Submitted by Estes Farm blueberry pickers
Blueberry Crumble Pie
Prep time: 10 minutes
Cook time: 40 minutes
Preheat oven to 375°
Place blueberries in crust & set aside. Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.
Blueberry Pudding Cake
This is similar to a cobbler, but with a sweeter, more cake-like topping.
Butter a 9x9x2” cake pan, or pan of equivalent volume. Set aside.
Place: 1 quart fresh Estes Farm blueberries into a large bowl.
Sprinkle with:¼ cup sugar, ½ tsp. cinnamon & 1 Tbsp. lemon juice
Stir to fully coat berries. Pour berries into buttered pan and spread evenly. Set aside.
Cream: 3 Tbls. softened butter & ½ cup sugar
Sift together: 1 cup flour, 1 tsp. baking powder & ¼ tsp. salt
Add sifted dry ingredients to butter & sugar mixture, alternately with 2/3 cup milk.
Spread this batter evenly over blueberries.
In small bowl, combine: ½ cup sugar, 1 Tbsp. cornstarch & a pinch of salt
Sprinkle over batter.
Pour: 1 cup boiling water over batter, moistening all of sugar. Bake in pre-heated 375° oven for 45 - 60 minutes, until top is golden brown and toothpick inserted into cake layer comes out clean.
(from Hannaford's FRESH magazine, March 2012)
1 cup vanilla yogurt
1 cup pomegranate juice
1 cup bluberry juice
1 cup frozen Estes Farm blueberries
Blend together with ice and enjoy!
Blueberry Pound Cake
Prep: 25 minutes
Cook: 1hour 15 minutes
2 cups granulated sugar
1/3 cup butter or stick margarine, softened
½ cup (4 ounces) 1/3 less-fat cream cheese, softened
3 large eggs
1 large egg white
2 teaspoons vanilla extract
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup of lemon low-fat yogurt
½ cup sifted powdered sugar
4 teaspoons of fresh lemon juice
Add some lemon zest if you prefer
Preheat oven to 350°
Cool cake in pan 10 minutes on wire rack, remove cake from sides of pan. Cool 15 additional minutes on wire rack, remove cake from bottom of pan. Combine powdered sugar and lemon juice along with lemon zest, if you prefer, in a small bowl. Drizzle over warm cake. Cut into slices using a serrated knife.