Over the years of owning this farm, and dealing with so many blueberries we have found some delicious recipes to make with our blueberries.

Blueberry Syrup

Makes 2 cups.


  • 1/2 cup sugar
  • 2 cups blueberries
  • 1/2 teaspoon finely shredded orange peel
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

How To:

  1. In a heavy medium saucepan, combine 1/2 cup sugar, 2 cups blueberries, 1/2 teaspoon finely shredded orange peel, 1/2 cup orange juice, 1 tablespoon cornstarch dissolved in 1/4 cup cold water.
  2. Cook and stir over medium heat until thickened and bubbly.
  3. Cook and stir 2 minutes more.
  4. Remove from heat. Sauce will thicken as it cools.


Blueberry Muffins by Ina Garten, Barefoot Contessa


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pint fresh blueberries picked through stems

How To: 

  1. preheat oven to 350 degrees, place 16 paper liners in muffin pans.
  2. In the bowl of an electric mixer with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes).
  3. With mixer on low speed, add eggs one at a time, and add vanilla, sour cream, and milk.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. with mixer on slow speed add the flour mixture to batter and beat until mixed.
  6. Fold in the blueberries with a spatula, making sure batter is completely mixed
  7. scoop batter into muffin pans, filling each cup just over the top
  8. bake for 25 to 30 minutes, until muffins are lightly browned on top and a cake tester comes out cleans

(the bakers at Barefoot Contessa use an ice-cream scoop to measure the batter so that every muffin comes out the same size)

(Greasing the tops of the pans makes it easier to take the muffins out)

Blueberry-Banana Bread

Original Submitted Linda Tebben, Menlo Park, CA

This version is excellent spread with cream cheese.

Prep and cook time: about 1-1/4 hours, plus 45 minutes to cool

  • 1 cup fresh blueberries, rinsed and drained, or frozen blueberries
  • 2 cups plus one tablespoon all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (2 to 3)
  • ½ cup low-fat buttermilk
  • 6 tablespoons butter, melted and cooled
  • 1 large egg
  • Oatmeal streusel (recipe follows)
  1. Preheat oven to 350 degrees.
  2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
  3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a third large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
  5. Spread batter level in a buttered 5- x 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
  6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
  7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Streusel. In a bowl, combine ¼ cup each all-purpose flour, regular rolled oats, and chopped pecans or walnuts; 2 tablespoons firmly packed brown sugar and 2 tablespoons butter, cut into chunks, and ¼ teaspoon ground cinnamon. Mix with your fingers until fine crumbs form.