= Tasty Treats

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)


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.

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).

IF you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and blend until smooth.

Remove from heat and stir in vanilla extract.

Enjoy!!!!  This syrup can also go on other items too, not just ice cream!

Best Blueberry Muffin with Streusel Topping

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 3/4 cups all-purpose flour (spoon & level)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup milk, at room temperature
• 2 1/2 cups fresh or frozen(thawed) blueberries (1/12 cup of these berries will be mixed into the muffin mix. The other 1 cup will be reserved for the top of the muffins.)

Streusel Ingredients:

• 1 cup all-purpose flour
• 2/3 cups granulated sugar
• 1 stick unsalted butter – melted
• 1 teaspoon cinnamon
• 1/2 cup walnuts (optional)


Preheat oven to 425 degrees. Place cupcake liners in muffin pans – makes 14 muffins

Mix all streusel ingredients together. Set aside.

Toss blueberries with 2 tablespoons flour. Set aside.

Whisk flour, baking soda, baking powder and salt together in a large bowl. Set aside.

Using a mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar and brown sugar together on high speed until smooth and creaming; about 2 minute. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined. With mixer running on low speed, add the dry ingredients and milk into the wet ingredients. Beat until no flour pockets remain. Fold in 1 1/2 cup blueberries.

Spoon the batter into the muffin tin liners, filling all the way to the top. Press the remaining 1 cup blueberries into the tops of the muffins. Top each muffin with the streusel mixture, gently pressing into the muffin.

Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for about 15 minutes.

Lemon Blueberry Bread

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread!  This bread is sure to be a new favorite!


1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter melted
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries I used fresh
• 1 tablespoon all-purpose flour

Lemon Glaze:
2 tablespoons butter melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract


Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).

In a medium bowl, whisk the flour, baking powder and salt, and set aside.  In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it’s just combined.

Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.  Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!


If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.

Blueberry Coffee Cake

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

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!)Ingredients:•  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.