Recommended Recipes

Makes 1 tart

Ingredients:

1 pie crust (roll out kind so it will be flat)

1 pint fresh Blue Sky Farm blueberries

1 tsp lemon zest

1/4 cup flour

1/4 cup sugar

1/4 tsp salt

1/4 tsp cinnamon

1/2 stick butter

Directions:

Roll out the pie dough flat.  In bowl, toss blueberries with lemon zest and pour onto dough, leaving 1.5 inch border all the way around.  Combine rest of ingredients in a bowl, mix until crumbly. Sprinkle this over the blueberries.  Gently fold the 1.5 inch border up over the fruit mixture, pleating it to make a circle.

Bake for 20-25 minutes at 450 degrees.

Makes 6-8 muffins

Ingredients:

1 and 1/2 cups flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk or more as needed

1 cup fresh blueberries

Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liner.

Directions:

Combine flour, sugar, salt, and baking powder.  Place vegetable oil in measuring cup; add the egg and enough milk to reach the 1-cup mark.  Mix this with flour mixture.  Fold in blueberries.  

Fill muffin cups right to the tope and sprinkle with crumb topping mixture.  

(Continued below)

Fruit:

3-4 pounds of blueberries

Preheat oven to 350 degrees.

Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed.  If you want a more firmly set cobbled add some cornstarch to the fruit.

Transfer fruit to pan. 

(fruit should fill the pan half to 3/4 full.)

Cobbler:

1 and 1/2 cups flour

1 and 1/2 cups sugar

1/4 tsp salt

1 and 1/2 sticks butter, melted

Directions: 

Mix flour, sugar, and salt in a bowl.

Add melted butter.. 

Mix to form a crumble dough.  

Pat dough into palm-sized disks 1/4 to 1/2 inch thick.  Lay the disks over the fruit.  Place in oven on backing sheet or foil to catch any drips for 45-55 minutes. 

Makes 1 3/4 quarts

Ingredients:

4 cups fresh blueberries

2 cups sugar

2 tablespoons water

4 cups half-and-half

Directions:

In saucepan, combine the blueberries, sugar, and water. Bring to boil. Reduce heat, simmer, uncovered, until sugar is dissolved and berries are softened.  Press mixture through a fine-mesh strainer into a bowl. Stir in cream and refrigerate overnight.  (Save pulp to make blueberry butter)

Fill cylinder of ice cream maker two-thirds full; freeze according the manufacturer's directions.   Transfer ice cream to freezer containers.  Freeze until firm - about 2 to 4 hours. 

(Continued from above)

Ingredients:

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 and 1/2 tsp ground cinnamon

Directions:

Mix sugar, flour, butter cubes, and cinnamon.

Mix with fork and sprinkle over muffins before baking in the oven.

Bake for 20-25 minutes in the preheated oven, or until done. 

Note: You can certainly skip the muffin crumb topping but we highly recommend you take this extra step to make your muffins extra special!

Makes six 1/2 pint jars.

Ingredients and supplies:

5 1/2 cups blueberry pulp (see ice cream)

3 cups sugar

1 tbsp lemon zest

1 1/2 tbsp fresh lemon juice

1/4 tsp ground nutmeg

6 half-pint jars with lids and bands.

Directions:

Process pulp in food process 1 minute. 

Combine with remaining ingredients in a pan, bring to boil stirring often.  Reduce heat and simmer stirring constantly until mixture thickens and holds its shape on a spoon.

Ladle mixture into sterile hot jars, leaving 1/4 inch headspace.  Wipe jar rims.  Apply lids fingertip-tight.  Place in boiling-water canner, process for 10 minutes.  Turn off heat and let jars stand in water for 5 more minutes..  Remove jars and let cool.