Reenders Blueberry Farms

Double Good Blueberry Pie

3/4 cups sugar
3 TBS cornstarch
1/2 tsp salt
1/4 cup water
4 cups fresh blueberries, seperated
1 TBS butter
1 TBS lemon juice

Combine sugar, cornstarch, salt, and water with 2 cups fresh blueberries. Cook over medium heat stirring constantly until mixture is thick and clear. Remove from heat. Stir in lemon juice and butter. Let cool. Mix in 2 cups fresh blueberries. Pour into already baked pie crust or graham cracker crust.

Blueberry Scone Dough

2 cups unbleached flour, plus more for rolling
2 TBS baking powder
1 tsp salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk cream
1 egg
1 pint

In a large bowl, sift together flour, baking powder, salt and sugar, mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll fresh blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

Blueberry-Cheese Bars

1-18oz package refridgerated sugar slice'n Bake cookie dough- at room temp.
8 oz cream cheese - soft
1 egg
1/4 cup sugar
1/2 tsp lemon rind - grated
1 1/2 cups blueberry pie filling

Preheat oven to 350 degrees. Press dough in a greased 9 x 13 inch pan. Beat cream cheese, egg, sugar and lemon rind in a bowl until smooth. Spread mixture over cookie dough. Put blueberry pie filling on cheese. Bake 35 minutes. Makes 48 bars.

All American Blueberry Pie

6 cups fresh blueberries
1/3 cup flour
1 1/2 cups sugar
1/4 tsp salt
1 TBS lemon juice
1 TBS butter

Mix together flour, sugar, and salt. Add to fresh blueberries. Stir. Place in prepared unbaked pie crust. Sprinkle with lemon juice; dot with butter. Cover with top crust and bake at 400 degrees for 45 mintues.

Delicious Blueberry Muffins

1 egg
1 cup sugar
1 tsp butter
1 cup buttermilk
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 1/2 cups fresh blueberries

Mix first 8 ingredients together. Dust 1 1/2 cups fresh blueberries with flour. Told into batter. Line muffin tins with paper liners. Fill each liner 2/3 full. Sprinkle a little sugar on top of each muffin. Bake at 350 degrees for 20-25 mintues.

Summer Berry Cobbler

1 pint of blueberries, raspberries, and blackberries.
1 pint strawberries, hulled and sliced
1/2 cup granulated sugar, more for dusting
1 pinch cinnamon
2 TBS cornstarch
1/2 lemon, juiced
1 recipie Blueberry Scone Dough
Melted butter

preheat oven to 400 degrees
in a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10 inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubble. Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.

Blueberry Syrup

1 cup fresh or thawed frozen blueberries
3/4 cup sugar
1/3 cup water
2 tsp fresh juiced lemon

In a saucepan, combine the ingredients and bring to a boil. Lower the heat and simmer until thickened to desired consistency. Remove from the heat and let cool to room temperature before serving. If thinner syrup is desired, strain through a fine mesh strainer while still hot. Yield: about one cup

Fresh Blueberry Pie

1 cooked or graham cracker pie crust
1 - 8oz tub of whipped topping
1 cup powered sugar
1 quart or 4 cups fresh blueberries

Mix berries, whipped topping and powered sugar. Serve chilled in pie crust