I have a lot of big ones this year and am looking for a good recipe for what to do with them. Also whats the best way to put some up. We usually freeze some, but I’m not impressed with frozen blueberries.
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'06 Mckee Craft
184 Marathon
DF140 Suzuki
Toss them in a sauce pan with some butter (to keep them from sticking). Put a lid on them, heat them up until you get liquid. Toss in a pile of your choice of sugar. Makes a fantastic “syrup” for anything breakfast related, and an even better topping for vanilla ice cream.
Moral judgment under girds the entire structure of laws and is necessary for the rational structure of any significant statute. The idea that our laws can stand independent of moral foundation is senseless.----- Albert Mohler.
You can store them in my freezer. I will check them freq. to make sure that your crop next year will be edible :). Those are some pretty berries. How long have you had your bushes? When I buy some I just wash and freeze them in zip locks(doubled) or containers. We take blackberries and blueberries and cook them down in a little sugar water…then add home Meade dumplings to that…serve with ice cream. Also can cook down…then pour in casserole dish that has butter on ottom… Take cup flour, cup milk and 2/3 cup sugar…little cinnamon…mix together and pour batter o n top. Dot with a little more butter and bake at 350 until crust is done…comes out like a cobbler/pie of sorts. (You can also do this with any fresh fruit or canned fruit…peaches,cherries,apples etc.
Blueberry(or any fruit) bread pudding
Bread pudding
2 cups whole milk
6 eggs
Dash of nutmeg
1 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 cups French bread, cut into 2-inch squares, keeping crusts on
1 1/2 cups fresh blueberries
3 tablespoons butter
What To Do:
Preheat oven to 350 degree F. Spray a 9 x 9-inch baking dish with cooking spray.
In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes or a little longer. Add blueberries. Pour mixture into prepared baking dish. Top with bits of remaining butter.
Bake 45 to 55 minutes or until the custard is set. Let pudding cool 15 minutes. Serve warm or room temperature.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Here’s another good one someone gave me
Southern Blueberry cake…
2 cups white sugar
1/2 cup vegetable oil ( can substitute butter)
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
3 cups all-purpose flour
1 tablespoon baking powder
2 cups blueberries
Preheat oven to 350 degrees F . Grease a 9x13-inch baking dish.
Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Until toothpick inserted comes out clean
You can frost this with vanilla or cream cheese frosting if you like…and sprinkle with just a little more cinnamon. I added chopped pecans once too and it was good.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Look up blueberry bar-b-que sauce. Make it with grilled bone in pork chops. Fantastic!
204 angler
150 yamaha 4 stroke
Pick ripe berries -blueberries don’t ripen after being picked.
Don’t wash-once one pops they all will.
to freeze-lay out on paper towel and let dry. Then freeze.
There are more cooked/pie/muffin recipes than there are schoolies.
Make jam -great.
Try blueberry-onion for kings thru pork.
Thanks guys (& girls). My wife is looking for something new to do with them. Penny, those bushes are pretty old, the newest ones popping up voluntarily. I had to thin them last year because they were taking over. Most of those bushes are taller than me.
'06 Mckee Craft
184 Marathon
DF140 Suzuki
My favorite blue berry recipe:
quote:
Originally posted by Bolbie…the harbor was slick as an eel pecker.
Best way I found to freeze, on a flat pan first, then bag (note the note on rinsing before freezing).
http://www.pickyourown.org/freezingblueberries.htm
We’ve tried a dozen different ways to freeze. The skin always seems to get tough. Best way we’ve found is after rinsing and leaving them moist sprinkle a little powdered sugar over them and put in zip lock bags.
About 6 years ago we made some wine out of 10 gallons of berries. I’ve done peach, plum, elderberry, and grape. The blueberry topped them all. It was a bumper crop and didn’t want them to waste. They didn’t start working on their own so I did have to add some yeast. Ever since then I just invite the family over to get what they want. Frost messed me up this year but still have a bunch!
I was just eating some before the rain ran me in. I love watching all the birds that eat them. Our poor resident Mocking bird doesn’t know which way to turn!
My daughter can eat her weight in them. We freeze them in those sealable containers so they don’t squash in the freezer. I’ll have to try the powdered sugar on them. Also the birds haven’t found mine yet.
'06 Mckee Craft
184 Marathon
DF140 Suzuki
quote:
Originally posted by tigerfinMy daughter can eat her weight in them. We freeze them in those sealable containers so they don’t squash in the freezer. I’ll have to try the powdered sugar on them. Also the birds haven’t found mine yet.
'06 Mckee Craft
184 Marathon
DF140 Suzuki
You either have a very mean cat hanging around or full birds. 
No one mentioned the quickest, simplest, down to brass tacks method. Put them in pancake batter for the best pancakes. That was one method the wife and I used to get the kids to pick them. They had to pick a certain amount before the wife would make them blueberry pancakes. Rain just let up, going to pick corn if we don’t bog down.
Made my first batch of blueberry wine last year. Just recently bottled it after it bulk aged for nine months. So far the samples have been excellent. I stored my berries in the freezer until I had enough to make a five gallon batch.
quote:
Originally posted by wearthefishesBest way I found to freeze, on a flat pan first, then bag (note the note on rinsing before freezing).
http://www.pickyourown.org/freezingblueberries.htm
That pick-your-own website has a recipe for blueberry jam that we make every year. It is excellent stuff! I like mine a little more tart so we use the lower sugar recipe.
We made Penny’s southern blueberry cake last night and used cream cheese icing. It turned out really good! My wife didn’t care for the cinnamon as much, so we may substitute something else next time though.
Thanks Penny.
'06 Mckee Craft
184 Marathon
DF140 Suzuki