Castle Berries U-Pick Blueberries

Freezing Blueberries:

Rinse Berries and drain the water out. Place one layer of Berries on a cookie sheet and place them in the freezer. When frozen, they will pour into freezer bags or containers just like marbles. Store in freezer.

Blueberry Glaze:
½ Cup Sugar
½ Cup Water
2 Cups of Blueberries
2 Tsp. Cornstarch
1 Tbl. Lemon Juice
¼ Tsp. Salt

Cook over medium heat until thick. Serve over cake, ice cream, pudding, pancakes, cheesecake, etc.

Blueberry Cobbler:

2 Tbl. Cornstarch
¼ Cup Brown Sugar
1 Cup Water
3 Cups of
Blueberries

Mix first 4 ingredients together, cook until thickened.

1 Tbl. Butter
1 Tbl. Lemon Juice

Add butter and lemon juice to above, pour in to a 9” x 13” baking dish.

Topping:

1 Cup Flour
½ Cup Sugar
1 ½ Tsp. Baking Powder
½ Tsp. Salt
½ Cup Milk
¼ Cup Soft Butter

Mix together and spoon on top. Bake at 350º for 30 minutes.
Sprinkle top with nutmeg or cinnamon and sugar.

Blueberry Muffins:

2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Ground Cinnamon ( optional )
¼ Tsp. Salt
2 Eggs
1 Cup Milk
¾ Cup Sugar
½ Cup Vegetable Oil
1 Cup Blueberries
Combine flour, baking powder, cinnamon and salt. Mix well, bear eggs lightly. Stir in milk, sugar, and oil. Quickly stir in egg mixture into dry ingredients. Carefully stir in blueberries. Spoon into greased or paper muffin cups and sprinkle with sugar. Bake at 400º for 15-17 minutes. Makes 18 muffins.

Blueberry Jam:

3 Cups Crushed Blueberries
1 Tbl. Lemon Juice
5 ¼ Cups Sugar
1 Box Sure Jell Pectin
½ Tsp. (optional) Cinnamon or Nutmeg

Add 1 box of sure jell pectin and ½ tsp. butter or margarine to crushed blueberries. Bring to full rolling boil, stirring constantly. Quickly add sugar to fruit. Bring mixture to full rolling boil over “high” heat stirring constantly. Continue boiling for 1 minute stirring constantly. Remove from heat. Skim off foam with large spoon. Fill jars immediately to 1/8” of tops, cover quickly with lids and bands.

Put jars on rack in canner (water must be boiling and covers jars 1” to 2” above tops). Cover, boil 5 minutes. Lift jars and put on paper towels. Wait 2 days before opening. After opening, store in refrigerator.

Blueberry Crumb Cake:

2 Cups sifted flour
2 Tsp. baking powder
1/2 Tsp. salt
1 Cup sugar
2/3 Cup vegetable oil

Mix all above together.

Take 1½ cups of mixture and add 2 Tsp. cinnamon to the batter. These are the crumbs for the top.

2 Cups fresh blueberries

To remaining mixture, add 1 egg and ½ cup of milk for batter. Place in greased pan and spread blueberries over the batter and put the crumbs on top.

Bake at 350° for 45 minutes.




If you have a recipe you would like to share, feel free to e-mail it to Castleberries@aol.com.