Submitted by Estes Farm blueberry pickers

Blueberry Crumble Pie

  • 5 cups Estes Farm blueberries
  • 1 (9-inch) reduced-fat graham-cracker crust
  • ¾ cup packed brown sugar
  • 3 tbsp all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon grated lemon rind
  • 1 (8-ounce) carton low-fat sour cream
  • ¼ cup dry breadcrumbs (or crushed ritz crackers as recommended by the person who submitted the recipe)
  • 1 tbsp granulated sugar
  • 1 tbsp margarine, melted

Prep time: 10 minutes
Cook time: 40 minutes
Preheat oven to 375°
Place blueberries in crust & set aside. Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.

Blueberry Pudding Cake
This is similar to a cobbler, but with a sweeter, more cake-like topping.

Butter a 9x9x2” cake pan, or pan of equivalent volume.  Set aside.
Place: 1 quart fresh Estes Farm blueberries into a large bowl.
Sprinkle with:¼ cup sugar, ½ tsp. cinnamon & 1 Tbsp. lemon juice

Stir to fully coat berries. Pour berries into buttered pan and spread evenly.  Set aside.

Cream: 3 Tbls. softened butter & ½ cup sugar

Sift together: 1 cup flour, 1 tsp. baking powder & ¼ tsp. salt

Add sifted dry ingredients to butter & sugar mixture, alternately with  2/3 cup milk.
Spread this batter evenly over blueberries.

In small bowl, combine: ½ cup sugar, 1 Tbsp. cornstarch & a pinch of salt
Sprinkle over batter.

Pour: 1 cup boiling water over batter, moistening all of sugar. Bake in pre-heated 375° oven for 45 - 60 minutes, until top is golden brown and toothpick inserted into cake layer comes out clean.

Blueberry Smoothie

(from Hannaford's FRESH magazine, March 2012)

1 cup vanilla yogurt

1 cup pomegranate juice

1 cup bluberry juice

1 banana

1 cup frozen Estes Farm blueberries

Blend together with ice and enjoy!

Blueberry Pound Cake

Prep: 25 minutes

Cook:  1hour 15 minutes

2 cups granulated sugar

1/3 cup butter or stick margarine, softened

½ cup (4 ounces) 1/3 less-fat cream cheese, softened

3 large eggs

1 large egg white

2 teaspoons vanilla extract

3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

½  teaspoon baking soda

½  teaspoon salt

1 cup of lemon low-fat yogurt

Cooking Spray


½ cup sifted powdered sugar

4 teaspoons of fresh lemon juice

Add some lemon zest if you prefer

Preheat oven to 350°

  1.  Beat sugar, butter and cream cheese at medium speed of a mixer until well blended (about 5 minutes).  Add eggs and egg white, 1 at a time, beating well after each addition.  Beat in vanilla.
  2. Lightly spoon flour into dry measuring cups, and level with a knife.  Combine 2 tablespoons of measured flour and blueberries in a small bowl, toss to coat.  Combine remaining flour, baking powder, baking soda, and salt.  Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.  Fold in blueberry mixture.
  3. Pour batter into a 10 inch tube pan (angel food cake pan), coated with cooking spray.  Sharply tap pan once on the counter to remove air bubbles.  Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. 

Cool cake in pan 10 minutes on wire rack, remove cake from sides of pan.  Cool 15 additional minutes on wire rack, remove cake from bottom of pan.  Combine powdered sugar and lemon juice along with lemon zest, if you prefer, in a small bowl.  Drizzle over warm cake.  Cut into slices using a serrated knife.