Recipes

Sugar’n’Spice Blueberry Muffins
1 pkg. bran muffin mix

¼ c. butter or margarine
½ tsp. ground allspice

1 tsp. cinnamon, ground
1 c. fresh or frozen blueberries, rinsed and drained
Prepare mix according to package directions. Add all spice and fold blueberries gently into batter. Spoon batter into a greased muffin pan. Bake as directed on package. Melt butter. Mix sugar and cinnamon together. Remove muffins from pan and, while hot, dip tops into melted butter and then into sugar mixture. Serve warm.
Ambers Blueberry Farm
Waynesboro, MS


Easy Blueberry Cobbler
1 c. flour

1 c. water
½ tsp. baking powder (omit if using self rising flour)

2 c. sugar

5 Tbsp. butter
2 c. blueberries
Melt butter in baking pan. Mix flour, baking powder, water and sugar. Pour over butter in pan. Pour berries over the batter. Bake at 325º for 30-45 minutes.
Wadsworth Blueberry Farm
Cropwell, AL

 

Blueberry Pound Cake
1 c. butter, softened

3 c. all-purpose flour, divided
2 c. sugar

½ tsp. salt
4 eggs

1 tsp. baking powder
1 tsp. vanilla

2 c. blueberries, fresh or frozen
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 c. flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar. Bake at 325 º for 1 hour and 15 minutes.
Nesbit Blueberry Plantation
Hernando, MS


Blueberry Nut Crunch
1 (30 ounce) can sliced peaches, in juice
3 or 4 c. fresh or frozen blueberries
¾ c. sugar
1 box yellow cake mix
1 stick margarine
¼ c. sugar
1 c. coarsely chopped almonds
Spray a 13 x 9 inch glass dish with cooking spray. Pour in peaches and blueberries. Sprinkle with sugar. Pour box of dry cake mix over the top. Melt margarine and pour over the cake mix. Sprinkle with nuts and remaining sugar. Bake at 350º for 35 to 40 minutes. About midway through cooking time, cut slits in the top to allow juices to flow.
Aronld’s Blueberry Farm
Hattiesburg, MS

 

Blueberry Butter
½ c. butter

2 Tbsp. honey
¼ tsp. cinnamon dash of orange zest
¼ tsp. allspice

¼ c. blueberries
¼ tsp. nutmeg
Blend in blender and store in refrigerator.
Blue Tara Organic Blueberry Farm
Poplarville, MS


Blueberry Cream Pie
1 (9 inch) baked pie shell
2 ½ c. blueberries
½ c. water
1 tsp. lemon juice
3 Tbsp. cornstarch
1 Tbsp. sugar
½ c. sugar
2 Tbsp. flour
½ tsp. salt
1 Tbsp. cornstarch
1 ½ c. milk
3 egg yolks, slightly beaten
1 Tbsp. butter
1 tsp. vanilla
Combine ¼ cup of water, lemon juice, cornstarch and 1 tablespoon of sugar. Cook over low heat, stirring constantly, until thick and clear. Remove from heat; add blueberries and cool. Combine next four items in top of double boiler. Blend in milk gradually, then add egg yolks. Add butter. Place over rapidly boiling water until thick and smooth (about 7 minutes), stirring constantly. Remove from heat. Add vanilla and blueberry mixture. Pour into pie shell. Top with meringue or whipped cream.
Bailey’s Berry Patch
Sadler, TX

 

Paula & Tascha’s 5 Layer Blueberry Dessert
1 c. self-rising flour
1 stick margarine, melted
1 c. pecans, chopped
8 oz. cream cheese
1 ½ c. confectioner’s sugar
16 oz. Cool Whip
1 cup sugar
3 Tbsp. corn starch
3 Tbsp. grape Jello
1 c. water
¼ teaspoon almond extract
1 quart blueberries
1 c. pecans, toasted and chopped
For the bottom layer, mix flour, margarine, pecans and press into a 13x 9 x 2 cake pan. Bake at 400° for about 13-14 minutes or until golden brown. Let cool. Meanwhile, blend the cream cheese and confectioner’s sugar. Add 8 oz.--half of the Cool Whip and blend until smooth. Spread over the layer of cooled crust. Refrigerate until firm. In saucepan, combine sugar, corn starch and jello. Add water and whisk together over medium heat cooking until mixture thickens. Continue cooking for about 3 minutes stirring constantly. Stir in almond extract, and add fresh blueberries, mixing well. Heat through briefly if you prefer your berries crisp. If you prefer softer berries, cook an extra 2-3 minutes. Let cool, pour over other layers. Refrigerate until firm. Then top with remaining Cool Whip. Finish with a layer of toasted chopped pecans.
B&M Blueberry Farm
Purvis, MS

 

Blueberry Smoothie
2 c. blueberries, fresh or frozen
8 oz. yogurt, any flavor
1 banana, peeled
1 cup milk, more if desired
1 Tbsp. wheat germ, if desired
Blend until smooth and serve.
John Braswell, MSU-ES
Poplarville, MS


Dolly’s Blueberry Delight
1 baked Angel Food Cake
20 oz. can unsweetened pineapple chunks

6 oz. your favorite fruit yogurt

10 oz. Cool Whip

1 1/2 c. of blueberries

1/2 tsp. Apple Pie spice
In a large mixing bowl, break angel food cake into 2” chunks. Drain juice from pineapple and reserve. Add pineapple, 1 cup of the blueberries and yogurt to cake and toss lightly. Add half of the pineapple juice and toss. Add half of the Cool Whip and toss again. Shake bowl to settle mixture. Top with remaining Cool Whip and add the remaining blueberries on top. Sprinkle with apple spice. Serve.
Firkaly Farms,
Poplarville, MS


Healthy Blueberry Chutney Salad
1 Tbsp. olive oil
1 small onion, finally chopped (about ¼ cup)
2 pints blueberries, washed
1 Tbsp. sugar
Pinch each of ground cinnamon, cloves, allspice, Fresh ground black pepper, to taste
2 Tbsp. red wine or balsamic vinegar
6-8 oz. feta or goat cheese, cut into small chunks
3 strips bacon, fried and crumbled
1 bag of spinach or other rinsed and dried salad greens
Saute onion in pan with oil. Add the blueberries, sugar and spices, shaking the pan while cooking. Add vinegar and cook a few minutes until the juice thickens to a nice sauce. Prepare the salad greens in a bowl, arranging the bacon and cheese on top. Serve chutney warm and immediately on top of the bed of lettuce.
Pearl River Blues Organic Farm,
Lumberton, MS