Blueberries

 

We have just added Blueberries to our farm and finished picking our 1st crop this year.  It is exciting to start watching them when very young till they are actually producing berries.  We will be adding more plants this year so that next year our harvest will be about triple what it was this year.

 

Some interesting facts about Blueberries

 

Once picked, don't place the berries, still warm from the sun, in a closed bag or container. Leave the container open so moisture doesn't form in the container.

 

Don't wash berries until just before using to prevent berries from becoming mushy.

 

Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.

Freeze berries in freezer containers without washing to keep the skins from toughening. Place berries one layer deep.

Freeze, then pour the frozen berries into freezer containers. Because unwashed blueberries freeze individually, they can be easily poured from containers in desired amounts. Remember both frozen and fresh berries should be rinsed and drained just before serving. Just before using, wash the berries in cold water.

 

Blueberries are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of blueberries has more of the antioxidant power you need to fight aging, cancer and heart disease.

 

Nutrition and miscellaneous facts: 1 cup (143 grams) of blueberries is 84 calories (technically, kcal). Blueberries contain no cholesterol or fat and are also low in calories. Blueberries are high in dietary fiber, Vitamin A and niacin. They contain iron and other trace minerals and are a fair source of Vitamin C. Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber (table below).

 

One serving provides a relatively low glycemic load score of 4 out of 100 per day.

 

 

        

 

Now for the good stuff:  

Some really yummy Blueberry recipes

I have used these recipes for years and especially love the muffins and the pound cake (for those of you who love nuts you can add 1 cup of walnuts or pecans to any of these to make them even better)

 

This web site has more yummy recipes and good Blueberry information.  http://www.blueberrycouncil.org/recipes/

BLUEBERRY CRISP

4 Cups blueberries

3/4 Cup packed brown sugar

1/2 Cup all purpose flour

1/4 Cup butter or margarine

Method:

Put berries in shallow baking dish or deep 9 inch pie pan. Blend remaining ingredients and sprinkle over berries. You can double this topping too and it's even yummier. Bake at 375 about 25 minutes or until cooked through. Serve warm. Good with milk or ice cream.

PS- to make it even richer double the recipe and sprinkle over  the Blueberries before cooking.

 

DEEP-DISH BLUEBERRY PIE

4 Cups blueberries

1/4 Cup flour or 3 tablespoons tapioca

3/4 to 1 Cup sugar

1 Tb butter

A few pinches salt

Your favorite pastry or buy pastry pie shells

Method:

Place berries in deep pan. Mix flour, sugar, and salt and sprinkle over berries. Dot with butter or margarine. Rollout pastry and cover. Make slits in pastry and bake at 475 until pastry is brown and berries are cooked.

 

BLUEBERRY SALAD

1 (6 oz.) pkg. blackberry or raspberry jell-o plus

1 Tablespoon plain gelatin dissolved

2 Cups boiling water

1 Pound (about 2 cups) blueberries cooked with sugar to taste.

1 (8 1/4 oz.) can crushed pineapple drained

1 (8 oz.) package cream cheese

Y2 Cup sugar-may use less

1/2' Pint sour cream

1/2 Teaspoon vanilla

1/2 Cup chopped pecans~

Method:

Dissolve gelatin in boding water. Drain blueberries and pineapple and measure liquid, Add enough water to make 1 cup and add to gelatin mixture. Stir in blueberries and pineapple. Pour into a 2 quart flat pan, cover and put in refrigerator until firm. Combine cream cheese, sugar,

sour cream and vanilla and spread over congealed salad. Sprinkle with chopped pecans. Serve on lettuce.

Serves 10-12

 

MUFFINS

2 Cups flour (sifted)

2 Teaspoons baking powder % Teaspoon soda

1/2 Teaspoon salt

1/2 Cup sugar

1 Egg

1 to 1 1/4 Cup orange juice

1 Cup blueberries

1/4 Cup butter or margarine

Method:

Sift flour and rest of dry ingredients except for 2 tablespoons of sugar (reserve this for top). Mix egg, orange juice and melted shortening and mix with flour mix. Add blueberries gently and put in muffin tins. Sprinkle reserved 2 tablespoons sugar on top. Bake at 375 for 25 minutes or until done, Makes about 1% dozen. May use self-rising flour and omit salt, soda and baking powder.

 

BLUEBERRY CAKE

2 Eggs separated

1 Cup sugar

1/4 Teaspoon salt

1/2 Cup shortening

1 Teaspoon vanilla

1 1/2 Cups sifted flour

1. Teaspoon baking powder

1/3 Cup milk

1 1/2 Cups blueberries

Method:

Beat egg whites until stiff I add about 1/4 cup sugar to keep whites stiff. Cream shortening, add salt and vanilla to this and rest of sugar gradually. Add unbeatened egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with milk. Fold in beaten whites. Fold in the blueberries which have had a little of the flour in the recipe shaken over them. Turn into 8 x 8 inch pan (greased). Sprinkle lightly with granulated sugar and bake at 3500 for about 50-60 minutes

Serves 8

PANCAKES

Add 1 cup washed and drained Blueberries to 2 cups dry pancake mix and proceed as recipe directs. Good with your own or prepared mixes.

 

BLUEBERRY POUND CAKE

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

3 cups flour (reserve 1 cup)

1/2 tea. salt

1 tsp baking powder

2 Cups Blueberries

Cream butter and sugar, add eggs one at a time, beat till light and fluffy and then add vanilla. Add 2 cups of flour mixed with the salt and baking powder, Dredge blueberries in 1 cup of flour then gently fold into batter. Bake in bundt pan, buttered or sprayed with non-stick cooking spray and coat it with sugar lightly. Bake at 325 for 1 hour and 15 min.

PEACH-A-BERRY COBBLER

1 Tab!espoon cornstarch

1/4 Cup brown sugar

1/2 Cup cold water

2 Cups sugared sliced fresh peaches

1 Cup fresh blueberries*

1 Tablespoon butter or margarine

1 Tablespoon lemon juice (optional)

1 Cup sifted all-purpose flour

1/2 Cup granulated sugar

1 1/2 Teaspoons baking powder

1/2 Teaspoon salt

1/2 Cup milk

1/4 Cup soft butter

Method:

Mix first three ingredients; add fruits. Cook and stir till mixture thickens.

Add 1 tablespoon butter and lemon juice. Pour into 8 1/4 x 1 3/4 I-inch round ovenware cake dish. Sift dry ingredients. Add milk and butter all at once, beat smooth. Pour over fruit. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg over batter. Bake at 350 for 30 minutes. Serve with cream or milk.

* For canned or frozen fruits, Drain; use 1/2 cup of syrup for water.

Serves 6

BLUEBERRY JAM

We recommend using the powdered pectin, Sure-jell or other, and following the instructions in the package.

Blueberry Cream Cheese Dessert

CRUST:

1 cup Chopped pecans

1/2 cup butter, melted

1 cup flour

 

FILLING:

8 Ounces cream cheese, softened

1 cup powdered sugar

8 ounces Cool Whip

 

TOPPING

4 cups blueberries, fresh or frozen

c1 cup sugar, divided

3 tablespoons cornstarch

1/4 cup water

 

Combine crust ingredients: spread in a 9x13 inch pan and cook for 15 min. at 350....then cool

Cream together the cream cheese and powdered sugar. Fold in Cool Whip.

Spread over cooled crust.

Combine 1/2 cup sugar and cornstarch in a saucepan.  Add water then 2 cups of the blueberries.  Cook over medium heat, stirring constantly, until thickened and translucent.  Crush  some of the blueberries as they cook.

Remove from heat and add remaining sugar and blueberries.  Cool.  Spread over cream cheese filling and chill.

Serving Size: 12

The season for blueberries is usually April & May.

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