A Bredeweg Family Favorite
¾ C sugar ½ t ground nutmeg
¼ C shortening ¼ t ground cloves
2 eggs 1 ½ C blueberries
½ C milk ½ C sugar
1 ½ C flour 1/3 C flour
2 t baking powder ½ t cinnamon
½ t salt ¼ C soft margarine
Mix shortening, sugar, eggs and milk until well blended. Stir in flour, baking powder, salt, nutmeg and cloves. Fold in blueberries. Spread batter into a greased 9” square pan. Combine remaining ingredients and mix until crumbly. Sprinkle over batter. Bake in a preheated oven at 375º for 45-50 min. or until top springs back when lightly touched. Serve warm.
Basic Blueberry Sauce
3 ½ C blueberries 1 ½ T cornstarch
½ C sugar ½ C water
Combine all ingredients in a saucepan. Stir well to dissolve cornstarch. Cook, stirring until thickened and clear.---A great topping for ice cream and cheesecake, or heated for pancakes and waffles.
-Drop frozen berries into pancakes as they cook.
-Throw frozen berries into fruit salad in winter.
-Alternate layers of blueberries with vanilla
pudding or yogurt.
-Make a shell of coolwhip and fill with berries.
***Favorites through the years***
Berry Delicious Summer Salad
8 C mixed salad greens
2 C fresh blueberries
½ C crumbled Gorgonzola, feta or blue cheese
¼ C chopped & toasted walnuts or pecans
Bottled vinaigrette of choice
Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.
Blueberry Oat Bars
1 ½ C flour ¾ C margarine
1 ½ C quick cooking oats 3 C fresh or frozen
1 ½ C sugar blueberries
½ t baking soda 3 T cornstarch
½ t cinnamon 2 T lemon juice
In a bowl, combine flour, oats, 1 C sugar, soda & cinnamon. Cut in margarine until it resembles coarse crumbs. Reserve 2 C for topping and press remaining mixture into a greased 9x13 pan; set aside. In a saucepan, combine blueberries, cornstarch, lemon juice & remaining sugar. Bring to a boil; boil 2 min, stirring constantly. Spread evenly over the crust. Sprinkle with reserved crumb mixture. Bake at 375° for 25 min until lightly browned. Cool before cutting.
Summer Berry Pie
2 C red raspberries 1 ½ C water
2 C blueberries 1 3oz pkg raspberry Jello
¾ C sugar 1 8oz tub Cool Whip
3 T cornstarch topping-thawed
1 baked 9” pie shell or ready made (shortbread)
Mix berries in lg bowl & pour into shell. Mix sugar & cornstarch in med saucepan. Gradually stir in water until smooth. Stirring constantly, cook over med heat until it comes to a boil. Boil for 1 min. Remove from heat. Stir in Jello until dissolved. Cool to room temp & pour over berries. Refrigerate 3 hrs. Spread topping over pie & garnish with berries before serving.
Lemon Blueberry Pie
1 pie shell: pastry, graham cracker or shortbread
1 8oz Cool Whip-lite or regular
1 3oz pkg lemon Jello
3 C fresh blueberries
Thaw Cool Whip. Prepare lemon jello to soft set. (Stir ¾ C boiling water into gelatin until completely dissolved. Mix ½ C cold water with ice cubes to make 1 ¼ C. Add and stir until slightly thickened, removing any remaining ice. Refrigerate 30 min for soft-set.) Whip 2/3 of the carton of Cool Whip with jello until smooth. Fold in blueberries reserving a few to garnish the top. Chill until firm (approx. 3-4hrs) and then garnish with remaining Cool Whip and blueberries. Serve cold for a refreshing light dessert.
Blueberry Breakfast Treat
Layer the following alternately in a large glass or clear serving bowl for a refreshing breakfast.
1 C yogurt: low fat or regular
1 C blueberries (or mixed berries)
3 T granola cereal: low fat or regular
Fruity Breakfast Bagel
Toast your favorite bagel. Spread with your choice of cream cheese. Top with fresh blueberries for a smart start in the morning.
Storing Fresh Blueberries
Blueberries should not be washed until ready to use, as wet berries will mold quickly. Dry refrigerated berries may keep for two weeks.
How to Freeze
Sort the blueberries, but it’s best not to wash fresh berries before freezing as wet berries will freeze in a clump. To freeze, place berries in freezer-safe containers or bags. It is best to lay bags separate in freezer until berries are frozen.
Blueberry Spinach Salad
1 lb fresh spinach, Bibb, or Romaine lettuce, torn in pieces
1 C fresh blueberries
½ C toasted pecans
Raspberries to garnish (optional)
4 oz crumbled bluecheese or feta cheese
3 T blueberry or white wine vinegar
½ C vegetable oil
1 t sugar
1 t Dijon mustard
Salt to taste
Combine all dressing ingredients well and set aside. Place torn greens, blueberries, pecans, and cheese in a salad bowl. Just before serving salad, toss gently with the dressing. Garnish with raspberries, if desired. Serves 8.
Studies show that blueberries rank highest in disease-fighting antioxidant activity when compared to 40 other fresh fruits and vegetables. High levels of anthocyanin, a natural antioxidant, make blueberries powerful allies in the fight against aging, heart disease and cancer. One –half cup of blueberries delivers as much antioxidant power as five servings of other fruits and vegetables such as peas, carrots, apples, squash and broccoli. Blueberries are low-fat, sodium free, and a good source of fiber, vitamin C and potassium.
Season and Hours
Early July through Mid August
Mon. thru Sat. : 9am-6pm
Enjoy Your Blueberries!
Roger and Ruth Ann Bredeweg