| Blueberry Tips
You can use fresh or frozen blueberries interchangeably for baking. When using dehydrated blueberries, some recipes may have you soak them in water for a few minutes or until fruit "plumps"�?then drain before using. Other recipes may have already adjusted for the moisture content. Read each recipe carefully for instructions. Storing Ripe Berries: To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them. Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using. Information courtesy of The Oregon Blueberry Growers Association. Like to share?
Send in your favorite berry recipe, and we’ll post it on our website for others to enjoy! Recipes courtesy of Gingerich Farms | Blueberry Sour Cream Cake 1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup fresh Gingerich Farms blueberries rinsed, drained and floured
1/2 cup firmly packed brown sugar
1/2 cup Oregon hazelnuts, chopped
1/2 tsp cinnamon In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 9x13x2 baking pan. In a bowl mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in pan. Spread remaining batter over top. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Cool in pan and then cut into squares to serve. Serve sprinkled with confectioners' sugar.
| 
Free Forum Hosting
Important Announcement
Recommend
First 
