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Fresh Blueberry Pie


1 qt. fresh blueberries           1 T. lemon juice

1 cup sugar                            1/4 cup flour

1/4 t. cinnamon                      1/8 t. nutmeg

Dash of cloves                       2 T. margarine


Combine above ingredients except margarine.  Turn into pastry-lined pie plate.  Dot with margarine.  Add top crust.  Dust pie crust with a little sugar and cut steam vents.  Bake 45 to 60 minutes at 400 degrees.  Serve slightly warm.


Blueberry Smoothie


2 cups frozen blueberries    

1 cup frozen fruit (cantaloupe, peaches, etc.)

1 cup milk

1 T. sugar

1 t. vanilla extract


In food processor or blender, place berries, fruit, milk, sugar, and vanilla.  Whirl until smooth.  Serve immediately.


Blueberry Crumble


3 cups blueberries    2/3 cup quick-cooking oats

2 T. lemon juice         1/3 cup margarine

2/3 cup brown sugar 3/4 t. cinnamon

1/2 cup flour               1/4 t. salt


Spread berries in microwaveable dish 8” square.  Sprinkle with lemon juice.  Mix remaining ingredients.  Sprinkle over berries.  Microwave uncovered on high for 7 to 10 minutes or until hot and bubbly.  Let stand uncovered 10 minutes.  Serve with ice cream.


Blueberry Muffins


3/4 cup butter             1 cup sugar

3/4 cup milk               1 egg

1 3/4 cup flour            2 1/2 t. baking powder

1/2 t. salt                     1 cup blueberries

1 T. flour (separated)


Cream butter and sugar.  Add milk and egg and beat until smooth.  Sift with flour, baking powder and salt.  Add to creamed mixture.  Mix until moistened.  Toss blueberries with 1 T. flour and fold into batter.  Fill well-greased muffin tin 2/3 full.  Bake at 400 degrees for 20 minutes.  Yield: 15 muffins


Fresh Blueberry Sauce


2 cups blueberries    1/3 cup sugar

1 T. lemon juice         1/2 t. vanilla extract


Wash blueberries and crush in saucepan.  Add sugar and lemon juice.  Mix well.  Bring to boiling point and boil 1 minute stirring constantly.  Add vanilla.  Chill.  Serve over pudding, cake, or ice cream.  Makes 1 1/2 cups.



Blueberry Cobbler


2 cups fresh blueberries                               1 tsp. vanilla

4 Tbs. granulated sugar                               1 tsp. lemon rind, grated

1 cup all-purpose flour                                  1 1/2 cups whipping cream, chilled

1 cup granulated sugar                                 1 Tbs. confectioners’ sugar

2 beaten eggs

4 Tbs. milk


Sprinkle berries with 4 Tbs. sugar and set aside.  Combine flour, 1 cup sugar, eggs, milk, vanilla and grated rind.  Pour berries into 2 quart baking dish and pour the batter over berries.  Bake at 350 degrees for 60 minutes.  Let cool for 10 minutes.


 In a bowl combine the 2 Tbs. confectioners’ sugar and whipping cream until thick.  Serve over warm cobbler.



Blueberry Lemon Dessert


1 box lemon-flavored gelatin dessert

1/4 cup sugar

1-1/2 cups hot water

1 cup blueberries

2/3 cup whipping cream


Dissolve lemon-flavored gelatin dessert and sugar in the hot water.  Chill until thickened, but not firm.  Fold in blueberries and 2/3 cup whipped cream.  Chill until firm.  Cool Whip may be used instead of cream. 



Blueberry Crunch (from Southern Living)


1 20 oz. can crushed pineapple, undrained

1 box yellow cake mix

3 cups fresh or frozen blueberries

½ cup sugar

½ cup margarine or butter, melted

1 cup chopped pecans


Spread pineapple in lightly greased baking dish.  Sprinkle with cake mix, blueberries, and sugar.  Drizzle with butter and top with pecans.

Bake at 350 degrees for 45 minutes or until bubbly.




Blueberry Pound Cake (from The Market Bulletin)


2 c. fresh or frozen blueberries        3 eggs

3 c. flour, divided                               1 egg white

¼ c. butter, softened                         1 tsp. baking soda

4 oz. cream cheese                          ½ tsp. salt

2 c. sugar                                           1 – 6 oz. carton lemon yogurt

2 tsp. vanilla                                       non-stick cooking spray


Glaze:  ½ c. confectioner’s sugar and 4 tsp. lemon juice


In small bowl, combine blueberries and 2 tablespoons flour; set aside.  In large bowl, cream butter, cream cheese, sugar, and vanilla until fluffy.  Add eggs and egg white, beating well.  Combine baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt.  Fold in blueberry mixture.

Bake in nonstick spray-coated tube or Bundt pan at 350 degrees for 65 minutes.  Cool 10 minutes before removing from pan.  Prepare glaze and drizzle on warm cake.



Blueberry Walnut Pancakes (from Parade Magazine)


1 ½ cups all-purpose flour                1 cup chopped walnuts

1 ½ cups whole wheat flour              3 large eggs

2 ½ tsp. baking powder                    3 cups milk

1 tsp. salt                                            6 T. unsalted butter

1 cup fresh or frozen blueberries     1 T. honey


Combine both flours, baking powder and salt in large bowl.  Mix in the blueberries and walnuts.  Set aside.  In another bowl, beat the eggs, and add milk.  Melt butter and honey in small pan over low heat.  Stir into egg mixture.  Combine both mixtures and bake as you would pancakes.  May be kept warm in a 200 degree over, loosely covered with foil until ready to serve.



Blueberry Buckle (from Cook’s Illustrated)



½ cup unbleached flour                    ¼ tsp. cinnamon

½ cup packed brown sugar             Pinch salt

2 T. granulated sugar                        4 T. unsalted butter, cut up



1 ½ cups unbleached flour               ½ tsp. lemon zest

1 ½ tsp. baking powder                    1 ½ tsp. vanilla

10 T. unsalted butter, softened        2 large eggs, room temp.

2/3 cup granulated sugar                 4 cups fresh blueberries

½ tsp. salt


Combine streusel ingredients until crumbly.  Set aside.  Heat over to 350 degrees.  Grease 9” round pan and line with parchment paper.  Dust with flour.  Combine dry cake ingredients; use mixer to incorporate remaining ingredients.  Batter will be heavy.  Transfer batter to baking pan and top with streusel.  Bake 55 minutes.  Allow to cool 20 minutes, then invert pan onto serving plate.  Peel off parchment paper.  Serve warm.



Blueberry Apple Crisp (from Taste of Home)


4 cups sliced peeled tart apples     ½ tsp. salt

2 cups blueberries                            ½ tsp. cinnamon

2 T. brown sugar                               ¼ tsp. nutmeg

1 cup flour, divided                            1 egg, beaten

¾ cup sugar                                       ½ cup melted butter

1 tsp. baking powder


Place apples in greased 11” x 7” baking dish.  Top with blueberries.  Mix brown sugar and 2 T. flour; sprinkle over fruit.  Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour.  Stir in egg with a fork until mixture is crumbly.  Sprinkle over fruit; drizzle with butter.  Bake at 350 degrees for 55 – 60 minutes or until apples are tender.  Serve warm.



Fresh Blueberry Cream Pie (from Carolyn Carr)



1 cup sour cream                              2 T. flour

¾ cup sugar                                       1 tsp. vanilla

Pinch of salt                                       1 egg, slightly beaten

2 ½ cups fresh blueberries              1 unbaked pie shell


Combine filling ingredients except for blueberries;  beat 5 minutes of medium speed of mixer until smooth.  Fold in blueberries and pour into pie shell.  Bake at 400 degrees for 25 minutes.


Topping:  3 T. flour; 3 T. chopped nuts, 1 ½ T. soft butter

Combine topping ingredients and sprinkle over pie.  Bake an additional 10 minutes.  Chill before serving.


Lodi Applesauce


Wash about 20 apples.  Quarter the apples, leaving skins on.  You may also leave the cores if you wish.  Put apples in 8-qt. pot along with 2 – 2 ½ cups water.  Cover and cook on medium low until soft and mushy.  Strain through food press.  Add sugar to taste.  I use 1 ½  to 2 cups.  Pour into containers.  Makes approximately 9 cups.  Freezes well.


This recipe can be easily adjusted to fit your pan.  Adjust the amount of water or sugar to suit your taste.


Exciting Health News about Blueberries


¨      In a USDA lab at Tufts University in Boston, researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables.  Antioxidants help neutralize harmful by-products of metabolism called “free radicals” that can lead to cancer and other age-related diseases.  Anthocyanin-- the pigment that makes blueberries blue-- is thought to be responsible for this major health benefit. (1)

¨      In another USDA lab at Tufts, neuroscientists discovered that feeding blueberries to laboratory rats slowed age-related loss in their mental capacity, a finding that has important implications for humans.  Again, the high antioxidant activity of blueberries probably played a role. (2)

¨      Blueberries may reduce the build-up of so called “bad” cholesterol that contributes to cardiovascular disease and stroke, according to scientists at the University of California at Davis.  Once again, antioxidants are believed to be the active component. (3)

¨      Researchers at Rutgers University in New Jersey have identified a compound in blueberries that promotes urinary tract health and reduces the risk of infection.  In appears to work by preventing bacteria from adhering to the cells that line the walls of the urinary tract. (4)

(1) Prior, R. L. et al J. Agric. Food Chem. 1998, 46:2686-2693

(2) Bickford, P.C. et al, Society of Neuroscience Abs. 1998, 24:2157

 (3) Heinenen, L. M. et al J. Agric. Food Chem, 1998, 46:4107-4112

(4) Howell, A. B. and V. Nicholi, New Engl. J. Med. 1998, 339:1085-1086




Nutritional Information

Serving Size 1 cup (140g/5oz.)


Amount Per Serving


Calories 80 - Calories from fat 0

Blueberries have been identified as the number-one ranked fruit or vegetable in antioxidant activity and are a nutritional powerhouse. Research has shown that they help protect against health risks such as cancer and heart disease. They also have the potential to slow or reverse some effects of the aging process, including motor-skill and short term memory loss.



Percent Daily Value

Total Fat                    0g


Saturated Fat             0g


Polyunsaturated Fat   0g


Monounsatruated Fat 0g


Cholesterol                0g


Sodium                      0g


Potassium                  85mg


Total Carbohydrate   18g


Dietary Fiber             4g


Sugars                       13g


Protein less than         1g