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

Red, White and
Blueberry Pound Cake

1 pkg (10 3/4 oz) frozen pound cake
1 container (8 oz) whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh Gingerich Farms blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce

Slice frozen pound cake lengthwise in 3 layers; arrange in a single layer on a cookie sheet with top layer cut-side up. Pierce layers with fork. Spread each with 2 tablespoons Raspberry-Orange Sauce; let stand 15 minutes or until absorbed. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well-blended.
Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle 1 tbsp Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut-side down, spread with remaining cream cheese mixture. Decorate cake to resemble an American flag, using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Serves 6 - 8.

Raspberry-Orange Sauce: Stir together 3/4 cup seedless raspberry jam and 6 tablespoons orange juice, until smooth. Makes 1 cup. Submitted by North American Blueberry Council


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