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We have honey berries going off right now too. They're very similar in taste to blueberries. They're not offered commercially, because it's difficult for growers to pick the berries...they hide throughout the bush, but they're easy to grow and the plants last for many years.
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I love blueberries. I mainly use them in my yogurt. I buy the plain unsweetened kind and add blueberries and sunflower seeds to it. I also throw in blueberries to other recipes I have. I just added a cup or so to my banana bread recipe I use. As I only have frozen berries, I thawed them first. Yikes....the batter turned a really lovely shade of grey! But when I baked it, it turned out the usual color, just a bit darker brown. I also add a cup of walnuts to the recipe rather then the 1/4 cup it calls for. Oh, last summer, we made a fresh raspberry pie. The kind where you prebake the crust, add a bunch of fresh berries and then top with the berry glaze. I was thinking it would taste wonderful made with blueberries too. I think there are lot of recipes also for fresh strawberry pie that would also work just subbing the blueberries.
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Originally Posted by sbrown04
(Post 7236050)
Blueberry Crunch
Start with glass 9x13 pan, sprayed with Pam Add ingredients as listed: large can of crushed pineapple 3 cups of frozen (but washed) blueberries If blueberries are not sweet,you can add a little sugar at the point. (I never do) 1 box of yellow or white cake mix (dry) 1 stick of butter melted I run the tines of a fork along the dry cake mix to keep the butter from running to the same spot. If you like nuts, you can add about a cup before you add the cake mix. Cook for about 30-40 minutes at 350 and enjoy. Sometimes we add ice cream. Great for pot luck dinners. SBrown04, do you drain the crushed pineapple first or use it with the juice? |
My favorite is Blueberry, Basil, and Goat Cheese Handpies.Also, there's a Swedish blueberry soup someone told me about once that sounded pretty amazing.
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