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Blueberry Tips
You can use fresh or frozen blueberries interchangeably for baking. When using dehydrated blueberries, some recipes may have you soak them in water for a few minutes or until fruit "plumps"’ then drain before using. Other recipes may have already adjusted for the moisture content. Read each recipe carefully for instructions.

Storing Ripe Berries: To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them.

Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using. Information courtesy of The Oregon Blueberry Growers Association.

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Recipes courtesy of Gingerich Farms

 
Blackberry
Blueberry
Boysenberry
Cranberry
Gooseberry
Huckleberry
Loganberry
Marionberry
Raspberry
Strawberry
Hazelnut Recipies
 

Blueberry Recipes

Blueberry Orange Muffins
Low-Fat Blueberry Pancakes
Blueberry Custard
Blueberry Cake
Savory Blueberry Sauce
Blueberry Baskets
Blueberry Corn Muffins
Blueberry Ice Cream Pie
Frozen Blueberry Parfait
Chocolate Blueberry Bundt Cake
Blueberry Italian Cheesecake
Blueberry Lattice-Top Pie
Blueberry Orange Chiffon Pie
Refrigerator Blueberry Pudding
Blueberry Monkey Bread
Blueberry Graham Cake
Blueberry Spice Cake
Blueberry Patch Pound Cake
Fourth of July Parfait
Blueberry Sour Cream Cake
Appalachian Blueberry Pie
Crumb-topped Blueberry Oatmeal Cake
Blueberry Sorbet
Blueberry Pie
Blueberry Muffins
Blue Wally Pancakes
Blueberry Lemon Pound Cake
Blueberry Cornmeal Cake
Red, White and Blue Berry Pound Cake
Boo Berry Bats Over Blue Moons
Roast Duck with Blueberry Sauce
Blueberry Vinaigrette
Apricot-Filled Blueberry Biscuits
Low-Fat Lemon Blueberry Chicken Salad
Blueberry Pudding with Hard Sauce



  Blueberry Baskets

12 (1 oz ea) frozen dinner roll dough
1/4 cup brown sugar
1 tbsp flour*
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup fresh or frozen blueberries
2 tbsp margarine or butter

Place 1 ball of dough in each of 12 greased muffin cups; let stand at room temperature about 1 hour or until thawed. Combine sugar, flour and spices. Make a deep indentation in middle of each ball of dough. Fill indentation with 1 teaspoon brown sugar mixture and 1 rounded tablespoon blueberries. Sprinkle evenly with remaining brown sugar mixture. Top each with 1/2 teaspoon butter. Let dough rest 15 minutes. Bake at 350 degrees for 15 minutes or until dough browns. Makes 12 servings.

*When using frozen blueberries, use 3 tablespoons flour. Fill indentation in dough with 1 1/2 teaspoons brown sugar mixture before adding blueberries.




 
   
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