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

Low-Fat Lemon Blueberry and Chicken Salad

2 cups fresh or frozen Gingerich Farms blueberries, divided
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Yield: 4 portions (about 5 cups). Submitted by North American Blueberry Council


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