Tasty Treats!

You’ve just picked a basket full of fresh, plump blueberries.
Now it’s time to bake some delicious treats.
Please enjoy a few of our favorite recipes!


Homemade Blueberry  Syrup

One of the best pleasures in life is homemade vanilla ice cream.  Now there is way to make it even better!  This simple recipe you can transform your ice cream into something extra special.  Guaranteed to be an instant hit!


1 and 1/2 cups fresh blueberries
• 1/2 cup + 2 tablespoons water, separated
• 1/4 cup white granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon pure vanilla extract OR 1 tablespoon fresh lemon juice (add either for a touch of flavor)


1. Place blueberries in a small saucepan.  Add 1/2 cup water and sugar.
Heat over medium-high heat until mixture comes to a low boil and blueberries are just beginning to break apart.
Stir occasionally.
2. In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork.
Whisk until smooth. Pour into the blueberry mixture and then bring to a rolling boil.
Reduce the heat to a simmer and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency.
(If the sauce is too thick, thin with 1 tablespoon of water at a time).
3. If you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and blend until smooth.
4. Remove from heat and stir in vanilla extract

Add the syrup to your favorite homemade ice cream or waffles and ENJOY!

Blueberry Muffin Delight

These muffins are extra large and yummy with the sugary-cinnamon crumb topping.  Double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin!  For extra goodness, try adding a little extra butter too!


• 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 blueberries
• 1/2 cup white sugar
• 1/3 cup all purpose flour
• 1/4 cup butter (cubed)
• 1 & 1/2 teaspoons ground cinnamon


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.
Fold in blueberries.
Fill muffin cups right to the top, add sprinkle with crumb topping mixture as desired.

To Make 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 preheated oven, or until done.  Share and enjoy!


This is the perfect pastry companion for coffee lovers!


• 1 1/4 cups fresh blueberries
• 1/3 cups sugar
• 2 tablespoons flour

• 1/2 cup (1 stick) butter (at room temperature)
• 1 cup sugar
• 2 large egg
•2 cups flour
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chopped pecans or almonds


• 3/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla


Preheat oven to 350 degrees.
In a small saucepan, combine the blueberries, 1/3 cup of the sugar & flour.
Cook over medium heat 5 to 6 minutes, or until thick – stir constantly.
Remove from heat and set aside,

Using an electric mixer, combine butter and sugar.
Add eggs one at a time.
In a separate bowl, whisk together flour, salt and baking powder.
Add to the butter mixture beating it in alternately with the sour cream.
Stir in vanilla.

Spoon half of the mixture into a prepared tube pan.
Spoon the blueberry mixture on top of batter. Add the remaining batter on top.
Sprinkle with pecans or almonds.

Bake 50 minutes.
Let stand at room temperature about 5 minutes before removing from the pan.
Once cake has cooled to a warm temperature, drizzle glaze over the top.

Blueberry Pound Cake

This pound cake may end up weighing more than a pound!  The perfect desert for gatherings, sharing, or even a treat just for yourself!  No matter how you choose to share (or not share) this pound cake, you will enjoy every moment of every bite!


• 1/2 cup butter (softened)
• 3 eggs

• 2 cups sugar
• 3 1/2 cups flour
• 1/4 teaspoon salt

• 2 teaspoon baking powder
• 1 cup milk
• 4 cups blueberries

Preheat oven to 325 degrees F.
Mix together butter and eggs.
Beat sugar, then add milk.
Mix together flour, baking powder, and salt.
Add blueberries so they are covered by flour mixture.
By hand, gently stir covered blueberries into butter mixture.
Bake in a greased bundt pan on 325 degrees F for 60 to 75 min. (depending on oven.)


• 2 tablespoons butter (softened)
• 1 1/4 cups powdered sugar
• 2 to 3 tablespoons milk

Mix together butter, powdered sugar and milk until smooth.    Pour icing over top of cake once cake has cooled.  Sprinkle extra blueberries on top for presentation or for added taste!

Blueberry Crisp

This is one of those “can’t miss” blueberry recipe’s that will keep your guests coming back for more!


•  6 cups blueberries, rinsed and lightly dried
• 1 tablespoon cornstarch
• 1/4 cup sugar
Pinch salt


•  1/2 cup all-purpose flour
•  1/2 cup quick-cooking oats
•  1/4 cup packed light brown sugar
•  1/4 cup sugar
1/4 teaspoon ground cinnamon
•  1/4 teaspoon ground nutmeg
•  3/4 cup chopped pecans
•  1/2 stick room temperature unsalted butter, cubed
•  Whipped cream or ice cream for topping

Directions :

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl.

Add butter and pinch into chunks.  Mix until it looks crumbly, then add the blueberries into a 2-quart baking dish.
Top evenly with the crumb mixture.

Bake for 40 minutes.   Serve with ice cream and whipped cream to taste!

Ultimate Blueberry Pomegranate  Smoothie

The great thing about this recipe is that you add other ingredients to fit your taste.  The possibilities are endless!  But before you deviate too far into adventure land, we suggest you try this recipe as is.  It’s already pretty ultimate as it stands!   (But we will admit, the additions of mango or kiwi are pretty delicious as well!)


•  1 cup frozen blueberries
• 3 tablespoons Greek yogurt
• 1/2 cup pomegranate juice
3 or 4 ice cubes.
•  1-2 tablespoons agave nectar (optional)

     (Other ingredient variations to try):

•  4 to 5 slices frozen mango or peaches
•  1/2 cup pitted cherries
•  1 kiwi (peeled)
•  1/4 cup frozen blackberries or raspberries (or mixed!)
1 banana (peeled)
•  1/2 cup chunk (or crushed) pineapple


Directions :
Add ingredients to blender.
Cover and blend for 45 seconds (or until desired texture).
Pour and serve.

Sprinkle extra blueberries on top for presentation or for added taste!

This makes one large smoothie or two small smoothies.