
In a large bowl, combine the cottage cheese, 1/4 cup sugar, salt and lemon rind
with an electric mixer on
medium speed for 2 minutes. Slowly pour in the lemon gelatin and mix on low
speed until just blended.
Pour over crust in springform pan; chill 1 hour.
Combine cornstarch with remaining sugar, lemon juice and 1 cup of the
blueberries in a small saucepan; cook
over low heat, stirring until mixture thickens. Remove from heat and stir in
remaining blueberries; let cool
15 minutes.
Spread blueberry topping over cheesecake. Chill 2-3 hours before serving.
Blueberry Bread
2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup sugar
1 cup blueberries
1/2 cup chopped walnuts or pecans
2 eggs -- well beaten
1 cup milk
3 tablespoons oil
Sift together the flour, salt, baking powder, and sugar. Add the berries and
nuts. Combine the eggs, milk, and
oil and stir in just to moisten. Pour into a wax paper-lined 9 x 5 x 3-inch loaf
pan. Let stand 20 minutes.
Preheat the oven to 350F degrees. Bake 1 hour, or until done.
Blueberry Cornbread
2 c. cornmeal
1/2c. bran
1 tsp. baking soda
1 tsp. baking powder
1 c. blueberries
1/4 c. maple syrup
1 1/2 c. yogurt
2 eggs
Combine dry ingredients. Toss in berries. In another bowl, beat eggs, syrup, and
yogurt.
Add to dry ingredients.
Stir to combine.
Bake in 8 x 8" baking pan at 425 degrees for 25 min. or until golden brown.
Blueberry-Banana Bread
2 C Bisquick
2/3 C Sugar
1/4 C Milk
1 C Blueberries, Fresh or Frozen -- Drained If Needed
3/4 C Quick-Cooking Oats
1 C Ripe Banana, Mashed
2 Lg Eggs
Preheat oven to 350F degrees. Grease bottom of loaf pan.
Mix all ingredients except blueberries, in large bowl, until
moistened. Beat vigorously for 30 seconds. Fold in blueberries, pour into pan.
Bake 44-55 minutes. Cool 10
minutes; run knife or spatula around sides to loosen. Remove from loaf pan and
cool completely before slicing. Refrigerate
remaining loaf.
Blueberry Brunch Crunch
1 1/2 c. blueberries
1 c. oats
1 c. brown sugar
1/2 c. flour
1/2c. butter
1/2c. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix oats, sugar, flour, milk, and cinnamon. Blend in butter. Spread 1/2 of
mixture in greased 8 x 8" baking pan. Pour berries over mixture. Cover with
remaining crumb mix. Bake 45 min. at 350 degrees. Serve warm.
Summer Salad 1 c. fresh blueberries 1 can drained pineapple chunks 1 c. plain or
vanilla yogurt
Combine berries, pineapple, and yogurt. Serve over endive.
Lois Waldrip's Famous Blueberry Salad
The Main Salad:
2 3-ounce boxes of instant grape gelatin
1 1/2 Cups boiling water
1 16-ounce can blueberry pie filling
1 16 to 20-ounce can crushed pineapple, undrained
The Topping:
1 8-ounce package of room temperature cream cheese
1/2 Cup sugar
1 Cup of sour cream
1 Teaspoon vanilla (prefer Mexican vanilla for flavor)
1/2 Cup coarsely chopped nuts (pecan or walnuts)
The Main Blueberry Salad:
In a large bowl combine gelatin and boiling water; stir to melt gelatin. Add the
pie filling and crushed pineapple.
Stir well and pour mixture into a 9' X 11' dish. Place in the refrigerator for
about 2 hours or until firm.
The Topping:
Mix cream cheese, sugar, sour cream and vanilla using a wire whisk or a
mixer.
Spread mixture over gelatin and sprinkle the nuts evenly over the top.
Re-refrigerate about 6 hours before serving.
Serves 10-12 people.
This dish can also be used for desert or a salad. Copyright Historic
Keubler-Waldrip
Blueberry Jam
4 1/2 Cups fresh blueberries
1/3 Cup lime juice
1/2 Cup water
1 Tablespoon grated lime rind -- optional
1 Pkg. powdered pectin
4 Cups sugar
In a large pan, combine the blueberries, lime juice, water, pectin and lime rind
(if using). Bring to a rolling boil over high heat,
stirring constantly. Stir in the sugar and while constantly stirring, bring to
rolling boil again. Keep at a hard boil for 1 minute,
stirring constantly. Remove from heat and skim foam from top if needed. Quickly
spoon into clean jars and seal.
Blueberry Jelly
2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 oz. each) liquid fruit pectin
Place blueberries in a large kettle and crush slightly. Add water; bring to a
boil. Reduce heat to medium; cook, uncovered,
for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice
into a large kettle; gradually stir in sugar until
dissolved. Bring to a boil over high heat, stirring constantly. Add pectin;
bring to a full rolling boil. Boil for 1 minute, stirring
constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars,
leaving 1/4-inch headspace. Adjust caps.
Process for 5 minutes in boiling water bath. Yield: 6 pints.
Blueberry Smoothie
1 c. low fat vanilla yogurt
3/4 c. low fat milk
1 tbs. honey
1/2 tbs. cinnamon
2 c. frozen blueberries
Combine all ingredients in a blender, and blend until smooth.