Up                       

  Prelock Blueberry Farm

New Favorite  Recipes

BLUEBERRY FRUIT SMOOTHIES

½ c. fresh or frozen blueberries

½ banana

1 T. honey or orange marmalade

Blend it all in a blender.  Enjoy!

BLUEBERRY BREAD  

1 pt. Blueberries

4 eggs

1 ¼ cup vegetable oil

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons cinnamon

2 cups sugar

Preheat oven to 350.  Grease and flour 2 loaf pans.  Blend the blueberries, eggs, sugar and oil in large mixing bowl.  Add spices and mix well.  Blend in flour.  Bake in loaf pans for 1 hour or until toothpick comes out clean.

RED, WHITE & BLUEBERRY JELLO

1 pkg. (3 oz.) strawberry jello                                         1 cup milk

1 pkg. (3 oz.) grape jello                                                4 oz. Cream cheese, softened

½ cup sugar, divided                                                      1 ½ cups frozen blueberries

1 pkg. (3 oz.) cheesecake instant pudding                        1 ½ cups frozen strawberries

Mix together the strawberry jello powder and ¼ cup sugar.  Add 1 cup boiling water and stir until dissolved.  Add frozen strawberries and pour into 9x9 pan or loaf pan.

Chill 1 hour.

Mix together cream cheese and milk.  Add pudding and whip with wire whisk for 1 minute.  Pour over strawberry layer.  Chill while making the blueberry layer.

Mix together the grape Jell-O powder and ¼ cup sugar.  Add 1 cup boiling water and stir until dissolved.  Add frozen blueberries and pour on top of cream cheese layer.  Chill 3-4 hours.

BLUEBERRY GLAZED PIE

Crust:

1 ½ cup flour

½ cup oil

½ t. salt

2 T. sugar

2 T. milk  

Mix together;  press into pie pan.  Bake on bottom rack of oven at 400 degrees for 8 minutes.  

Glaze:

1 cup water

¼ cup blueberry jam

½ of a 3 oz. pkg. Blackberry Jell-O (scant ¼ cup) 

Heat water and jelly in small, heavy saucepan over high heat until mixture comes to a boil and jelly is melted.  Add Jell-O; stir until dissolved.  Chill in refrigerator until mixture mounds slightly when dropped from a spoon, about 1 hour to 1 hour 15 minutes.  

Cream Filling:

6 oz cream cheese, softened

1 T. sugar

2 T. orange juice

1 quart blueberries  

Beat cream cheese.  Add sugar and orange juice; beat until fluffy.  Spread over bottom of cooled crust.  Arrange berries over cream cheese.  Spoon thickened glaze over berries.  Chill several hours or overnight.  Top each serving with a dollop of whipped cream.

KATY'S GRANDMOTHER'S BLUEBERRY COFFEE CAKE 

1 c. sugar                                                        Icing:

1 t. vanilla                                                            1 c. powdered sugar

1/2 c. butter                                                         1/4 t. vanilla 

3 eggs                                                                 milk

1 c. light sour cream

2 c. flour

1 t. salt

1 t. baking soda

2 c. fresh or frozen blueberries

1 c. walnuts/pecans

1 c. brown sugar

1 t. cinnamon 

In large bowl, combine sugar, vanilla and butter.  Beat in eggs one at a time.  Add sour cream. 

Combine flour, salt, and soda.  Add to above mixture and beat well.  Fold in blueberries.

In small bowl, combine nuts, brown sugar and cinnamon.

Spread 1/2 of batter in greased 9 x 13 pan.  Spread 1/2 of sugar mixture on top. 

Spread with remaining batter, then top with sugar mixture.

Bake at 350° for 45 - 50 minutes.  Cool.

Mix together icing ingredients.  Add enough milk to make it drizzling consistency.  Drizzle icing on top.