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
Blueberry Vinaigrette
1/4 cup olive oil 3 tbsp Blueberry Balsamic Vinegar
1/2 tsp salt 1/8 tsp ground black pepper
In a cup combine all ingredients
Variation: for creamier dressing, stir in 1 tablespoon mayonnaise or plain yogurt. Yield: 1/2 cup.
Blueberry Chutney
4 cups frozen or fresh Gingerich Farms blueberries 1 can (16 oz) whole-berry cranberry sauce
1/4 cup sugar 3 tbsp balsamic vinegar
1 1/2 tsp grated orange peel 1 tsp ground ginger
1/4 to 1/2 tsp crushed red pepper 1/4 tsp ground black pepper
In a medium non-reactive saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to three weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork. Yield: 3 cups.
Blueberry Balsamic Vinegar
4 cups frozen, thawed or fresh blueberries
1 quart balsamic vinegar
1/4 cup sugar
Lime peel cut in strips from 1 lime (green part only)
1 (3") cinnamon stick
In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for two days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use in salad dressings (as above) or drizzled over grilled chicken or beef. Yield: 5 1/2 cups.
Submitted by North American Blueberry Council
1/4 cup olive oil 3 tbsp Blueberry Balsamic Vinegar
1/2 tsp salt 1/8 tsp ground black pepper
In a cup combine all ingredients
Variation: for creamier dressing, stir in 1 tablespoon mayonnaise or plain yogurt. Yield: 1/2 cup.
Blueberry Chutney
4 cups frozen or fresh Gingerich Farms blueberries 1 can (16 oz) whole-berry cranberry sauce
1/4 cup sugar 3 tbsp balsamic vinegar
1 1/2 tsp grated orange peel 1 tsp ground ginger
1/4 to 1/2 tsp crushed red pepper 1/4 tsp ground black pepper
In a medium non-reactive saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to three weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork. Yield: 3 cups.
Blueberry Balsamic Vinegar
4 cups frozen, thawed or fresh blueberries
1 quart balsamic vinegar
1/4 cup sugar
Lime peel cut in strips from 1 lime (green part only)
1 (3") cinnamon stick
In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for two days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use in salad dressings (as above) or drizzled over grilled chicken or beef. Yield: 5 1/2 cups.
Submitted by North American Blueberry Council