Folks looking for a delicious and nutritious summertime snack won’t have to look much farther than their local blueberry patch.

The North Carolina Blueberry Council calls these tasty treats “super fruits” and it’s easy to see why: each small berry is packed with antioxidants, fiber and vitamins.

Locally, one source of fresh blueberries is Southside Farms in Chocowinity. Their blueberries are so fresh, in fact, that customers are invited to step out in the fields and pick their own, according to farm owner Shawn Harding.

The blueberries may also be purchased ready-picked at the farm or during Saturday Market in downtown Washington.

Like all crops, weather is a factor in the blueberry market, Harding said.

“We did have some frost damage this year, but fresh berries are available,” he noted. “It’s definitely blueberry time.”

Early settlers in America were dependent on blueberries as a food source. Historians note that a pudding made from blueberries, water and cracked corn was included in the first Thanksgiving menu.

Nowadays, cooks use fresh blueberries in a variety of ways, certainly even more appetizing than that early effort. These recipes are culled from local fundraising cookbooks. Enjoy!

For more information about blueberries in Beaufort County, call Southside Farms at 252-946-2487. For additional blueberry recipes, visit northcarolinablueberries.com.

 

 

BLUEBERRY DELIGHT

Recipe by Keathley Malone

Bear Grass Fire & Rescue Ladies Auxiliary

2 baked pie shells; 4 cups blueberries; 3/4 cup sugar; dash salt; 3 tablespoons flour; 2 tablespoons lemon concentrate; 1/4 cup water.

Cover bottom of pie shell with raw berries, approximately one cup per shell. Take remaining berries and combine with other ingredients and water and bring to a boil until juice thickens. Pour into pie shells; chill three hours. Top with Cool Whip or ice cream.

 

BLUEBERRY COBBLER

Recipe by Sonja Sutton

Christ Vision Church, Blounts Creek

1 teaspoon vanilla extract; 1 cup flour; 1 cup sugar; 1/2 cup milk; 1/2 cup butter or margarine; 2 cups blueberries.

Mix first five ingredients well; add blueberries. Cook about 40 minutes at 400 degrees until golden brown.

 

BLUEBERRY MUFFINS

Brenda Gurkin

Bath United Methodist Church

Preheat oven to 350 degrees.

Beat together: 1 egg; 1/2 cup milk; 1/4 cup oil.

Add and mix:

1 1/2 cups self-rising flour; 3/4 cup sugar; 1 teaspoon vanilla.

Fold in one heaping cup fresh blueberries. Spoon into a greased muffin tin; bake at 425 degrees for 15 to 20 minutes, until golden brown on top and toothpick comes out clean when inserted.

 

BLUEBERRY CRUNCH

Recipe by Merinda Parrish

First Free Will Baptist Church, Washington

1 can (16-ounce) crushed pineapple; 4 cups fresh blueberries; 1 box yellow cake mix; 1 cup pecans; 1/2 cup sugar; 1/2 cup melted butter.

Spread pineapple in bottom of 9 x 13-inch baking dish. Place blueberries on top of pineapple. Sprinkle with sugar. Cover with dry cake mix. Sprinkle with nuts and drizzle butter over top. Bake at 350 degrees for 45 minutes.

 

BLUEBERRY BREAKFAST CASSEROLE

Recipe by Karen & Andy Fisher/Belhaven Water Street Bed & Breakfast

12 ounces (6 cups) French or day-old bread, cubed; 3 cups fresh blueberries (or 16-ounce package frozen blueberries); 12 ounces Neufchatel or Cheddar cheese, shredded; 1 cup sour cream; 2/3 cup brown sugar; 1 teaspoon cinnamon; 1 teaspoon vanilla; 3/4 cup milk; 1/2 cup milk; 1/2 cup maple syrup; 10 eggs.

Coat 9 x 13-inch dish with cooking spray and evenly distribute bread cubes. Sprinkle blueberries and cheese. In large bowl, mix sour cream, brown sugar, milk, maple syrup, cinnamon and vanilla, then mix in 10 beaten eggs. Pour mixture over bread, berries and cheese. Cover with foil and refrigerate overnight. In the morning, remove from refrigerator 30 minutes prior to baking. Heat oven to 350 degrees then bake covered 30 minutes, then 30 minutes more uncovered. Serve hot with additional syrup.

 

BERRY YUM-YUM

Recipe by Mildred Mizelle

Bear Grass Fire & Rescue Ladies Auxiliary

1 1/2 cups self-rising flour; 1/2 cup brown sugar; 1 1/2 cups pecans; 1 1/2 sticks margarine; 1 (16-ounce) Cool Whip; 1 (8-ounce) cream cheese; 3/4 cup sugar; 1 quart blueberries.

Melt margarine and mix with flour, brown sugar and pecans. Put in greased 9 x 13-inch pan and bake for 10-15 minutes at 350 degrees. Cool Completely. Soften cream cheese and mix with Cool Whip and sugar; mix thoroughly. Spread over crust and top with one quart of blueberries.