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Below you will find some of our favorite blueberry recipes
 

Blueberry Pie

Pastry:
 
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold, cut into small pieces
1/3 cup shortening
6 tablespoons ice water
 
Filling:
 
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup granulated sugar
1/2 teaspoon ground cinnamon
5 cups blueberries
2 tablespoons unsalted butter
 
Topping:
1 egg, lightly beaten
2 tablespoons milk
2 tablespoons sugar
 
To make the pastry, combine the flour, salt and sugar in the bowl of a food processor fitted with the metal blade.  Pulse to combine,  Add the butter and shortening and pulse until the mixture resembles coarse meal.  Add the ice water 1 tablespoon at a time, pulsing to incorporate.  Continue until dough begins to pull together.  Divide the dough into 2 balls, cover with plastic wrap, and refrigerate for 30 minutes. 
 
Just before the dough is finished chilling, preheat the oven to 350' F.  To make the filling, in a large bowl, combine the flour, cornstarch, salt, sugar, lemon juice, cinnamon and blueberries.  Set aside.
On a lightly floured work surface, roll out the first ball of dough to 1/8 inch thick.  Place the dough in an ungreased 9-inch deep dish pie plate, allowing 1/4 inch to hang over the edge.  Spoon in the fruitmixture.  Cut the butter into small pieces and dot the top of the fruit mixture with it.  Roll out the second ball of dough to 1/8 inch thick.  Cover the pie with the top crust, crimp  the edges, and pierce the top with a knife to make vent holes.
 
To make the topping, in a small bowl, wisk together the egg and milk.  Brush the egg mixture over the top of the pie and sprinkle with the turbinado sugar.  Bake in the oven for 1 hour.  The juices will be bubbling through the vent and the pastry will be nicely browned.  Remove from the oven and let the pie cool for 30 minutes on a wire rack before cutting into slices to serve.  Pie is best served same day but can be refrigerated up to 3 days.
 
Serves 8

Blueberry Buckle

Topping:
1 cup packed light brown sugar
2/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons salted butter, cold, cut into small pieces
 
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter, at room temperature
1/2 cup sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 cup milk
2 cups fresh blueberries
 
To make the topping, combine the brown sugar, flour, and cinnamon.  Cut in the cold butter until the mixture is crumbly. 
 
To make the cake, preheat the oven to 350' F.  Butter and flour a 9-inch springform pan.  Place the flour, baking powder, and salt in a small bowl and stir to mix.  Place the butter in a large bowl and beat with a spoon until creamy.  Add the sugar and beat until fluffy.  Beat in the egg and vanilla.  Add the flour mixture alternately with the milk, beating well after each addition.  With a spoon, gently fold in the berries until well distributed. 
 
Spread the batter into the prepared pan and cover evenly with the topping.  Bake for 55 to 60 minutes, until the topping is a deep golden brown.  The cake is done when a toothpick inserted into the center comes out clean. 
 
Remove from the oven and place the cake on a wire rack to cool in the pan.  To remove the cake, run a knife around the edge of the pan and remove the bottom.  Serve warm or cover with plastic wrap and refrigerate.  Bring to room temperature after refrigerating, or warm in the oven at 350' F for 10 minutes.