White Pine and blueberry ice pops

Ingredients:
2 cups water
1 cup eastern white pine needles
1/4 cup sugar
1 cup  SVO  blueberries
2 teaspoons fresh lime juice

1. Bring water and pine needles to a boil in a saucepan. Remove from heat. Let stand for one hour. Strain through a fine sieve; discard solids.

2. Return time water to saucepan over medium-high heat, and add sugar. Ring to a simmer, stirring until sugar dissolves. Add blueberries and lime juice. Return to a simmer, and cook for 1 minute. Let cool completely.

3. Divide mixture evenly among 6-3oz paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Okay whole into the center of each aligner, and insert a 4 inch Tway or a wedding craft sticks. Freeze for at least five hours.

Choco-berry Bars

Ingredients:

5 cups old-fashioned oats

1 cup chopped walnuts

2 tablespoons canola oil

½ teaspoon salt

1 cup light-brown sugar

½ cup honey

2 tablespoons vanilla extract

1 cup dried Sunset Valley Organics’ blueberries

½ cup choc chips

Directions: Heat oven to 350˚. Stir together the oats, walnuts, canola oil and salt.  Spread evenly into a 15x10-inch rimmed baking sheet. Bake at 350˚ for 18 minutes, stirring occasionally. Remove mixture to a large bowl. Line same baking sheet with nonstick foil and set aside; lower oven temperature to 300˚combine brown sugar and honey in small saucepan and cook, stirring often, over medium heat for about 5 minutes or until sugar dissolves. Stir in vanilla extract. Add blueberries and chocolate chips to oat mixture; stir well. Pour brown sugar mixture over top and stir until blended. Spread oat mixture into prepared baking sheet and press into an even layer. Bake at 300˚ for 30 minutes or until golden. Cool completely in pan on a wire rack, then, using a chef’s knife, cut into 2x3-inch bars.

Per bar:  186 calories; 6 g fat (1g sat.);  4 g protein; 32 g carbohydrate; 2 g fiber; 51 mg sodium; 0 mg cholesterol

Lemon-Blueberry Diamonds

Ingredients:

Crust:

¾ cup (1 ½ sticks) unsalted butter melted

½ cup confectioner’s sugar

2 tsp. vanilla extract

2 ¼ cups all-purpose flour

Lemon filling:

2 cups granulated sugar

1/3 cup all-purpose flour

6 large eggs

2 tsp. grated lemon rind

½ cup lemon juice

1 cup Sunset Valley Organics’ blueberries, rinsed

¼ cup confectioners’ sugar

Directions: For crust, heat oven to 350˚. Line 13x9x2- inch pan with nonstick foil. IN a medium sized bowl, stir together butter, confectioners’ sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan. Bake the crust at 350˚ for 20 minutes or until the edges are lightly brown. For filling, in a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries, then pour filling over crust. Bake at 350˚ for 30 minutes or until set. Let cool in a pan on a wire rack. Dust with confectioners’ sugar. Cut into diamonds.

Blueberry Applesauce Loaf

Ingredients:

¼ Cup butter, softened

¾ Cup sugar

¼ Cup applesauce

¼ Cup apple juice

2 eggs

½ cup milk 1 tsp. vanilla extract

1 ¾ Cups all-purpose flour

1/8 Tsp. salt

1 Tsp. baking powder

1 Cup fresh or frozen Sunset Valley Organics blueberries

Topping:

2 Tsp. sugar

1 Tsp. ground cinnamon

Directions: In a mixing bowl, cream together butter, sugar, applesauce, and apple juice. Beat in eggs, milk and vanilla. Combine flour, salt and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. Pour into a greased 9-by-5-by-3-inch loaf pan. Combine sugar and cinnamon; sprinkle over the top. Bake at 350˚ for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

Rustic Blueberry and Nectarine Tart

Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
10 tablespoons( one stick +2 tablespoons) cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
1 1/2 tablespoon heavy cream
1 egg yolk
1 pint (2 cups) SVO blueberries
3 nectarines (about 1 pound), peeled, pitted, and cut into 1/2 inch chunks
3 tablespoons cornstarch

1. Pulse flour, butter, 3 tablespoons sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6 inch disk, cover with plastic wrap, and chill until firm, about one hour.

2. Preheat oven to 375°. Working on a large sheet of floured parchment paper, roll out dough into a 12 inch circle; transfer Dow and parchment to a large baking sheet.

3. In a large bowl, toss together blueberries, nectarine, remaining 1/4 cup sugar, and cornstarch until well coated. Pile for mixture onto dough, leaving a 2 inch border around the edge

4. Fold outside dough about 1/2 inch over fruit to form an outside edge, being sure to seal any holes, and bake for 20 minutes. Reduce heat to 350°; continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes. Serve warm or at room temperature

Lemon-Blueberry Layer Cake

Ingredients
1 ¼ cup plus 1 tablespoon sugar
1 stick (8oz) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup self rising flour
1/2 cup whole milk
2 cups SVO blueberries
8oz cream cheese, at room temperature
1/2 cup. Lemon curd

1. Preheat oven to 375°. Line the bottom of a 10-by-15inch jelly roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the egg one at a time. Add the flour and milk alternately in 3 editions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a tooth pick is inserted into the center comes out clean, 15 minutes.

2. Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in lemon curd.

3. Sprinkle the cake with the remaining 1 tablespoon sugar. Waste parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one third on to a platter and top with one third of the cream cheese mixture. Repeat with remaining cake and cream cheese. Top with the remaining 1 cup blueberries. Makes 8 servings.

Cream Puffs with Lemon Mousse & Blueberry Sauce

Ingredients
For the cream Puffs:
1 cup water
4 ounces (1 stick) unsalted butter
½ tsp. granulated sugar
1 cup all-purpose flour
5 large eggs, plus one large egg lightly been 1 tablespoon water, for egg wash
Coarse sanding sugar, or sprinkling
For The Blueberry Sauce:
2 cups (1 pint) SVO blueberries
½ cup water
¼ cup granulated sugar
1 tsp finely grated lemon zest
½ teaspoon coarse salt
For The Lemon Mousse:
¾ cup lemon curd (recipe follows)
½ cup heavy cream, whipped

1. Make the cream puffs: pre-oven to 400°. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to boil, and remove from heat. Stir flour until combined, and return to medium heat. (this mixture is called panade.)

2. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and film forms on the bottom of the pan.

3. Transfer to bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more eggs. If you’ve added all the eggs and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

4. Using a pastry bag fitted with a plain ½-inch round tip, pipe ten 2 ½  inch rounds of batter onto parchment lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350*, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on wire rack.

5. Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.

6. Make the lemon mousse: Lightly whisk lemon curd, and fold on whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on Blueberry sauce replace tops and serve.

Lemon Curd
Ingredients
 1 large egg, plus 3 large egg yolks
½ cup sugar
1 ½ teaspoons finely grated lemon zest
¼ cup plus 2 tablespoons fresh lemon juice (from 2 Lemons)
Pinch of Salt
2 ounces (4 tablespoons) unsalted butter, cut into pieces.
Whisk together egg, yolks sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.

Blueberry cream cheese coffeecake

Ingredients

1 cup fresh or frozen SVO blueberries, rinse if fresh
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup cold butter, cut into chunks, plus more for butter in the pan
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon of vanilla
2 large eggs
6oz cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds

1. Preheat oven to 350°. In a 1 to 2quart pan over medium heat, bring blueberries in Apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it's simmers and thickens, about 1 minute. Let cool to room temperature.

  2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl and stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and one egg until blended; stir into flour baking powder mixture until Incorporated. Spread batter in a buttered 9 inch round cake pan with a removable rim.

4. In a bowl or food processor beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2 inch border bare. Gently spread blueberry mixture over the cream cheese mixture leaving some cream cheese visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on rack for 15 minutes, then remove pan REM. Serve warm or at room temperature. Makes 10 to 12 servings.

Blueberry Crumble

Ingredients

3 pints SVO blueberries
¾ cup granulated sugar
1 tablespoon cornstarch
1.4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon Juice (optional)
1 ½ cups all purpose flour
2/3 cup firmly packed light brown sugar
8 tablespoons unsalted butter

1. Preheat oven to 375F.
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish
3. Combine flour and brown sugar. Cut in butter with a pastry cutter or two knifes until mixture resemble  coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6

Grilled Blueberry Upside-Down Corn Cake

Ingredients
1 stick (4-oz) unsalted butter
¾ cup brown sugar
1 ¼ cup SVO Blueberries
1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup buttermilk
1 large egg

1.  In a 9-inch cast-iron skillet, melt 4 tablespoons each butter and brown sugar over medium heat, stirring occasionally, until dissolved, about 3 minutes. Stir in the cherries.

2. Preheat a grill to medium. In a medium bowl, whisk together the remaining ½ cup brown sugar, the cornmeal, flour, baking powder, baking soda and salt. Stir in the buttermilk and egg.

3. In a microwave, melt the remaining 4 tablespoons butter. Stir onto the batter until smooth. Spoon the batter on top of the blueberries and spread evenly. Place the skillet on the grill and cook, covered, until the cake is springy to the touch and golden, about 30 minutes. Let cool in the pan for about 10 minutes.

4. Run a knife around the edge of the pan and invert onto a platter. Let cool completely before cutting.

Blueberry Christmas Trifle

Ingredients

homemade yellow cake, sliced into five layers
SVO Blueberry Spread
3 pints SVO Blueberries
1 pint cream, sweetened and whipped
favorite liquor (optional)

1. In a trifle bowl, layer yellow cake, rub liquor on yellow cake (optional), smear with layer of SVO Spread, cover with SVO blueberries, top with whipped cream. Repeat this step until to the top of trifle bowl. Finish with whipped cream on top. Garnish with blueberries.

Cranberry Blondie's

Ingredients
Nonstick cooking spray
½ cup butter, softened
1/2 cup granulated sugar
½ cup packed brown sugar
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
1cup all purpose flour
½ cup SVO Dried Cranberries
½ cup coarsely chopped while chocolate
½ cup fresh cranberries
1 recipe Cinnamon Whipped Cream (optional)

1. Preheat oven to 350*F. Line an 11X7X 1 ½-inch or a 9X9X2-inch baking pan with foil; coat foil with cooking spray and set aside.
2.  In large mixing bowl beat butter with wire whisk or electric mixer until softened/ Whisk or beat in sugars, baking powder, soda, and salt. Whisk or beat in eggs and vanilla until combined. With whisk, or with electric mixer on low speed, beat in flour.
3. Stir in dried cranberries and white chocolate. Spread batter in prepared pan. Sprinkle with fresh cranberries; press in lightly with a spatula. Bake 25-30 minutes or until toothpick inserted near center comes out clean.
4. Cool on wire rack 1 hour. Lift with foil to remove from pan. Cut into bars. Serve with Cinnamon Whipped cream. Makes 12 bars

Blueberry Cheese Cake Bites

Bottom Layer:
4 oz cream cheese at room temperature
1 egg at room temperature
3 tablespoons butter (1 stick) melted but at room temperature
1 box (18.25oz) French Vanilla cake mix

Filling:
1 (8oz) packages cream cheese at room temperature
3 eggs at room temperature
1 ½ cups powder sugar
2 tsp. vanilla extract
1 pound SVO  Fresh/Frozen Blueberries
* Preheat oven to 350*F. Line mini-muffin pans with paper.

For Bottom:
Cream 4oz of cream cheese, 1 egg and butter tighter on low speed about 1 minutes or until combined. Blend in cake mix by hand until combined. It will be thick but pliable. Press 1 tsp. mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporates. Increase to medium speed and beat until smooth, at least 3 minutes or longer if needed. Drop about ½ tablespoon of mix into each muffin cup over vanilla base. Press 2 to 3 SVO blueberries into the filling in each muffin. Bake at 350*F  for 15-17 minutes. Cool completely before serving. Makes about 6-7 dozen mini-cheesecakes.

Cranberry Drop Cookies

Cranberry Drop Cookies

1/2  cup butter or margarine          3 cups flour
1 cup granulated sugar                   1 tsp. baking powder
3/4 cup brown sugar (packed)        1/2 tsp. salt
1/4 cup milk                                      1/4 tsp. soda
2 tbsp. orange juice                        1 cup chopped nuts
1 egg                                               2 1/2 cups coarsely chopped Sunset Valley Organics dried cranberries

Heat oven to 375 degrees(quick mod.)  Cream butter and sugars together. Beat in milk, orange juice, and egg. Measure flour by dipping method or by sifting. Stir together flour, baking powder, salt and soda. Blend well with sugar mixture. Stir in chopped nuts and cranberries. Drop dough by teaspoonfuls on greased baking sheet. bake 10 to 15 min. makes approx. 11 doz cookies.

*note: if you use self-rising flour, omit baking powder, salt and soda.

Blueberry Buckle Recipe

Blueberry Buckle Recipe

via: simplyrecipes.com

What is a buckle you might ask? A buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake or one giant blueberry muffin. Delicious, especially when you use flavor-packed Sunset Valley Organics blueberries!

Cook Time

Active Time: 20 minutes prep

Leave an additional 30 minutes (if you need to clean the blueberries - Sunset Valley Organics' berries are always precleaned for you).

Inactive Time: 1 hour (baking)

Ingredients

Cake ingredients:

2 cups and 1-2 Tbsp of sifted (to coat the blueberries) all purpose flour, separated
2 teaspoons baking poweder
1/2 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups Sunset Valley Organics blueberries

Topping ingredients:

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup all purpose flour, sifted
1/2 teaspoon cinnamon

Directions

1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2. Sift together 2 cups of flour, the baking powder and the salt. Set aside.
3. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg.
4. Add the 1/3 of flour mixture and mix slightly. Add 1/3 of milk and combine slightly.
5. Repeat step 4, alternating between flour and milk, until the flour mixture and milk are all combined.
6. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
7. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
8. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes in the oven.
9. Remove from the oven and allow to cool.
10. When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

Jenni's Lemon and Blueberry Cake

Grab yourself a Betty Crocker Super Moist Lemon cake mix and follow the instructions. Then add in some Organic Dried Blueberries (about a cup, but you can always add more depending on how much you like the lemon to blueberry ratio) and then to make the frosting in a small mixing bowl add 1 cup of powdered sugar along with 2 teaspoons of milk, then add some lemon juice (I like squeezing the juice myself) and add anywhere from 2-5 teaspoons (depending on how much lemon you like to have). Its very simple but tastes amazing!

Blueberry Ice Cream- the old fashioned kind.

Awesome Blueberry Ice Cream

4 cups Fresh or Frozen Blueberries
1 quart whole cream (whipping cream or 1/2 and 1/2 depending on how decadent you want to be)
2 egg yolks
3/4 cup sugar
1/4 cup water
1 lemon, juice and zest
pinch of salt.

Puree berries, set aside. Melt sugar into water with lemon juice and zest on low to about 125 degrees.. In separate pan, heat cream to approx 100 degrees. Mix berry puree into sugar (simple syrup) solution keeping at 125 degrees until bright blue, but not cooked.

In large mixing bowl, combine beaten yolks and salt, slowly mix cream in, wisking constantly. Add blueberry mixture, place in refrigerator to chill for about 45 minutes.

Put cooled mixture into 5 qt ice cream maker and follow instructions. Makes about 1.5 quarts.

Frozen Fruit Cupcakes

Ingredients
• 1 small lemon
• 2 cups buttermilk
• ½ cup sugar
• ⅛ t salt
• 2 cups assorted fresh fruit (halved strawberries, chopped peaches, chopped nectarines, blueberries, or raspberries)
• garnish: lemon leaves, halved strawberries. blueberries, raspberries, and nectarine wedges
Directions:
About 3 ½ hours before serving or early in day:
1. Line twelve 2 1/2" by 1 1/4" muffin pan cups with fluted paper baking cups.
2. Into large bowl, grate peel from lemon. Add buttermilk, sugar, and salt; mix until blended. Gently stir in 1 1/4 cups fruit. Spoon mixture into muffin pan cups. Top with remaining 3/4 cup fruit (some fruit will stay above mixture for pretty color). Cover and freeze until firm, about 3 hours.
3. To serve, peel off paper baking liners from dessert. Let stand at room temperature 10 to 15 minutes to soften slightly for easier eating. Garnish each serving with lemon leaves, strawberry halves, blueberries, raspberries, and nectarine wedges.
Makes 12 servings. About 70 calories per serving.