Blueberries

Blueberry Peach Cobbler

1 stick butter
3/4 cup flour
Dash of salt
1 1/2 cup sugar
1 teaspoon baking powder
3/4 cup milk
1 cup fresh or frozen blueberries
1 cup fresh or frozen peaches
 

Melt butter and pour in 13 x 9 inch pan.  Mix dry ingredients in bowl, stir in milk until smooth.  Pour over butter in pan.  Scatter blueberries and peaches over mixture.  Bake 350 degrees for 1 hour or until golden brown.  Enjoy!

 

Creamy Blueberry Pie

3 cups fresh blueberries
1 deep-dish pie crust
1 cup sugar
1/3 cup all purpose flour
1/8 t salt
2eggs, beaten
½ cup sour cream
½ cup sugar
½ cup all purpose flour
¼ cup butter
 

Combine 1 cup sugar, 1/3 cup flour and salt.  Add eggs and sour cream stirring until blended.  Place berries in pie shell and spoon sour cream mixture over berries.

In another bowl, combine ½ cup sugar and ½ cup flour.  Cut in butter with pastry blender until mixture resembles corn meal.  Sprinkle this over sour cream mixture and berries,

Bake at 350 degrees for 50 – 55 minutes or until lightly browned.

 

Blueberry Cobbler

1 stick butter
¾ cup flour
Dash of salt
1 ½ cup sugar
1 t baking powder
¾ cup milk
2 cups fresh or frozen blueberries
 

Melt butter and pour in 13 x 9 inch pan.  Mix dry ingredients in bowl, stir in milk until smooth.  Pour over butter in pan.  Scatter blueberries over mixture.  Bake 350 degrees for 1 hour or until golden brown.  Enjoy.

 

Deep Dish Blueberry Pie

6 cups fresh blueberries
1 ½ cup sugar
½ cup flour
Grated rind of 1 orange
3 T butter
2 cup biscuit mix
¼ cup sugar
½ t cinnamon
½ cup water 
 

Combine blueberries, 1 ½ cup sugar, flour and orange rind.  Pour into 10 x 6 x 2 inch pyrex baking dish.  Dot top with butter.  Combine biscuit mix, remaining sugar, cinnamon and water.  Mix well to form soft dough.  Knead a few times on lightly floured board until smooth.  Rollout all dough except ¼ cup on a lightly floured board to an 11 x 7 inch oblong.  Place crust over top and down sides of pan.  Roll out reserve and cut into leaves for decoration.  Fasten leaves to top of pie with water.  Brush entire top with milk and sprinkle with sugar.  Bake in preheated 425 degree oven 15 – 20 minutes or until filling is bubbly and crust is golden brown.  Enjoy!

Reprinted with permission from Blueberries of Daviess County