Washing berries: Whole berries should be stored unwashed in the refrigerator
and washed when taken out to be used.
1. Easy Berry Cobbler
Melt ¾ stick butter in an 8 x 8 x 2 baking pan. Mix 1 C flour, 1 C sugar, 1 C milk, and 1 t
almond extract (optional) into butter. Top with 4 C berries (or more). Bake until brown
at 350 /degrees for 45 min. to 1 hr.. This will make a very doughy cobbler. Add 1 t.
baking powder for a drier one.
2. Berry Pie
Fill 1 unbaked 9-inch pie shell with 6 C berries. Mix and pour over fruit the following: 5 t flour,
1 C sugar, ½ t cinnamon, ¼ t ginger, and 1/8 t nutmeg. Top with 2 T butter cut into
small pieces and dotted on top. Cover with top crust and slit top for steam escape. Bake
at 425 degrees for 1 hr.
3. Berry Muffins
Beat 1 egg slightly with fork. Stir in ½ C milk and ¼ C cooking oil. Sift together and
add 11/2 C flour, ½ C sugar, 2 t baking powder, and ½ t salt. Blend in
carefully 1 C fresh chopped berries. Bake at 400 degrees for 20-25 min.
4. Blackberry Cream Pie
Combine 1C sugar, 8 oz. Sour cream, 3T flour, and 1/8 t salt: stir well. Place 4 C
blackberries in a 9-inch pastry shell: sprinkle 1 T sugar over berries, cover with sour
cream mixture. Combine ¼c. fine bread crumbs, 1T sugar and 1 T melted butter;
sprinkle over top. Bake at 375 degrees for 1 hour or until center of pie is firm.
Refrigerate.
5. Blueberry Soup
Place 2 pints blueberries, ½ cup sugar, 1 cup water, and ¼ tsp cinnamon in a saucepan
over medium heat until sugar dissolves and berries are tender, stirring often. Put berry
mixture in a blender and add 2 cups plain yogurt and ½ cup orange juice. Puree. Add
water or juice to taste. Cover and chill until cold.
6. Blackberry Vinegar
Place 2 cups blackberries, 1 tsp whole coriander, 2 one-inch strips of lemon rind,
2 inch strips of orange rind in a 1 quart jar. Fill to the top with white vinegar. Cover
tightly and store in a cool, dark place for 2 weeks. Strain with cheese cloth and bottle.
Makes 3 cups.
Crush 3 C fresh or frozen blueberries in a bowl or process 1 min in a blender.
Combine with 3 C sugar and 1 C water in a glass or enamel pan. Cook over medium
heat for 30 min, stirring regularly. Remove form heat and stir in ¼ C lemon juice,
Strain through cheesecloth and pour syrup into sterilized jar. Cool before using.
Discard pulp. Store in frig for up to 6 months.
8. Fresh Blueberry Pie
Combine 1 cup sugar, 5 T flour, ½ cup water and 1 cup berries in a saucepan and
Cook until it thickens. Prepare a baked pie shell. Place 3 cups berries in the shell.
Cover with the cooled sauce. Decorate with whipped cream.