Blueberries, 'North Blue' Variety
Blueberries, 'North Blue' Variety
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Eberhart, Wally
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Beautiful, Bounteous Blueberries



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From the abundance of it flows a benign benevolence."

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A Spoonful of Berries and Vanilla Pudding
A Spoonful of Berries...
Gaby Bohle
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Country Fruits I
Country Fruits I
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A Cluster of Blueberries Among Lichens on Tundra in Fall Colors A Cluster of Blueberries
Among Lichens on Tundra
in Fall Colors
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Rosing, Norbert
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Bowl of Blueberries
Bowl of Blueberries
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Unangst, Andrew
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La Belle Cuisine


Recipe Source:
Berries – A Country Garden Cookbook
by Sharon Kramis, 1994, Collins Publishers, San Francisco


Blueberry Sauce

 “This rich and tangy sauce is ideal on everything from breakfast
pancakes to your favorite dessert.” [We are especially partial to
serving it on cheesecake, pound cake, or bread pudding.]

 2 cups fresh or frozen blueberries (thawed)
1/4 cup orange juice
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon grated orange zest
1/8 teaspoon freshly grated nutmeg
Dash of salt

In a medium saucepan, combine all the ingredients. Cook over
medium heat for 4 to 5 minutes, stirring constantly until the
sauce has thickened. Serve warm. Makes approximately 2 cups.
(Refrigerate for up to 2 weeks.)


Black Lake Blueberry Deep-Dish Pie

 “At Black Lake, Washington, we have good friends who have a large
blueberry patch. This is their summer specialty whenever there is
a gathering at their home. It is so easy. You can even use fresh or
frozen berries. The addition of the apple to the filling gives a little
substance to the juicy berries.”

 Pastry for a double-crust 10-inch pie

4 cups fresh or frozen blueberries, unthawed
1 Golden Delicious apple, peeled and
coarsely chopped

1/2 cup granulated sugar
1 tablespoon cornstarch
2 to 3  tablespoons unsalted butter,
cut into small pieces
1/2 teaspoon ground cinnamon
1 teaspoon granulated sugar

Vanilla ice cream

Prepare the crust and place lower crust in a 10-inch glass deep-dish
pie plate or a 9-inch-square baking pan.
Preheat the oven to 425 degrees F.
To prepare the filling, mix the blueberries and apple with the sugar and cornstarch. Spoon the filling into the crust-lined pie plate or baking pan.
Dot the top with butter pieces. Sprinkle with cinnamon and drape the
upper crust over the buttered berries. Trim and crimp the edges closed.
Cut several steam vents in the crust.
Sprinkle top of crust with additional sugar. Bake in the oven for 25
minutes. Serve warm with vanilla ice cream. Serves 6 to 8.


Blueberry Banana Muffins

 “These moist muffins are full of plump, juicy berries with a back-
ground flavor of banana. It’s important not to stir the batter
too much after you add the flour or they will be rubbery.”

1 stick [1/2 cup] margarine
3/4 cup granulated sugar
2 eggs
2 to3 bananas, mashed
(approximately 1 cup)
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

Preheat the oven to 375 degrees F.
In a medium bowl with an electric mixer, cream the margarine and sugar.
Add the eggs, one at a time. Mix in the bananas and milk.
In another mixing bowl combine the flour, baking powder and cinnamon.
Add the margarine mixture to the dry ingredients and mix only until the
batter is moist.
Carefully stir in the whole blueberries. If you are using frozen blueberries,
add them to your recipe while they are still frozen or they will turn your
batter purple. Spoon the batter into greased muffin cups or use paper
muffin-cup liners, filling the cups to the top. Bake in the oven for 30 to
35 minutes or until muffins are golden brown.
Let cool for 5 minutes in the muffin pan, then transfer to a cooling rack.
The muffins can be stored in a tightly sealed plastic container or in plastic
bags. Makes 1 dozen muffins.


 Pork Tenderloin with Sautéed
Wild Mushrooms, Cranberries,
Blueberries and Port

 “This preparation is the inspiration of Ann and Tony Kischner,
owners of the Shoalwater restaurant at the Shelburne Inn where
they take advantage of the abundance of edible wild mushrooms
growing in the Northwest. Use a combination of wild mushrooms
or use commercially grown oyster mushrooms or any other variety
you can find at your local grocery store.”

1 1/2 sticks unsalted butter,
cut into small pieces
1 teaspoon finely chopped garlic
1 1/2 pounds mushrooms, cleaned
and sliced 1/4-inch thick
3/4 cup fresh or frozen cranberries
(thawing isn’t necessary)
6 ounces (approximately 1 cup) fresh
or frozen blueberries
1 1/4 cups Port wine
Salt and freshly ground black
pepper to taste
2 pork tenderloins, approximately
1 pound each
2 tablespoons olive oil

In a hot sauté pan over medium heat, melt 1 stick of butter with the
chopped garlic. Add the mushrooms and sauté over medium heat until
partially cooked. Add the cranberries, blueberries and port and con-
tinue to cook for another 5 minutes, or until mushrooms are soft.
With a slotted spoon, remove the mushrooms, cranberries and blue-
berries. Set aside on a warm platter.
Preheat the oven to 475 degrees F.
In a sauté pan over high heat, brown the pork in the olive oil. Remove
the pork from the pan, sprinkle with salt and pepper and place on a
broiling pan. Do not cover. Bake for 10 minutes.
While the meat is cooking, cook the Port sauce over medium-high heat
until the liquid is reduced by half. Whisk in remaining butter, bit by bit,
until sauce begins to thicken. Return mushrooms and berries to the sauce
and heat through until warm. To serve, slice the pork and top with the
sauce. Serves 6.

Featured Archive Recipes:
Blueberry-Carrot Picnic Cake
Blueberry Cream Cheese Coffeecake
Blueberry Cream Cheese Tart
Blueberry-Lime Shortcakes
Blueberry Pancakes
Blueberry-Pecan Crunch Pie
Blueberry-Pecan French Toast,
Baked, with Blueberry Syrup

Giant Blueberry Muffins
Lemon Curd and Blueberry Trifle

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Index - Muffin Recipe Archives
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Index - Pork Recipe Archives
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