Blueberry Syrup
Ingredients:
1 ¼ cups very ripe berries
1 ½ cups sugar
1 ¼ cups light corn syrup
1 tbsp lemon juice
Crush berries in a saucepan. Heat to a boil and strain through a fine mesh sieve or several layers of cheesecloth; discard berries and return to saucepan. Blend sugar, corn syrup and lemon juice. Bring to a boil and continue boiling for 1 minute. Pour into hot sterilized jars.
Makes 2 ½ pints.
Betty’s Blueberry Delight
Crust:
1 cup pecans
1 stick margarine
1 cup flour
Mix well. Pack into large oblong baking dish. Bake at 350 degrees for 20 minutes.
Filling:
1 8oz cream cheese at room temp
1 cup sugar
1 large bowl of cool whip
Spread over crust. Chill.
Make blueberry pie filling or use canned.
Basic Blueberry Pie Filling:
4 cups blueberries
½ cup sugar
2 tbsp cornstarch
2 tbsp lemon juice
1 tbsp butter
Mix all ingredients together in medium saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Cook over medium heat until mixture comes to a boil. Turn down heat and simmer until thickened. Be sure to keep stirring until fruit is of desired consistency.
Top with Ready Whip and ½ finely chopped pecans.
From pancakes and French toast to cobblers and pies, we’ve got 13 ways to put fresh blueberries to delicious use.
Blueberry Tips & Tricks
- “Put blueberries in a zip lock baggy with some flour and shake them so they don’t sink in the batter.” — RoxanneG
- At the store, choose blueberries that are firm, deeply colored, and uniform in size.
- Blueberries stay fresh up to 5 days.
- To freeze, arrange on a baking sheet in a single layer. Then put them in a plastic bag or other container. They should last in the freezer until blueberry season next year.
- Blueberries are at their best from May until early October.
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