By Ginger Isham
The best of blueberries
Blueberry season is under way. The berries are big and delicious this year because of all the rain and help from a grandson who has been keeping the weeds under control.
Delicious Blueberry Buckle
3/4 cup sugar (I use little less, like 1/2 cup)
1/4 cup butter (canola or olive oil works well)
2 cups flour
pinch of salt
2 1/2 teaspoons baking powder
3/4 cup milk
2 cups blueberries
Cream sugar, butter and egg. Mix dry ingredients and add to sugar mixture alternately with milk. Blend thoroughly. Fold in blueberries. Pour mixture into a greased 8×8 baking dish.
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter
Mix all until crumbly and sprinkle over batter. Bake 375 degrees for about 40 minutes.
Glazed Blueberry Pie
1 nine-inch baked pie crust
1 three-ounce package cream cheese
4 cups blueberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Spread softened cream cheese in bottom of baked pie shell. Fill with 3 cups of fresh blueberries. Add water to remaining 1 cup of blueberries and bring to boil and simmer for 2 minutes. Strain, saving liquid. Combine sugar and cornstarch and add to liquid. Cook until thickens. Add cooked blueberries, cool slightly and add lemon juice. Pour over berries in pie shell. Chill and serve with whipped cream.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.