Easy Blueberry Crumble Cobbler
2 qts bluberries washed
1/2-3/4 cups sugar
Cinnamon to taste
1/2 stick margarine melted
2TBS flour for thickening or can use cream of tartar
1/3 cup water
Heat oven to 350° and grease a 9×13 pan. Put berries in saucepan with all ingredients except the flour. Boil ingredient til juicey. Add thickening and stir; keeping it smooth. Pour into your greased baking dish and top with the following: 1 box of dry Duncan Hines yellow butter cake mix and dab pats of margarine on top, sprinkle cinnamon as to your liking.
Bake at 350° about 30 minutes or until golden on top.
YUMMYS
JAMS AND JELLLIES AND LEMONADES SOLD IN OUR STORE
HOMEMADE
Need strawberries to make homemade jam?
Blueberries coming soon…
Lemonade you can take home to serve at your next party!
Quick and easy Blueberry Pops
In a cup or bowl, pour in about 1/2-3/4 cups of FROZEN blueberries.
Then pour French Vanilla Coffee Creamer over them and stir until berries are covered.
Then EAT!!!! YUMMY cold and delicious.
Excellent treat for the kiddos
No-Bake Blueberry Pie
1 pie crust
8 oz cream cheese, softened
2 cups fresh blueberries
2 cups cooked blueberries (sweetened to taste as if you were making a cobbler)
cool whip, thawed (optional)
Put ya a pie crust in the oven and get it slightly golden brown (optional since this is a no-bake pie after all).
Then, spread all of your cream cheese onto the pie crust for your first layer. Next, pour your fresh blueberries onto the cream cheese. And last but definitely not least, add your cooked blueberries on top of the fresh ones for the third layer; and by cooked I mean stovetop boil with sugar, brown sugar, cinnamon, nutmeg, etc. or however you like your berries to be cooked (to your liking).
That’s it! You may add the cool whip for a topping if you’d prefer; some do some don’t, but it’s oh sooo good either way!
Blueberry-Lemon Maple Syrup
(Margie Record 2018; By Southern Living 2010) Combine 1/2 cup maple syrup, 12 oz. frozen blueberries, 1 tsp. lemon zest, and 2 tsp. lemon juice in a large saucepan. Bring to a boil over medium-high heat; reduce heat to low and simmer for 5 minutes. Serve warm. Makes about 2 cups.
Crazy Blueberry Crunch Pie
(Margie Record 2018)
1 Pre-Baked pie shell
1/2 cup coarsely chopped pecans, walnuts, or almonds; toasted
2 cups blueberries
1 cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1/4 cup apple juice
1 Tbsp. butter
1 tsp. vanilla
2 Bananas
4 oz. cream cheese
1/3 cup sugar
4 oz. cool whip
Combine blueberries with the next 4 ingredients (sugar, cornstarch, salt, apple juice) and cook until mixture is thickened. Add butter. Cool. Stir in vanilla.
In a separate bowl, mix together cream cheese and sugar until very creamy. Mix in cool whip.
Slice bananas and put into pie shell. Sprinkle nuts over bananas. Spoon cream cheese mixture over bananas and nuts. Top with blueberry mixture. Chill before serving.
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