Category: Blueberries - Farm-Fresh Market

Healthy Blueberry Cobbler

8/2/2023

Ingredients

4 cups blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs

Instructions

Heat oven to 350'F
In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
Serve warm

Mixed Berry Coulis

7/5/2023

Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up. It's also a great way to freeze and then enjoy the fresh flavored sauce in the off season months.

Ingredients

1 1/2 cups raspberries, divided
1 1/2 cups strawberries, sliced, divided
1 cup blueberries, divided
3/4 to 1 cup sugar, to taste
1 to 2 tablespoons fresh lemon juice

Preparation

In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice.
Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
Serve hot or cold and enjoy.
Homemade fruit sauce should be stored in the refrigerator in an airtight container and will keep for 5 to 7 days; for longer storage, place in the freezer and defrost before using.

Blueberry and Blue Cheese Salad

7/6/2022

This recipe compliments of Taste of Home.

Ingredients

4 cups fresh arugula
2 cups fresh blueberries
1 cup packed fresh flat-leaf parsley sprigs
1 cup loosely packed basil leaves
3/4 cup coarsely chopped chives
3/4 cup crumbled blue cheese
1/2 cup coarsely chopped fresh tarragon
1/2 cup raspberry vinaigrette
1 cup salted roasted almonds

Directions

In a large bowl combine the first seven ingredients.
Drizzle with dressing; toss to coat. Sprinkle with almonds.

Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

Blueberry Spinach Salad

7/14/2021

8 servings
IngredientsDRESSING:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil

SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)

Directions

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Blueberry Salsa

8/12/2020

adapted by Kay Carroll

Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes

Place all the ingredients except the lime juice in a large bowl. Toss lightly.
Set aside until ready to serve.
When ready to serve, drizzle with the lime juice and toss again.

Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving

Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
Reduce the speed to low and gradually add the heavy cream.
Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
Drizzle ¼ cup of the consistency loosened lemon curd on top.
Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
Add another layer of graham crackers as before.
Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
Cover and freeze for at least 6 hours.
Cover and chill the remaining jam until ready to serve.
Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
Slice as you would a pound cake and serve with more fresh blueberries.

ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.

Blueberry Slushie

7/22/2019

Serves 2
2 heaping cups frozen blueberries
1 cup vanilla Greek yogurt
2 tablespoons lime juice
1 cup milk
¼ teaspoon salt
1½ tablespoon maple syrup
6 ice cubes

Possible garnishes:
Fresh blueberries
Sprig of mint
Slice of peach

Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.

Blueberry Coconut Lassi

8/2/2018

Serves 2

1 cup blueberries, washed and picked over, plus 2 tablespoons
1 cup plain Greek yogurt, plus 1 tablespoon
¼ cup lite coconut milk
1½ teaspoons honey
½ teaspoon vanilla extract
½ teaspoon sugar

Place 1 cup blueberries, 1 cup plain Greek yogurt, coconut milk, honey, vanilla and sugar in a blender and mix until smooth.
Pour into serving glasses.
Top each with ½ tablespoon of remaining yogurt and sprinkle with a tablespoon of whole berries.

NOTE: Regular milk can be substituted for the coconut milk.

FARRO PORRIDGE

3/22/2017

-Adapted from Missy Robbins, Food & Wine

Serves: 2

1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios

Melt the butter in a small sauce pan.
Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
Add just enough of the hot water to almost cover the grains and continue to cook while stirring. As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
Continue cooking until the water is almost, but not completely, absorbed. The grains should still move freely amongst themselves.
Cover the pan and allow the farro to simmer over low heat until it is al dente. About 10 minutes.
Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently. Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds. You want the fruit to begin to meld with the honey and itself.
In a small prep bowl, mix the yogurt and the cinnamon.
When the farro is ready, add the yogurt and spice to the farro and mix.
Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios. Serve while warm.

Blackberry-Blueberry Pie

8/25/2015

Recipe by Anna Gill

Yield 1 – 10 inch pie

1 double recipe All-Butter Pie Crust – not pre-baked
2½ cups rinsed and picked over blackberries, pat with paper towel gently to dry
2½ cups rinsed and picked over blueberries, pat with paper towels gently to dry
⅔ to ¾ cup sugar for filling, plus 1 teaspoon for crust top
3½ tablespoons instant tapioca
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
1 scant tablespoon fresh lemon juice
1 scant teaspoon lemon zest
2 tablespoons sweet butter
1 to 2 tablespoon milk

1. Preheat oven to 450º.
2. In a small bowl or measuring cup mix the tapioca, sugar, salt, cinnamon and nutmeg.
3. In a large bowl, place the blackberries and blueberries sprinkle with the sugar, spices
4. Sprinkle the sugar mixture over the berries and gently toss.
5. Sprinkle the berry mixture with the lemon zest and juice and toss gently again.
6. Roll out the bottom crust and place it in a 10 inch pie dish.
7. Pour the berries into the prepared pie crust, mounding them highest in the middle.
8. Dot the top of the berries with the butter.
9. Roll out the second crust and place it on top of the berries. Fold the edges up and over and seal them with a fork.
10. Brush the top with the milk and sprinkle with the remaining 1 teaspoon of sugar.