Kent's Blueberries

Blueberry Recipes

Blueberry Supreme

Ingredients

CRUST

1 Stick of Butter
1 Cup all-purpose flour
1 Cup Pecans (finely crushed)

Instructions

Pat in 9” x 11” pan. Bake 15 min. at 350 degrees. Cool completely.

FILLING

1 Pkg. 8 oz. Cream Cheese (softened)
1 Cup Confectioners’ Sugar (sifted)
1 12 oz. Cool Whip

Instructions

Mix together. Spread on cooled crust. Refrigerate.

TOPPING

4 Cups fresh Blueberries
1 Cup Sugar
½ Cup water

Instructions

Boil and simmer 5 minutes. Keep out cup to a cup and ½ of blueberries. Put them in 2 minutes before done to add better consistency to blueberries.

Final Addition

Grated rind from 1 lemon
Juice from 1 lemon
3 Tablespoon corn starch and just enough water to dissolve. Just a small amount.

Add to the mixture and cook for 2 minutes

Cool completely and put on cheese mixture. Refrigerate and top with cool whip when ready to serve.

I like to take a shortcut and use bought graham cracker crust. Not all of my family likes the blueberry topping, so I usually leave off the toping and use the preserves on individual slices. You could also use other toppings, like cherry pie filling etc.

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Blueberry Preserves

by Sue Wooldridge of Kent’s Blueberry Farm

Ingredients

5 cups sugar
1 dab of butter or margarine (helps reduce foaming)
2 Tablespoon lemon juice
1 Pouch Certo Fruit Pectin
6 cups whole berries (suggest using a 2-cup glass Pyrex measuring cup and fill it level to top with whole berries)

Instructions

This recipe makes 4-pint size jars or 8 of the small 1/2-pint size.

Put fruit into cooking container, as fruit gets warm and juice starts to flow, I add sugar, lemon juice, and margarine. Stir just enough to mix. Stir occasionally. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat. Stir constantly at this point. Stir in 1 pouch of pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars.

I use the inversion method to seal the jars. I have a large pot for jars on opposite back burner with jars, lids, and rings submerged in water. I bring this to boiling and sterilize jars, lids, and rings while berries are cooking. I remove one jar at a time, turn upside down on paper towel to get excess water out and then ladle preserves into jar, then remove lid and ring out of the hot water and assemble and tighten as fast as possible while still hot. If you move your cooking container to the counter for more working room, I suggest placing a microwaveable hot plate (granite core) under it while filling your jars. When all jars are filled, lids are tightened, we turn the jars upside down for approximately 5 minutes. Then upright them. Within minutes you will hear ping, ping, ping. The beautiful sound of a good seal.

Important Additional Information

Inversion Canning: What Is It and Is It Safe?

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Lazy Blueberry/Peach Cobbler

Ingredients

1 stick butter or margarine
1 cup milk
1 cup sugar
1 cup flour
1 teaspoon baking powder
Dash of salt
1 quart (4 cups) sweetened fruit (blueberries, peaches, cherries, blackberries, etc.)
A combination of blueberry and peach is especially delicious

Instructions

Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter into pan on top of butter and cover with fruit. Do not stir. The batter will rise to the top as it bakes and absorbs the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream.

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Blueberry Muffins

These are really super muffins your whole family and friends will love.

Ingredients

1 egg
1/2 teaspoon salt
2 cups flour
1/2 cup blueberries
1 cup milk
1 tablespoon shortening
2 teaspoons baking powder

Directions

Beat egg with milk, add salt and shortening, and lastly the dry ingredients. Stir in the blueberries. Mix smooth. Bake 20 minutes in a hot 375-400 degree oven in greased muffin tins. Fill muffin pans two-thirds full.

Preparation Time: 10-15 minutes
Cooking Time: 20 minutes