Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Boo Berry Bats Over Blue Moons
2 1/4 cups fresh Gingerich Farms blueberries, divided 1/3 cup plus 1 tbsp sugar, divided
1 tbsp cornstarch Pinch salt
1/2 cup whipped cream cheese (from 8 oz container) 2 drops red food coloring
1 drop yellow food coloring 1 loaf (10 3/4 oz) frozen pound cake, thawed
2 tsp confectioners sugar 2 tsp unsweetened cocoa powder
4" bat cookie cutter 1/2" half-moon cookie cutter
To prepare sauce: In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of sugar, the cornstarch and salt. Add to cooked blueberries, stirring constantly until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. To prepare cream cheese: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside.
To assemble: Using a serrated knife, cut a thin layer off the top and bottom of pound cake. Cut pound cake into 4 (1/2" thick) horizontal slices. Working with 1 slice at a time, use a 4" bat cookie cutter to cut out 2 bats. From the same slice, use a 1/2" half-moon cutter to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes, forming sandwiches. Combine confectioners sugar and cocoa in a cup; using a fine mesh strainer, lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a sky background. Arrange 1 bat and 2 moons on each plate; enjoy! Serves 4.
Submitted by North American Blueberry Council
2 1/4 cups fresh Gingerich Farms blueberries, divided 1/3 cup plus 1 tbsp sugar, divided
1 tbsp cornstarch Pinch salt
1/2 cup whipped cream cheese (from 8 oz container) 2 drops red food coloring
1 drop yellow food coloring 1 loaf (10 3/4 oz) frozen pound cake, thawed
2 tsp confectioners sugar 2 tsp unsweetened cocoa powder
4" bat cookie cutter 1/2" half-moon cookie cutter
To prepare sauce: In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of sugar, the cornstarch and salt. Add to cooked blueberries, stirring constantly until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. To prepare cream cheese: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside.
To assemble: Using a serrated knife, cut a thin layer off the top and bottom of pound cake. Cut pound cake into 4 (1/2" thick) horizontal slices. Working with 1 slice at a time, use a 4" bat cookie cutter to cut out 2 bats. From the same slice, use a 1/2" half-moon cutter to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes, forming sandwiches. Combine confectioners sugar and cocoa in a cup; using a fine mesh strainer, lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a sky background. Arrange 1 bat and 2 moons on each plate; enjoy! Serves 4.
Submitted by North American Blueberry Council