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                        2 C. blueberries                                                    1 tsp. baking powder

​                        1 1/2 tsp. lemon juice                                          1/2 to 1 C. sugar (according to your taste) 
                    3/4 C. sugar                                                             Dash of salt

                        3 Tbsp. butter or margarine, softened         1 Tbsp. cornstarch

                        1/2 C. milk                                                                3/4 C. boiling water

                        1 C. all purpose flour

                         1/4 tsp. salt

Line well-greased 8 x 8 x 2 inch pan with blueberries and sprinkle lemon juice over them.    Cream 3/4 C. sugar with butter and add milk.   Add to this mixture the flour softed together with baking powder and salt.  Spread batter over blueberries.   Mix together the 1/2 to 1C. sugar with cornstarch and salt.   Sprinkle this over batter and pour the boiling water over the top, but do not stir.    Bake at 375 degrees for 1 hour.

(Recipe may be doubled and baked in a 13 x 9 pan for 1 hour)   I believe it is best served warm.





             1/4 C. butter or margarine, softened                     1 3/4 C. all purpose flour

                2/3 C. sugar                                                                      2 1/2 tsp. baking powder

                 1 egg                                                                                  1/2 tsp. salt

                 3/4 C. milk                                                                        1 C. blueberries

                 1/4 tsp. vanilla

In medium bowl, cream butter and sugar until light and fluffy.   Beat in egg, then milk and vanilla; beat until nearly smooth.    In small bowl, stir together flour, baking powder and salt.   Add to milk mixture and mix BY HAND* just until dry ingredients are moistened.  (Batter will be lumpy.)   Fold in blueberries.   Spoon into 12 greased muffin cups.   Bake in preheated 400 degree oven 25 min. or until evenly golden brown.

*Mixing by hand prevents over mixing.  The berries are less likely to fall to the
bottom of the muffin.


Set out 8 oz. of cream cheese to soften for use later in recipe.
Preheat oven to 350º  for crust.

Crust:  1 stack graham crackers (22 halves), crushed
3 T. Sugar
5 T butter or margarine, melted

Combine and press into bottom of  9 x 13  pan.*   Bake at 350  for 10 minutes.  Cool.

Topping:  3 C. blueberries
3 T. Cornstarch
1 C. sugar
Dash of salt
1 tsp. lemon juice

Heat blueberries over medium heat until they begin to turn dark and juice starts to
flow. (Additional water is not necessary.)   Stir often.  Stir in sugar and allow it to
draw the juice from the berries over low heat.  Combine cornstarch and water.  Stir
into berries and juice.  Add salt and lemon juice.  Increase to medium heat and
continue stirring.    When mixture begins to boil, reduce heat and simmer for 2
minutes.   Remove from heat and allow to cool.

Filling:  8 oz. Cream cheese, softened
1/3 C sugar
1 C. sour cream
2 tsp. vanilla
8 oz. Carton Cool Whip

Blend together the first 3 ingredients.  Add vanilla and Cool Whip and combine
thoroughly.   Pour into cooled crust.  Cover with cooled topping and refrigerate at
least 4 hours or overnight.

*A glass pan is preferable.  The acid in the blueberries will deteriorate metal pans if
left in the pan too long.

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *

Did you know?   Blueberries are one of the few fruits that are native to North America.
The  Rabbiteye blueberries, such as we have, were developed to grow in southern climates.

Thank You Berry, Berry Much!!

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