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Our Favorite Blueberry Recipes 
Blueberry Lemonade
For larger amounts: One gallon of Country Time lemonade (or fresh squeezed) to one cup of blueberry juice
For a glass: one glass of lemonade to 2 Tbspns of blueberry juice.
To get juice, cook blueberries in saucepan on low heat. Do not add water. Berries will burst while cooking
and release juice. Strain to clean up juice.
Blueberry Crunch
(our favorite dessert)
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5 cups blueberries
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1 medium size can of crushed pineapple
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1 yellow or white cake mix
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1/4 cup sugar
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1 stick butter (melted)
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1 cup chopped pecans
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Pour blueberries and crushed pineapple with juice into at least a 9 by 13 baking dish or
larger. Sprinkle 1/8 cup sugar over fruit. Spread dry cake mix evenly over fruit.
Drizzle melted butter over cake mix. Sprinkle chopped pecans and 1/8 cup sugar over
top. Bake at 350 degrees for 25 minutes; poke with fork about 20 times; return to oven
and bake 15 minutes longer or until golden brown on top.
I use a glass baking dish. Freezes well. Serve with ice cream.
Blueberry Sauce
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2 cups fresh or frozen blueberries
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1 Tbspn. cornstarch
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1/3 cups sugar
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2 Tbspns. lemon juice
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pinch salt
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2 Tbspns. water
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Mix together dry ingredients in a saucepan; add liquids and stir until smooth. Add
blueberries, bring to a boil and cook for about 2 minutes or until clear and slightly
thickened, stirring carefully to avoid crushing berries. Serve warm over pancakes,
pound cake; serve cold over ice cream or cheesecake.
Perfect Blueberry Pie
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One 9 inch pie crust
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enough dough for lattice top
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4 cups fresh or frozen blueberries
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3/4 cup sugar
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juice of 1 lemon
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Prick bottom of pie crust and bake at 400 degrees for 10 minutes. Sprinkle berries
with sugar and squeeze lemon juice over top. Cool crust and add berries. Roll out
remaining dough and cut into strips. Place strips across berries for lattice effect.
Seal edges with strips of dough Bake at 400 degrees no longer than 20 minutes.
Congealed Blueberry Salad
(can be served as salad or dessert)
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2 pkg (3 oz.) blackberry or black raspberry jello
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1/2 cups chopped nuts
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2 cups boiling water
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1/2 cups sugar
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2 cups blueberries
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8 oz. carton sour cream
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1 small can crushed pineapple
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8 oz. cream cheese
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1 tsp. vanilla
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Dissolve jello in water. Heat blueberries in a small amount of water to a boil.
Drain all fruit and add water to juices to make 1 cup. Add juice to jello. Stir in
fruit. Pour into flat dish and chill until thick. Combine sugar, sour cream, cream
cheese and vanilla. Spread over congealed mixture. Sprinkle nuts on top.
Blueberry Jelly
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1 quart (4 cups) blueberry juice
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1 box SureJel
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4 cups sugar
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Bring juice and sureJel to a boil in large sauce pan. Add sugar. Bring to a boil
and boil for one minute, stirring constantly. Remove from heat; skim off foam.
Pour into clean jars (washed in dishwasher). Screw on lids; let cool. Makes
seven 8-ounce jars of jelly or 3 1/2 pints.
Blueberry Jam
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4 cups whole blueberries
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1/4 cup apple juice
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1 box SureJel
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4 cups sugar
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Blend blueberries and apple juice in blender. Bring this mixture and sureJel to a boil
in large sauce pan. Add sugar. Bring to a boil and boil for one minute, stirring
constantly. Remove from heat; skim off foam. Pour into clean jars (washed in
dishwasher). Screw on lids; let cool. Makes seven 8-ounce jars of jelly or 3 1/2
pints.
Fresh Fruit Crisp
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1/2 cup quick-cooked rolled oats
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1/2 cup packed brown sugar
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1/4 cup all-purpose flour
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1/2 tspn. cinnamon
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dash salt
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1/4 cup butter
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5 cups blueberries, sliced peaches, apples or pears
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Combine oats, brown sugar, flour, cinnamon and salt; cut in butter until mixture is
crumbly. Set aside. Place fruit in 10x6x2 inch baking dish. Sprinkle oat mixture
over fruit. Bake uncovered at 350 degrees until fruit is tender, about 40 minutes.
Serve warm with ice cream. Makes 6 servings.
Blueberry Salsa
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2 cups fresh blueberries
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1/2 med. red onion chopped
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2 fresh jalapenos chopped
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3 Tbs. chopped cilantro
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1/4 c. lime juice
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1 tsp. salt
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Coarsely chop 1 1/2 cup blueberries. In a nonreactive bowl combine all the ingredients.
Let stand 1 hour. You can add 1 red bell pepper if you like. Great with pork or
chicken.
Blueberry Chicken Salad
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4 cups diced cooked chicken
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1 Tablespoon lemon juice
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1 cup blueberries
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1/4 cup diced celery
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1 apple, diced
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1/2 teaspoon salt
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1/2 cup slivered almonds, toasted
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1/8 teaspoon pepper
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1/2 cup mayonnaise
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lettuce leaves
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1/4 cup sour cream
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Combine chicken, blueberries, celery, apple and almonds. Combine mayonnaise, sour cream,
lemon juice, salt and pepper add to chicken mixture and toss well. Cover and chill.
Serve on lettuce leaves.
Our Favorite Pear Recipes 
Fresh Fruit Crisp
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1/2 cup quick-cooked rolled oats
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dash salt
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1/2 cup packed brown sugar
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1/3 cup butter or margarine
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1/4 cup all-purpose flour
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5 or 6 cups sliced pears
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1/2 teaspoon ground cinnamon
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vanilla ice cream or light cream
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Combine oats, brown sugar, flour cinnamon and salt; cut in butter until mixture is
crumbly. Set aside. Place fruit in a 10 by 6 by 2 inch baking dish. Sprinkle oat
mixture over fruit. Bake uncovered at 350 degrees until fruit is tender, about 40
minutes. Serve warm with ice cream or light cream. Makes 6 servings.
Pears with Maraschino Cherries
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Pears cut in 1/2 or 1/4, cored
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3/4 cup of sugar for each cup of water
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Large jar of maraschino cherries
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Fill large cooking pot with cored pears cut in 1/2 or 1/4. Cover with water. For each
cup of water add 3/4 cup of sugar. Cook until pears are almost tender (not soft).
Add large jar of maraschino cherries, including juice. Cook 5 more minutes. Pour into
clean canning jars while fruit and liquid are still hot. Jar will seal as it cools.
Jars and lids may be washed in dishwasher prior to use.
Glazed Pears
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4 large cooking pears
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1/4 teaspoon ground cinnamon
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1/2 cup apple juice
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1/4 cup butter or margarine
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1 tablespoon lemon juice
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1/2 cup sugar
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1/4 teaspoon ground ginger
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whipped cream (optional)
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Core pears, and cut each into 1/2-inch-thick rings. Stir together apple juice and
next 3 ingredients. Melt butter in large nonstick skillet over medium-high hear;
cook pear rings in batches until browned on both sides. Return all pear rings to
skillet; drizzle with juice mixture, and sprinkle with sugar. Cover and cook over
medium heat 5 minutes or until tender and glazed. Serve warm with whipped cream,
if desired. Makes 6 to 8 servings
Pear Honey Preserves
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4 cups chopped pears
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3 cups sugar
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1/4 teaspoon salt
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1 lemon (ground)
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Combine all ingredients; cook about 45 minutes, stirring occasionally until it is
spreading consistency. Pour into clean canning jars. Makes 5 8oz jars.
Freezing Pears for Later Use
Peel and slice pears to desired thickness for later use. Place in large pot with water
and Fruit Fresh. Follow directions on container for amounts. Place fruit and
liquid in freezer bags. When ready to use, drain off liquid. I substitue pears
for any apple recipe -- cobbler, pie, applesauce, etc.
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