C h i l d s B l u e b e r r y F a r m--A Mountaintop Perfect for Blueberries!

Native American Name--Wa Tera Swo: Onondaga for "Land of Happy Dreams"

Thank you for a great season. See you early summer with more great blueberries!

Childs motto: Under Promise--Over Deliver

For the best tasting, sorted 3 times, fresh picked and organically grown pest free blueberries buy Childs Blueberries. Foremost in Quality!

Childs Recipes to Rave About:  Blueberry Green Grape Dessert, Aunt Carmen's Sheet Pie, BLUEBERRY DAIQUIRI, BERRY MORNING MASH, Blueberry Cobbler,  Blueberry Banana Bread,  Blueberry Cheese Tart ,   Blueberry Onion Sauce Pork Tenderloin, Blueberry Peach Cobbler,  Blueberry Cheesecake,     Baked Blueberry French Toast, Blueberry-Ricotta Squares,         Blueberry Pudding, Childs Appalachian Mountain Man Cordial ,  Blueberry Drop Cookies, Delicious New York Times Blueberry Muffins,   Childs Play No Bake Blueberry Glacé Pie, Blueberry Banana Bread,  Blueberry-Graham Cracker Ice Cream Pie, Blueberry Currant Cheesecake in a Glass, Blueberry Dumplings, Blueberry Dazzle Vinegar,  Currant Stuffing for Turkey, Chicken or Game Birds,  Jelly Glazed Chicken Breasts,  Venison Steak with Wild Rice, True Blue Soup, Double Blueberry Whole Grain Salad,  Mixed Greens Salad with Blueberry Vinaigrette, BLUEBERRY CHEESE TART, Blueberry Coffee Cake, Blueberry Cookies, Blueberry Lime Jam, Blueberry Brunch Bake, Blueberry Ice Cream, Poppy Seed Blueberry Bread, Blueberry Pound Cake,  Berry Banana Smoothies, Blueberry Ring Cake, Rasp/Blue Muffins,  Blueberry Banana Salad, Blue Cheese Tart, 

JAM/JELLY: Follow your pectin box directions but here is the quantity of fruit needed: Currant Jam: 6 Pints. Blueberry Jam: 3 Pints. Raspberry Jam: 4 Pints. Raspberry Jelly (seedless): 1 qt. Juice.

  Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.

  Blueberry Cheese Tart :  Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours. Makes 10-12 servings.

        Delicious New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing. Over 1000 Blueberry Muffin recipes were submitted in a contest and this is the one that won!

            Blueberry Dazzle Vinegar: Mix 1 ½ c. white wine vinegar, ½ c. fresh or frozen crushed blueberries and ¼ c. Childs Blueberry (Maple) Syrup and 2 tbs. olive oil. Put into a 20 oz. fancy bottle with an airtight seal and store in a cool dark place at room temperature at least 1 week. A serving suggestion is to dress a salad of pears, Gorgonzola, walnuts and mixed greens.

        Currant Stuffing for Turkey, Chicken or Game Birds: Sauté 2 large onions in 1 ½ tbs. butter until tender, then blend into 8 cups dried, unseasoned bread cubes, 1 pint de-stemmed currants (fresh or frozen), 1 c. chopped walnuts, 2 tsp sage, dash of salt& pepper. Fill the bird’s stomach and neck cavities. The remainder can be placed in a 375 degrees F oven and crisped for 15 minutes before the turkey is ready to come out of the oven, then mixed with the stuffing from the cavity and baked for another 15 minutes.

            Jelly Glazed Chicken Breasts: In a small saucepan combine 1/3 c. apple juice, 3 tbs. currant jelly, 1 tsp. cornstarch & dash salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in 1/8 tsp. crushed, dried marjoram. Grill 6 chicken breasts, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving.

            Venison Steak with Wild Rice: Cut Venison steaks about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix together 8 oz. Currant Jelly, ½ c. Blueberry Wine, ½ tsp. mustard and 2 tbs. butter. Pour over the venison. Sprinkle with salt and pepper. Cover casserole and bake at 375 degrees F for about 1/2 hour. To serve, put a mound of hot and fluffy wild rice in the center of a hot platter. Stand the steak around this. Pour sauce from the casserole over the rice and serve hot.

        True Blue Soup: In a small saucepan combine ¼ c. sugar, 1 T lemon juice, ¼ t cardamom, 1-2”cinnamon stick, ½ c water & 1 pint blueberries. Bring to a boil, stirring for 5 minutes. Take out cinnamon stick. Remove from heat and pour into a blender. Puree. Place in refrigerator and cool. When ready to serve stir in 2 T dry red wine & 2/3 c plain low fat yogurt. In individual serving bowls, add 1 t yogurt and a mint sprig for garnish. A hearty Scandinavian cold soup adapted for blueberries. (rencuisine.com)

        Double Blueberry Whole Grain Salad: Prepare ½ c brown rice & ½ c. farrow, spelt or other whole grain simmering until water is absorbed and grain is softened. Cool and fluff. Place ½ c. blueberries, 2 T balsamic vinegar, 2 T lime juice, 2 2/3 T Sunflower oil, 1 T honey, salt/pepper to taste and puree in a blender. Mix grain and blend & stir in 1 ½ med. minced green onion, 1 clove garlic, ¼ c. sunflower seeds, 1 T dried blueberries, 1 1/3 T minced parsley & 1 T minced celery. Serves 4 as side dish. (rencuisine.com)

        Mixed Greens Salad with Blueberry Vinaigrette: Mince 1 med shallot & 1 t garlic. Combine 1 c blueberries with ½ c olive oil, ½ c white wine/champagne vinegar, 1 T honey, 1 T chopped fresh tarragon, ½ t salt & ¼ t pepper. Blend well in a food processor or blender. Add garlic and shallot to mixture. To make the salads, in a large bowl, combine 6 c mixed greens and toss with the vinaigrette until lightly coated. Season to taste with salt/pepper.

Now spoon mixed greens-3 endive spears to each of the 4 plates-over spears and garnish with blueberries. (rencuisine.com)

BLUEBERRY CHEESE TART: Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours. Makes 10-12 servings.

            Childs Play No Bake Blueberry Glacé Pie: Combine 1 c. blueberries (using mediocre blueberries will equal mediocre results--see our farming practice page to learn more) and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine 3/4-c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. cream cheese until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream.

Blueberry Coffee Cake

Recipe By: Anonymous

Serving Size: 1 cake

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1/2 cup              butter

   1 cup                 sugar

   3                        large eggs

   1 cup                 sour cream

   1 teaspoon        vanilla

   2 cups                flour

   2 teaspoons       baking powder

   1 teaspoon         salt

   1 1/2 cups          blueberries sprinkled with 2 tbs. of flour

   2/3 cup              chopped walnuts

   1/4 cup              brown sugar

   1 pinch              nutmeg

Preparation Method:

Cream together the butter, sugar, eggs, sour cream, and vanilla. Then add in flour, baking powder, and salt. Add to batter the blueberries sprinkled in 2 tablespoons flour.

Mix topping ingredients together. Using and angle food pan, or a bundt pan put in 1/2 of the batter, then half the topping, then the rest of the batter, and finally the rest of the topping.

Bake at 350 degrees for 50-60 minutes.

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Blueberry Cookies

Recipe By: Childs Blueberries

Serving Size: 3 dozen cookies

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 1/2 cups           flour

   1 1/2 teaspoons   baking powder

   1 teaspoon          cinnamon

   2/3 cup               shortening

   1 cup                   blueberries

   3/4 cup               sugar

   1                          large egg

   4 teaspoons        milk

   1 teaspoon          vanilla 

Preparation Method:

Combine cream sugar, shortening, vanilla, egg, and cinnamon. Stir in milk. Sift flour with baking powder. Add to creamed mixture. Fold in blueberries. Drop by the teaspoon onto a greased baking sheet. Bake at 375 degrees for 8-10 minutes.

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Blueberry Lime Jam

Recipe By: Anonymous

Serving Size: 1 jar

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   4 1/2 cups           blueberries -- washed and drained

   1 package           powdered pectin

   1/3 cup                lime juice

   1 tablespoon       grated lime peel

   5 cups                 sugar

Preparation Method:

Crush berries, one layer at a time in a large saucepot. Combine crushed berries and pectin. Bring to a rolling boil, stirring frequently. Add lime juice, and grated lime peel, and sugar. Return to a rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Pour into hot jars, and leave 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath

Yield: 6-7 half pints.

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Blueberry Ice Cream

Recipe By: Anonymous

Serving Size: 1.5 quarts

   Amount Measure              Ingredient

-------   ----------------    -----------------------------

   1 pack                     unflavored gelatin

   1/2 cup                    milk; cold

   1/2 cup                    milk; heated to boiling

   2 cups                     fresh or thawed blueberries

   3/4 cup                    sugar

   2 cups                     whipped cream

Preparation Method:

In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberries and sugar, process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10in. freezer trays or one 8in. baking pan; freeze until firm.

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Blueberry Bread Pudding

Recipe By: Anonymous

Serving Size: 1 bowl

Amount  Measure       Ingredient

--------  ------------  --------------------------------

   1                        9-10 oz Loaf Italian bread

   4 cups                whole milk

   2 cups                half and half

   1 1/4 cups          sugar

   1 tablespoon      vanilla extract

   2 teaspoons       grated lemon peel

   1/4 teaspoon      ground cinnamon

   6                         large eggs

   1 1/2 cups          fresh or thawed blueberries

Preparation Method:

Preheat oven to 350 degrees. Grease 13x9 baking dish. Trim crusts and cut bread into 1 inch chunks. Bring teakettle of water to a boil. In a large bowl whisk milk, half and half, sugar, vanilla, grated lemon peel, ground cinnamon, and eggs until well mixed. Add bread. Toss gently to coat. Let soak 15 min, stirring occasionally. Spoon bread into baking dish sprinkle with blueberries. Set baking dish in large roasting pan. Place on oven rack. Fill roasting pan with boiling water to come halfway up sides of baking dish. Bake pudding 1 hour or until knife inserted in center comes out clean. Carefully remove baking dish to wire rack. Sprinkle with confectioner’s sugar. Serve warm or cold.

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NOTES: In Memory of Kathy Mallea

Sour Cream Blueberry Muffins

Recipe By: Taste of Home’s Quick Cooking

Serving Size: 12 muffins

Amount Measure     Ingredient

--------  ----------------    ----------------------------

2 cups                                    biscuit mix

3/4 cup                       sugar

2 tablespoons           sugar-divided from other

2                                  large eggs

1 cup                          sour cream

1 cup                          fresh blueberries

Preparation Method:

In a bowl, combine the biscuit mix and ¾ cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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Blueberry Ring Cake

Recipe By: Ronda L. Carnicelli

Serving Size: 1 cake

Amount Measure         Ingredient

------------ ------------ ---------------------

2 cups                                    sugar

1/2 cup                       margarine

1/3 cup                       nonfat cream cheese

3                                  eggs

3 cups                                    flour

1 teaspoon                baking flour

1/2 teaspoon             baking soda

1/2 teaspoon             salt

1 small container     vanilla yogurt

1 teaspoon                vanilla extract

2 cups                       fresh blueberries

Preparation Method:

Preheat oven to 350 degrees. Coat a 9in. spring form tube pan with cooling spray. Using an electric mixer, mix the sugar, margarine, and cream cheese until well-blended. Add eggs, one at a time. Combine all the dry ingredients in a separate bowl. Add flour mixture and yogurt alternately to the sugar mixture, blending after each addition. Meanwhile, combine blueberries with 2 tablespoons of flour and allow sitting for a few minutes. Add blueberries to cake batter. Pour into prepared pan. Bake for 1 hour. Cool for 10 minutes; then remove from pan. If desired, drizzle with glaze made from 1/2 cup powdered sugar and 4 teaspoons of lemon juice.

                          Blueberry Currant Jam

Recipe By: Lela Miller

Serving Size: 1 Jar

Amount Measure      Ingredient

--------  ------------  --------------------------------

   1 quart             stemmed blueberries

   1 cup               water

   2 cups             stemmed currants

   1 cup              water

   3 cups             sugar

Preparation Method:

Combine blueberries and 1 cup water in large saucepot. Cook slowly 5 minutes. Combine currants and 1 cup water; cook slowly for 10 minutes; press through a sieve or a food mill to remove seeds. Add currant pulp to blueberry mixture; cook rapidly for 5 minutes. Add sugar, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes stirring frequently. Pour hot jam into jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath.

Yield: about 2 pints

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Blueberry Cream Cake

Recipe By: Ardeen Schaefer

Serving Size: 1 cake

Amount Measure     Ingredient

--------  ------------  --------------------------------

   1 cup                 whipped cream

   2                        eggs

   1 teaspoon         almond extract

   1 1/2  cups          flour

   1 cup                   sugar

   2 teaspoons        baking powder

   1/8  teaspoon      salt

   1 cup                   blueberries*

   1 tablespoon       flour

   1/2 cup               confectioner's sugar

Preparation Method:

Beat eggs one at a time into whipped cream. Add extract. Sift together flour, sugar, baking powder, and salt. Stir into cream. Add blueberries tossed with 1 tablespoon of flour. Pour into an 8 inch round, buttered and floured spring form pan. Bake at 350 degrees for 35 to 45 minutes or until lightly browned and toothpick comes out clean. Cool on Rack for 10 minutes. Remove from pan. When completely cool, sift confectioner’s sugar on top.

* If frozen blueberries are used the cooking time will take between 45-60 minutes.

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Blueberry Pancakes

Recipe By: Childs Blueberries

Serving Size: 15 pancakes   

  Amount Measure       Ingredient

--------  ------------  --------------------------------

2 cups                                    Bisquick

1 cup                          sour cream

1/2 cup                      milk

2                                  eggs

1 cup                          blueberries

Preparation Method:

Beat bisquick, sour cream, milk, and eggs with a hand beater until smooth. Stir in blueberries. Pour 1/4 cup batter into a greased skillet heated on medium-high heat for 3 minutes or until edges are dry.

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Blueberry Sherbet

Recipe By: Taste of Home's Quick Cooking

Serving Size: 1 serving

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       sour cream

   3/4 cup                    sugar

   1 tablespoon           lemon juice

   1/2 teaspoon          vanilla extract

   3 cups                     fresh blueberries

Preparation Method:

In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.

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Blueberry Chill Pie

Recipe By: Anonymous

Serving Size: 1 pie

  Amount Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1                        6 oz.  Shortbread pie crust

   1 can 14 oz       sweetened condensed milk

   1/4 cup              lemon juice

   1/2 teaspoon     vanilla

   4 ounces           non dairy whipped topping -- thawed

   1 can                 blueberry pie filling -- drained

Preparation Method:

Empty the pie filling into strainer to drain excess liquid, reserving some blueberries and liquid for garnish. In medium bowl combine condensed milk, lemon juice, and vanilla. Mix until well blended. Fold in whipped topping and mix well. Mound 1/3 of the mixture into crust and gently spread flat. Spoon a layer of blueberries over the mixture. Top with rest of mixture. Freeze until firm, about 3 hours. Let stand at room temperature for 15-20 minutes before serving Garnish with reserved blue berries and liquid as desired.

Blueberry Torte

Recipe By: Childs Blueberries

Serving Size: 1 pie

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1/2 cup                    butter

   1 cup                       flour

   1 tablespoon          sugar

Cream layer

   1                                8 oz package cream cheese

   1                    8 oz package cool whip

   1 cup                        powdered sugar

   3 cups                     blueberries

   1/2 cup                    good tasting water

   2/3 cup                  sugar

   2 tablespoons       cornstarch dissolved in 1/4 cup water

Preparation Method:

Mix butter, flour, sugar as for pie crust. Pat evenly into bottom of 9 by 13 pan bake at 350 degrees for 15 minutes.

Beat Cream cheese and sugar until light and fluffy. Fold in cool whip. Spread over crust. Refrigerate.

Cook blueberries, water, and sugar on simmer. Pour in corn starch mixture and cook until slightly thickened. Shill until cooled slightly. Pour over cheese mixture and chill overnight before serving.

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Blueberry Brunch Bake

Recipe By: Taste of Homes Quick Cooking

Serving Size: 6 squares

  Amount Measure       Ingredient

--------  ------------  --------------------------------

  1 pound                   day-old French bread

  1 1/2 cups                 blueberries

  12 ounces               cream cheese -- softened

   8 large                     eggs

   1/2 cup                    plain yogurt

   1/3 cup                    sour cream

   1 teaspoon             vanilla extract

   1/2 teaspoon          ground cinnamon

   1/2 cup                    milk

   1/3 cup                    maple syrup

Preparation Method:

Cut French bread into 1/2 in. cubes. Place half of the bread cubes in a greased shallow 3 qt. baking dish. Sprinkle with blueberries. In a mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

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Rasp/Blue Muffins

Recipe By: Childs Blueberries

Serving Size: 12 muffins   

  Amount Measure       Ingredient

--------  ------------  --------------------------------

1/4 cup                       soft butter

1/2 cup                       sugar

1                                  egg

1 1/2 cups                  flour

2 1/2 teaspoons        baking powder

1/2 teaspoon             salt

1/2 cup                       milk

1/2 cup                       blueberries

1/2 cup                       strawberries or raspberries

Preparation Method:

Cream soft butter, sugar, and egg, beating well. Mix 1 1/4 cups flour, baking powder, and salt. Add dry ingredients alternately with milk to creamed mixture. Do not beat mix gently only until the flour is mixed in. Mix blueberries and strawberries or raspberries with 1/4 cup flour and gently add to the mixture. Pour into greased and floured muffin cups, 2/3 full. Bake at 400 degrees for 15 to 18 minutes.

Makes one dozen Red White and Blue muffins

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Blue Cheese Tart

Recipe By: Childs Blueberries

Serving Size: 11 tarts

  Amount Measure       Ingredient

--------  ------------  --------------------------------

1 1/2 cups                  vanilla cookie crumbs

6 tablespoons           melted margarine

1/8 teaspoon             nutmeg

9 inch                         tart pan

8 oz. Package           softened cream cheese

1/2 cup                       sugar

2                                  eggs

1/2 teaspoon             vanilla

1/2 teaspoon             lemon peel

                        Topping

2 cups                                    blueberries

1/4 cup                                   sugar

1/4 cup                                   water

2 tablespoons                       cornstarch

A pinch                                  salt

1 tablespoon                         lemon juice

Preparation Method:

Combine vanilla cookie crumbs, melted margarine, and nutmeg. Press into a 9 inch tart pan with a removable bottom. Beat cream cheese, sugar, eggs, vanilla, and lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 degrees for 15 minutes until firm. Cool. For Blue berry topping cook all required ingredients accept lemon juice for four minutes or until thickened, then stir in lemon juice and cool. Refrigerate for several hours.

Berry Banana Smoothies

Recipe By: Taste of Homes Quick Cooking

Serving Size: 3 smoothies

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       reduced fat vanilla yogurt

   1                               medium ripe banana

   1/4 cup                    blueberries

   1/4 cup                    strawberries

   1/4 cup                    blackberries

   1/4 cup                    raspberries

   1 cup                       fat free milk

Preparation Method:

Peel and cut banana into small chunks. In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

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Blueberry Banana Salad

Recipe By: Taste of Home's Quick Cooking

Serving Size: 1 Salad

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   2 cups                     sliced bananas

   1 1/2 cups               fresh blueberries

   1 can                       mandarin orange juice -- drained

   1/2 cup                    miniature marshmallows

   2 tablespoons        flaked coconut

   1/2 cup                    sour cream

Preparation Method:

In a bowl, combine the bananas, blueberries, oranges, marshmallows, coconut. Gently fold in the sour cream. Refrigerate leftovers.

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Fresh Blueberry Cream Pie

Recipe By: Anonymous

Serving Size: 1 pie

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       dairy sour cream

   2 tablespoons        flour

   3/4 cup                    sugar

   1 teaspoon             vanilla

   1/4 teaspoon          salt

   1      large                egg -- beaten

   2 1/2 cups               fresh blueberries

   1                               9 inch pastry shell

   3 tablespoons        flour

   1 1/2 tablespoons butter

   3 tablespoons        chopped pecans or walnuts

Preparation Method:

Combine sour cream, flour, sugar, vanilla, salt, and egg. Beat 5 minutes at medium speed of mixer or until smooth. Fold in blueberries. Pour filling into pastry shell; bake at 400 degrees for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 more minutes. Chill before serving.

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Blueberry Pound Cake

Recipe By: Anonymous

Serving Size: 2 cakes

 Amount Measure       Ingredient

--------  ------------  --------------------------------

1 cup                    softened butter

3 cups                              sugar

1-1/2 teaspoons  vanilla extract

½ teaspoon         lemon extract

6                          eggs

3 cups                              all purpose flour

1/4 teaspoon       baking soda

1 cup                   sour cream

3 cups                 fresh or frozen blueberries

                             Confectioners’ sugar

Blueberry Sauce

1 cup                   sugar

1/4 cup                 cornstarch

1/2 cup                cranberry juice concentrate

6 cups                 fresh or frozen blueberries

Preparation Method:

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon into two greased and waxed paper-lined-9in.x 5in.x 3in. loaf pans. Bake at 350 degrees for 60-65 minutes. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioner’s sugar. In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Blueberry Green Grape Dessert

Recipe By: Anonymous

Serving Size: Serves 12

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   2 1/2 lbs.                 seedless green grapes

   2 cups                     blueberries

   1 1/4 quarts                        sour cream

   2 tablespoons        vanilla

   1 lb.                          brown sugar

Preparation Method:

Mix grapes and blueberries with sour cream and vanilla. Place in baking dish; sprinkle brown sugar on top. Set dish in pan of crushed ice and place under broiler. Cook until sugar is caramelized. Cool, and then chill. The same ingredients can be used uncooked and served in parfait glasses as pretty, cool summer desserts.