Blueberry Recipes from Gingerich Farms Products Inc., Canby, Oregon

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

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

Chocolate Blueberry Bundt Cake

1 pint Gingerich Farms blueberries
1 pkg (1 8-1/2 oz) chocolate cake mix
1/2 cup heavy cream
2 tbsp sugar
1 tsp ground nutmeg
1 tsp vanilla
1 tsp ground cinnamon
1 tsp ground cloves

Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss 1 1/2 cups blueberries with the reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into greased and floured 10" bundt pan. Bake in a preheated 350 degree oven about 40 to 50 minutes. When the cake springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes, then loosen from pan and turn out on serving plate. Whip heavy cream with sugar and vanilla until thick. Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Yield: 12 servings.


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